I’ve been making this sour cream coffee cake for years…ever since I had  a tub of sour cream that was reaching it’s sell-by date, and was wondering what to do with it. I came across this recipe and my husband loved it. So did my co-workers when I took one in to share.
- 1 cup butter
- 1 1 /2 cups sugar
- 1 cup sour cream
- 2 beaten eggs
- 1 teaspoon vanilla
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped nuts (or raisins, mixed fruit, cranberries, dates…)
- 1/4 teaspoon nutmeg (optional)
- 2 teaspoons cinnamon (optional)
- 2 tablespoons brown sugar (optional)
Preheat oven to 350F. Cream butter and sugar (I use my Kitchenaid mixer) until fluffy, then beat in the sour cream, eggs and vanilla. Combine the flour, baking powder, baking soda, salt and nutmeg (if using) and add to the butter mixture. Beat well. At this point, you can either beat in the nuts (or raisins, etc), then spread in a greased and floured bundt pan OR you can add a couple of tablespoons brown sugar, and a couple of teaspoons of cinnamon to the nuts (raisins, etc) and put about a third of the batter in the greased floured bundt pan, make a trough in it and fill it with 2/3 of the nut-sugar mixture (don’t let it touch the sides, or it will be hard to remove from the pan), covering it with the rest of the batter and then topping it with the rest of the nut-sugar mix. Bake for 40-45 minutes.
When cool, you can glaze it. I made a thin glaze with
- 1/3 to 1/2 cup icing sugar
- 1 tablespoon cream
- 1/2 teaspoon almond extract
and drizzled it over the top.
Any suggestions, ideas, alterations?
Edit: the joys of getting older and starting to lose your memory. I completely forgot that I had already posted sour cream coffee cake. My daughter noticed it and sent me a message, advising me of my error. I can’t decide whether to take this down, or leave it up as a reminder that I’m starting to lose my marbles.