Sour Cream Coffeecake

Sour Cream Coffeecake

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  • Prep Time


  • Total Time


  • Servings



  • Batter:

  • ¾

    Cup Batter

  • Cups Sugar

  • 2

    tsp. Vanilla

  • 4


  • Cups Flour

  • tsp. Baking Powder

  • tsp. Baking Soda

  • ¼

    tsp. Salt

  • Cups Sour Cream

  • Streusel:

  • ½

    Cup Brown Sugar, firmly packed

  • 2

    Tbs. Butter, melted

  • ½

    Cup Chopped Nuts

  • ½

    Cup Flaked Coconut

  • 1

    Tbs. Flour

  • 1

    Tbs. Grated Orange Zest

  • Glaze:

  • 1

    Cup Powdered Sugar

  • 3-5

    tsp. Milk

  • ½

    tsp. Almond Extract or Vanilla Extract


In a large electric mixer, place butter, sugar and vanilla. Beat very well until mixture is creamy and fluffy. Add eggs, one at a time, and beat well after each. Sift together flour, baking powder, baking soda and salt. Add to butter mixture alternating with the sour cream, starting and ending with the flour mixture. Use low speed or stir with a wooden spoon; set aside. To make streusel, combine all of the streusel ingredients in a bowl and stir with a fork well until mixture is crumbly. Put 1/4 of the batter into each of 2 greased and floured 9" cake pans. Spread out evenly. Sprinkle 1/4 of the streusel over each batter. Take the remaining batter and divide it equally over the streusel in each pan. Top each pan with an equal amount of the remaining streusel. Bake in preheated 350 degree oven for 30-35 minutes until done or until a toothpick inserted near the center comes out clean. Let rest in pan for 10 minutes, then cool on a wire rack until cool. Combine glaze ingredients in a bowl and stir until smooth. Drizzle over the tops of the cooled coffeecakes. Makes 2 9" coffee cakes.


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