Wisconsin Sour Cream Coffee Cake

By Addie

This is a Wisconsin recipe-using our own delicious sour cream, of course! What better place to enjoy a dish like this than in the Dairy State?

Ingredients

• CAKE:
• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 cup (8 ounces) sour cream
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• ...................................
• TOPPING:
• 1/4 cup sugar
• 1/3 cup packed brown sugar
• 2 teaspoons ground cinnamon
• 1/2 cup chopped pecans

Details

Adapted from keyingredient.com

Preparation

Step 1

1.In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, sour cream and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and beat until combined. Pour half the batter into a greased 13-in. x 9-in. baking pan.

2.In a small bowl, combine topping ingredients; sprinkle half of topping over batter. Add remaining batter and topping. Bake at 325 for 40 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack
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REVIEWS:

I have been making this sour cream coffee cake for years with several different variations. Instead of cinnamon and sugar, I like to use whole cranberry sauce or a scant cup of just about any fruit pie filling as a layer and topping.

I served this coffee cake at my book club today - got RAVE reviews. I substituted (uncooked) oatmeal for the nuts - still good. I agree that it's hard to spread - but it all evens out while it's baking.

This is my go-to recipe anytime I need to make something when there is a death in the family, new baby, new neighbor, etc. I can't count how many times I have made it. It always gets rave reviews and recipe requests. It is true that it is a hard batter to spread. I have perfected my technique over the years! :) . When I add the second layer of batter, I drop the batter by spoonfuls all around the dish. It is much easier to spread that way. Also, I keep a bit more batter for the second layer. I would have even more batter, but I also leave a bit in the bowl to eat! It is that delicious!

I received rave reviews at Sunday school for this one. I made mine in a 9x9 pan; it was easier to spread the top layer because there was more of it.

Instead of spreading the topping the second time just drop by tablespoon fulls all over top and then sprinkle with rest of topping. Hope this helps.

I absolutely love this recipe! It's super easy and requires very little prep time. The only hiccup I experienced was the same as HeatherHH mentioned and that it's slightly difficult to spread the other half of the batter completely across on top of the streusel. I enjoy cutting myself a slice right out of the oven while it's still warm. YUMMY! :)

I love this coffee cake recipe! It was very tasty in the end, and it was easy without having to cut in cold butter! The fact that the streusel topping is in the middle made it less messy for my children. Only caveat is that it was difficult to spread half the batter in the pan before and after the streusel, it just barely stretches. Still very good and relatively easy to make.

I've made several different sour cream coffee cakes and this is hands down the best. My husband loves it so much he has me make it at least once a week!

I have been making this sour cream coffee cake for years with several different variations. Instead of cinnamon and sugar, I like to use whole cranberry sauce or a scant cup of just about any fruit pie filling as a layer and topping.