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SOUR CREAM COFFEE CAKE

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THIS IS AN OLD GERMAN RECIPE. ORIGINALLY IT WAS MADE IN A TUBE PAN BUT I STARTED USING A BUNDT PAN TO MAKE IT MORE ATTRACTIVE. IT HAS SOUR CREAM IN IT WHICH MAKES IT MOIST AND A CUP OF BUTTER WHICH GIVES IT A DELICIOUS FLAVOR ALONG WITH THE PURE VANILLA EXTRACT THAT IS USED.

Rate this recipe 4.5/5 (2 Votes)
SOUR CREAM COFFEE CAKE 0 Picture

Ingredients

  • CAKE INGREDIENTS:
  • 1/2 LB. (2 STICKS)UNSALTED BUTTER
  • 1 CUP SUGAR
  • 1 TSP. PURE VANILLA EXTRACT
  • 1 CUP SOUR CREAM
  • 3 EGGS
  • 2 CUPS CAKE FLOUR(SIFTED 2 TIMES THEN REMEASURED)
  • 1/4 TSP. SALT
  • 1 TSP. BAKING SODA
  • 1 TSP. BAKING POWDER
  • DO NOT SKIP SIFTING OTHERWISE THE CAKE WILL BE HEAVY
  • TOPPING INGREDIENTS:
  • 2 TBS. MELTED BUTTER
  • 1/2 CUP PACKED LIGHT BROWN SUGAR
  • 2 TBS. FLOUR
  • 2 TSP. CINNAMON
  • 1 CUP CHOPPED NUTS (I PREFER PECANS BUT WALNUTS ARE USED IN ORIGINAL RECIPE)
  • COMBINE ALL INGREDIENTS
  • I ALSO USE 1 1/2 RECPE OF TOPPING

Details

Preparation

Step 1

PREHEAT OVEN TO 350 DEGREES. RESIFT CAKE FLOUR WITH DRY INGREDIENTS AND SET ASIDE. CREAM BUTTER AND SUGAR TOGETHER UNTIL LIGHT. ADD EGGS ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. ADD VANILLA. ADD FLOUR WITH SOUR CREAM ALTERNATELY, BEGINNING AND ENDING WITH FLOUR. SPREAD HALF THE BATTER IN 10 INCH TUBE OR BUNDT PAN. SPRINKLE HALF THE TOPPING OVER THE BATTER THEN SPOON IN REST OF BATTER THEN SPREAD REST OF TOPPING. BAKE 45 MINUTES IN A 350 DEGREE OVEN.

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