Sour-Cream Coffee Cake
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Ingredients
- ½cup/113 grams unsalted butter at room temperature
- 1¼cups/260 grams sugar
- 2large eggs
- 1½cups flour/188 grams
- 1½teaspoons baking powder
- ½teaspoon baking soda
- ½teaspoon salt
- 1¼cups/300 grams sour cream
- 1teaspoon vanilla
- ½cup/104 grams sugar
- 2teaspoons all-purpose flour
- 1tablespoon cinnamon
- ⅓cup/70 grams chopped pecans or walnuts
For the Cake
For the Topping
Nutritional analysis per serving (12 servings)
348 calories; 18 grams fat; 8 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 45 grams carbohydrates; 1 gram dietary fiber; 31 grams sugars; 4 grams protein; 216 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat oven to 350 degrees and generously butter a 9-by-13-inch baking pan. Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
- Step 2
In a separate bowl, sift flour with baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the butter mixture alternately with sour cream and vanilla until just combined. Do not overmix. Pour batter into prepared baking pan.
- Step 3
Make the topping: Combine sugar, cinnamon, flour and nuts in a small bowl and mix well.
- Step 4
Sprinkle the topping evenly over the cake and bake 30 to 35 minutes, or until a cake tester comes out clean. Cool, cut into pieces and serve.
Private Notes
Comments
Thanks, Vicky — we retested the pan size and found the recipe worked well in an 8 x 8-inch pan. You'll see that change here.
This cake is really delicious but there is nowhere near enough batter by a 9x13 pan. I baked it in a 9" square an that was perfect
After reading about the issues many of you were having, we retested this recipe a third time. We brought the pan size back to the original 9 x 13. We also doubled the topping (although removed the butter) and decreased the baking soda. All of this should help with the overflow and/or sinkage some of you were experiencing. We also provided metric measurements for those of you who prefer to weigh your ingredients. Happy Cooking!
I made this cake just as the recipe called for. Best cake I’ve ever made! It is superb!
Best coffee cake ever! Best I’ve ever had. But my sugar mixture never melts, I wonder why? ?
Definitely used a 9x9 pan. The cake came out amazingly soft and fluffy and not overly sweet, but I could definitely decrease the sugar a little next time. The crumb is missing butter. Like others have said, it just falls off when you cut through it because it's too dry, but something like butter would help hold it together. I would also probably use some of the crumb topping as a middle later to the cake next time.