Modest square of coffee cake shows veins of cinnamon and judicious streusel top

Sour Cream Coffee Cake

When asked why he like this recipe so much, Tom declared, "Not all breakfast has to be fried!"

  • Prep Time: 30 minutes minutes
  • Yield: 8 Servings
  • ½ cup softened margaine
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 ⅕ cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup sour cream
  • 3 tbsp margarine melted
  • ¾ cup packed brown sugar
  • 2 tsp ground cinnamon
  • ¾ cup chopped nuts (walnuts or pecans)
  • Cream the softened margarine and the sugar in a mixer bowl until light and fluffy. Beat in the vanilla and eggs.
  • Combine the 2 cups flour, baking powder, baking soda, and salt and sift over the egg mixture alternately with the sour cream, mixing well after each addition.
  • Pour half of the batter into a greased and floured 9 x 13-inch baking pan. Preheat the oven to 350°F.
  • Combine the 3 tablespoon flour, melted margarine, brown sugar, cinnamon, and nuts in a small bowl; mix well.
  • Sprinkle half the brown sugar mixture over the batter in the pan. Spread the remaining batter over the top. Sprinkle with the remaining brown sugar mixture. Bake for 25 to 30 minutes or until light brown.

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