Sour Cream Coffee Cake

An extremely moist and crumbly coffee cake, thanks to the sour cream…

Pin

I am sure when you have a look at the click, you can make out that I clicked at my sister’s place when we were there during the last summer holidays. I totally loved the light in her house and the huge windows, that made clicking such a delight. Even if the shoot was rushed, the natural light would just ensure that the clicks would be decent. While going through my drafts to see what I could post for this week’s Blogging Marathon #131 theme of “All Buttered Up”, my eyes fell on this lovely cake I had baked, on our drive to the Amish community in Pennsylvania, just the week before we returned back. If you are wondering if I have any more posts pending from the ones clicked at that time, yes, I do have just one more left. When the time is right, I will post it… 🙂

There was a reason why we baked this cake. My sister had a big tub of sour cream in her fridge, thanks to not being used as planned for a scout camping event. She wanted me to bake something with it and finish it before leaving. I asked her to use it as topping for chili con carne, which she did with the remaining once we came back. The rest went into this cake and a small San Sebastien cheesecake, that she and my nephew really loved.  I didn’t even get to taste it, since I baked it the day before we returned. Anyway, we would carry something for long drives to have with our cup of coffee, like the date walnut cake and the chocolate buttermilk cake on other occasions. The only times I have used sour cream in my kitchen is to make this honey cake and then this baked cheesecake. It is never a part of my regular grocery requirements. Now since my sister had it, she asked me to see if I can utilize at least a part of it and during my search I landed up on this link – a very soft looking cake and a scrumptious looking streusel on top. I had to bake it and the opportunity was right there.

I kept the cake with just plain vanilla flavor but I would have loved a dash of coffee powder or make it like a marble cake, or even flavored with cinnamon. The cake is a bomb. The butter and sour cream just gave the cake a very airy texture and melt-in-the-mouth feel, that when we finally got to eat it with our tea in the evening after our tour, we didn’t really know that the cake got over. I had baked a big tray and we had taken almost everything with us. I would really love to bake this again, but hopefully when I have a decent crowd to feed. 😉 I would really want this to be placed in your must-try list and make it as soon as you have some sour cream on a good deal… 😀 Off to the recipe…

Pin

Pin

5 from 2 votes

Sour Cream Coffee Cake

Course Cakes

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Servings 12

Author Rafeeda AR

Ingredients

• 120 gm butter softened
• 1 cup sugar
• 2 large eggs room temperature
• 1 1/2 cup all purpose flour
• 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/4 cup sour cream roughly 300 gm
• 1 tsp vanilla

FOR TOPPING

• 1/3 cup brown sugar
• 2 tbsp all purpose flour
• 1 tsp cinnamon

Instructions

• Preheat oven to 180 degrees. Line and grease a 13 x 9 inch pan well and set aside.
• In a mixing bowl, beat the butter and sugar till soft and fluffy. Add eggs one at a time and beat to incorporate.
• In another bowl, sift the dry ingredients - from flour to salt.
• Add half the sifted ingredients along with half the sour cream into the butter mixture and beat till combined. Add the rest and vanilla and just beat. Do not overmix.
• Pour into the prepared pan and tap lightly to flatten.
• In a small bowl, mix all ingredients under "for topping". Spread evenly on top of the cake and press down slightly.
• Bake for 30 to 35 minutes till skewer inserted comes out clean.
• Cool in pan. Pull out the cake onto a rack and cool completely, before slicing and serving.

Pin