Joan’s Sour Cream Coffee Cake
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It’s funny how you find things when you aren’t really looking for them.
Last weekend we were organizing the basement when I came across my mother-in-law’s recipe for the sour cream coffee cake that she always used to make.
It’s strange that I happened to come across this recipe now because we’ve been thinking about her a lot lately.
It’s a year this month that she passed away, plus it was the first Christmas without her, so our thoughts have naturally been about her.
My husband loved her cake, actually he loves anything sweet, so I thought I would bake one for him in remembrance of her.
My MIL was a good cook but I didn’t see her bake often.
She did have this recipe in her cookbook though, for those occasions when she needed to bring a baked good.
She wouldn’t bake cookies or brownies, it was always this coffee cake recipe.
I pulled out my trusty bundt pan for my coffee cake but my mother-in-law always used her tube pan. Either way will work.
I think the reason she always returned to it was because it was easy to make and it always got raves when she did make it.
This was the first time I made it and it was really easy.
I can’t say it’s particularly good for the waistline but it’s delicious and the hubs enjoyed it.
It also brought on all kinds of fun stories about her while I was making it.
All around, a really great way to remember Mom.
Check out some of my other easy sweet recipes.
Easy Sour Cream Coffee Cake
Joan's easy sour cream coffee cake recipe that's a real crowd-pleaser.
Ingredients
- 3/4 cup butter, softened
- 1 1/2 cup sour cream
- 1 1/2 cup sugar
- 3 eggs
- 1 1/2 tsp vanilla
- 3 cups flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/4 tsp salt
Nut Mixture
- 1/2 cup walnuts or pecans
- 1/2 cup brown sugar
- 1 tsp cinnamon
Instructions
- Preheat oven to 350 degrees F
- Beat together butter, sour cream and sugar
- Add eggs, vanilla, flour, baking powder, baking soda and salt
- Mix well
- In a separate bowl, combine nuts, brown sugar and cinnamon; set aside
- Pour 1/2 of your batter in greased bundt or tube pan
- Sprinkle nut mixture over batter
- Add the rest of the batter over nut mixture
- Bake for 50-60 minutes
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 448Total Fat: 21gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 94mgSodium: 388mgCarbohydrates: 59gFiber: 1gSugar: 34gProtein: 6g
