Name: Sour Cream Coffee Cake
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 6 tablespoons butter; 1 cup brown sugar; 2 teaspoons cinnamon; 1 cup chopped walnuts; 1/2 cup shortening (or butter); 3/4 cup sugar; 1 teaspoon vanilla; 3 eggs; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 pint nonfat sour cream; 2 cups flour

Sour cream coffee cake is a delightful way to start your morning. You can prepare all of the batter and topping mixtures at home and place them in sealable bags for your outing then cook onsite.

This recipe bakes in a Dutch oven. For easy removal and clean-up, use a piece of parchment paper sprayed with a little bit of oil in the bottom of the oven before adding your ingredients.

Coals are used above and below to reach the correct baking temperature with the Dutch oven. Alternatively, the whole Dutch oven can be placed in a camp oven or closed barbecue.

Swipe to see all photos

Looking down on a cooked sour cream coffee cake in a Dutch oven.

This coffee cake is cooked to perfection in a Dutch oven using charcoal briquettes.

Looking down on a stainless bowl with a cake mixture and wooden spoon in it.

This cake can easily be made by hand in the outdoors simply using a wooden spoon to mix.

Looking down on a raw cake in a Dutch oven that has a topping sprinkled over it.

The topping is sprinkled over the top before cooking and this gives the unique look on the top of the cake.

Looking across the top of a cake in a Dutch oven highlighting the cobble-like texture of the top of the cake.

The topping is baked into the top of the cake creating areas of divits with walnuts and rises of pure cake.

A slice of sour cream walnut cake sitting on a camp plate.

Once cut the second walnut layer becomes visible inside the cake, making sure this flavor is throughout.

A cooked coffee cake with a brown walnut textured topping served on a plate.

This sour cream coffee cake it great to have with a cup of camp coffee at you next outdoor adventure.

Sour Cream Coffee Cake Recipe

Deb Basquez

reviews

Sour cream coffee cake is a delightful way to start your morning. You can prepare all of the batter and topping mixtures at home and place them in sealable bags for your outing.

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Preparation 20

Cook 50

Ready in 1 10

Servings Servings

CourseDessert

InfluenceGlobal

DifficultySeasoned

MethodBake

Similar RecipesCake

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Ingredients

Topping

6 tablespoons butter
1 cup brown sugar
2 teaspoons cinnamon
1 cup chopped walnuts

Cake Batter

1/2 cup shortening or butter
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 teaspoon baking soda
1 teaspoon baking powder
1/2 pint nonfat sour cream
2 cups flour

Equipment

10 inch Dutch oven

Directions

Preheat the Dutch oven to 350 degrees F (180 degrees C).

Topping

Cream together the butter, brown sugar, and cinnamon in a separate bowl.
Add nuts and mix well.

Batter

Cream together the shortening, sugar, and vanilla.
Add eggs individually, beating after each one is added.
Add baking soda and baking powder.
Alternate the sour cream and flour to the mixture, blending after each addition.

To Cook

Spread half of the batter in the bottom of a preheated 10-inch Dutch oven.
Sprinkle half of the topping mixture over the batter.
Cover with the remaining batter and sprinkle with the remaining topping.
Place the lid on the Dutch oven and cook for 45 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean.

Nutritional Information

Calories: 623kcalCarbohydrates: 77gProtein: 9gFat: 33gSaturated Fat: 10gPolyunsaturated Fat: 11gMonounsaturated Fat: 9gTrans Fat: 2gCholesterol: 87mgSodium: 332mgPotassium: 201mgFiber: 2gSugar: 46gVitamin A: 431IUVitamin C: 1mgCalcium: 125mgIron: 2mg