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Sour Cream Coffee Cake Recipe
Deb Basquez
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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.
Preparation
20
minutes
minutes
Cook
50
minutes
minutes
Ready in
1
hour
hour
10
minutes
minutes
Servings
8
Servings
Course
Dessert
Influence
Global
Difficulty
Seasoned
Method
Bake
Similar Recipes
Cake
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.