Sour Cream Coffee Cake

Sour Cream Coffee Cake

  • Prep Time: 15 mins
  • Total Time: 1 hrs
  • Yield: 11 3/4 x 7 x 1 1/2-inchcoffee cake
  • About This Recipe

    “This recipe comes from The Dinah Shore Cookbook (1983) at the request of a Zaar member.”



  • 1/2 cupbutter
  • 1cupsugar
  • 2eggs
  • 1teaspoonvanilla extract
  • 2cupssifted flour
  • 1teaspoonbaking powder
  • 1teaspoonbaking soda
  • 1/2 teaspoonsalt
  • 1cupsour cream

  • 1/4 cupsugar
  • 1/4 cupbrown sugar, packed
  • 1/4 cupwalnuts, coursely chopped
  • 2teaspoonscinnamon
  • Directions

  • NUT TOPPING—————-.
  • Mix all ingredients together in a small bowl; set aside.
  • BATTER—————-.
  • Preheat oven to 350 degrees.
  • Cream butter and sugar thoroughly in a large mixing bowl.
  • Beat in eggs, one at a time; add vanilla.
  • Sift flour with baking powder, baking soda, and salt.
  • Add to creamed mixture, alternating with sour cream.
  • Pur half of batter into a greased 10 3/4 x 7 x 1 1/2-inch baking pan.
  • Sprinkle with half of nut topping; add remaining batter and sprinkle with remaining nut topping.
  • Bake 45 minutes or until cake tester or toothpick inserted in center of cake comes out clean.
  • Reviews

  • “after reading the other comments that this cake was a little dry, i tried adding 1/2 a small box of instant was great, and very moist, next i’m going to try a different flavor of pudding.”

  • “Can’t imagine this cake being dry because mine is always very moist.It is a very good basic recipe and I have used full fat yoghurt rather than sour cream with excellent results.Also have made it in a loaf pan (our preference) and baked for approx. 1 hr. Thanks for a reliable and easily made coffee cake.”

  • “Wonderful coffee cake; no issues with being dry.Made as directed, but I cut down the amounts of topping sugars just a bit.This is one of those cakes that just gets better and better.I put it into a 9×9 pan (buttered and floured prior to baking).Love it!”