Sour cream coffee cake

This is a recipe I got from my grandmother years ago that she used to make all the time. I make it every Christmas now.  I love it because you can decide how sweet you want it by altering the ingredients slightly the way you want it.

Ingredients

Cake


  • 2 cups of sugar
  • 1 cup of margarine or butter
  • 2 large eggs
  • 1 tsp vanilla
  • 1 cup of sour cream
  • 2 cups of flour
  • 1/4 tsp baking powder
  • 1tsp salt

Topping

  • 1/3 cup of brown sugar
  • 3 Tbsp cinnamon
  • 3 Tbsp chopped walnuts
  • Caramel drizzle (ice cream topping works well - squeeze bottle is best)
  • (any other ingredients you think might be nice here; Skor chunks, coconut, different nuts, whatever you like works)

Preheat the oven to 350 degrees.

Cream together the sugar and the margarine until they're all mixed. Mix in the eggs and fold in sour cream. Add vanilla.

In another bowl mix all dry ingredients until well combined.
Fold into the rest of the mixture.

For the topping mix the crushed walnuts, brown sugar, and cinnamon (you can always alter the amount - the ratios here are not important for the structure of the cake).

Grease and flour a bundt cake pan. Put half of the topping in the bottom of the pan and add half of the cake mixture. Put the rest of the topping on and add the rest of the cake.
Alternatively, if you like your cake really sweet, you can make extra topping and do a number of layers and swirl the batter around each time to mix it in.

Bake on 350 for about one hour (I would check it after 50 min - I have a Maytag convection oven and it cooked it much faster). Once you can put a for in and pull it out clean, you're good (if some of the topping comes out, that's okay).

Once the cake has cooled a bit, flip it over onto a plate and add your caramel drizzle - as much as you want.

The picture below is actually a cake like this but with Bailey's icing, which you can find the recipe for here.

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