Sour Cream Coffee Cake

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This is another one of those wonderful recipes from years ago. This recipe was given to a teacher friend of mine and was made in the school cafeteria. This Sour Cream Coffee Cake has a delicious nutty center that is great with coffee or as a dessert.

 

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Ingredients

 

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Spray a 9″ x 13″ baking dish with cooking

oil or grease and flour the baking dish.

 

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In a medium bowl combine 2/3 cup of

the cake mix, brown sugar, butter and nuts.

 

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Using a pastry blender or a fork cut the

butter into the dry ingredients until

crumbly and mixed well; set aside.

 

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Place the eggs in a medium

bowl and whisk slightly.

 

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Add the sour cream to the eggs.

 

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Whisk until smooth and creamy.

 

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Add the remaining cake mix.

 

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Whisk until smooth and creamy.

 

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Pour half of the batter

into the baking dish.

 

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Sprinkle evenly with half

of the sugar mixture.

 

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Place spoonful’s of the remaining

batter over the top carefully spreading

it to cover the sugar mixture.

 

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Sprinkle the remaining sugar

mixture evenly over the batter.

 

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Bake in a preheated 375 degree

oven for 40-45 minutes.

 

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Serve warm or wait until it cools.

 

Sour Cream Coffee Cake

http://www.InDianesKitchen.com

46C6FCA3-E5E1-47AB-B98E-10F81BE2706C

Ingredients

  • 1 yellow cake mix
  • 1 cup light brown sugar, firmly packed
  • 3/4 cup chopped nuts (I used walnuts)
  • 1/4 cup butter, cold and firm
  • 4 eggs
  • 16 oz sour cream

Directions

  1. Preheat oven to 375 degrees.
  2. Spray a 9″ x 13″ baking dish with cooking oil or grease and flour the baking pan.
  3. In a medium bowl combine 2/3 cup of the dry cake mix, brown sugar, butter and nuts. Using a pastry blender or fork, cut the butter into the mixture until crumbly and mixed well; set aside.
  4. In a medium bowl whisk the eggs slightly. Add the sour cream and whisk until smooth and creamy.
  5. Add the remaining dry cake mix to the egg mixture. Whisk until smooth and creamy.
  6. Pour half of the batter into the prepared baking dish.
  7. Sprinkle half of the crumbly mixture evenly over the top.
  8. Place small spoonful’s of the remaining batter evenly over top of the crumb mixture. Carefully spread it out covering all of the crumbs.
  9. Sprinkle the rest of the crumb mixture evenly over the top of the batter.
  10. Bake for 40-45 minutes or until the cake is done and the top is golden brown.
  11. Cool in the pan. Serve warm or wait until it cools down.

http://www.InDianesKitchen.com

 

 

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Categories: Breakfast, Cakes, Desserts

38 Comments »

    • That’s so funny because tea is what I started drinking at your age. Then I graduated and got a full time job. Everyone drank coffee and the company provided it for us but not tea! So I started drinking coffee and dumped a ton of sugar and cream in it then it was OK. Over the years I started adding less but I still can’t drink it black.

      Liked by 1 person

  1. I love these old recipes! This reminds me of a sour cream coffee cake that my mom used to make every year and give them to us at Christmastime. Her’s had the addition of a box of coconut cream pudding mix, which made it absolutely irresistible. One of her instructions in the directions was “get the basic cake mix, any brand, but you don’t want to use the deluxe mixes here.” I always wondered what would happen if I did…

    Liked by 2 people

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