There are many recipes for sour cream coffeecake, but they all generally include some combination of flour, sugar, butter, eggs, and sour cream. Some recipes also include baking powder or soda for a little extra lift. The resulting cake is usually dense and moist, with a slight tang from the sour cream. It can be served plain or with fruit, nuts, or a streusel topping.
PREHEAT OVEN TO 350 DEG F.
GREASE A 10 BUNDT PAN.
SIFT TOGETHER THEFLOUR, SODA, SALT, BAKING POWDER AND SET ASIDE.
IN THE MIXER, CREAMTOGETHER THE BUTTER AND WHITE SUGAR UNTIL LIGHT AND FLUFFY.
ADD 2 1/2 TSVANILLA AND THEN BEAT IN EGGS, ONE AT A TIME, MIXING WELL AFTER EACHADDITION.
BEAT IN SOUR CREAM.
GRADUALLY ADD FLOUR MIXTURE, BEATING UNTILBATTER IS SMOOTH.
COMBINE WALNUTS, BROWN SUGAR, AND CINNAMON.
SPOON 1/3 OFTHE BATTER INTO THE BUNDT PAN.
SPRINKLE HALF THE NUT MIXTURE OVER THE TOP,TAKING CARE NOT TO SPREAD TO THE EDGES.
REPEAT ANOTHER LAYER.
ADDREMAINING BATTER.
COMBINE WATER AND 2 TB.
VANILLA AND SPRINKLE OVER THETOP OF THE BATTER.
BAKE IN THE CENTER OF THE OVER FOR 30 MINUTES.
LOWERHEAT TO 325 DEG F.
AND BAKE FOR ANOTHER 45 MINUTES OR UNTIL CAKE FEELSQUITE FIRM.
REMOVE FROM OVEN AND COOL ON WIRE RACK FOR 10 MINUTES.
LOOSENCAKE WITH KNIFE.
TURN OUT ONTO RACK TO COMPLETE THE COOLING.
CAKE WILLKEEP FOR ABOUT 3 TO 4 DAYS IF WELL WRAPPED OR IT CAN BE FROZEN FOR UP TOFOUR MONTHS.
Ingredients
Directions
PREHEAT OVEN TO 350 DEG F.
GREASE A 10 BUNDT PAN.
SIFT TOGETHER THEFLOUR, SODA, SALT, BAKING POWDER AND SET ASIDE.
IN THE MIXER, CREAMTOGETHER THE BUTTER AND WHITE SUGAR UNTIL LIGHT AND FLUFFY.
ADD 2 1/2 TSVANILLA AND THEN BEAT IN EGGS, ONE AT A TIME, MIXING WELL AFTER EACHADDITION.
BEAT IN SOUR CREAM.
GRADUALLY ADD FLOUR MIXTURE, BEATING UNTILBATTER IS SMOOTH.
COMBINE WALNUTS, BROWN SUGAR, AND CINNAMON.
SPOON 1/3 OFTHE BATTER INTO THE BUNDT PAN.
SPRINKLE HALF THE NUT MIXTURE OVER THE TOP,TAKING CARE NOT TO SPREAD TO THE EDGES.
REPEAT ANOTHER LAYER.
ADDREMAINING BATTER.
COMBINE WATER AND 2 TB.
VANILLA AND SPRINKLE OVER THETOP OF THE BATTER.
BAKE IN THE CENTER OF THE OVER FOR 30 MINUTES.
LOWERHEAT TO 325 DEG F.
AND BAKE FOR ANOTHER 45 MINUTES OR UNTIL CAKE FEELSQUITE FIRM.
REMOVE FROM OVEN AND COOL ON WIRE RACK FOR 10 MINUTES.
LOOSENCAKE WITH KNIFE.
TURN OUT ONTO RACK TO COMPLETE THE COOLING.
CAKE WILLKEEP FOR ABOUT 3 TO 4 DAYS IF WELL WRAPPED OR IT CAN BE FROZEN FOR UP TOFOUR MONTHS.
