So my neighbors' kids brought over some fresh eggs yesterday so I decided to make my sour cream coffee cake. I've been making this for years, having adapted my mother's original recipe, which I started making at age 10, to something that I have found to be foolproof. The testament to my claim of foolproof is that my son, who lives in Boston while attending Northeastern University, makes special Sunday trips home (45 minutes) in order to have my coffee cake:) |
Yum!
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So here it is...interestingly, because the eggs were so fresh, the batter was practically jumping out of the pan after only about 8 minutes in the oven! We'll see when it comes out in about 10 minutes...
Mom's sour cream coffee cake (full recipe below)
3) Mix dry ingredients into wet, just blending, then add vanilla and beat on high for 30 seconds
4) Combine sugar, cinnamon, and nuts for filling
Mom's sour cream coffee cake
Oven: 350℉ Time: 50 mins - 1 hour Tins: Buttered or Pam coated Bundt pan
Serves 12-15
Ingredients:
· 2 sticks butter, softened
· 2 cups granulated sugar
· 1 pint sour cream
· 4 large eggs
· 3 cups all-purpose flour
· 3 tsp. baking powder
· 2 tsp. baking soda
· 2 tsp. vanilla extract
Topping
· ¼ cup granulated sugar
· 1 TBSP cinnamon
· ¼ cup chopped walnuts or pecans
Directions:
1. In a small bowl, stir together dry ingredients and set aside.
2. Cream butter and sugar until smooth and “fluffy” – about 3-5 minutes
3. Add sour cream and mix thoroughly
4. Add eggs one at a time and blend after each one
5. Mix dry ingredients into wet ingredients with mixer on low
6. Once incorporated, add vanilla
7. Mix on high for 30 seconds
8. Pour half the mixture into the greased or Pammed Bundt pan
9. Sprinkle cinnamon sugar and nuts evenly over batter
10. Add the remainder of the batter, spreading if necessary in order to evenly cover nut mixture
11. Bake at 350° 50 minutes to an hour until cake tester comes out clean
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