Name: Grandma's Sour Cream Coffee Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 10 servings
Ingredients: 2 cup flour; 1 cup sugar; 1 cup sour cream; ½ cup butter ((one stick)); 3 eggs; 2 tsp baking powder; 1 tsp baking soda; ¼ tsp salt; 1 tbsp vanilla; 1 tbsp butter, melted; ½ cup brown sugar; 2 tbsp flour; 2 tsp cinnamon; 1 tsp vanilla

JessiePosted in DIY • Food & Crafts, Our Tribe

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Do you ever take a bite of a seriously scrumptious [insert any food] and slowly begin chewing only to realize there are nuts hidden inside. Surely I’m not the only person out there who can’t stand nuts in my cake. I’ll take a good handful of plain peanuts any day, but please don’t put nuts in my cake. Grandma Vera’s Coffee Cake is the best coffee cake, and without the nuts, my husband and I will both eat it! This sour cream coffee cake is for the picky eater in your family. It’s delicious and full of sweet cinnamon filling.

The secret ingredient to Grandma’s Coffee Cake is, you guessed it, sour cream! And, the trick to getting the coffee cake just right is the batter to filling ratio. I refuse to pour the batter in the pan anymore because just the thought of having the filling slightly off-center gives me anxiety. So, my gracious, servant-hearted husband pours the batter now! He always does a terrific job.

So, my challenge to you: can you get the filling perfectly centered in your coffee cake batter? Please, share your pictures and tag me! @TribbleTribe with #GrandmasCoffeeCake

Grandma’s Sour Cream Coffee Cake

Don’t forget to grab yourself a pastry cutter before you begin. If you don’t have one already, quick, order one now! You’ll be glad you did when you want to make Heartwarming Blueberry Scones tomorrow.

Print Recipe

Grandma’s Sour Cream Coffee Cake

Grandma's utterly delicious coffee cake, made with secret ingredient – sour cream, will melt-in-your-mouth and

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Breakfast, Dessert

Servings: 10 servings

Author: Vera Tribble

Equipment

Bundt Pan

Ingredients

2 cup flour
1 cup sugar
1 cup sour cream
½ cup butter (one stick)
3 eggs
2 tsp baking powder
1 tsp baking soda
¼ tsp salt
1 tbsp vanilla

Filling

1 tbsp butter, melted
½ cup brown sugar
2 tbsp flour
2 tsp cinnamon
1 tsp vanilla

Instructions

Preheat oven to 350°F.
Whisk together dry ingredients: flour, sugar, baking powder, baking soda, and salt.
Cut in butter with a pastry cutter (or two butter knives works as well).
Blend in eggs, beaten with sour cream. Mix well and set aside.
For the filling, in a small bowl, melt remaining butter (1 tablespoon).
Add in the rest of the ingredients: brown sugar, flour, cinnamon, and vanilla. Combine all ingredients until it becomes a damp sand texture.
Spray a bundt pan (or your pan of choice) with cooking spray on all sides.
Pour ½ of your sour cream mixture into the bundt pan. Sprinkle with the filling then cover with the remaining batter.
Bake 40-50 minutes in a 350° oven, being sure not to overcook. The coffee cake should be browned on top and a toothpick should come out clean when inserted into the center of the cake.
Enjoy!

TIPS:

Don’t try to substitute for the sour cream. For some reason, I’ve found the sour cream has magical fluffy powers that substitutes just don’t have.
If you prefer a light brown top to your cake, use oil and flour to lightly powder your pan before pouring in the batter.
To prevent your cake from potentially breaking as you flip it out of your pan, try to keep the filling completely encased in the batter so it doesn’t leak to the outer edges and get into a sticky situation.
Storing on the counter in a cake stand works great for us, keeping the cake fresh and in view for all to see and enjoy.