Sour Cream Coffee Cake

The motivation for this coffee cake was chicken enchiladas. Well, not really.

I had leftover sour cream from chicken enchiladas I made for a previous dinner so I wanted to use it up, but for something sweet. This coffee cake is super moist and the cinnamon crumb topping is not too heavy which makes this a perfect treat that won’t leave you feeling guilty.

And if that’s not enough for you to want to make this, when I brought this cake into work, people told me it was the most delicious thing they had ever eaten in their life. Full disclaimer, it was my friend Jackie but hey, I think she really meant it. Plus, Chris bought some into his work too and it was also a hit; so much so that one of his coworkers told me I should quit my day job.

So make this cake if you’re feeling down and need an ego boost. Or if you just had enchiladas. Either way, you will be showered with compliments!

Sour Cream Coffee Cake
Recipe slightly adapted from gimmesomeoven

Get

For the cake:

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup sugar
  • 2 eggs, room temperature
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 12 oz container of sour cream
  • 1 tsp vanilla extract
  • dash of nutmeg

For the topping:

  • 1 tsp ground cinnamon
  • 1/2 cup sugar
  • 1/2 cup brown sugar

Bake

*Preheat oven to 350 degrees F. Grease a 9″ x 13″ baking pan.
*In a small bowl, combine ingredients for the topping and set aside.
*In a mixer, cream together butter and sugar. Add eggs and vanilla to the mixture, one at a time, beating well after each addition.
*In a separate bowl, stir together the flour, baking soda, baking powder and salt.
*Add the dry ingredients to the creamed butter mixture, alternating with the sour cream. Mix until combined.
*Pour half of the batter into the greased pan and sprinkle with half of the topping. Add the remainder of the batter on top, and sprinkle with the remaining topping.
*Bake for 30-35 minutes, until a toothpick inserted in the middle of the cake comes out clean.

Note: As mentioned in the original post, the batter is sticky. So when adding the second half to the pan, I used a big spoon and placed dollops of batter down and then used a silicone spatula to spread it out. 

Enjoy!

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3 thoughts on “Sour Cream Coffee Cake

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