Sour Cream Coffee Cake II

Sour Cream Coffee Cake II
  • PREP TIME
    0 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    0 mins
  • SERVING
    12 People
  • VIEWS
    199

A timeless coffee cake, boasting a moist, tender crumb and a delightful swirl of cinnamon-walnut filling. Perfect for a leisurely brunch or a comforting afternoon treat.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    47 g
  • Cholesterol
    91 mg
  • Fiber
    1 g
  • Protein
    6 g
  • Saturated Fat
    12 g
  • Sodium
    335 mg
  • Sugar
    30 g
  • Fat
    25 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour an 8x12 inch baking pan. (5 minutes)

Image Step 02
02 Step

Recipe View 5 mins In a large bowl, cream together 1 cup of the white sugar and the softened butter until light and fluffy. (5 minutes)

Image Step 03
03 Step

Recipe View 5 mins Beat in the eggs one at a time, then gradually incorporate the flour, baking powder, baking soda, and sour cream until just combined. Be careful not to overmix. (5 minutes)

Image Step 04
04 Step

Recipe View 3 mins In a separate bowl, prepare the filling by combining the chopped walnuts, 3/4 cup white sugar, and ground cinnamon. Mix well. (3 minutes)

Image Step 05
05 Step

Recipe View 2 mins Pour half of the cake batter into the prepared pan, then sprinkle evenly with half of the cinnamon-walnut filling. (2 minutes)

Image Step 06
06 Step

Recipe View 2 mins Pour the remaining cake batter over the filling and sprinkle the top with the remaining filling. (2 minutes)

Image Step 07
07 Step

Recipe View 40 mins Bake in the preheated oven for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. (40 minutes)

Image Step 08
08 Step

Recipe View 10 mins Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. (10 minutes)

For an extra touch of flavor, add a teaspoon of vanilla extract to the batter.
If you don't have walnuts, pecans or almonds would also work well in the filling.
To prevent the nuts from sinking to the bottom, you can lightly toast them before adding them to the filling.
The cake can be stored in an airtight container at room temperature for up to 3 days.

Kaylie Dicki

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.2/ 5 ( 66 Ratings)
Total Reviews: (5)
  • Hilario Abernathy

    So easy to follow and the cake came out perfect!

  • Alayna Wintheiser

    This recipe is a keeper! My family devoured it in one sitting.

  • Elenor Schulist

    The sour cream makes the cake incredibly moist and delicious.

  • Laury Walker

    I have made this cake many times, always a winner

  • Beulah Bernier

    I added a streusel topping for extra crunch, and it was amazing!

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