Looking for something delicious to make this weekend or for Christmas? This Sour Cream Coffee Cake recipe is one of the made-from-scratch treats my family likes best for a weekend or holiday breakfast. It’s not difficult to make, but it tastes so much better than a mix from a box. You can make it the night before, or have it on the table an hour after you start. It’s fluffy, moist, and delicious, especially with the cinnamon-brown sugar topping. Enjoy!
Ingredients
- Topping:
- ⅓ cup brown sugar
- ¼ cup sugar
- 2 tsp. ground cinnamon
- ½ cup chopped pecans (optional)
- Cake:
- ½ cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 cup sour cream
- 1 tsp. vanilla extract
- 2 cups flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- ¼ tsp. salt
Instructions
- Combine topping ingredients, set aside.
- Cream butter and sugar together with a mixer.
- Add eggs, sour cream, and vanilla and mix well.
- Combine remaining ingredients and add to the mixture. Beat until combined
- Pour half of the batter into a greased 13x9 pan. Sprinkle with half the topping.
- Spread remaining batter evenly on top, and sprinkle with the remaining topping.
- Bake at 325 degrees for 40 minutes or until the cake tests done.
- Yields 12-15 servings
