Weekend at the Cottage Symbol
  • Sour Cream Coffee Cake
  • Sour Cream Coffee Cake
  • Sour Cream Coffee Cake
  • Sour Cream Coffee Cake
  • Sour Cream Coffee Cake

Sour Cream Coffee Cake

Food | April 28, 2017 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 4.50 out of 5)
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  • 60
  • 12
  • Easy

We’ll begin with a huge shout out to our beloved Gramma Judy who has shared another fabulous recipe for everyone to enjoy – her SOUR CREAM COFFEE CAKE.

This delicious, rich cake is the perfect snack whenever friends drop by for an afternoon or after dinner visit. Here’s why:

SIMPLE – We all commented on how easy it was to prepare this uncomplicated recipe. Follow Judy’s instructions to the letter and you’ll have stellar results.

BUTTER AND EGGS – Make sure the butter and eggs are at room temperature for best results. Using soft butter ensures the sugar almost melts into it when you beat them together, and we find using room temperature eggs makes for a fluffier batter.

SOUR CREAM – The first time we made the cake just to test the recipe, then we made it a second time with a few adjustments, namely using an organic sour cream from a local dairy in Prince Edward County. Upon tasting it, we instantly understood that the recipe is all about the sour cream. Using a premium one takes it off the charts.

TOPPING – Judy mentioned that the topping can be tweaked to accommodate people’s taste. She has made it without the coconut, with less cinnamon, and so on. On the second attempt we upgraded to premium chocolate chips and doubled the quantity – loved these two changes.

Like us, you will probably find yourself making this recipe again and again, it’s that good. One warning: serve smaller pieces from the get-go because everyone will ask for seconds!

A rich and crumbly cake dotted with spiced chocolate and coconut – this SOUR CREAM COFFEE CAKE is a heavenly treat!

Ingredients & Amounts

  • For cake:
  • cups of flour
  • teaspoons of baking powder
  • 1 teaspoon of baking soda
  • ½ cup of butter, room temperature
  • 1 cup of sugar
  • 2 eggs, room temperature
  • 1 teaspoon of vanilla extract
  • 1 cup of sour cream
  • For the topping:
  • 1 cup of semi-sweet premium chocolate chips
  • ¼ cup of shredded, unsweetened coconut
  • ¼ cup of brown sugar
  • 1 teaspoon of cinnamon

Instructions

  1. Preheat oven to 325°F with the rack in the middle position. Lightly grease a bundt pan with butter and set aside.
  2. Sift together flour, baking powder and baking soda and set aside. Place all of the topping ingredients in a small bowl, toss together and set aside.
  3. Cream butter and sugar in a medium-sized bowl using a hand mixer until light and fluffy. Add the eggs and vanilla extract and beat on medium until incorporated. Alternate adding thirds of the flour mixture and sour cream into the eggs and butter. Mix well.
  4. Spoon a third of the batter into the bundt pan and use a spatula to distribute it evenly. Sprinkle with a third of the topping. Add another third of the batter and then sprinkle another third of the topping. Add the remaining batter. Finish by sprinkling the final third of topping. Tap the bundt pan on the counter a few times to release any bubbles.
  5. Transfer to oven and bake for 50 minutes, or until a cake tester comes away clean. Leave cake in pan and place onto a wire rack to cool. After 15 minutes, invert the pan onto a presentation plate, and carefully release the cake. Allow to cool for at least 30 minutes before serving.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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