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Sour Cream Cinnamon Coffee Cake

Cold Conditions

I think there are times when we could all use a little more sweetness in our lives. I have found this winter to be one of those times. Everywhere I turn there are hurtful words, false assumptions, and wild accusations. For those already burdened by personal challenges such harsh conditions can really take their toll.

My personal antidote comes from the kitchen. That’s where I retreat when life turns cold or unkind. This week it comes in the form of a sweet new recipe for a coffee cake. This cake has a crumb softened by sour cream and a streusel warmed by a healthy measure of cinnamon.

Sweet Antidotes

Cloistered in my kitchen I turned from the front page conflicts and drama to the Food section of the local paper. There I saw a story about a Sour Cream Coffee Cake that had been passed down from generation to generation. Remembering that I had some left over sour cream in the refrigerator after making Cornflake Casserole for my son, I took note.

While the recipe in the paper was tempting I took a page from my own family’s traditions and looked to Taste of Home, a magazine Aunt Hen subscribed to and often cooked from, for a recipe that better fit the ingredients I had on hand. While I didn’t have quite as much sour cream as it called for, I filled out the measure with a little milk. Otherwise I didn’t change a thing in baking this sweet conclusion to a cold winter day.

Sour Cream Cinnamon Coffee Cake
From tasteofhome.com


¼ cup sugar
1/3 cup packed brown sugar
2 teaspoons cinnamon
½ cup chopped pecans (or walnuts)

Cake Batter:

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup butter, softened
1 cup sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla

Preheat oven to 325F.

Grease a 9-inch square pan. Set aside. (If you don’t have this size try a 10-inch springform pan or a 9 x 13 inch rectangular pan. The baking time may vary slightly so watch carefully.)

In a small bowl, combine the ingredients for the topping. Set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, sour cream and vanilla. Add dry ingredients, stirring just until combined.

Spread half of the batter in the prepared pan. Sprinkle half of the topping over the batter. Spoon the remaining batter over the topping layer in dollops. Spread lightly. Sprinkle the remaining topping over all.

Bake at 325F for 40 – 45 minutes. Cool on a wire rack.



Katy McCoy said...

This recipe was popular with my mom's friends in the late 1950s-early 60's. An oldie but a goodie.

grace said...

this looks like a perfect cake-to-crumb proportion! it's one of my favorite kinds of snack cakes, for sure. :)

Anonymous said...

I found your blog today and have spent most of the evening perusing the recipes. Wanted to tell you I don't usually stay this long on any 'blog' because 99% of the time its so polluted/cluttered with ''ads'' it slows my computer down and its hard to navigate. On top of that they are generally FULL of banality in some 'empty' blah blah blah that goes on and on. Not so here. THANK YOU for not having your site polluted with ''ads''. I feel like I can move around with no hassle and can breathe here. TOp that with your heartfelt interesting and well written just right length stories--well it is just like a conversation you'd have with a friend. I share your viewpoint of food and family..esp since most of mine is gone. It looks like you have not posted in 2018? I also picked here to post as you mention the 'cold, hurtful, wild accusations' everywhere getting you down. I HEAR YOU> I am glad no everyone out there is not swept up into it because it can seem that way and yes people dealing with issues at home can be very upset with these things. Please don't give up on posting your stories and recipes--even if it is just what you whipped up for breakfast. WE NEED SANE VOICES ON THE INTERNET who understands what truly matters in this life. THanks for the visit.