Sour Cream Coffee Cake
Author: 
Recipe type: Cakes
Prep time: 
Cook time: 
Total time: 
Serves: 12 squares
 
Ingredients
  • Topping:
  • 1 tablespoon all-purpose flour
  • 1¼ teaspoons cinnamon
  • ¾ cup dark or light brown sugar, firmly packed
  • 3 tablespoons firm butter, cut into ½ inch squares
  • 1 cup chopped pecans or walnuts
  • Cake:
  • 2 cups sifted all-purpose flour
  • 1 teaspoon baking power
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 stick unsalted butter, room temperature
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup sour cream
  • ½ cup raisins (optional)
Instructions
  1. Preheat the oven to 350 degrees. Generously butter a 13 x 9 inch metal baking pan.
  2. Make the topping: Stir the flour, cinnamon, and sugar together in a bowl. Add the chopped butter with a pastry blender or fork and cut into the dry ingredients until the mixture resembles coarse meal. Do not over mix. You can do this step with your hands, just don't over mix; a few slightly larger pieces of butter should remain. Stir in the nuts. Set aside.
  3. In a small bowl, mix together the flour, baking power, baking soda, and salt and set aside. In a large bowl of an electric mixer, cream the butter until soft. Add the sugar and mix until light and fluffy, about a minute. On low speed, add the eggs, one at a time and mix until blended. Scrape bowl with a rubber spatula and mix until completely blended. On low speed, add the sifted dry ingredients in three additions alternating with the sour cream in two additions, beating only until incorporated after each addition. Fold in the raisins (if desired) by hand and stir with a spoon or spatula.
  4. Turn into the prepared pan and smooth the top. Sprinkle the topping loosely and evenly over the top of the batter. Bake for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
  5. Recipe adapted f rom Maida Heatter's Cakes
Recipe by Baking and Eggs at https://bakingandeggs.com/2016/04/18/sour-cream-coffee-cake/