Easy Sour Cream Coffee Cake Recipe

Sour Cream Coffee Cake Recipe

   Ingredients required
one stick butter
1 cup sugar
2 eggs
3/4 teaspoon soda
1/2 pint sour cream
2 cup sifted flour
1 1/2 teaspoon baking powder
1 teaspoon vanilla
Topping:
1/4 cup sugar
1 teaspoon cinnamon
1 cup broken nuts

Preheat oven to 350 degrees

Instructions for Sour Cream Coffee Cake Recipe

   Cream together butter and sugar. Add eggs, soda, sour cream, flour, baking powder and vanilla. Put 1/2 of batter into greased 9 by 12 inch pan. Add 1/2 topping and marbilize with knife. Add rest of batter and topping. Bake 35 to 40 minutes. Serve 12.

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Sour Cream Coffee Cake Recipe - 2

   Ingredients required
one stick butter
1 stick margarine, melted
1 1/4 cup sugar
2 eggs
1/2 pint sour cream (1 Cup)
2 cups flour
dash of salt
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon vanilla
3/4 cups nuts

Preheat oven to 350 degrees

Instructions for Sour Cream Coffee Cake Recipe

   Blend margarine, sugar, eggs until creamy. Beat in sour cream. Add flour, soda, baking powder, vanilla. Mix by hand. Batter will be stiff. Put half of the batter in a bundt pan, cover with nut mixture (save some for top). Put in other batter and sprinkle rest of the nut mixture. Put in cold oven and bake 55 minutes. Nut mixture: 3/4 cup chopped nuts, 1 teaspoon cinnamon and 2 tbsp sugar.

Sour Cream Coffee Cake Recipe - 3

   Ingredients required
3 cups of sifted all-purpose flour
1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cup butter or margarine, room temperature
1 1/2 cup sugar
1 1/2 teaspoon vanilla extract
3 eggs
1 1/2 cup commercial sour cream
3/4 cup coarsely chopped walnuts or pecans
1 1/2 teaspoon ground cinnamon
3/4 cup firmly packed dark brown sugar
2 tablespoons vanilla extract
2 tablespoons water
confectioners sugar

Preheat oven to 350 degrees

Instructions for Sour Cream Coffee Cake Recipe

   Heat oven to 325 degrees Fahrenheit. Sift flour, baking powder, soda, and salt together into a medium sized bow. Grease a 10 inch tube pan. In a bowl of an electric mixer, beat butter and sugar at moderate speed till it's light and fluffy. Mix in the 1 1/2 teaspoon of vanilla. Add eggs, one at a time, beating well after each addition. Blend in sour cream. Gradually add sifted dry ingredients to cream mixture and beat until well blended. Spoon 1/3 of batter into pan. Mixed together nuts, cinnamon and brown sugar, sprinkle 1/3 over batter. Spoon and 1/2 of remaining batter and 1/2 of remaining nut mixture. Repeat with remaining batter and nuts mixture. Mixed together the two tablespoons vanilla and water and spoon over batter. Bake 60-70 minutes or until top springs back when lightly touched with fingers. Remove cake from oven and set pan to cool on a wire cake rack for 10 minutes. Remove cake from pan to serving plate. Dust with confectioners sugar. Serves 8 to 10.