(5)

Coffee Cake

Coffee Cake
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Calories 253 cals
Total Fat 14 g
Cholesterol 48 mg
Dietary Fiber 1 g
Sodium 102 mg
Protein 3 g
Total Carbohydrate 30 g
(5)

Prep Time: 25 Minutes

Time to Table: 1 Hour 10 Minutes

Serves: 16

Ingredients

  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup Daisy Sour Cream
  • 1 3/4 cups cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup brown sugar
  • 1 cup chopped pecans
  • 2 tablespoons cinnamon
  • 2 tablespoons powdered sugar

Directions

Cake: Grease a 9-inch spring-form pan, with tube or plain bottom inset. In a large bowl, cream the butter and 1 cup of the sugar. Add the eggs one at a time, beating well after each addition. Add the vanilla and sour cream; beat until creamy. Add flour, baking powder, baking soda and salt in a separate bowl until mixed. Add to the flour mixture to the sugar mixture. Beat at low speed until creamy. Streusel Topping: Combine 1/4 cup brown sugar, chopped nuts and cinnamon in a small bowl. Pour and spread half of the cake batter in the pan, sprinkle on half of the topping. Add the remainder of the cake batter and the balance of topping. Cut through the batter with a knife to swirl. Bake at 350 degrees for 28 to 40 minutes or until a toothpick inserted in center comes out clean. Sprinkle with powdered sugar. Cool 15 minutes. Remove side of pan and serve. *A Bundt pan may be used in place of the spring-form pan. Turn cake out onto a serving plate to serve.

Reviews

Average Rating:
4.6 out of 0 5
(5)
Busymommylist 12/21/2016

** I received a coupon for a free product via Influenster. All opinions are my own. ** I am a fan of coffee and cake and of course, coffee cake! So, naturally, this was the first recipe to stand out when I started searching for recipes to use Daisy Sour Cream with. This recipe is slightly different than any I have ever tried and I have used sour cream for baking quite a few times. The addition of sour cream definitely helps make this more of a moist cake. Which I prefer the most! I did omit the pecans only because I'm not a fan. I replaced with chopped almonds. This is a super easy to follow recipe and can also be made in a pinch.

KGirard12 12/08/2016

This was a very simple recipe to try out. I made it for breakfast this morning for my family and received no complaints! It was definitely cinnamon-y enough and moist. The only change I made was to add a little bit of milk, maybe 1/4 cup because the sour cream wasn't enough liquid, the batter was very stiff. And I also left out the nuts because I didn't have any on hand. I will be making this again, it was delicious. I received a sour cream squeeze from Daisy through Influenster complimentary for testing purposes only.

Charly 07/04/2016

I made this cake for Father's Day and it was a huge hit! Everyone loved it! I don't have a bundt pan or anything similar so I just did it in a 9x13. Not as pretty, but just as tasty! Plus, I was out of confectioners sugar, so I just omitted that part. Still tasted great!

Patsy 01/17/2016

We love this coffee cake, but it was a bit sweet so I cute back on the sugar by 1/4 cup. I also added some grated orange rind to the batter because we love that flavor. Will make often.

Joanne 01/18/2013

I make this for my bible study group and it went over great and my cake carrier was empty when it was time to go home. I will make this again!

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