Name: Sour Cream Coffee Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12
Ingredients: 2 Cups Flour; 1 Cup Margarine; 2 Eggs; 2 Cups Sugar; 1 Cup Sour cream; 1/2 tsp. Vanilla; 1/4 tsp. Salt; 1 tsp. Baking powder; 1 Cup Chopped nuts; 2 tsp. Cinnamon; 4 tsp. Sugar

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Sour Cream Coffee Cake

Author: Adam Moore Cooking Method: Baking Cuisine: American, Southern Courses: Breakfast, Cake, Dessert Recipe Keys: B Breakfast Dairy Kids Make Ahead Mixing

Party / Entertaining Vegetarian

Difficulty: Beginner Prep Time 20 mins Cook Time 1 hr Rest Time 10 mins Total Time 1 hr 30 mins

Cooking Temp: 350 F Servings: 12 Calories: 380

Best Season: Suitable throughout the year

Dietary:

Vegetarian

Description

A classic Bundt coffee cake with a tender, moist sour cream crumb and a hidden swirl of cinnamon, sugar, and chopped nuts running through the middle. Layer the filling and batter twice in the pan, bake for an hour, and invert. Simple, time-honored, and the kind of thing Granny Buras brought to every gathering.

Instructions

Preheat oven to 350°F. Grease and flour a Bundt pan.
Cream sugar and margarine together well. Add eggs and vanilla. DO NOT OVERBEAT.
Add flour, salt, and baking powder. Mix until just combined.
Fold in sour cream.
Mix together chopped nuts, cinnamon, and sugar for the filling.
Pour ½ of the filling mixture into the bottom of the Bundt pan. Place pan in oven for 1 minute, then remove.
Pour half the cake batter over the filling. Add the remaining filling mixture. Pour remaining batter on top.
Bake at 350°F for 1 hour.
Let cool 10 minutes in the pan, then invert onto a serving plate.

Keywords: sour cream coffee cake recipe, Granny Buras coffee cake, Bundt coffee cake, cinnamon nut swirl coffee cake, Southern coffee cake, classic coffee cake recipe, make ahead coffee cake

Sour Cream Coffee Cake