Best Sour Cream Coffee Cake From Grandma

This coffee cake recipe is stored in the box inside of a plastic sleeve. That is an indication of how often it has gotten used over the years. I have had it for over 40 years. Whenever I have some leftover sour cream, I always think about this cake and end up with a great way to use it up.

Over the years, I have adapted to a less fat form of the sour cream coffee cake, substituting low or no fat sour cream and using margarine instead of butter sometimes. It still turns out delicious and it is one of the kid’s favorites when they come home.

Ingredients:

1 c. butter or margarine
1 1/4 c. sugar
2 beaten eggs
1 c. sour cream (optional: low-fat or no-fat version)
1 tsp. vanilla
2 c. flour
1 tsp. baking powder
1/2 tsp. soda

Topping:
3/4 c. nuts (chopped walnuts or pecans)
3/4 c. coconut
4 Tbs. brown sugar
2 tsp. cinnamon

Directions:

Cream softened butter and sugar in mixer. Add eggs, sour cream, and vanilla and beat well. Add flour, baking powder and soda and beat well again. In a separate bowl, mix chopped nuts, brown sugar, coconut, and cinnamon into mix for topping.

Spray 9 x 13 pan or glass dish with Pam baking spray. Place 1/2 mixture into dish or pan and spread evenly on bottom. Sprinkle with half of topping.

Add rest of dough and spread evenly again without bringing layer of topping up.

Spread rest of topping on top of second layer of dough.

Bake at 350 degrees for 30 minutes. Check with toothpick for doneness. If you poke it into the middle of the cake, it should come out without wet dough if it is done.

Since I am cooking for two, I have cut this recipe in half and baked it in an 8 X 8 glass dish. It comes out just as tasty as the full one. Another option is to sprinkle top of cake with powdered sugar while it is hot.