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Sour-Cream Coffee Cake

Nov/Dec 2015


Sour-Cream Coffee Cake
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  • 3/4 teaspoon baking soda
  • 1 cup sour cream
  • 1/4 cup (1/2 stick) butter
  • 1 cup sugar
  • 1 large egg
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • Cinnamon-Nut Mixture:
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1/2 cup chopped nuts


Preheat oven to 350 degrees F. Butter and flour an 8x8-inch cake pan. In a small bowl, stir the baking soda into the sour cream and let stand for 5 to 10 minutes. (The sour cream will increase slightly in volume.) While the mixture is resting, stir together the cinnamon-nut mixture and set aside. In a large mixing bowl, cream the butter for 2 minutes with an electric mixer, then gradually add the sugar. Add the egg and beat until thoroughly combined. Add the sour-cream mixture, then beat in the flour and baking powder. Beat at medium speed for 2 minutes.

Spoon half the batter into the prepared pan. Sprinkle with the cinnamon-nut mixture. Smooth the remaining batter into the pan. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let stand for 10 minutes before removing from pan. Serve lukewarm or cold.

Updated Thursday, May 8th, 2003

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