Some of my best childhood memories are of warm sour cream coffeecake. My parents would take us to a restaurant which offered cornbread muffins with whipped honey butter or sour cream coffeecake choice with breakfast. I could never decide which one I loved best.
Some of my best adult moments are being able to make either one from scratch whenever I like. Being an adult is totally awesome.
Sour Cream Coffeecake Recipe
- 1 c. unsalted butter, softened
- 2 c. sugar
- 4 eggs
- 2 1/2 c. sour cream
- 1 1/2 t. vanilla
- 1 1/2 t. salt
- 2 t. baking powder
- 2 t. baking soda
- 4 1/2 c. flour
First, cream butter and sugar until fluffy. Add eggs, sour cream, and vanilla. Mix in dry ingredients until combined. Spoon half of batter into a buttered (or you can use baking spray if you’d rather) bundt or 10 x 10 cake pan. Cover with half the streusel recipe below.
- 1 cup chopped walnuts or pecans
- 1 1/2 t. cinnamon
- 1 c. brown sugar
Carefully spoon remaining batter over the streusel. Finally, top again with remaining streusel. Bake about 45 minutes or until toothpick comes out clean.
You will want to keep this recipe handy so you, too, can enjoy sour cream coffeecake whenever you like… in between cornbread muffins.