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RECIPES DIY PARENTING KIDS CRAFTS MAKE MONEY AT HOME
Sour Cream Coffee Cake
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Cool Time: 10 Minutes
Total Time: 1 Hour 10 Minutes
1/2 cup butter
1/2 cups granulated sugar
1 large egg
1/2 cup sour cream
2 tablespoons milk
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Crumble Topping:
1/3 cup all-purpose flour
1/4 cup light brown sugar
1 teaspoon ground cinnamon
3 tablespoons butter
1 cup chopped pecans, finely chopped
Directions
Lightly grease an 8×8 inch baking pan. Preheat oven to 350 degrees F.
To make crumble topping: Combine flour, brown sugar and cinnamon in a bowl. Add butter and cut in with forks or a pastry blender until there are no large pieces. Stir in chopped pecans.
To make Batter: In a mixing bowl, cream together butter and sugar until pale and fluffy. Add egg and mix. Add sour cream, milk, and vanilla and mix.
In a separate bowl, whisk together the flour, salt, baking soda, and baking powder. Add dry ingredients to wet mixture, then mix just until combined.
Assemble: Spoon half of the batter into your prepared pan and smooth into an even layer. Sprinkle half of the topping mixture over the top. Spoon remaining batter on top and then smooth into an even layer. Sprinkle remaining topping mixture over the top.
Bake in preheated oven for 40-50 minutes or until a toothpick inserted into the center comes out clean, or with few crumbs. Check it half way through baking and cover with a piece of aluminum foil if browning too much. Cool for at least 10 minutes before serving.
Notes
For a 9x13inch pan: Double recipe and bake about 5 extra minutes.
To Make Ahead: Coffee cake is best served immediately, but you can make it in the morning or even the night before. Store covered at room temp for 1-2 days or refrigerate for up to 5 days.
To Freeze: Cover tightly and freeze for up to 3 months. Allow to come to room temperature before serving.
Nutrition Info:
Calories: 359kcal; Carbohydrates: 34g; Protein: 5g; Fat: 24g; Saturated Fat: 10g; Polyunsaturated Fat: 3g; Monounsaturated Fat: 9g; Trans Fat: 1g; Cholesterol: 59mg; Sodium: 310mg; Potassium: 112mg; Fiber: 2g; Sugar: 18g; Vitamin A: 475IU; Vitamin C: 0.1mg; Calcium: 56mg; Iron: 1mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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