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Sour Cream Coffee Cake

June 21, 2012

I mentioned earlier this week that we’re hosting some dear friends this weekend–we’ll see them in a few days and I can’t wait. I’ve been busy baking a few things ahead of time. This sour cream coffee cake is my grandma’s recipe and I just love it. It freezes well, so I made it earlier this week and will just pull it out of the freezer the night before we want to eat it. This will be perfect for breakfast (and this too) with fresh fruit and of course coffee.


1½ C sugar

1½ sticks butter

2 tsp vanilla

3 eggs

3 C flour

16oz sour cream

1½ tsp baking powder

1 tsp baking soda

pinch of salt

1 C brown sugar & 1-2 tsp cinnamon, mixed together.

Preheat oven to 350. Grease a 12-cup Bundt pan. Cream together the sugar and butter. Add the vanilla and eggs and mix until light and fluffy. Next, add the baking powder, baking soda and salt. Alternately mix the flour and sour cream until everything is combined. Pour half the batter into the Bundt pan. Sprinkle half the cinnamon/brown sugar mixture on top of the batter. Pour the rest of the batter on top of the sugar layer and finish with the rest of the sugar on the top. Bake for about 60 minutes, or until a toothpick comes out clean.

Let  cool before removing the cake from the pan. This freezes well!


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