Sour Cream Coffee Cake

Our first recipe post from one of our hospitality bakers, Denise Balik (you can check out her interview here). Denise was kind enough to stop by our office and drop off some of her delicious coffee cake so we could take photos --- ok, the real reason is we really wanted to eat it. Hope you enjoy this recipe! And for all you Pinterest users out there, be sure to pin this cake! 

Sour Cream Coffee Cake. Photo by Amanda Danziger.
Sour Cream Coffee Cake. Photo by Amanda Danziger.

Cake Ingredients:

1/4 lb. soft butter

1 cup sugar

2 eggs

1/2 pint sour cream

1 tsp. baking soda

1 tsp vanilla

2 cups flour

1/2 tsp baking powder

1/2 tsp salt

Sour Cream Coffee Cake Recipe: 

Preheat oven to 350 degrees.

In a large bowl, cream together the butter and sugar. Once you've finished, add the eggs, sour cream, baking soda, and vanilla.   In another bowl mix flour, baking powder, and salt. Add the flour mixture slowly to the original bowl and mix until well blended. Pour into greased and floured 9x12 (or similar size) pan.*

Rhubarb Coffee Cake Variation: Add 4-5 cups chopped rhubarb to batter before pouring into pan. 

 *a note from Denise: I use Pam baking spray instead of butter and flour. 

Topping Ingredients: 

4 tbsp brown sugar

1 tsp cinnamon

3/4 chopped walnuts (optional)

3 tsp very soft or melted butter

How to mix the topping:

Mix the ingredients together and sprinkle over coffee cake.* 

*a note from Denise: If I omit the nuts, I usually use a little more of the other three ingredients to make more topping. You can also use a different kind of nut if you want. 

Now that you know the recipe, you no longer have to tackle the lines on Sunday mornings between services to get a piece of this cake! Enjoy having some awesome kitchen adventures. 

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Want to get your recipe featured on our blog? Contact Amanda Danziger at creativearts@fpc-bethlehem.org