Moist Sour Cream Coffee Cake

photo by:kraft

The sour cream in this cake batter helps make a tender moist cake, laced and topped with a sweet pecan, brown sugar and cinnamon streusel.

time

prep:

15 min

total:

1 hr 15 min

servings

total:

24 servings

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What You Need

1-1/2

cups granulated sugar

3/4

cup butter or margarine, softened

tsp. vanilla

eggs

cups flour

tsp. CALUMET Baking Powder

1/2

tsp. baking soda

cup BREAKSTONE'S or KNUDSEN Sour Cream

cup chopped PLANTERS Pecans

1/3

cup packed brown sugar

1-1/2

tsp. ground cinnamon

Enjoy serving MAXWELL HOUSE coffee with this delicious recipe.

Make It

HEAT oven to 350°F.

BEAT granulated sugar, butter and vanilla in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each. Mix flour, baking powder and baking soda. Add to sugar mixture alternately with sour cream, beating after each addition until well blended.

COMBINE nuts, brown sugar and cinnamon; spoon half into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray; top with half the cake batter. Repeat layers.

BAKE 55 min. to 1 hour or until toothpick inserted near center comes out clean. Cool 10 min. in pan. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.

Kraft Kitchens Tips

Size-Wise

Enjoy your favorite foods while keeping portion size in mind.

To Double

This recipe can easily be doubled to make 2 cakes. Why not bake one to give to friends and keep one for your family? Just prepare as directed, doubling all ingredients and using 2 cake pans. Makes 48 servings.

How to Bake in13x9-Inch Pan

Prepare as directed, using a 13x9-inch pan and reducing the baking time to 30 min. or until toothpick inserted in center comes out clean. Do not remove cake from pan before serving.

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mlckac

posted:1/8/2005

I woke up this morning craving a coffee cake. I haven't had one since my mother died 7 years ago. I made this cake this morning. It was a huge hit. My husband loved it and so did I. I used whole wheat flour instead of regular flour though. It came out great. It totally satisfied my craving.

emevey

posted:7/23/2004

My son requested to help make coffee cake this summer morning and this is the recipe we tried. It was very moist and tasty. I felt better about the nutrition in this one because it called for less granulated sugar and included the bran cereal. (We had to pick out the raisins to please a little sister!)

momforjesus4

posted:1/26/2004

a cook

posted:8/17/2003

This was one of the eaiest coffee cakes I've made, and it was a bit hit with the family. I added cinnamon to the cake batter, as I'm a cinnamon lover, and I used walnuts instead of pecans. Turned out terrific. A nice change from all my breads from the bread machine!

a cook

posted:2/13/2003

I'm not a coffee cake maker or eater BUT this one is a KEEPER. Moist and simple to make! I made it because I had some sour cream and wanted to do something simple and easy to use up the sour cream. 5 stars all the way.

a cook

posted:12/8/2002

This is the most moist cake I ever baked and stay fresh after 2days

a cook

posted:10/28/2002

minka1

posted:10/27/2002

a cook

posted:10/17/2002

Easy to make and is a favorite in our house.

a cook

posted:10/14/2002