Sour Cream Coffee Cake

Sour Cream Coffee Cake

Sour Cream Coffee Cake

By maplewoodroad

 1 hour

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Details

Servings: 12
Calories: 609
Protein: 9g
Fiber: 2g
Sugar: 46g
Carb Total: 82g
Saturated: 17g
Fat Total: 28g
Weight Watchers: 27 Points
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Cuisine

morning meal
dessert
brunch
breakfast

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Ingredients

1 c butter, softened
1/4 tsp salt
1 c granulated sugar
1/2 c brown sugar, packed
1 tsp baking soda
1 tsp baking powder
1 Tbsp vanilla extract
3 large eggs
1-1/4 c milk
3/4 c sour cream
3-1/2 c flour, sifted
Vegetable shortening (for greasing baking dish)
3/4 c brown sugar, packed
1-1/2 tsp cinnamon
1-1/2 tsp cocoa powder
1/4 c flour
6 Tbsp butter, melted
1/4 c granulated sugar
1 c flour

Instructions

Preheat oven to 350°F.

Using a Kitchen

Aid stand mixer or a handheld electric mixer, blend together butter, salt, sugars, baking soda, baking powder, and vanilla extract.

Next, with mixer turning, add eggs one at a time, making sure that each is blended into the batter before adding the next one.

In a separate bowl, using a spoon, mix together milk and sour cream. With mixer turning, alternate adding milk/sour cream mixture and flour to the batter.

Pour half the cake batter into a greased 9 x 13 baking dish and spread it out evenly.

In a small bowl, using a spoon, mix together brown sugar, cinnamon, flour, and cocoa powder.

Sprinkle generously over the first layer of cake batter. This will make the middle filling layer.

Spread the rest of the cake batter over the top.

Finally, in another bowl, mix together butter, sugars, cinnamon, and flour to make the crumb topping. Keep mixing it with a fork or spoon until crumbles form.

Sprinkle over the top of the cake.

Bake the coffee cake for 45 to 50 minutes, or until a toothpick comes out mostly clean.

View original preparation instructions

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