Normally I use a leftover dish, but we didn’t have much to go on there this week. What I did have was an extra container of sour cream I needed to use quickly. So I made coffee cake. Yummy, delicious Sour Cream Coffee Cake.
Sour Cream Coffee Cake
Adapted from Sour Cream Coffee Cake with Pecan Filling
- 3 cups flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 10 ounces unsalted butter, slightly softened
- 11 1/2 ounces sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 16 ounces sour cream
Position rack in center of oven and heat oven to 350 degrees. Generously butter two loaf pans.
In a medium bowl, whisk flour, baking powder, baking soda, and salt. Beat the butter in a stand mixer on medium speed until smooth and creamy, 1-2 minutes. Add the sugar slowly, beating until combined. Beat in the eggs, one at a time, blending each one completely before adding the next. Add the vanilla.
On low speed, alternate adding the dry ingredients and the sour cream, adding the flour in four parts and the sour cream in three, beginning and ending with the flour and scraping the bowl as needed.
Pour into pans. Bake until the top of the cake is golden brown, the sides are beginning to pull away from the pan, and a wooden skewer inserted in to the center of the cake comes out clean, 70-75 minutes. Transfer to a wire rack and let cool for at least an hour before removing from pan.
Can be frozen up to 3 months.
Yum. I love this cake. It can be changed dramatically with various toppings. I chose to top my first one with some peach compote. But the best thing about not mixing the toppings in or baking them on is variety. I’m planning on trying a blueberry-lemon topping for the next one. And, everyone can have the toppings of their choice. Delicious and versatile.
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