Sour cream makes cakes and breads moist when added to the ingredients. This sour cream coffee cake is moist and spongy. The texture almost reminds me of a moist pound cake or angel food cake.
Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Ingredients:
- 1 cup soft butter
- 2-1/2 cups sugar, divided
- 4 large eggs
- 1 liquid cup sour cream
- 2 tsp vanilla extract
- 2-1/2 cups all-purpose flour
- 2-1/2 tsp baking powder
- 2 tsp baking soda
- 1 tsp cinnamon
Preparation:
- In large bowl, add butter and 2 cups of sugar. Blend. Add eggs, sour cream, and vanilla. Mix well. Add flour, baking powder, and baking soda. Mix well. In small bowl, mix together 1/2 cup sugar and the cinnamon.
- Grease 9 X 12-inch cake pan. Scrape half of the batter into the pan. Sprinkle batter with half of the cinnamon and sugar mix. Scrape the rest of the batter into the pan and top off with the remaining cinnamon and sugar.
- Bake at 350 degrees F for 50 minutes or until inserted toothpick comes out clean. Serve warm or cold.
