Sour cream coffee cake

Contributed By: Kay Davis


1 cup butter
1 1/2 cups white sugar
2 eggs
1 cup sour cream
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/3 cup all-purpose flour
1/2 cup packed brown sugar
2 tablespoons melted butter
1 teaspoon ground cinnamon


1. Preheat oven to 350 degrees F (175 degrees C).
Grease a 9x13 inch baking pan.

2. In a large bowl, cream together 1 cup butter and
white sugar until light and fluffy. Beat in the eggs one at a time, then stir in
the sour cream and vanilla. Mix in 2 cups flour, baking powder, and salt. Spread 1/2 of batter in the prepared pan.

3. Prepare the filling: In a medium bowl mix 1/3 cup flour, brown sugar, 2 tablespoons melted butter, and cinnamon. Sprinkle cake batter with half the filling. Spread second half of batter over the filling, and top with remaining filling.

4. Bake 35 to 40 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.

Helpful Hints:

Kay�s note: I used half Splenda. Also I put a handful of crasins and chopped nuts in the center layer and it was delicious.
Also, to cut down on fats, I used Country Crock spread and it was just fine.

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