Whether it’s a new baby, a birthday or special occasion, or, sadly an unfortunate death in the family for someone you know, the gift of food is always appropriate. It is the generosity of our time that is so appreciated, not to mention the homemade goodness and taste that comes from cooking from scratch.
We have often made this cake to bring to ‘pot luck’ functions, as it makes a good amount, is easily sliceable, and keeps moist forever. Sour cream is absolutely one of our favourite ‘condiments’, and in this cake it gives it a bit of zip so that it is not too sweet. If you’re thinking ahead, we think this cake would also be a great addition to any Easter brunch table.
This recipe was passed down from Jody’s aunt, so you know that it’s tried and true.
Sourcream Coffee Cake
- 1 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp kosher salt
- 2 cups flour
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 cup sour cream
topping:
- 1/2 cup brown sugar
- 2 tsp cinnamon
- 1/2 cup oats
Sift together baking soda, baking powder, salt and flour. Set aside;
Cream together butter and sugar until light and fluffy;
Add eggs one at a time, and mix well after each addition;
Add 1/3 of flour mixture to butter mixture and blend. Add half sour cream, blend again. Continue adding flour and sour cream and then mix until just combined. Do not over-mix at this point, or your cake will be tough;
Place 1/2 of the batter in loaf pan, and then sprinkle in half the brown sugar and oat mixture. Fill pan with remainder of batter and top with rest of brown sugar topping;
Bake in a 350 F oven until a skewer comes out clean, approximately 50 minutes.
