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Sour Cream Coffee Cake Recipe
|Butter||3⁄4 Cup (12 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1 1⁄2 Teaspoon|
|Flour||3 Cup (48 tbs)|
|Sour cream||2 Cup (32 tbs)|
|Light brown sugar||3⁄4 Cup (12 tbs)|
|Walnuts||1 Cup (16 tbs), coarsely chopped|
Serving size: Complete recipe
Calories 6125 Calories from Fat 2713
% Daily Value*
Total Fat 312 g479.4%
Saturated Fat 151 g755.1%
Trans Fat 0 g
Cholesterol 1236.5 mg412.2%
Sodium 4221.5 mg175.9%
Total Carbohydrates 782 g260.8%
Dietary Fiber 24.8 g99.2%
Sugars 472.3 g
Protein 84 g168.8%
Vitamin A 153.2% Vitamin C 10%
Calcium 148.7% Iron 144.5%
*Based on a 2000 Calorie diet
Grease a 10-cup Bundt pan.
In a large bowl, cream together butter, sugar, baking powder, baking soda, salt and vanilla using an electric mixer.
Add eggs, one at a time, mixing well after each addition.
Alternately add flour and sour cream.
In a separate small bowl, mix together brown sugar, cinnamon and walnuts using a fork or your fingers.
Put 2/3 of batter into a greased Bundt pan.
Slightly push batter up the sides and center tube of pan, making a well.
Into the well put the brown sugar mixture.
Cover the well with remaining batter.
Brown sugar mixture doesn't have to be completely covered by batter.
Bake at 350° for 45 minutes or until nicely browned and cake pulls slightly away from the sides of the pan.
Cool in pan five minutes and invert onto serving dish.
Cool completely before cutting.
Sprinkle with powdered sugar.