Sour cream coffee cake – my grandmother’s recipe

My Polish grandmother was a talented baker; one of my earliest memories in the kitchen is helping her make bread with fresh (compressed) yeast. She also made Polish desserts like poppyseed rolls (mentioned here) and cheese coffeecake. Here is her recipe for sour cream coffee cake; deceptively simple, yet wonderfully moist and flavorful, this is always a hit whenever I make it and it freezes well too! Use a gentle hand and an offset spatula to spread the top layer of batter over the filling; the trick is to be gentle, or you will tear the dough and the filling will make the top layer look “dirty” instead of three clean layers.

Sour Cream Coffee Cake 

1 stick butter

2/3 c. sugar

2 c. flour

1 c. sour cream

2 large eggs

1 tsp. baking powder and 1 tsp. baking soda

1 tsp. vanilla

 

Topping:

¾ c. nuts

2/3 c. sugar

1 tsp. cinnamon

Cream butter and sugar and med. Speed till fluffy, on low, beat in flour, sour cream, eggs, baking powder and baking soda, and vanilla. At med. speed beat till fluffy. Spread ½ of dough into greased 13”x 9” pan, sprinkle ½ crumb topping over dough, spoon remaining dough in dollops over and even out. Bake 25 to 30 min. at 350. Let cool in pan.

One Comment Add yours

  1. j. Gabriel says:

    This looks like a wonderful recipe for a frigid day. Cannot wait to make this great cake.

    Like

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