Blast From The Past Sour Cream Coffee Cake

When I was a freshman in high school I went to a Rainbow Girls convention in Wichita with our “Worthy Advisor” and a few other young girls. We stayed in private homes, and  my hostess served a melt-in-your mouth, cinnamon coffee cake for breakfast. I asked for the recipe (yes, even back then I was asking for recipes) and she sent me a typed copy that I glued on a recipe card. I’ve forgotten the name of the hostess and most all of the details of that trip but I still remember that delicious coffee cake that was served warm from the oven. For this version, I added an optional crumble topping and drizzled it with a little thinned down butter cream icing. It is still delicious after all these years. 

I served this coffee cake, along with the story of it's origin, at a coffee in honor of Mary Feller's birthday. 

 

Sour Cream Coffee Cake   Yield: one 8x8-inch cake

1 cup sour cream

1 teaspoon baking soda

¼ lb. (1 stick) oleo margarine (I used butter)

1 cup granulated sugar less 2 tablespoons

2 eggs, beaten

1 teaspoon vanilla

Pinch salt

1 ½ cups all-purpose flour

1 ½ teaspoon baking powder 

Cinnamon Sugar Swirl: ¼ cup granulated sugar mixed with 1 teaspoon ground cinnamon

Optional: Crumb Topping  / Butter Cream Icing drizzlel

1. Prepare an 8x8-inch cake pan by greasing. (I lined mine with overhanging parchment that I sprayed with pan release.) Preheat oven to 350°F.
2. In a bowl, combine sour cream and baking soda. Set aside.
3. In a mixer bowl, cream oleo/butter and sugar. 
4. To the butter-sugar mixture, add beaten eggs, vanilla and salt.
5. In another bowl, mix together the flour and baking powder.
6. Beginning with flour mixture, alternately add flour and the sour cream mixture to the mixing bowl full of butter-sugar-egg mixture, ending with flour; avoid overmixing.
   
   
   
7. Add the thick batter to prepared pan.
8. Sprinkle Cinnamon Sugar Swirl ingredients (listed above) over the top of cake and swirl it into the batter using a spatula or table knife.
   
   
   Optional: Top with a layer of Crumb Topping (about ¾ cup but vary as desired)
9. Bake in preheated 350°F oven for 30 to 40 minutes — toothpick should come out clean or if testing with an instant read thermometer, the internal cake temp should reach 210°F. 
10. Optional: Drizzle baked cake with thinned Butter Cream Icing.

Recipe without photos . . . Sour Cream Coffee Cake   Yield: one 8x8-inch cake

1 cup sour cream

1 teaspoon baking soda

¼ lb. (1 stick) oleo margarine (I used butter)

1 cup granulated sugar less 2 tablespoons

2 eggs, beaten

1 teaspoon vanilla

Pinch salt

1 ½ cups all-purpose flour

1 ½ teaspoon baking powder 

Cinnamon Sugar Swirl: ¼ cup granulated sugar mixed with 1 teaspoon ground cinnamon

Optional: Crumb Topping  / Butter Cream Icing drizzle

1. Prepare an 8x8-inch cake pan by greasing. (I lined mine with overhanging parchment that I sprayed with pan release.) Preheat oven to 350°F.
2. In a bowl, combine sour cream and baking soda. Set aside.
3. In a mixer bowl, cream oleo/butter and sugar. 
4. To the butter-sugar mixture, add beaten eggs, vanilla and salt.
5. In another bowl, mix together the flour and baking powder.
6. Beginning with flour mixture, alternately add flour and the sour cream mixture to the mixing bowl full of butter-sugar-egg mixture, ending with flour; avoid overmixing.
7. Add the thick batter to prepared pan.
8. Sprinkle Cinnamon Sugar Swirl ingredients (listed above) over the top of cake and swirl it into the batter using a spatula or table knife. Optional: Top with a layer of Crumb Topping (about ¾ cup but vary as desired)
9. Bake in preheated 350°F oven for 30 to 40 minutes — toothpick should come out clean or if testing with an instant read thermometer, the internal cake temp should reach 210°F.\
10. Optional: Drizzle baked cake with thinned Butter Cream Icing.