Sour Cream Coffee Cake is a generational family favorite. While being the most moist coffee cake you'll ever eat, it has a great story! My Grandma lived on the farm in Iowa and remembers going to "town" with her mother (my great-grandmother). It was a demonstration in town. (I'm not exactly sure what this means. Maybe some of my family can help full in the rest of this story!) The measurement for butter is this way because they made butter on the farm. The title of this recipe was originally "Quick Coffee Cake." However, in this day and age, I don't consider it quick, so changed the name! Nevertheless, enjoy.
- 1 1/2 cups of sugar (separated)
- 1 egg
- butter-size of an egg (6-7 Tbsp)
- 1 cup of sour cream
- 2 cups of flour
- 1 tsp baking soda
- pinch of salt
- 2 tsp cinnamon
Cream together 1 cup of sugar with butter. Add egg and beat well. Dissolve soda in sour cream and add alternately with flour. Pour batter into a greased 8 x 12 pan. Mix cinnamon with 1/2 cup of sugar and sprinkle on top. Poke top with fingers (or handle of a spoon...as my son is doing here). This allows the sugar mixture to bake down into the cake.
Bake 25 minutes @ 400.
It is wonderfully delicious and of course is great with a cup of coffee.