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Sour Cream Coffee Cake

Serves 6–8Butter or vegetable oil spray to grease the pan2 cups sour cream2 cups unbleached all-purpose flour, plus extra to dust the pan1 cup sugar1 tablespoon baking powder4 tablespoons milk2½ cups fresh or frozen berries (blueberries, raspberries, blackberries, strawberries or mixture thereof)Topping1 cup unbleached all-purpose flour¼ cup brown sugar6 tablespoons butter, cut into ½-inch cubes1 teaspoon cinnamon {pinterest_rich_pins_images} Sour Cream Coffee Cake {/pinterest_rich_pins_images}

Sour Cream Coffee Cake

  • 1/8
    Sour Cream Coffee Cake
  • 2/8
    Lightly grease an 8x8-inch baking pan with the butter or spray with vegetable oil, and dust the bottom and sides with 2 to 3 tablespoons of flour.
  • 3/8
    In a large bowl, mix together the sour cream, flour, sugar, baking powder and milk until smooth.
  • 4/8
    Pour the batter into the baking pan and spread evenly.
  • 5/8
    Sprinkle the fruit on top of the batter.
  • 6/8
    Make the topping. Place all ingredients in a small bowl...
  • 7/8
    ...and, using your fingers, work the butter into the flour and sugar.
  • 8/8
    Sprinkle the topping over the fruit, and bake in the oven until the cake has risen, the topping is crisp and golden brown, and a cake tester or knife inserted in the middle come out clean.

Text, photos and food cooked by Michal Martinek

Sep 18, 2015

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Sour Cream Coffee Cake

This recipe should be filed under Baking 101 or Coffee Cakes for Beginners. It’s that easy—five everyday ingredients, plus some fruit and topping. A four-year-old could do it. But it is really good, too—moist and dense, with a middle layer of fruit that sinks nicely into the dough, and a top layer that adds a sweet, buttery, crunchy texture. 

O

  1. Serves 6–8
  2. Butter or vegetable oil spray to grease the pan
  3. 2 cups sour cream
  4. 2 cups unbleached all-purpose flour, plus extra to dust the pan
  5. 1 cup sugar
  6. 1 tablespoon baking powder
  7. 4 tablespoons milk
  8. 2½ cups fresh or frozen berries (blueberries, raspberries, blackberries, strawberries or mixture thereof)
  9. Topping
  10. 1 cup unbleached all-purpose flour
  11. ¼ cup brown sugar
  12. 6 tablespoons butter, cut into ½-inch cubes
  13. 1 teaspoon cinnamon

1

Preheat the oven to 350 degrees. Lightly grease an 8x8-inch baking pan with the butter or spray with vegetable oil, and dust the bottom and sides with 2–3 tablespoons of flour. Tap out the excess flour.

2

In a large bowl, mix together the sour cream, flour, sugar, baking powder and milk until smooth.

3

Pour the batter into the baking pan and spread evenly. Sprinkle the fruit on top of the batter.

4

Make the topping. Place all ingredients in a small bowl and, using your fingers, work the butter into the flour and sugar.

5

Sprinkle the topping over the fruit, and bake in the oven until the cake has risen, the topping is crisp and golden brown, and a cake tester or knife inserted in the middle come out clean. Let cool completely, and cut into serving portions.

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