Helen Hedgepeth’s Sour Cream Coffee Cake

Jul 26, 2020 | Recipe Swap

Submitted by Royster Hedgepeth

1 cup butter
2 cups sugar
2 eggs
1 cup sour cream (fat free)
½ tsp vanilla
½ tsp salt
1 tsp baking powder
2 cups sifted flour

Topping (I usually add 50% because I like more topping between layers of batter.)
½ cup nuts, coarsely chopped
1 tbsp cinnamon
½ cup brown sugar

Cream butter, sugar and egg. Fold in sour cream and vanilla. Add dry ingredients. Spoon ½ of batter into greased Bundt or tube pan. Cover with ½ of the topping. Spoon remaining batter over topping. Add remaining topping.

Bake @350 degrees F for 55-60 minutes Make sure cake is fully cooked or it will fall wooden skewer inserted should come out clean. Let cool until cake pulls from side of pan; loosen edges gently with plastic knife. Remove cake from Bundt pan by inverting on serving plate. Sprinkle top of cooling cake with confectioner’s sugar.

This cake is very thick. It’s better to thin batter out a little and/or put more than ½ batter in first layer.
RCH: thin batter with fat free half and half.
RCH: add extra topping mixture between the layers of batter