This sour cream coffee cake recipe is very special to me because it’s actually my grandmother’s. She passed away a few years ago and when my parents were going through her things my mom asked me if there was anything in particular I wanted that reminded me of her. There wasn’t an object that came to mind. What I remember most was her helping me with my Norwegian heritage project in 5th grade, coming to our house on Christmas Eve wearing a big fur coat and carrying a bag of presents, and eating her homemake lefse and krumkake.
Since I loved my grandma’s Norwegian treats, I thought some baking items would be special so I got one of her Norwegian cookbooks. This sour cream coffee cake recipe was handwritten in the back of it and while it might not be particularly Norwegian, it sure is delicious! The sour cream makes it extra moist and you can’t go wrong with the cinnamon sugar filling and topping. It pairs perfectly with a cup of coffee!
Sour Cream Coffee Cake
- 1 cup butter room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 cups flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. pure vanilla extract
- 1 cup sour cream room temperature
For the filling
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 tsp. ground cinnamon
Preheat oven to 350F. Coat a 9" x 9" baking pan with cooking spray. Set aside.
Cream the butter and sugar together until light and fluffy. Add eggs one at a time, mixing between each addition. Beat until smooth.
In a medium sized mixing bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add to butter mixture, stirring until combined. Stir in the sour cream and vanilla. Pour half of the batter into prepared pan.
In a small mixing bowl, combine brown sugar, sugar and cinnamon. Sprinkle half of the mixture on top of the batter. Cover with remaining batter and sprinkle with remaining cinnamon-sugar mixture.
Bake for 35 minutes, until a toothpick inserted into the middle comes out clean.