Best Mimis Sour Cream Coffee Cake Recipes

SOUR-CREAM COFFEE CAKE WITH CINNAMON-WALNUT TOPPING

Steps:

• Preheat oven to 350 degrees. Butter and flour a 9-inch nonstick tube pan. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, whisk together sour cream and baking soda.
• With an electric mixer, beat butter, sugar, eggs, and vanilla on high speed until light and fluffy, about 5 minutes. With mixer on low speed, add flour mixture in three additions alternately with sour-cream mixture in two, beginning and ending with flour. Mix just until moistened.
• Spread a third of batter in pan; sprinkle with a third of topping. Repeat twice, ending with topping. Bake until a toothpick inserted in center comes out with a few moist crumbs, 60 to 70 minutes.
• Cool in pan 30 minutes. Turn out of pan; cool, top side up, on a rack.

MIMI'S SOUR CREAM COFFEE CAKE

Steps:

• Cream the butter and sugar till light and fluffy.
• Add the eggs.
• Add the rest of the ingredients and beat till light and fluffy.
• Grease a 9x13 pan and spread one-half of the mixture in the bottom (see note below).
• Add half of the topping.
• Add the rest of the batter and spread carefully.
• Sprinkle the rest of the topping on top.
• Bake 350 degrees for about 25-30 minutes----for two bread pans you will need more time---about 30-40 minutes.
• NOTE: If you do it in a bread pan, put one-third of the batter in the bottom of the pan, then one-third of the cinnamon mixture and so on until you have three layers. Yummmmy!