Sour Cream Coffee Cake

 

This delicious pound cake has lots of buttery goodness. the crumb is moist and light, with a beautiful brown crust. This is an easy timeless southern dessert that will have your family begging you to make it again and again.

 

The first time I saw this recipe was in a church cookbook. 

Isn't that were most of us get those old delicious desserts from?

For years, I made this and I tweaked it and made it my own. This recipe is a great jumping off point for this wonderful southern treat. 

Ingredients

1 1/2 sticks of softened butter at room temperature

1 cup white sugar

1/2 cup light brown sugar

4 eggs at room temperature

1 1/4 cup sour cream at room temperature

2 teaspoons vanilla extract

2 1/2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

Directions

Preheat oven to 350 degrees.

Grease and flour a tube or Bundt pan

Using a stand mixer fitted with a paddle attachment cream butter and both sugars on medium speed for about four minutes or until light and fluffy. Add eggs one at a time. Add sour cream and vanilla extract and mix until just combined. 

In a separate bowl combine flour, baking powder, soda and salt. Mix dry ingredients into we ingredients. Pour batter into prepared pan and bake 45 minutes to 1 hour. After 10-15 minutes of cooling, invert pan on a cooling rack. Allow cake to cool completely before serving.

Peace be with you,

Veronica