February 8, 2011

Sour Cream Coffee Cake à la Anna Olson

Light and moist, this coffee cake is the best one that I've tried so far.  Perfect for a party or an afternoon snack!

Sour Cream Coffee Cake - Anna Olson
I have a horrible habit of changing up recipes, even when baking.  But this recipe is perfect just the way it is!

1/2 cup unsalted butter, room temperature
1 cup sugar
2 eggs
1 tsp vanilla
1 cup sour cream (full fat)
2 cups all purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt

1/4 cup brown sugar
1 tbsp all purpose flour
1 tsp cinnamon
1/2 cup walnut pieces (I did omit this from my own recipe)
1 tbsp unsalted butter, melted

  1. Preheat oven to 350 degrees F.
  2. Cream butter and sugar until smooth.  Add eggs one at a time, stirring well after each addition.  Add vanilla and stir in sour cream.
  3. In a separate bowl, combine dry ingredients and stir into wet ingredients until just incorporated.
  4. In another bowl, combine all ingredients for topping.  Scrape half of the coffee cake batter into a greased bundt pan.  Sprinkle the topping over the cake evenly and cover with the remaining batter.
  5. Bake for 40 minutes, until a toothpick inserted in the center of the cake comes out clean.
  6. Serve warm or at room temperature.
  7. Store in an air tight container at room temperature for 3 days.

Click here for a printable version of this recipe!


Lena! said...

Ah, it was an Anna Olson recipe! This is the BEST coffee cake I have ever had. Thank you so much for baking it - and for sharing the recipe!

Shauna MacKenzie said...

It's such an easy recipe but it's so delicious. And I love how old-fashioned coffee cake is - makes me feel like Mrs Cleaver when I'm baking it! LOL