Because you should always have cake with coffee… Sour Cream Coffee Cake

Yes, I said it. You should always have cake with coffee. There is something magical about diving into a warm, moist piece of cake and accompanying it by hot coffee.


I got this craving for coffee cake after spending the afternoon in the Houston airport waiting for my delayed flight (thanks Air Canada!). I had just purchased a mocha latte from Starbucks when I caught a glimpse of their berry coffee cake in the display… “Should I go back for it? Yes… No… Yesss……. no.” And on my merry way I went.


That glimpse has been haunting me for 2 weeks. So, now that I am finally back on home turf, I decided last night was THE night I was going to bust out my recipe for Sour Cream Coffee Cake!


I’ll be the first to admit, I screwed this recipe up. The topping, which was to be sort of like a crumbly, crumb topping, turned out runny…. because I added to much melted margarine. And since I am not one to throw out a perfectly good margarine, sugar, walnut mixture, I simply swirled it into the top layer of the cake once it was in the pan. Ah yes, good as new, and tasty too!

Sour Cream Coffee Cake

1 cup brown sugar
1 cup chopped walnuts
1 tsp cinnamon
1 tsp nutmeg
2-3 tbsp margarine

3 cups flour
1/2 cup brown sugar
1/3 white sugar
2 tsp baking powder
1 tsp baking soda
1 cup 1% milk
1 1/2 cups light sour cream
2/3 cup vegetable oil

Mix all dry cake ingredients, then add all wet ingredients and mix just until combined. Line a 9 x 11 pan with parchment paper and pour batter in. Mix together topping ingredients and sprinkle evenly over top of cake. Bake for 30-35 minutes at 350 degrees. Allow to cool 15-20 mins before cutting. Enjoy!


What’s your favourite type of cake?

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