Sour Cream Coffee Cake Recipe

Name: Sour Cream Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. butter; 3/4 c. sugar; 3 eggs; 1 tsp. vanilla; 1 c. flour; 1/2 tsp. salt; 1/2 tsp. baking soda; 1/2 c. sour cream; 1/3 c. poppy seeds; 1 Tbsp. lemon peel; 1/2 c. confectioners sugar; 2-3 tsp. lemon juice

Servings: persons

1/2 c. butter
3/4 c. sugar
3 eggs
1 tsp. vanilla
1 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 c. sour cream
1/3 c. poppy seeds
1 Tbsp. lemon peel
1/2 c. confectioners sugar
2-3 tsp. lemon juice

1
Butter and flour an 8 inch tube pan.
2
Cream butter and sugar until fluffy;
3
separate the yolks from the whites, setting the whites aside.
4
Beat in the egg yolks one at a time, then add the vanilla.
5
Sift the flour, salt and baking soda together and fold them into the butter mixture alternately with the sour cream. Beat the egg whites until they form stiff peaks and fold into the batter.
6
Fold in seeds.
7
Pour the batter into the prepared pan. Bake in the center of a 350u00b0 oven until top is brown and firm and a toothpick comes out clean.
8
Baking will take approximately 40-45 minutes.
9
Make a glaze by blending together the the lemon peel, sugar and lemon juice.
10
Spoon over the cake and let set to dry.

908

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 c. butter, 3/4 c. sugar, 3 eggs, 1 tsp. vanilla, and more.

Yes, Sour Cream Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sour Cream Coffee Cake

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