Sour Cream Coffee Cake a la Chef Rose Murray Recipe

Name: Sour Cream Coffee Cake a la Chef Rose Murray
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup butter; 1 cup icing sugar; ½ cup all-purpose flour; 2 ½ teaspoons cinnamon; 1 teaspoon grated orange rind; 1 teaspoon grated fresh lemon rind; ½ cup finely chopped pecans or ½ cup walnuts; ½ cup butter; 1 cup granulated sugar; 2 eggs; 1 teaspoon vanilla; 2 cups all-purpose flour; 1 teaspoon baking powder; ¼ teaspoon salt; 1 teaspoon baking soda; 1 cup sour cream

Servings: persons

⅓ cup butter
1 cup icing sugar
½ cup all-purpose flour
2 ½ teaspoons cinnamon
1 teaspoon grated orange rind
1 teaspoon grated fresh lemon rind
½ cup finely chopped pecans or ½ cup walnuts
½ cup butter
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon baking soda
1 cup sour cream

1
Grease a 9 inch x 13 inch pan.
2
Preheat the oven to 350 degrees.
3
To prepare the topping, cream the butter and icing sugar.
4
Add the flour, cinnamon, rind and nuts.
5
It's not necessary for this mixture to be smooth.
6
Set aside.
7
To prepare the batter, cream the butter, add the granulated sugar and beat until light and fluffy.
8
Beat in the eggs, one at a time, then the vanilla.
9
Sift together the flour, baking powder and salt.
10
Mix the baking soda with the sour cream.
11
Stir half of the dry ingredients into the creamed mixture.
12
Add the sour cream, then stir in the remaining dry ingredients.
13
Spread in the prepared pan.
14
Sprinkle on the topping and bake for 35 minutes, or until a skewer inserted in the middle of the cake comes out clean.
15
Serve warm.

1218

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: ⅓ cup butter, 1 cup icing sugar, ½ cup all-purpose flour, 2 ½ teaspoons cinnamon, and more.

Yes, Sour Cream Coffee Cake a la Chef Rose Murray 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.

That's it — enjoy your meal!

Sour Cream Coffee Cake a la Chef Rose Murray

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions