Tuesday, February 1, 2011

Sour Cream Coffeecake

A while back a good friend of mine asked me if I had a good blueberry muffin recipe, and I said no, but I'd try and find on for her.  Since then, I've tried a couple of different recipes, one that proclaimed to be "The Best" and one from a national growers' organization, and both were disappointments.  Talk about doorstops!   Perhaps I just don't have the blueberry muffin touch.

What does my search for a blueberry muffin have to do with sour cream coffee cake?  Well one of the recipes called for sour cream and I though perhaps the sour cream contributed to its heftiness.   So, to test my theory I made this sour cream coffeecake to see if I obtained similar results.

Was I in for a surprise!  This coffeecake is dee-licious and is easily one of the best coffeecakes I've ever made.  For me, it has just the right amount of sweetness, and a pleasing crumb that is substantial without being leaden. This coffeecake is best on the day it is made and is irresistible when served warm.  We can thank the good cooks at King Arthur's Flour for providing us with another keeper recipe.  This can be made in a 9" x 13" baking pan or a 9" or 10" tube pan with removable bottom.

Barbara's Watch Hill Sour Cream Coffeecake

1/2 cup chopped walnuts
1 teaspoon cinnamon
1/2 cups sugar

2 1/4 cups all-purpose flour (yes, I use King Arthur Flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

1/3 cup (5 tablespoons) butter, softened
1/3 cup vegetable oil
1 cup sugar
2 large eggs
1 cup (8 ounces) light sour cream
2 teaspoons vanilla extract

Preheat your oven to 350*F and grease a 9"x13" pan or a 9" or 10" tube pan and set aside. 

In a small bowl, combine the walnuts, cinnamon, and 1/2 cup sugar and set aside.

In a medium-sized bowl combine the flour, baking powder, baking soda, and salt.  Set aside.

In a large-sized bowl, beat the butter, oil and one cup sugar together until well mixed.  Add the eggs, one at a time, beating well after each addition.  Reduce the mixer speed to low and gradually add the flour mixture, sour cream and vanilla, being careful not to overbeat the mixture.

Spoon half the batter into the prepared pan and sprinkle with half the nut mixture.  Spoon the remaining batter into the pan and cover with the remaining nut mixture.

If using a tube pan, bake 45-55 minutes.  If using a 9"x13" pan, bake 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Serve warm. 


  1. Hi Katy! Your coffee cake looks really tempting this morning! Wish I had some while sitting here :)

    I've made the blueberry muffin from the Joy of Baking and I also have made what Cooking Light calls Huckleberry Coffeecake - but I use blueberries. The muffin is really awesome but I love the coffeecake more. Cooking Light uses reduced fat cream cheese in the batter. I don't know if that is what causes the magic in the recipe or not, but it is the best I have ever had. If you want the recipe, let me know!

  2. Hmm maybe you could just add blueberries to this and call it a day? Looks fantastic!

  3. mmm, i love that beautiful ring of cinnamon in the middle!

  4. Coffee cakes are so very good and this one is drool worthy Katy:) I make mine with sour cream too and there is nothing like it.

  5. Hi Katy

    You mentioned in your headnotes, that this cake is best eaten the day it is made. What happens to the flavor of the cake if it is made two days in advance, that's how I usually make my pound cakes. 2 days in advanced.

  6. Jackie, I think the flavor is very good. What I found, for me, is that the cake dries out too much.

  7. I'm a sucker for a good cake! Looks delicious Katy!

  8. Your recipes are always mouth-watering, Katy! I've heard people swear by using sour cream in cakes! There's nothing my husband and I love more than a slice of coffee cake in the morning!

  9. Delectable cake katy with lots of flavor and aroma .

  10. This cake is perfection! Just what I need for these cold days spent hibernating at home!

  11. Fantastic looking coffeecake - I've bookmarked this recipe Katy. I wish I had a huge slice to go with the coffee I'm drinking right now! :)

  12. I've made a similar sour cream coffeecake and it was amazing. Yours looks perfect!Wish I had a slice this Sunday morning. :)

  13. That looks really good Katy. I love coffee cake and I dont seem to make near enough.

  14. This is just what I need for breakfast this morning! ;) Happy day to you my friend.

  15. Yum - this looks wonderful. I have a friend that makes a sour cream pound cake - I really need to get that recipe too. I've never had much luck with blueberry muffins either. The first ones I ever made turn out rubbery...really rubbery...you could bounce them!

  16. Hi Dear,

    The sourcream cakes are always amazing and this looks just perfect.



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