Sour Cream Coffee Cake

Sour Cream Coffee Cake

Recipe by Barbara Bach


Prep time


Cooking time



When traveling in the ’80’s I asked Sister Wick, a pastor’s wife, for her wonderful Sour Cream Coffee Cake recipe. I still have the recipe in her hand writing, but I made changes.


  • 2 Cups of Flour

  • 2 Sticks of Butter (softened)

  • 1 1/2 Cups of Sugar

  • 2 Large Eggs

  • 1 Cup of Sour Cream

  • 2 Teaspoons Vanilla

  • 1 Teaspoon Baking Powder

  • 1 Teaspoon Salt

  • Topping: 1 Cup of Light Brown Sugar
    2 TBLS of Cinnamon


  • Cream together butter and sugar
  • Add eggs and beat until fluffy
  • Blend in sour cream and vanilla
  • Add 1 cup of flour, along with baking powder and salt; mix well
  • Add the last cup of flour and mix thoroughly

  • Spoon 1/2 of the batter in the bottom of a 9 X 13 inch pan or baking dish, then spread with a spatula
  • In a small bowl use a fork to mix together the light brown sugar and cinnamon till fine
  • Sprinkle 1/2 of the mixture over the 1/2 batter that has been spread
  • The next step is tricky. I have found it helps to spoon several spoon-fulls of batter scattered around. Then use your spatula to blend together.
  • The last step before baking is to spread the remainder of brown sugar and cinnamon on top
  • Bake @ 350 degrees for 50 minutes, or until toothpick comes out clean
  • This coffee cake is rich so you can cut smaller squares for serving. That is why I varied the number of servings above.

Comments are closed.