Sour Cream Coffee Cake Recipe baked in a Bundt Pan is irresistible with butter, sour cream, golden raisins, pecans, and cinnamon.
This was my best cinnamon coffee cake when I was baking and selling homemade baked goods in the 1960s and 70s.
Customers learned what time of day I delivered these warm cakes, fresh out of the oven.
They would be waiting for me at the store when I arrived and others would be placing orders on the phone.
Add sugar a little at a time, creaming after each addition.
Stir in vanilla.
Add eggs one at a time, beating well after each addition.
In a separate bowl, sift together flour, baking powder,
salt, and cinnamon.
Add nuts and raisins to flour and stir to coat well.
flour and sour cream into batter alternately, a little at a time,
starting with flour.
The batter will look like whipped cream tinged with
Pour into a greased and floured Bundt or tube pan.
Sprinkle top with 1-1 1/2 teaspoons cinnamon sugar.
Bake in a preheated oven 350F. for 50-60 minutes until done.
test if done, stick a wooden toothpick or small knife into center of
The crumbs should be dry and the cake golden brown.
Remove from oven and let cake sit for one hour before removing from pan.
To remove cake, loosen edges and turn out upside down on a rack to continue cooling.
May be served warm or cold.
Make three mini-bundt cakes at one time.
Double the recipe and pour into three (6 cups) Mini-Bundt pans.
Reduce baking time to 45-50 minutes.
Cakes may be frozen.
Cool thoroughly before wrapping and freezing.
Thaw before serving.
Reheat in microwave if you prefer to serve this awesome cake warm.
*You can purchase Cinnamon Sugar in the spice section at the grocery store or make your own.
make your own, mix together 3 tablespoons white sugar with 1 teaspoon
Place in a spice jar with tight fitting lid and store in a dry area.
Mix together brown sugar, cinnamon and allspice in a small bowl.
Stir in black walnuts pieces and set aside.
Sift together flour, baking powder and salt. Set aside.
In a stand mixing bowl, cream together butter, granulated sugar and vanilla flavoring on medium speed about 2 minutes until until light and fluffy.
Scrape down sides and bottom of bowl.
Add eggs, one at a time, beating well on high speed after each addition.
Scrape down sides and bottom of bowl again.
Gently fold in flour and sour cream alternately, a little at a time beginning with the flour.
Turn mixer speed back down to medium and mix another minute.
Scrape sides and bottom of bowl again.
Pour 1/3 of batter into a prepared pound cake tube pan.
Sprinkle 1/2 of the brown sugar mixture on top.
Smooth the filling evenly on top with the back of a spoon.
Add another 1/3 batter of batter and top with remaining brown sugar mixture.
Add the last 1/3 of batter and smooth the top.
Bake in a preheated oven 325F. for 60-75 minutes until done.
When done the cake will begin to pull away from the sides and tube.
The center will not make an indention when touched lightly with the finger tips.
When done, remove from oven per Sour Cream Coffee Cake Recipe at top of page.
When making the above Sour Cream Coffee Cake Recipe for gifts or a bake sale, wrap it in cellophane paper instead of plastic wrap for a more professional look.
It also makes attractive gifts from the kitchen, by cutting the cake in half before wrapping, exposing the attractive and delicious interior.
Coffee Cakes were called coffee cakes in the late 1800s because brewed coffee was actually an ingredient in the recipes.
In 1877, Buckeye Publishing Co. published a cook book in Minneapolis, Minn. called Practical House Keeping And Buckeye Cookery that contained two coffee cake recipes.
Two cups brown sugar, one of butter, one of molasses, one of strong coffee as prepared for the table, four eggs, one tea-spoon saleratus, two of cinnamon, two of cloves, one of grated nutmeg, pound raisins, one of currents, four cups flour.
__Mrs.Wm. Skinner, Battle Creek, Mich.
One cup brown sugar, cup molasses, half cup butter, cup strong coffee, one egg or yolks of two, four even cups flour, heaping teaspoon soda in the flour, tablespoon cinnamon, teaspoon cloves, two pounds raisins, fourth pounds citron.
Soften the butter, beat with the sugar, add the egg, spices, molasses and coffee, then the flour and lastly the fruit dredged with a little flour.
Bake one hour in moderate oven or make in two small loaves which will bake in a short time.
__Mrs. D. Baxton