Sour Cream Coffee Cake!
It’s time for another classic edition of the WTRE Recipe of the Week!
This week’s feature comes straight from the pages of local history—the 1976–77 Rosenmund PTA Cookbook. Contributed by Sandy Albrand, this rich and delicious Sour Cream Coffee Cake is a timeless crowd-pleaser that’s perfect alongside your morning cup of coffee.
Sour Cream Coffee Cake
Recipe by: Sandy Albrand
Source: Rosenmund PTA Cookbook (1976–77)
Ingredients:
Cake:
- 1/2 cup butter (1 stick)
- 1 cup sugar
- 2 eggs
- 2 cups sifted flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 pkg. (8 oz.) sour cream
- 1 tsp. vanilla
Topping:
- 1/3 cup brown sugar (firmly packed)
- 1/4 cup white sugar
- 1 tsp. cinnamon
- 1 cup pecans (chopped if desired)
Instructions:
- Prep Equipment: Preheat your oven to 325°F and grease a 9×9-inch baking pan.
- Make the Topping: In a small bowl, combine the brown sugar, white sugar, cinnamon, and pecans. Set aside.
- Cream Butter & Sugar: Cream together the butter and sugar until smooth. Add eggs one at a time, beating well after each.
- Mix Dry Ingredients: Sift together the flour, baking soda, baking powder, and salt.
- Combine: Add the dry ingredients to the creamed mixture alternately with the sour cream, beginning and ending with the flour. Stir in the vanilla.
- Layer & Bake: Pour half of the batter into your greased pan and sprinkle with half of the nut topping. Pour the remaining batter over top, then sprinkle with the rest of the nut mixture.
- Bake: Bake at 325°F for 40 minutes, or until a toothpick inserted into the center comes out clean.
Have a favorite vintage local recipe you’d like to see featured? Send it over to us at WTRE! Happy baking! ☕🍰
