Sour cream coffeecake for breakfast

Sour cream coffeecake for breakfast


You can make this delicious coffee cake in about 8 minutes work time and 30 minutes baking. The result is great just a few minutes out of the oven. Warm coffeecake with a slightly melted brown sugar topping. Add the nuts or not as you like.

The coffeecake

  • 1 ½ cups sifted flour (Easier to weigh out 189 grams.)
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 tsp melted butter
  • 1 egg
  • ¾ cup sugar
  • 1 cup sour cream
  • 1 tsp vanilla
  • Brown sugar topping
  • ½ cup chopped pecans or walnuts
  1. Preheat the oven to 375° F.
  2. Weigh out 189 g of flour: no need to sift it. ( A cup of sifted flour weighs 126g, so 1 ½ cups weighs 189 g)flour weighing
  3. Mix the baking powder, soda and salt into the flour and stir it a bit.
  4. Melt the butter in the microwave for 1 minute at 50% power.
  5. In a mixing bowl, add the egg, melted butter and sugar and mix with a whiskegg sugar
  6. Add the sour cream and vanilla and mix.
  7. Add the flour mixture and mix until uniform.
  8. Spray a 9” square pan with cooking spray and pour in the batter.batter in pan
  9. Decorate with topping and nuts.
  10. topped in panBake at 375° F for about 30 minutes, until a toothpick comes out clean.
  11. Allow the coffeecake to cool for 5 minutes, and then cut into 9 squares. Lift out and serve.
  12. baked

Brown sugar topping

  • 2 Tb softened butter
  • ½ cup brown sugar
  • 2 Tb flour
  • 1//2 tsp cinnamon

butter brown sugarMix the butter into the sugar and flour using a pastry blender or a couple of forks, until more or less uniform. It can still be lumpy.

blending toppingSprinkle over the top of the batter.


This recipe can easily be doubled for a larger crowd. It’s great for a quick company or holiday breackfast!


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