Grandma Would Be Proud Of This Recipe!

Sour cream and coffee together seem like a mismatch—but not in desserts. This sour cream coffee is probably one of the most delicious desserts that I have ever tasted, which involves my favorite of all time—coffee.

This recipe will surely be enjoyed by cake and coffee lovers. The desserts that we grow up eating usually end up being our lifetime favorites. A lot of my mom’s dishes, particularly her desserts, are still incomparable to me. It’s the taste of home and of a mother’s love—they’re something not even the finest restaurants could ever provide.

 

Ingredients

3 1/2 c Gold Medal all purpose flour

1 tsp Clabber Girl baking powder; mix with flour

1 tsp Morton salt, mix with flour

2 stick Kerrygold softened butter; or margarine if you prefer it

2 c Domino granulated sugar, cream it into the butter

4 Eggland’s eggs, added one at a time

1 tsp McCormick real vanilla

2 c Daisy sour cream

2 tsp Clabber Girl baking soda, combine with sour cream

1/2 c chopped Kirkland walnuts

1/2 c Domino sugar

2 tsp McCormick cinnamon

 

Instructions

Prepare a tube pan by buttering it and dusting it with flour.

Preheat the oven to 350 degrees

Mix the dry ingredients in a medium bowl.

Using a stand mixer, mix the butter and sugar, then add eggs and vanilla.

In a separate bowl, mix sour cream with baking soda.

Alternately add the dry ingredients and the sour cream mixture to the butter mixture.

Put about 2/3 of the batter in the tube pan and smooth it. Add 1/2 of the nuts/sugar mixture, then top with the remaining batter. Add the remaining nuts/sugar mixture on top.

Bake on the center shelf of oven for one hour, check it with a tooth pick, if it comes out clean it’s done; if it needs a little more time try 5 mins. Cool on a rack in the pan for fifteen minutes.

It’s coated with sugar so it’s tricky to take out of the pan without messing up the countertop, so use a cookie sheet or large plate to turn it out. Then cool slightly and turn it over again onto the large plate for storing or serving.

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Quick Tip: Serve with a cup of coffee or tea.

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9 comments

Am I missing something? There are no real instructions about assembling the cake ingredients. Do all of the ingredients get tossed into one bowl to be mixed or are some of the ingredients for a topping before baking? If so, which ones? The picture shows a glaze drizzled over the finished cake. Where are those ingredients?

Thanks for pointing out a blunder in the editing process, Mary! The instructions have been fixed now. 🙂 The glaze is totally optional and therefore not included in the recipe. You can use any sugar glaze you prefer, but the cake is absolutely delicious even without it!

2 sticks of butter… Can you specify the grams? I’m in Mexico now (originally from Canada) and I’m sure our sticks are different than your sticks 🙂

2 sticks of butter… Can you specify the grams? I’m in Mexico now (originally from Canada) and I’m sure our sticks are different than your sticks 🙂

Amy, I live in Brazil and have the same issue. Butter is sold here in blocks of 200 gr and I use my “eyeometer”, using 100 gr = 1 stick. It’s always worked!

From what I know, one stick of butter is equals to one half cup therefore it would be 125 grams, so 2 of them is a cup of butter which is 250 grams.

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