A Piece of Cake

Last week I found some sour cream in my fridge that needed to be used (don’t worry, it was still edible!) so I hunted down a tasty recipe. I found this recipe for Sour Cream Coffee Cake in a cookbook my mom gave me for my birthday 12 years ago – the Purves Country Kitchen cookbook. (Yes, I still do enjoy old-fashioned cookbooks every now and then!). I wasn’t going to share the recipe on my blog but after tweeting a photo of the end product I received a few requests for the recipe. So here it is. It’s a simple cake to make and it’s a good way to use up some sour cream! Enjoy!

Sour Cream Coffee Cake

1/2 cup butter or margarine, softened
1 cup white sugar
2 eggs
1 cup sour cream
1 tsp baking soda
2 cups flour
1/4 tsp salt
1 tsp vanilla

Topping:
1/2 cup brown sugar
1 tsp cinnamon
1/2 cup chopped cuts or coconut

Preheat oven to 350 F. Cream butter and sugar until light and fluffy. Beat in eggs, mix well. Stir in sour cream and vanilla. Combine flour, baking soda and salt. Add to creamed mixture, mix well. Combine topping ingredients. Place half of the batter in a greased 9 inch pan. Sprinkle with half of the topping mixture. Cover with the remaining batter. And sprinkle with the rest of the topping. Bake for 40 to 50 minutes or until tester inserted in centre comes out clean.