Sour Cream Coffee Cake

Grandma Henriksen showing David, Kisten and I how to prepare her Sour Cream Coffee Cake. Summer 1968
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Sour Cream Coffee Cake

     I love looking through my mother’s and grandmother’s recipes.  While looking through the recipes you notice how measurements, ingredients, and recipes change over time.  Recipes from my grandmother would call for butter, the size of an egg (¼ cup).  New recipe in the 1960’s so often used Jell-O and pudding mixes. 

  • Author: Bonnie Siesennop

Ingredients

butter the size of an egg * (this is about ¼ cup)

1 c. sugar 

1 egg

1 t. baking soda  

2 c. flour

1 t. salt      

1 c. sour cream        

½ t. baking powder

 

Instructions

     Cream butter, sugar, and egg until fluffy.  Alternate mixing the sour cream with the baking soda into the sugar mixture.  Stir in flour with baking powder and salt.  Place in 2 small, greased loaf pans.

      Mix ¼ c. sugar, and 2t. cinnamon and swirl in loaves with a knife or spoon.  Sprinkle remaining sugar on top of loaves.

      Bake at 325 degrees for 30-45 minutes.

 

 

 

Notes

 

 

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