Sour cream coffee cake

Sour cream coffee cake

Ingredients/Components

• sugar - 2 c
• cinnamon
• eggs - 4 item
• vanilla - 2 tsp
• salt - 1 tsp
• flour - 4 c
• baking powder - 2 tsp
• baking soda - 2 tsp
• lemon juice - 2 tsp
• butter two sticks - 1/2 lb
• sour cream preferably Breakstone - 1 pt

How to make sour cream coffee cake:

Beat butter until creamy. Add 2 cups of sugar and continue beating. Add the four eggs and beat until mixture is very creamy. Preheat oven to 325°. To mixture add vanilla and lemon juice and continue mixing well. In a small bowl add baking soda, baking powder and salt to one cup of flour. Add to mixture; beat about 2 minutes. Add the rest of flour, one cup at a time. Mixture will be a little stiff. Add sour cream and continue beating until mixture is creamy. Oil and flour a 9 x 13-inch baking pan, a Bundt pan or a cheesecake pan. Add 1/2 of cake mixture to the baking pan and smooth it out. In a cup mix 1/2 cup of sugar with cinnamon. Sprinkle evenly over batter. Spoon remaining batter over the sugar-cinnamon and spread evenly. Sprinkle a little cinnamon/sugar mixture on top of the cake. Bake at 325° for 1 hour and 15 minutes.

This is a big cake (company size). To make a smaller one (family size), use exactly half of all ingredients and bake in a loaf pan for 55 to 60 minutes.

This is my sister, Doris Jay's, famous cake. Try it, you will love it.

Recipe categories: Breads, Breakfast, Coffee cakes.