Cook the Book: Sour Cream Coffee Cake

Sour Cream Coffee Cake

From A Taste of the Taber Cookbook

Sour Cream Coffee Cake photo by Frank M. Chillemi

Cake:
3/4 cup shortening
3/4 cup sugar
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup yogurt
1/2 cup sour cream
2 large eggs, beaten
1 teaspoon vanilla extract

Topping:
1/2 cup chopped walnuts
1/2 cup sugar
2 teaspoons ground cinnamon

Preheat oven to 350°.  Grease a 9 x 9-inch baking pan. In a large bowl, cream together the shortening and sugar. Sift in the flour, salt, baking powder and baking soda. Stir in the yogurt, sour cream, eggs and vanilla. In a separate bowl, mix together the topping ingredients. Pour the batter into the pan and sprinkle with the topping. Bake for 40-45 minutes, until a fork inserted in the center comes out clean. Cool in the pan and cut into squares.

Makes 9 servings.

One thought on “Cook the Book: Sour Cream Coffee Cake

  1. My mom always made this for Easter morning. I now make the same coffee cake for special occasions. Warm and delicious it is a “sinful” treat in the morning!

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