Sour Cream Coffee Cake

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Prep Time: 15 Min

Total Time: 45 Min

Servings: 12 servings


  • 1-1/2 cups flour, divided
  • 1/3 cup firmly packed brown sugar
  • 1-1/2 tsp. ground cinnamon, divided
  • 1/2 cup (1 stick) cold butter or margarine, divided
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup granulated sugar
  • 1 egg
  • 1/2 cup sour cream
  • 1 cup Post Raisin Bran Cereal


  1. Preheat oven to 350°F. Mix 1/2 cup of the flour, the brown sugar and 1 tsp. of the cinnamon in large bowl. Cut in 1/4 cup of the butter with pastry blender or 2 knives until mixture resembles coarse crumbs; set aside.
  2. Mix remaining 1 cup flour, remaining 1/2 tsp. cinnamon, baking soda, baking powder and salt. Beat remaining 1/4 cup butter in large bowl with electric mixer until creamy. Gradually add granulated sugar, beating until well blended. Add egg; mix well. Add flour mixture alternately with sour cream, beating after each addition until well blended. Stir in cereal. Pour into greased 8-inch square baking pan. Sprinkle with crumb mixture.
  3. Bake 30 min. or until toothpick inserted in center comes out clean. Serve warm.

Tips and Suggestions

Size-Wise: Impress your friends and family when you serve up a slice of this tasty coffee cake! Cut into 12 pieces before serving.

Special Extra: Add 1/4 cup chopped walnuts or pecans to crumb mixture.

Food Facts: When cutting butter or margarine into a flour mixture, make sure the butter or margarine is cold and sliced into tablespoon-size portions.


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