Last Updated on December 24, 2024 by Michelle
This sour cream coffee cake is almost always part of our Christmas & Easter mornings, and sometimes some birthday mornings too.
The sour cream makes it so moist and delicious. And the fact that you make it ahead of time and just pop it in the oven in the morning makes it perfect for Christmas morning.
I promised y’all this recipe in my latest podcast episode when I realized that I haven’t ever shared this with you… I have absolutely no idea why not.
So I’m sharing today with one little ole picture and I’ll update this after Christmas morning, when I can snap a few more photos of this deliciousness.
Sour Cream Coffee Cake
INGREDIENTS
- 1 stick butter
- 1 cup sugar (I use this one)
- 2 eggs
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 cup sour cream
- 1 tsp vanilla
For Topping:
- 1/4 cup brown sugar (I use coconut sugar instead. It’s wonderful.)
- 1/4 cup cane sugar
DIRECTIONS
- Cream butter, sugar, and eggs.
- Add flour, baking soda, and baking powder.
- Add sour cream and vanilla. Mix well.
- Spread half of batter in a 9×13 pan.
- Mix sugars for topping and spread 1/2 of this over the batter in the pan.
- Add remaining batter and then remaining topping on top.
- Feel free to cover and refrigerate until you’re ready to enjoy.
- Bake 30 minutes at 350.
Do you use freshly milled flour for this recipe?
This recipe is written for traditional flour, but yes I make it with fresh milled. In place of the 2 c flour, use roughly 1 3/4 c soft white wheat (maybe less, add it slowly) and 4 TB chickpea flour (optional, if you don’t have this just add a little more soft white instead). Hope that helps!