Grammy's Kitchen · Coffee Cake · Sour Cream Coffee Cake
One of 78 coffee cake recipes we measured
99 cooks on www.gimmesomeoven.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 78.
| this recipe | typical | |
|---|---|---|
| fat | 47% | 63% |
| total sugar | 168% | 109% |
| brown sugar share of total sugar | 13% | 42% |
| egg | 42% | 30% |
| leavener | 4% | 2% |
| salt | 1% | 1% |
| liquid | 145% | 69% |
| mix-ins | 49% | 0% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 114 g | 1/2 cup unsalted butter (room temperature) |
| 200 g | 1 cup granulated white sugar |
| 100 g | 2 large eggs |
| 240 g | 2 cups all-purpose flour |
| 5 g | 1 teaspoon baking soda |
| 4 g | 1 teaspoon baking powder |
| 3 g | 1/2 teaspoon fine sea salt |
| 340 g | 1 1/2 cups (12 ounces) reduced-fat sour cream |
| 9 g | 2 teaspoons pure vanilla extract |
| 50 g | 1/4 cup granulated white sugar |
| 53 g | 1/4 cup packed brown sugar |
| 4 g | 1 1/2 teaspoons ground cinnamon |
| 117 g | 1 cup chopped pecans or walnuts (optional) |
| 100 g | 1/2 cup powdered sugar |
| 8 g | 1 to 2 teaspoons milk |
Method: 8 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Very good! I didn't read all the comments, but would try a little more cinnamon mixture in the middle. I used walnuts as that's what I had on hand. I also made two 8x8 pans, Plan to freeze one for later. I used Daisy regular sour cream. I made this recip” — a cook, 5.0★
“Thank you for sharing this recipe. It was a great hit this morning. I have to say I was a little concerned when I started to spread in my 9x13 pan thinking maybe I read the dimensions wrong, 😉 it seemed there was too little battle. But boy was I wrong. The cak” — a cook, 5.0★