An old-fashioned Mother’s Day treat!


Sour Cream Coffee Cake

Mom’s Sour Cream Coffee Cake

Preheat oven to 350 degrees.


¼ lb butter (one stick)

1 Cup sugar

2 eggs (I use extra large)

1 Cup (1/2 pint) sour cream

1 tsp vanilla

2 Cups flour

1 tsp baking powder

1 tsp baking soda


¼ Cup sugar

1 tsp cinnamon

½ Cup chopped walnuts

Note: If you like a chocolate flavor in your swirl, simply add a teaspoon of cocoa powder to the cinnamon mixture.

Cream together butter and sugar. Add eggs, then sour cream and vanilla.

Sift together flour, baking powder and baking soda. Add these to the wet mixture and blend until smooth.

Grease a tube or bundt pan. I use butter, but you can also use an oil spray.

Mix the chopped nuts, cinnamon and sugar in a bowl. Sprinkle 1/3 of the topping mixture on the bottom of the pan. Add ½ of the batter. Sprinkle another 1/3 of the topping onto the batter in the pan. Add the remainder of the batter to the pan, then sprinkle remaining topping over that.

Bake for 40 minutes.