We will have a houseful over the Christmas holidays. As a result I am trying to get as much baking done ahead of time as I can. I want to be able to enjoy my company and not be in the kitchen all the time! I’m sure many of you have a favorite coffee cake recipe; I have two. One I shared last year for an Overnight Coffee Cake. My mother-in-law gave this sour cream coffee cake recipe to me when I married her son! It is delicious and freezes well. I can make it this week, put it in the freezer and take it out to enjoy at Christmas.
Sour Cream Coffee Cake
Filling:
½ cup sugar
1 tsp cinnamon
1 tsp cocoa
Combine filling ingredients in a small bowl and set aside.
Batter:
3 cups flour
1 tsp baking soda
3 tsp baking powder
½ cup butter
3 eggs, unbeaten
1 ¼ cup sour cream
1 cup sugar
Sift together the flour, baking soda and baking powder. In a separate bowl cream the butter and gradually add the sugar. Then add the eggs one at a time. Blend in the flour mixture alternately with the sour cream. Lightly grease and flour a tube or Bundt pan.
Place half of the batter in the pan. Sprinkle the batter with the filling
Add the rest of the batter to cover the filling.
Bake the cake for 1 hour at 375 degrees or until done. Cool in the pan. This coffee cake freezes well!
Nancy on the Home Front 