Sour Cream Coffee Cake

by Eileen Creeger

Both my mom and mother-in-law were friends with a lovely woman named Rae. She passed away about two years ago.

Rae was a fantastic cook and always happy to share recipes. This is her delicious sour cream coffee cake. Because it’s a dairy cake, I usually make it for the holiday of Shavuot.

The cake can be baked in a 9×13 pan, or divided into two square cake pans, as seen in the photo.

This year, I baked mine in the two smaller pans. We ate one on Shavuot, and put the other one in the freezer. We are enjoying the second one during the Nine Days, when traditionally we abstain from meat.

My husband complains about the amount of chocolate in the topping. But hey, when he scapes it off his plate, I happily eat it!

---

Sour Cream Coffee Cake Recipe

Preheat oven to 350°.

• 1 cup Chocolate Chips
• 2 Tablespoon Cocoa Powder
• 5 Tablespoon Milk
• 1 teaspoon Cinnamon
• 1/4 cup Chopped Nuts (optional)
• 1/2 cup Brown Sugar
• 2 sticks Butter
• 3/4 cup Sugar
• 2 Eggs
• 2 cups Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Vanilla
• 8 ounces Sour Cream

1. Melt chocolate chips, cocoa and milk (microwave works great). Stir and set aside.

2. Combine cinnamon, nuts and brown sugar in a small bowl.

3. In a large bowl, cream butter and sugar (luckily, I have a dairy hand mixer).

4. Gradually add eggs.

5. Add dry ingredients slowly, alternating with sour cream. The batter is thick.

6. Spray baking pans with non-stick spray.

7. Spread batter with spatula or spoon in baking pan(s).

8. Pour melted chocolate on top of cake and swirl through the batter with a knife to marble.

7. Sprinkle brown sugar/cinnamon mixture on top.

8. Bake at 350° for 30 minutes.

---

Please leave your comments below.

Read more by Eileen Creeger.