Monday, March 2

Aunt Janey's Sour Cream Coffee Cake

My daughter Jami met her husband Donnie, fell in love and got married a few years back.  (Seems like yesterday!)  
We are really pleased with her choice for our son-in-law, just a great guy.  We also have had the pleasure of meeting many of his family members, which, happily we love too!

Donnie's mother Julie and grandmother Mary are wonderful cooks and I'm still trying to get their Apple Pie recipe (best I've ever tasted) and homemade Chicken and Dumplings recipe. 

Donnie's Aunt Janey and Uncle Eddie live in southern Ohio in a beautiful hilltop home.  Aunt Janey shared this recipe with me after bringing it to one of our fall parties. She told me she originally found the recipe in a magazine years and years ago.
It is absolutely delicious!

And it’s a nice change from all the overly sweet and excessive chocolate desserts, cookies and candies we devoured, (I mean sampled),  recently during Valentine’s Day and the Christmas holiday.  I usually make this as a cake but it is great made into muffins too. 

Aunt Janey’s Coffee Cake


1 cup butter, softened                                  
2 cups sugar
2 large eggs
1 cup sour cream
½ to 1 teaspoon vanilla
2 cups all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1/8 teaspoon baking soda

1 cup finely chopped pecans
¼ cup sugar
1 ½ teaspoons ground cinnamon

Start by mixing the butter and sugar for the cake batter

How To Make It:

Preheat over to 350 degrees. 
Using a mixer, beat butter at medium speed for 2 minutes or until creamy. 
Gradually add 2 cups sugar and beat 2 to 3 minutes. 
Add eggs, 1 at a time, beating just until blended. 

Add eggs, 1 at a time

Add sour cream and vanilla, beating until blended.  Set aside.

In a separate bowl, whisk together flour, baking powder, salt and baking soda. 
Gradually stir flour mixture into butter mixture.  (Batter will be thick).

In a separate bowl, mix together the dry ingredients

Spread batter into a greased 9 x 13 inch baking dish.

For Topping:
Stir together pecans, ¼ cup sugar and cinnamon.

Mix together the ingredients for the topping

Evenly sprinkle the pecan mixture over batter.

Sprinkle topping over batter

Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. 
Do Not Over Bake!
Remove from oven and cool completely before cutting.

Remove from oven and let cool before cutting
For Muffins:
Place baking cups in muffin pans and spoon batter into cups.  Fill two thirds full.  Bake for 20 minutes or until wooden pick inserted in center comes out clean.
Remove from pans and cool about 12 to 15 minutes on wire racks.

If you have any leftovers or would like to save half for later, this coffee cake freezes well. You can also cut the cake into individual squares and place each into a sandwich bag or plastic wrap.  It’s great for lunches or to warm up with coffee in the morning.


I have to say, I am not a chocolate hoarder, (the hubby definitely is) but if I could, I would so hoard this coffee cake to myself!


Other Posts:

My daughter Jami and son-in-law Donnie,
back when they were expecting their first child together


Anonymous said...

Elizabeth, you have me drooling over the coffee cake! All night I’m gonna think about cake… Thanks so much for sharing your yummy recipes! Maria

Elizabeth Ohiothoughts said...

You're welcome!

Elizabeth Ohiothoughts said...

You're welcome!