My mother isn’t much of a baker but the few recipes she has are delicious and her Sour Cream Coffee Cake is definitely a favorite. This versatile cake can be served alongside fresh berries and whipped cream or is amazing by itself. Nothing feels more like a home than a slice of this cake with a nice cup of tea. Through the years she has made some changes to reduce the amount of fat and I am doing the same. Take a look at my version of her famous dessert. Enjoy! —
Ingredients
(Makes twelve servings)
Cooking spray
1 stick unsalted butter, at room temperature
1/2 cup canola oil
2 cups sugar
2 eggs
1 cup sour cream or 2% Greek yogurt
1/2 tsp vanilla
2 cups flour
1 tsp baking powder
1/4 tsp salt
Directions
Preheat oven to 350 degrees and spray a 9-inch round tube pan with cooking spray. In a large bowl sift together flour, baking powder and salt. Set aside. Cream butter, oil, and sugar together until light and fluffy then beat in eggs one at a time. Fold in yogurt and vanilla. Fold in flour mixture until well combined. Place batter in tube pan. Bake for 50 to 55 minutes or until a wooden toothpick inserted comes out clean. Cool slightly before removing from pan.
