Saturday, January 26, 2013

Small Sour Cream Coffee Cake For Two Recipe

Sometimes I just want something sweet in the morning. This one is still the go to  cake for me. I always loved the taste of dense scratch cake with cinnamon and nuts. It's not a large cake so I don't have to worry about leftovers for days with just the two of us. Turns out to be both our favorites now. I don't make this very often unless I just happen to have some sour cream left over from the holidays. Maybe you will want to use your up on this one too!
Filling for the top of the batter:
Double ingredients for a thicker topping (I Do)

1/4  cup dark brown sugar
1/2 cup ground pecans
1 teaspoon ground cinnamon
1 tablespoons of flour
Mix all together and set aside

Cake Batter:

1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4  teaspoon salt
2/3 cup sugar
1/2 stick butter softened
1 teaspoons pure vanilla extract
2 eggs
1/2 cup sour cream


Preheat oven to 350 degrees.
In small bowl, mix all topping ingredients and set aside.

In medium bowl, mix flour, baking powder, baking soda and salt; set aside. In large bowl, beat sugar, butter,  vanilla and the eggs with electric mixer for 2 minutes. Add in flour mixture mix in sour cream on low speed.

Spread batter in a greased pan. Or you can use cupcake tins.  Use a square or rectangular greased pan as it makes only one small cake. Add the filling to the top and spread out evenly.
Bake about 40 minutes or until toothpick is clean. Cool 10 minutes; remove from pan to wire rack. Cool 10 minutes.
Cool completely and sprinkle with powdered sugar if you prefer.

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