Aunt Norma’s Sour Cream Coffee Cake

My Aunt Norma, who turns 80 something tomorrow, is a most special person, and is the one has had the greatest impact on my life, from food to style and everything in between. When I was little, I wanted to grow up to be my Aunt Norma. That’s how much I cherish her! Four generations of my family plus the thousands of Birchwood Inn guests have enjoyed her coffee cake. I think you will, too.


1/2 cup chopped walnuts
1/2 cup brown sugar
1 1/2 teaspoons cinnamon

3/4 pounds butter, softened
1 1 /2 cups sugar
3 eggs
1 1/2 teaspoons vanilla
1 7/8 cups all-purpose flour (2 cups minus 1 tablespoon)
1 1/2 teaspoons baking powder
1 1/8 teaspoons baking soda
Pinch of salt
1 1/8 cups sour cream (1 cup plus 1 tablespoon)
Confectioners sugar for dusting

Preheat the oven to 350F. Grease and flour a 10-inch spring form pan.

Mix the walnuts, brown sugar, and cinnamon together in a small bowl.

In an electric mixer, beat together the butter and sugar. Add the eggs and vanilla, and beat together thoroughly.
In a separate bowl, mix together the flour, baking powder, baking soda, and salt. Add half of the flour mixture and half of the sour cream to the butter-sugar mixture. Combine well. Add the rest of the flour and sour cream to the batter and mix well.
Pour half of the batter into the spring form pan. Sprinkle with half of the topping. Add the rest of the batter to the pan and sprinkle with the other half of the topping. With a knife, swirl the topping through the batter.
Bake for 45-50 minutes or until a tester comes out clean. Cool on a wire rack. Undo the sides of the spring form pan. Using a large spatula, gently move the cake onto a serving platter. Dust lightly with confectioners sugar and serve.

Birchwood Inn
Ellen Gutman Chenaux
Bed and Breakfast Foodie

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