Collected Recipes from the Culinary Institute at the University of Tennessee
Sour Cream Coffee Cake
| 908 g | Butter |
| 1600 g | Sugar |
| 8 | Large Eggs |
| 1 Tbs | Vanilla |
| 960 g | Sour Cream |
| 540 g | Cake Flour |
| 18 g | Baking Powder |
| 24 g | Salt |
- Preheat oven to 325 degrees.
- Cream butter and sugar.
- Add eggs and vanilla.
- Fold in sour cream by hand.
- Sift flour, baking powder and salt, fold, by hand into creamed mixture.
- Top with streusel topping.
- Bake at 325f for approx one hour and fifteen (15) minutes, check with a toothpick after one hour, for the above quantity. If need more time reduce temp to 300f and check every 10 minutes. (For smaller portions it should take about one hour bake time but start checking after 45 minutes.)