Tart pan Coffee cake


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DSC_0529Early this month I just about lost my marbles when I tried to make a coffee cake like a cinnamon swirl I had from Starbucks. It seems I got a scam recipe from the internet.

The menu of coffee cake today I got the original recipe from Mama’s gotta bake/Too big to fail/1959 LAUSD Sour cream coffee cake/From the Los Angeles Times. I am happy and secure that it is correct because after the first batch everyone in the house love it. So I must bake it again.

The first time I use a glass container to bake and it takes time about one hour for the cake to finish. (toothpick come out clean)

So this second time I use a tart pan that is light aluminium. The cake can finish about  40 minutes (I bake a few minutes longer)…Cake well done.

DSC_0525The recipe below I have adapted a few ingredients are flour – I use only cake flour so a second batch cake texture is more light, Topping – Add cinnamon powder  and use pecan instead of walnuts.  

The cake came out fine, moist at the bottom and crumb on top and to be carefully upside down to cool. The tart pan is wide then the cake is not high as the same as the first time. Cake texture is moist, light and soft. We do love both first and second batch.

Hope you like this sour cream coffee cake recipe.

Sour cream coffee cake


2 cups Cake flour, sifted

1 teaspoon baking soda

1 teaspoon baking powder

1/2 cup butter

1 cup Fine granulated sugar

1 egg, lightly beaten

1 teaspoon vanilla extract

1 cup sour cream


1/4 cup cake flour

3/4 cup brown sugar, packed

1/4 teaspoon salt

1 cup chopped pecan

1/4 cup unsalted butter, room temperature

1 teaspoon Cinnamon powder


Mix together flour, sugar, salt, cinnamon powder and nuts. Add butter in small pieces. Rub in by hand until mixture is crumbly. Do not over mix.

All ingredients should be at room temperature. In a bowl mix together flours, baking soda and baking powder. In bowl of electric mixer, cream together butter and sugar until fluffy and light.  Add egg and vanilla and mix well. Add half of the dry ingredients, mixing just until flour is blended. Blend in sour cream, then remaining dry ingredients.

Butter and flour a 9-inch tube pan. Spread half of the batter into the pan. Sprinkle with half of the topping and spread with remaining batter. Sprinkle with remaining topping. Bake at 350 degrees F for 40-45 minutes.  Makes 8 servings.


Tart pan may not high enough and while the cake is rising it may drop from the pan.


P.S. Below photos | The first batch sour cream coffee cake.

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