This lovely, simple coffeecake is hybrid of my mom’s sour cream coffee cake and a vintage recipe with a sour cream topping.  The topping struck me as unusual, as I had never baked sour cream just smoothed on top of a cake before, but I gave it a shot and LOVED it.  It turns golden brown when baked, but doesn’t fully absorb into the cake, so you’re left with a rich caramelized cream right on top.  Enjoy with a big cup of coffee!




 Makes one 9 inch cake

2 cups all purpose flour

1/2 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon salt

4 ounces unsalted butter (one stick), room temperature

1 cup white granulated sugar

2 eggs

2 cups sour cream, divided

3 teaspoons orange zest

1 teaspoon vanilla


1/4 cup brown sugar

1/4 cup chopped pecans

1 teaspoon cinnamon


Pre heat oven to 400. Butter and grease a 9 inch cake pan.

Sift together the flour, baking soda, baking powder, and salt and set aside.  Mix together the topping ingredients and set aside. Cream together the butter and sugar. While beating, add the eggs, blending well, then one cup of sour cream and the vanilla and orange zest. Then on low, add the dry ingredients. Pour into buttered baking dish, top with other cup of sour cream and topping mixture. Bake for 45 minutes, or until a toothpick comes out clean when inserted into the middle of the cake. The sour cream on top won’t fully cook, so don’t worry if that comes off with the toothpick.