Mom’s Sour Cream Coffee Cake

Inspired by Sharon Czapary, a lovely neighbour

Another of Sharon’s great ageless recipes, so comfortingly delicious!

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  • 1 cup/250mL Sour Cream
  • 1 tsp Baking Soda
  • 1/2 cup/125mL soft Butter
  • 1 cup/200g granulated Sugar
  • 2 eggs, well beaten
  • 1 tsp Vanilla
  • 1 3/4 cups/210g Dainty All-Purpose Rice Flour Blend
  • 2 tsp Baking Powder


  • 1/4 cup/52g Brown Sugar
  • 1 tbsp Cinnamon
  • 2 tbsp chopped Nuts



Grease and flour an 8” square pan. Heat your oven to 350F/177C.


Combine the sour cream and baking soda in a mixing bowl, it will double in volume. Set aside.


In a large mixing bowl, using a beater craem the butter and sugar thoroughly. Next add the well beaten eggs and vanilla. Beat until well combined.


In another bowl mix the flour and baking powder. Then slowly start adding the dry ingredients and alternate with the sour cream mix.


Spread half the batter in the prepared pan and sprinkle with half the topping mixture. Cover with the remaining batter and sprinkle with the remaining topping. Bake for 50 minutes and serve warm.

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