We will have a houseful over the Christmas holidays. As a result I am trying to get as much baking done ahead of time as I can. I want to be able to enjoy my company and not be in the kitchen all the time! I’m sure many of you have a favorite coffee cake recipe; I have two. One I shared last year for an Overnight Coffee Cake. My mother-in-law gave this recipe to me when I married her son! It is delicious and freezes well. I can make it this week, put it in the freezer and take it out to enjoy at Christmas.

Sour Cream Coffee Cake

½ cup sugar
1 tsp cinnamon
1 tsp cocoa

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Combine filling ingredients and set aside.

Combine filling ingredients in a small bowl and set aside.

3 cups flour
1 tsp baking soda
3 tsp baking powder
½ cup butter
3 eggs, unbeaten
1 ¼ cup sour cream
1 cup sugar

Sift together the flour, baking soda and baking powder. In a separate bowl cream the butter and gradually add the sugar. Then add the eggs one at a time. Blend in the flour mixture alternately with the sour cream. Lightly grease and flour a tube or Bundt pan.

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Lightly grease and flour your pan.

Place half of the batter in the pan.

coffee cake, recipe box

Place half the batter in your prepared pan.

Sprinkle with the filling

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Sprinkle the filling over the batter.

Add the rest of the batter to cover the filling.

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Cover the filling with the rest of the batter.

Bake the cake for 1 hour at 375 degrees or until done. Cool in the pan. This coffee cake freezes well!

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Sour Cream Coffee Cake

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