Sour Cream Coffeecake

Jun 11, 2013

HeirloomCafe_SourCreamCoffeecake_PhotobyKatWard_AThank you to Sally Cook of Heirloom Bakery & Café for contributing to this week’s “Mangiamo.”

½ pound of butter
1 pound of sugar
4 eggs
2 cups sour cream
¼ tablespoon and ¼ teaspoon baking soda
½ teaspoon salt

1 cup brown sugar
2 tablespoons cocoa
½ tablespoon and ½ teaspoon cinnamon
1 cup chocolate chips
1 cup pecans, chopped
½ cup butter, melted and cooled

Combine topping ingredients and set aside.

Cream butter and sugar. Beat in eggs, sour cream, and vanilla. Sift dry ingredients and gently fold into wet until no big lumps remain. The batter will be lumpy, though.

Layer batter, topping, batter, topping.

Bake at 350ºF for 30-45 minutes approximately, until center is just set.

This recipe can be modified with different toppings (streusels). Fruit can be added with a regular brown sugar streusel.

Heirloom Bakery & Café
807 Meridian Ave., South Pasadena
Usual hours: 6 a.m.-6 p.m.
Find them on Facebook
Read an HP review: Heirloom Café: Sweet & Savory

The Hummingbird, Heirloom's "Hostess" cupcake (the best in the world), and key lime pie

The Hummingbird, Heirloom’s “Hostess” cupcake (the best in the world), and their key lime pie




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