Rosemary's Coffeecake

This recipe was gifted to me years ago by an older woman who lived behind my mom.  This week marks three years since she passed.  Every time I make this recipe, I'm reminded of her kindness ( and how she used read carry the bible in one hand and a trashy romance novel in the other).  I've seen many recipes for sour cream and cinnamon coffee cake, but this is by far the best. 


1/3 C Brown Sugar

1/4 C White Sugar

1 Tsp Cinnamon

Combine in a small bowl and set aside


2 C Flour (Sifted)

1 Tsp Baking Powder

1 Tsp Baking Soda

1/2 Tsp Salt

1 C Softened Butter

1 C Sugar

2 Eggs

1 Tsp Vanilla

1 C Sour Cream

Cream butter with sugar until well mixed.  Add eggs and vanilla and beat well.  Blend in sour cream alternately with dry ingredients.  Beat until blended, don't over beat.

Spread half the batter into a greased 9X13 baking pan.  Sprinkle 1/2 of the first mixture (sugars and cinnamon)  over batter, repeat layers.

Bake at 300 degrees, 35-45 minutes or until a toothpick tested in center comes out clean.  (This is a very moist cake and ovens may vary)

*** This recipe is also amazing with pecans or walnuts mixed in with the sugars and cinnamon***

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One day, I'll learn how to take photos without my thumb in the way...until then ignore the bottom corners of all my photos.

The Wild PurpleComment