Soured Cream Coffee Cake

Preparation info
  • Serves about


    • Difficulty


    • Ready in

      1 hr 30

Appears in
American Baking

By Patricia Lousada

Published 1986

  • About

My two American nieces have had summer jobs helping to run small seaside inns. This is a cake they made for breakfast and coffee times that was a great success. American coffee cakes are not coffee flavoured: they are intended to be eaten with a cup of coffee. See for a note on vanilla sugar.


For the filling and topping

  • 175 g (6 oz) soft dark brown sugar
  • 2 teaspoons


Preheat the oven. Grease and line a 23 cm (9-inch) square cake tin with greased greaseproof paper.

For the filling and topping

Mix the dry ingredients together