Our Famous Sour Cream Coffee Cake Recipe
Back in the day when we were in high school, April and I were active members of FHA or Future Homemakers of America. During the summer between our Junior and Senior years we planned to attend the National FHA Leadership Meeting in New Orleans, Louisiana, with 3 of our classmates, where three of us would be competing in an event. In order to attend the conference we had to raise a LOT of money.
Here are two photos from our trip.
In order to raise the money, we had several fundraisers and sold everything from cookies to popcorn to jewelry. But the big money maker for us was our famous Sour Cream Coffee Cakes.
Each year during Teacher Appreciation week we would host breakfast for the school faculty and staff. We would prepare these sour cream coffee cakes and deliver a serving of cake along with coffee, juice, and milk to the teachers during the first period class. Believe me when I say our cakes were famous! Everyone loved them.
So in order to raise money we began to take orders for these cakes. They can be frozen and served at a later date. They are great to keep one or two in the freezer and pull it out when you have unexpected company or if you need to take a dish to a potluck or even to a family following a funeral. We sold the cakes for $10 each and we probably made at least 500 cakes during a 3 month time frame. One night we were participating in the local Relay for Life event which was held on the track/football field at the high school. We would leave one person walking and the rest of us would run over to the school and put 6 cakes in the oven (we had 6 ovens in the foods lab classroom). We would then run back to the track and then back over again in an hour to take those cakes out and put another 6 cakes in to bake. We baked a LOT of cakes that night!
Here’s the recipe for our famous Sour Cream Coffee Cakes.
1 Pillsbury Yellow Cake Mix
1 cup sour cream
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup chopped pecans (optional)
1 tablespoon cinnamon
1 cup powdered sugar
Milk (about 2 Tablespoons or enough to make a glaze for the cake)
Preheat oven to 325ºF. Grease and flour an angel food cake or bundt cake pan.
In a stand mixer, add the cake mix, sour cream, eggs, and oil. Start on low and increase speed to medium beating until well combined, scraping down the sides once or twice (about 5 minutes).
In a small bowl, mix together the sugar, chopped pecans, and cinnamon. Reserve 2-3 tablespoon of mixture.
Pour 1/2 of cake batter into pan. Sprinkle with cinnamon, sugar, and nut mixture. Add the remaining cake batter and top with the remainder of the cinnamon mixture.
Bake at 325º for 1 hour.
Once cooled, remove from pan.
Mix together powdered sugar and milk to create a glaze. Pour over the cake.
You can serve right away or save it and serve later. As I mentioned before they freeze great, just be sure to wrap it well to prevent freezer burn.