When I realized that I had bought too much sour cream for our family birthday party a few weeks ago, I had to use it up and make room for other food in the fridge. One of my favorite ways to use sour cream is my mother-in-law’s Coffee Cake, the other is beef stroganoff. I’m sure there are other ways, and a quick perusal of The Use-It-Up Cookbook would certainly give me some ideas, however, these are my two fall back recipes for an excess of sour cream.
I have changed the original recipe to make it healthier and less sweet. I always use full fat foods now since healthy fats are so much better for you than the so-called low fat foods.
3/4 cup soft unsalted butter
1 cup organic sugar
1 1/2 tsp. vanilla
3 cups white whole wheat flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 cup sour cream
Filling for cake
1/2 organic sugar
1/2 cup finely chopped nuts
1 1/2 tsp. cinnamon
Grease round pan.
Mix together butter, sugar, eggs, and vanilla, and beat on medium speed for 2 minutes.
Mix in remainder of ingredients.
Mix up filling in separate bowl.
Put 1/3 of batter in round pan. Sprinkle 1/3 of the filling on top. Add another third of the batter, and then sprinkle 1/3 of the filling. Put in last layer of batter and cover with the remainder of the filling.
Bake at 350 for one hour. Cool in pan for 10 minutes before removing.
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