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Vermont Maple Sour Cream Coffee Cake

Vermont Maple Sour Cream Coffee Cake


  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • Pinch salt
  • 1 cup sugar
  • 8 tablespoons (1 stick) Cabot Unsalted Butter, softened
  • 2 large eggs
  • 1 cup Cabot Sour Cream
  • 1 teaspoon pure vanilla extract
  • 1/2 cup maple sugar (available in specialty food stores)
  • 1/2 cup chopped walnuts
  • 1 teaspoon ground cinnamon


  1. Heat oven to 350 degrees F. Generously grease 9-inch tube pan (or coat with cooking spray), then dust with flour.
  2. Sift flour, baking powder, baking soda and salt into medium bowl.
  3. Cream together sugar and butter in a large bowl with an electric mixer until light and fluffy, about 5 minutes. Add eggs and beat until blended.
  4. Add flour mixture in thirds, alternating with sour cream and ending with flour mixture. Add vanilla extract and beat just until blended.
  5. Combine maple sugar, walnuts and cinnamon in a small bowl.
  6. Pour half of batter into prepared pan. Sprinkle with half of nut mixture. Add remaining batter and top with remaining nut mixture.
  7. Bake for 40 to 50 minutes or until wooden pick inserted in center comes out clean.
  8. Let cool in pan for about 10 minutes, then remove cake to serving plate and let cool a bit longer. Slice and serve warm.

Makes 8 servings

Recipe courtesy of Ormsby Hill, Manchester, Vermont.

Recipe and photo credit (used with permission): Cabot Creamery Co-operative

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