No failing grade here, I give this Sour Cream Coffee Cake a big, fat A+. You’ll never guess where this recipe came from. I got the recipe out of the Los Angeles Times, and they got it from the LAUSD. That’s right, the Los Angeles Unified School District. Can you imagine. I always think of school cafeteria food as being inedible, but this is actually one of my all-time favorite cake recipes. This cake has been served in Los Angeles school cafeterias since 1959. With all the problems we have with the schools here in Los Angeles, at least they have good cake, right?
To me this is the ultimate comfort food. A big slice and a hot cup of tea! The cake is light and fluffy, but very moist because of the sour cream. And then, the double whammy of the nuts and brown sugar through the middle of the cake and on top. Yeah, I know, who gets this excited about cake.
However, this is a great cake to serve for a brunch because it’s not overly sweet. I also like to bring it to parties when I’m asked to bring a dessert. It’s usually the one cake that always disappears.
Sour Cream Coffee Cake
From the Los Angeles Times