Sour Cream Coffee Cake

This sour cream coffee cake is great for Spring lunches and brunches. Or, it is great as a pick-me-up snack with coffee or tea. Even though this recipe is half the size of the original 13x9-inch recipe, it can still be too large for smaller needs. When you bake it in an 8 or 9-inch square pan, it is easy to cut the cake into quarters and freeze several quarters in 1-quart plastic freezer bags for use another day. This coffee cake bakes nicely with 10% microwave added to quickly cook the center before the edges become overcooked. Both sour cream and yogurt work well to give moistness and reduce the added fat.


1/2 cup butter
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1 cup (8 oz.) sour cream or plain yogurt 
1/2 cup milk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup sugar
2 teaspoons cinnamon
1/2 cup chopped nuts, if desired  

1. MICROWAVE (100%) butter in microwave-safe mixing bowl 20 to 30 seconds or until softened. Preheat microwave-convection oven to 375 degrees. 

2. Blend sugar into softened butter. Add eggs, one at a time, beating well after each. Blend in vanilla, almond, sour cream and milk. Add flour, baking powder, baking soda and salt; mix with whisk until smooth. Spoon half of batter into 8 or 9-inch square silicone baking pan. Mix together Topping ingredients; sprinkle half over batter. Spoon remaining batter on top; spread to cover. Sprinkle with remaining Topping.   

3. COMBO-BAKE on low rack with 10% microwave power at 375 degrees for 23 to 25 minutes or until toothpick inserted in center comes out clean. Serve warm or cold. (To freeze quarters for another use, cut cake into quarters with silicone-safe knife or spatula. Lift each quarter from pan with spatula and slide into 1-quart freezer bag. Close tightly and freeze for up to 2 months.)

About 12 Servings

TIPS  >Cake can be baked in a 9-inch round silicone baking pan. Cut into wedges and freeze extras as desired.

>Sliced almonds are good with the slight almond flavor.

>When using a glass baking dish, be sure to lightly grease dish. 

From my Kitchen..

—I recently prepared a double recipe of the Crustless Quiche recipe in the 9inch square pan. Even with the turntable turned off, it cooked nicely on the Low-Mix combination, rotating the dish once. The Egg Bake, cut nicely with the narrow silicone spatula and removed from the dish easily with the wide spatula. A 13x9-inch pan of caramel rolls were prepared in the deep 10.5-inch silicone pan and it baked perfectly on the convection setting. Most things that cook in a 13x9-inch pan can be cooked in the deep round silicone pan and then it turns freely in the ovens with turntables.

—At a recent class, several participants were getting together one evening for dinner and they were each making something from one of the microwave-convection cook books that they had just purchased. I was not there long enough to hear about their results, but thought what a good way to learn together and share cooking experiences.Soups and casseroles are great for winter dining. Make extras and freeze in meal-sized quantities for enjoying at another meal. 


For more great recipes, get the popular book On-the-Go Microwave-Convection Cooking!