Yum-Yum Cake, also known as Sour Cream Coffee Cake, the cake of my childhood. I never knew coffee cake as Sour Cream Coffee Cake or even just plain coffee cake for that matter, this cake for me, was known and referred to as “Yum Yum Cake” (still is). It was not baby talk, but how the name appeared in our church cookbook from the 1960’s.
Growing up, the cake was a staple on camping trips and later weekend trips to the lake house. When I was living in Germany I remember making the cake for the traditional afternoon coffee and cake hour (a tradition my mother in law never skipped).
I really like this cake, it tastes so….yummy. But for me this cake has great memories. Now I try to create memories for my daughters and make it for special weekends or part of a holiday breakfast. Food memories live forever, they comfort the soul.
I adjusted the original church cookbook recipe to accommodate a baking pan 9″ X 13″
adapted from First Presbyterian Church Cookbook 1964
and Great Coffee Cakes, Sticky Buns, Muffins & More by Carole Walter
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cup sugar
3 large eggs, room temperature
1 1/2 cup sour cream
1 teaspoon pure vanilla extract
Nut Topping and Filling:
1 1/4 cup toasted pecans, finely chopped
1/3 cup light brown sugar
1/4 cup sugar
1 teaspoon cinnamon
1. Preheat oven to 350 F and lightly grease and flour a 9″ X 13″ baking pan
2. In a small bowl mix together all the nut topping and filling ingredients. Set aside.
3. In a medium bowl mix flour, baking powder, baking soda and salt together. Set aside.
4. In a large bowl of an electric mixer fitted with the paddle attachment, mix butter and sugar together. Add eggs one at a time, then sour cream and vanilla. Scrape bowl down and add flour mixture. Mix until just blended.
5. Spoon half the batter into the prepared pan and spread evenly. Sprinkle half the nut mixture evenly over batter. Gently spoon and spread remaining batter as the next layer and then sprinkle with remaining nut mixture.
6. Bake for 40-45 minutes.
Cake will keep for 5 days. Yum Yum!