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Breakfasts, Desserts

Heirloom Bakery and Cafe's sour cream coffeecake

Heirloom Bakery and Cafe's sour cream coffeecake
Ricardo DeAratanha / Los Angeles Times

Dear SOS: The coffee cake at South Pasadena's Heirloom Bakery and Cafe, near the train station, is fabulous. Each day it's flavored differently for variety ... chocolate chips, raspberry, etc. I would love to have the recipe to make at ... Read more

Total time: About 1 hour | Makes 1 (9-inch) square cake


  • 1/2 cup light brown sugar
  • 1 tablespoon cocoa
  • 1 teaspoon cinnamon
  • 1/2 cup chocolate chips
  • 1/2 cup chopped pecans
  • 1/4 cup (1/2 stick) butter, melted and cooled

Step 1In a large bowl, stir together the brown sugar, cocoa, cinnamon, chocolate chips, pecans and butter. Set aside.

Cake and assembly

  • 1/2 cup (1 stick) butter
  • 1 cup plus 1 1/2 tablespoons sugar
  • 2 eggs
  • 1 cup sour cream
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups (6.4 ounces) flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • Prepared topping

Step 1Heat the oven to 350 degrees.

Step 2In the bowl of a stand mixer, or in a large bowl using a hand mixer, cream together the butter and sugar until light and fluffy, about 3 to 5 minutes. Beat in the eggs, one at a time, until incorporated, then beat in the sour cream and vanilla.

Step 3In a medium bowl, sift together the flour, baking soda and salt.

Step 4Gently fold the dry ingredients into the butter and egg mixture to form a batter. The batter will be lumpy; simply continue folding until no large lumps remain.

Step 5Spoon one-half of the batter into a greased 9-inch-square baking pan, then layer with half of the topping. Layer with the remaining batter, then the remaining topping. Bake until the coffee cake is puffed and golden and a toothpick inserted in the center comes out clean, about 45 minutes. Cool slightly before serving.

Note: Adapted from Heirloom Bakery and Cafe in South Pasadena.


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