Sour Cream Coffee Cake

George Hirsch January 17, 2026

Would you like a slice of old-fashioned-style cake that is equally good for a morning coffee break, mid-day snack, and even dessert? Then this is it.

What I really like about this cake is that it isn't overly sweet. I created this recipe using all-purpose flour, not cake flour, which makes a denser crumb with a nice texture. The dairy mix of sour cream, yogurt, and milk is a harmonious trifecta in achieving a light and flavorful addition to every slice. Use good fresh eggs + butter, and you'll have a hit.

I do warn you with caution - when you catch the first aromas of this cake baking in the oven, you will be tempted to stand by with a knife at the ready. But please wait for the cake to cool completely for a couple of hours. Slicing this coffee cake prematurely will allow steam (or moisture) to escape, thereby making for a drier cake when it cools. So please resist until it cools. This recipe also doubles as a test of patience. Enjoy!

No bundt pan, no problem! Coffee Cake Pie

Sour Cream Coffee Cake

Makes a 9" Bundt Pan, about 10-12 slices

chefgeorgehirsch.com | George Hirsch Lifestyle

For the Crumb Topping:

1/2 cup light brown sugar

6 Tablespoons sweet butter, softened

1 cup flour

1 teaspoon cinnamon

2 teaspoons vanilla

1/2 cup chopped pecans or walnuts

Place the butter, brown sugar, flour, cinnamon, and vanilla in a bowl and crumble together with your fingers until it forms a crumb mixture. Add in the nuts—reserve and mix the cake batter.

For the Cake: SEE RECIPE BELOW

1/2 cup sweet butter, one stick softened

1 cup sugar

2 eggs, beaten

2 cups All-Purpose Flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup sour cream

1/2 cup low-fat plain yogurt

1/4 cup 2% milk

1 teaspoon vanilla

1/2 teaspoon fresh-grated orange rind

Grease and flour two 9-inch pie pans, or a tube, Bundt-style, or a regular-sized 9 1/2-inch baking pan.

Cream together the butter and sugar until light and fluffy. Scrape the sides of the bowl with a spatula. Mix in eggs, vanilla, and orange zest, one at a time. Scrape the sides of the bowl again.

In a separate bowl, mix the flour, baking powder, baking soda, and salt. In a separate bowl, combine sour cream, yogurt, and milk. Add the flour mixture to the butter mixture alternately in three stages with the sour cream, yogurt, and milk mixture, stirring and scraping the bowl with a spatula after each addition. Mix until just blended. Do not over-mix.

Place half the batter in the pan and sprinkle with half the topping mixture. With the back of the butter knife, swirl the batter slightly to mix the crumb mixture slightly into the bottom of the cake batter. Add the remaining batter, then the crumb topping.

Bake coffee cake in a preheated 350°F oven for 30 to 35 minutes or until the cake tests are done. Cool for 15-20 minutes; remove from the pan by placing a large plate over the top of the cake, and invert the pan. Tap the sides of the cake pan to free the cake from the pan, place a serving platter over the bottom, and invert again. The crumb topping should be on the top side to serve. Allow cooling at least 2 hours (if you can) before slicing!

Cover the cake once fully cooled.

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AS SEEN ON PUBLIC TELEVISION & CREATE TV- SEASON ONE
FEATURING CHEF GEORGE HIRSCH DEMONSTRATING HIS SAVORY COOKING, BAKING AND GRILLING RECIPES; WITH HIS EXPERT CULINARY TIPS & TECHNIQUES, ALONG WITH VISITS TO HIS INSPIRING HAMPTON LOCATIONS.

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

From the original Grilling TV Series host, 200 Fabulous Recipe—Celebrating the joyous rituals of sharing food at year-round festivities, the star of PBS's Grilling with Chef George Hirsch provides a wealth of recipes and ideas for great party foods, plus advance preparation tips to ease the strain of last minute chores.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

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This easy to live with lifestyle plan; with more than 165 of George's easy-to-prepare gourmet recipes, you can lose weight, maintain energy, look better, and enjoy a longer active life, by eating great food!
M.Evans and Company, Inc.

George Starts your year off right!

George Hirsch Living it UP
Recipes for a Healthy Active Life
Product Details
Hardcover: 240 pages; $24.95
Publisher: M. Evans and Company, Inc.; 2000
Language: English
ISBN-10: 0871319241
ISBN-13: 978-0871319241
Product Dimensions: 9 x 6.3 x 1.1 inches

Creative Cooking tips
Fast Easy recipes that allow for an active lifestyle
A 30-Day Menu Plan you can adapt throughout the year
Support and motivation for staying on a healthy eating & exercise routine
Tips for easy food shopping & eating healthy on the run

Each book is personally autographed by George Hirsch.

Sweet and Savory Waffles

George Hirsch December 29, 2025

At the 1964 World's Fair, Americans were introduced to the Belgian waffle, made fluffy with the help of yeast and egg whites. Once electric waffle irons replaced those inconvenient metal plates, waffles officially became an American favorite.

In North America, Belgian waffles are a variety of waffles with a lighter batter, larger squares, and deeper pockets than ordinary American waffles. Belgian waffles were originally leavened with yeast, but baking powder is now often used.

Tired of toast & sausage for breakfast and brunch? Then opt for a southern treat. These waffles are the perfect accompaniment to my Oven Fried Garlic Chicken, always a family favorite, and I’m delighted to share them with you.

Savory Waffles

Makes 8 waffles

chefgeorgehirsch.com | from George Hirsch Lifestyle TV Series

2 cups all-purpose flour

2 egg yolks

1/2 teaspoon salt

2 Tablespoons pure cane sugar

1 Tablespoon baking powder

2 cups of milk

1/3 cup butter, melted

2 egg whites, stiffly beaten

½ cup cheddar cheese, finely shredded (OMIT for Sweet Waffle)

¼ teaspoon each: (OMIT below spices for Sweet Waffle, replace with 1 teaspoon vanilla)

curry powder, paprika, dried thyme, ground black pepper, hot sauce

2 Tablespoons fresh chopped parsley or dill

Preheat the waffle maker.

George_Hirsch_Lifestyle_Dill_And_Cheddar_Waffles_103T copy.png

Put all ingredients, except egg whites, in a large mixing bowl. Beat on low until moistened. Increase to medium speed; mix for 2 minutes or until just smooth. Do not overmix.

By hand, gently fold in beaten egg whites. Pour 1/2 cup batter over grids for a regular waffle baker—more for a Belgian waffle. Close the waffle maker, bake until steam no longer escapes, about 3 minutes. Repeat.

Serve while hot with Fried Chicken.

Note: Serve topped with butter and hot syrup, or better yet, with warm fresh fruit compote.

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13 EPISODES on 4 HD-DVD Disk Set, season one

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Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

**Click to Listen to George Hirsch Lifestyle Radio on your Favorite Podcast Platform** **Holiday Special**

George Hirsch Lifestyle Biscotti

George Hirsch December 8, 2025

One of the most often asked questions regarding biscotti is, Do you dunk? ” And I’m not talking coffee or espresso. Biscotti is ideally dipped into sweet wine; the dry cookie soaks up the beverage, giving it a perfect flavor.

Cantucci Di Prato or Biscotti? Biscotti (twice-baked) originated in Roman times as soldiers carried preserved biscuits. Later, they found their way to Prato, where they were flavored with almonds from the plentiful almond groves. There, the cookies are known as cantucci.

Whichever name you prefer, they are perfect for dipping into a sweet glass of Tuscan Vin Santo (holy wine).

Chef George on the set of George Hirsch Lifestyle, dunking biscotti. This recipe is an ideal do-ahead sweet, as it only gets better a couple of days after baking.

George’s Biscotti

Makes 3 ½ dozen cookies

chefgeorgehirsch.com | George Hirsch Lifestyle

1/2 cup olive oil

1 cup pure cane granulated sugar

3 1/4 cups all-purpose flour

3 eggs

1 Tablespoon baking powder

3 drops pure almond or anise extract + 1 teaspoon fresh grated orange zest

1/2 cup mixed pistachios pieces and slivered almonds; or, use 1/2 cup chopped dark chocolate and dried cranberries

Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.

In a medium bowl, beat the oil, eggs, sugar, and almond flavoring until well blended. Combine the flour, baking powder, and nuts. Stir into the egg mixture to form a heavy dough.

Place the dough on the parchment-lined sheet pan and divide it into two pieces. Form each piece into a roll as long as your sheet pan. Press down to 1/2 inch thickness, and with a rolling stick, even out the top height of the dough by rolling evenly and gently.

Bake for 25 to 30 minutes in the preheated oven until a light golden brown. Remove the two biscotti bars from the baking sheet to cool on a wire rack. When cookies are cool enough to handle, slice each one crosswise into 1/2-inch slices. Place the slices, cut side up, back onto the baking sheet. Bake for an additional 4-5 minutes on each side or until slices are lightly toasted.

Cool, and store for two weeks in a tightly sealed container.

Tip: Save the biscotti crumbs when slicing cookies; they make an ideal topping on gelato and ice cream.

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13 EPISODES on 4 HD-DVD Disk Set, season one

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Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Cranberry Hootycreeks

George Hirsch December 4, 2025

I always look forward to this time of year, sharing a post from my dearest friend and co-author of four of my cookbooks. I've enjoyed many days with laughter with Marie and her husband Frank's great espresso. A tradition in my book for the Christmas season, I hope you make Marie's Hootycreeks a holiday tradition too.

Guest holiday post + recipe today by Marie Bianco, my dear friend, food writer, and author.

Edible holiday gifts always make a hit, and this one is about as easy as it can get. Even school-age children can get into the act.

The cookie ingredients are layered in a wide-mouth canning jar, which you can buy for about a buck each. Make sure you get the wide-mouth ones because it’s easier to get the ingredients into those jars rather than the narrow-neck ones. If you’re planning on making a large quantity of mix for all those people on your list who you want to give “a little something,” invest in a wide-mouth funnel.

Tap each layer down in the order given. Once the lid is in place, cut a circle of gingham or holiday fabric and fasten it with a rubber band. Then tie a ribbon around the jar and include the recipe directions printed out on the computer or written in your best handwriting.

Cranberry Hootycreeks

1 jar Cranberry Hootycreek Mix

½ cup (1 stick) butter or margarine, softened

1 egg

1 teaspoon vanilla

Preheat oven to 350 degrees. In a large bowl, cream butter, egg, and vanilla. Add the Cranberry Hootycreek Mix by hand until the mixture is well blended. Drop by tablespoons onto a greased cookie sheet. Bake 8 to 10 minutes, or until edges just begin to brown. Transfer to a wire rack and cook. Makes 18 to 24 cookies.

Cranberry Hootycreeks Mix

½ cup plus 2 tablespoons all-purpose flour

½ cup old-fashioned oats

½ cup all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

1/3 cup brown sugar

1/3 cup granulated sugar

½ cup dried cranberries

½ cup white chocolate chips

½ cup chopped pecans

Layer the ingredients in the order given into a 1-quart, wide-mouth canning jar. Pack each layer into place before adding the next ingredient.

Attach a gift tag with the mixing and baking directions.

A Cookie Legend

A long-time friend who assisted me during a TV marathon passed along his connection to Hooty Creeks. Now, David related to me that the name of these cookies originated in the mountains of North Carolina. An uncle of his named Bubba “Hooty” Gibson operated a still way back up in the hollows near a creek where they got water for the still. To pass the time in the fall, they would pick wild blueberries and black walnuts to make cookies. These cookies became well known in the area as “Hooty’s Creek” cookies. Well, as fate would have it, some Yankee Revenues found the still and the recipe for the cookies. They took it back up north, where they changed the recipe to cranberry “Hootycreek” cookies, and they have been famous ever since.

Thank you, David, for passing along the legend of Hootycreeks.

**HOMEMADE BISCOTTI IS ANOTHER PERFECT HOLIDAY GIFT**

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

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13 EPISODES on 4 HD-DVD Disk Set, season one

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classic apple pie

George Hirsch November 9, 2025

Looking forward to a wedge of mile-high apple pie at your Thanksgiving dinner? Make your own. I have included my winning flaky pie crust recipe in addition to the ultimate traditional apple pie recipe. I'll be using a mix of local tart and sweet apples. I will be making a few apple pies since one is never enough. Enjoy!

George Hirsch Apple Pie as featured in Celebrate Magazine

Q & A with George:

Why do you consider pies a strong technique of yours?

My mother and grandmother were both excellent bakers. Plus, the early stage of my professional cooking and baking practical experience required baking a pie to perfection. Most European chefs I trained with were not about giving a second chance if it did not come out well.

Why are people hesitant to make their own pies?

Baking can be intimidating. If someone has experience with set baking skills, sometimes it just comes down to the available time one has to spend in the kitchen. Mixing the dough, allowing it to rest, preparing the filling, assembly, and baking takes time. And the hardest part of all is the after-baking waiting, letting the pie cool down so the filling sets. Have you ever stared at a well-baked pie and not wanted to dig in?

Premade pie crust versus homemade pie crust?

Acceptable to use a premade crust for efficiency on time and for someone who is just beginning to bake because it’s a good way to gain pie-making experience. However, I encourage giving from scratch a try, as making a pie crust is easy and should be attempted. The worst thing that can happen—is you eat and start again.

What is the most common mistake people make when making a pie?

–Underbaking the bottom crust. 99% of pies have a bottom crust that is not baked.

–Tough and chewy pie crust.

–Runny fillings.

What are the must-have tools for pie baking?

A good rolling stick, a heavy-gauge metal pie pan—and I love rolling dough on marble to keep the crust cold.

as featured in Celebrate Magazine

Apple Pie Recipe

Makes 8 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

1 recipe pastry for George’s Favorite Pie Crust, see below
1/2 cup unsalted butter
3 Tablespoons all-purpose flour
1/4 cup water
1 teaspoon vanilla
1/2 cup white sugar
1/2 cup packed brown sugar
6 medium-sized Granny Smith apples; peeled, cored, and sliced
2 medium-size Rome, gala, or a sweeter apple; peeled, cored, and sliced
1 teaspoon cinnamon
pinch of fresh ground nutmeg

Preheat oven to 425 degrees.

Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar, and brown sugar, and bring to a boil. Reduce temperature and let simmer for two minutes—cool and mix with sliced apples.

Place the bottom crust in your pan. Fill with apples, and mound slightly. Cover with a top crust or a lattice crust. To add a richer color to a double-crust or lattice-topped pie, brush the top crust with an egg wash (1 egg beaten with a teaspoon of water) before baking.

Bake for 15 minutes at 425, and reduce temperature to 350 degrees. Continue baking for 35 to 45 minutes, until apples are soft.

For a nice shine, mix a quarter cup of light corn syrup with a couple of Tablespoons of water as soon as the pie is removed from the oven. Boil for 3-5 minutes. When the pie is done, brush the thinned syrup over the top of the crust.

Optional:
Add 1/4 cup of plump raisins, cranberries, or walnuts to the apple filling.

*George’s Favorite Pie Crust

Makes 1 pie or 2 bottom crusts

1/2 cup butter

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon sugar

1 teaspoon baking powder

1/2 cup cold milk

Chill the butter and milk before you begin. Chilling keeps the pie crust flaky and prevents the fat pieces from melting into the flour and becoming tough.

Next, mix the flour, salt, sugar, and baking powder. Cut the chilled butter into the dry mixture using a pastry cutter, or pinch the fat into the mixture with your hands. The mixture should have fat lumps no larger than the size of raisins. If making pie crust in the summertime, cool off the flour by measuring your flour and refrigerate it one hour before making the dough.

Pour in the chilled liquid until the milk is absorbed, mixing gently with a fork. You should be able to press the dough into a ball gently. Mix the dough as little as possible: you don't want to cream the butter's lumps into the flour. A crust without lumps of butter will be dense, not flaky. Note that humidity will affect how much liquid the flour will absorb.

Split the dough into two parts: 2/3 and 1/3 (2/3 for the bottom and 1/3 for the top). Pat them into balls, flatten them slightly, and wrap them in plastic. The dough needs to rest in the refrigerator for at least 30 minutes. Overnight is preferred. Chilling lets the flour absorb all of the liquid, lets the dough relax, becomes more elastic, and keeps the fat in separate pieces, giving the crust a lighter texture when it is baked.

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