This sour cream coffee cake is so moist and delicious, filled with a cinnamon sugar and pecan crumble. What's not to love?!
This sour cream coffee cake is so moist and delicious, filled with a cinnamon sugar and pecan crumble. What’s not to love??Who out there loves a decadent breakfast cake with a rich cup of coffee? I know I do!
This is one of the first coffee cakes I had ever tasted. It was one of those recipes that mom got from a recipe exchange at her work many, many years ago.
I can still envision the warm scent of cinnamon coming from the oven the day that she made this cake. I could not wait for it to cool so that we try it.
It was totally worth the wait. One bite and I was hooked!
How to make Sour Cream Coffee Cake:
- Preheat oven to 325 degrees.
- Cream together butter, margarine,sugar, eggs, sour cream and vanilla.
- Add flour, baking powder and salt. Mix well.
- In a separate bowl mix pecans, cinnamon and brown sugar.
- Grease and flour springform pan or bundt cake pan.
- spread half of the cake batter mixture in pan.
- sprinkle half of the sugar mixture over it and swirl into batter with a knife.
- Add the rest of the batter and remainder of sugar mixture. Swirl again.
- Bake one hour. Let stand 10 minutes before removing from pan. If desired, after cake cools sprinkle with powdered sugar.
More recipes like this:
- Pineapple Upside-down Banana Bread
- Fresh Strawberry Coffee Cake
- Banana Blueberry Muffins
- Italian Almond Cake
Servings: 12
Calories: 421kcal
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup margarine
- 2 cups sugar
- 2 eggs
- 1 cup sour cream
- 1/2 teaspoon vanilla
- 2 cups sifted cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Sugar Mixture
- 1/2 cup finely chopped pecans
- 1 teaspoon cinnamon
- 3 heaping tablespoons light brown sugar
Instructions
- Preheat oven to 325 degrees. Cream together butter, margarine,sugar, eggs, sour cream and vanilla. Add flour, baking powder and salt. Mix well. In a separate bowl mix pecans, cinnamon and brown sugar. Grease and flour springform pan or angel food cake pan. spread half of the cake batter mixture in pan. sprinkle half of the sugar mixture over it and swirl into batter with a knife. Add the rest of the batter and remainder of sugar mixture. Swirl again. Bake one hour. Let stand 10 minutes before removing from pan. If desired, after cake cools sprinkle with powdered sugar.
Nutrition
Calories: 421kcal | Carbohydrates: 50g | Protein: 4g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 191mg | Potassium: 82mg | Fiber: 1g | Sugar: 34g | Vitamin A: 737IU | Vitamin C: 0.2mg | Calcium: 57mg | Iron: 1mg
Tried this recipe?Let us know how it was!
Enjoy!
7 Comments
Little Chef
September 11, 2017 at 3:15 amThis recipe sounds delicious! I feel like I can almost taste it????
Can’t wait to try!
Angela@mealstreetkitchen
September 11, 2017 at 11:51 amThank you! I hope you enjoy it ☺️
Marioness
August 3, 2017 at 4:33 amAll in your blog looks super yummy!
Check out my blog where I talk about lifestyle, fashion, food and books…
https://marioness.wordpress.com
I hope you like it!
Liz
August 1, 2017 at 8:46 amI love sour cream!
Angela@mealstreetkitchen
August 1, 2017 at 10:11 amMe too!
PJ Thompson
July 31, 2017 at 3:20 amYum! I am going to make this for us as soon as I get past all the mandatory baking this week. One question, instead of 1/2 butter and 1/2 margarine, can it be as successful if made with all butter?
Angela@mealstreetkitchen
July 31, 2017 at 7:56 amI think all butter would be fine. I would like to test that out as well.