Sour Cream Coffee Cake

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Executive Chef
Jun 3, 2004
Sour Cream Coffee Cake

2 cups and 2 tablespoons sugar
2 eggs
2 sticks of butter
2 cups sifted cake flour
1 teaspoon baking powder
1/8 teaspoon salt
1 cup sour cream
1/2 teaspoon vanilla
1 teaspoon cinnamon
1 cup pecans, chopped

Directions 1. For the cake batter, cream 2 cups sugar, eggs and butter until very light and fluffy. Add flour, baking powder and salt. Carefully fold in sour cream and vanilla.
2. For the topping, mix together 2 tablespoons sugar, cinnamon and pecans.
3. Grease and flour a Bundt cake pan. Sprinkle half of the topping in bottom of prepared pan, and top with half of the batter. Add the remaining topping and then the rest of the batter.
4. Bake at 350 degrees for 55-60 minutes.
Rainee, is this a 'tried and true' for you? I've had several sour cream coffeecakes recipes, and have never found one that's moist enough to my taste. FeedbacK?

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