An elegant coffeecake, worth baking for the aroma alone.  This tender cake is both filled and topped with a cinnamon-y nut topping.  I have made this in a tube pan and a 13×9 cake pan, works great in both.

sour cream coffee cake



Sour Cream Coffeecake

Rating: 51

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Serving Size: 12


  • 2 3/4 cups sifted flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1-1/2 sticks) butter, room temperature
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup dairy sour cream, room temperature
  • Cinnamon-Nut Topping
  • 1/2 cup chopped nuts (I like pecans)
  • 1 teaspoon cinnamon
  • 2 tablespoons sugar


  1. Preheat oven to 350
  2. If using a glass baking dish, preheat oven to 325
  3. Butter and flour a 9-inch tube pan or a 13x9 baking dish
  4. Prepare Cinnamon-Nut topping. Set aside
  5. Sift and measure flour; sift again with baking powder, soda, and salt.
  6. Add eggs and vanilla, beating until light and fluffy. Add flour mixture in three portions alternating with sour cream, beating well after each addition.
  7. Spread half of batter in pan. Sprinkle with half of Cinnamon-Nut Topping. Spoon on remaining batter and sprinkle with remaining topping.
  8. Bake cake in tube pan 45 to 50 minutes. Bake oblong cake 40 minutes. Cake begins to pull away form side of pan when done.
  9. Cool 20 minutes before removing from pan.
  10. Serve warm or cooled


Categories: Cake, Featured

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