This post may contain affiliate links. Read my disclosure policy.
When it comes to kosher dairy desserts, this is the best sour cream coffee cake recipe we could find. It is so chock full of butter, sugar, sour cream, cinnamon, and chopped pecans your taste buds will think they are in heaven. A perfect compliment to a dairy meal or as an afternoon snack. This recipe is kosher and dairy.
This easy sour cream coffee cake recipe comes straight from The 2nd Ave Deli Cookbook, a book we received as an engagement present from Ben's aunt Ruth. Aunt Ruth wasn't really Ben's aunt, but his grandmother's childhood best friend. Aunt Ruth and grandma Gigi were best friends from age 11 until Ruth's passing a few years ago at close to age 90. When we received the cookbook I taped Aunt Ruth's hand written note to the inside cover of the book where it still remains with it's blessing wishing us success in everything we make.
How To Serve
This kosher sour cream coffee cake recipe made in a bundt pan is perfect for any kiddush or Sunday brunch. It freezes amazingly well so keep one in your freezer for impromptu coffee dates with drop-in guests. Serve slices of this cake with coffee or a big glass of milk.
Believe it or not, this cake actually tastes better chilled. I cannot explain why but it may have something to do with the fact that the dairy ingredients (butter and sour cream) take on a more solid texture while the rest of the cake remains light and fluffy. Eating the cake while warm will not disappoint either.
I make this cake in a bundt pan which I know scares some people because of the possibility of the cake sticking to the pan. Here are some tips to ensure your cake comes out moist and in one piece:
- Grease and flour your pan very well. Use a ton of butter or non-stick cooking spray and then sprinkle a handful of flour into the pan. Tip it around in all directions to coat the entire pan. Tap the outside firmly to get out all the loose flour. I recommend doing this over the garbage can.
- If greasing and flouring seems to much of a hassle or mess to you then I suggest trying an all-in-one no-stick cooking spray. The flour is included in the spray and it's pretty miraculous.
- Take care not to let and of the nuts touch the sides of the cake pan. This sour cream coffee cake recipe has a cinnamon and chopped pecan mixture that is sprinkled both on top and in the middle of two layers of cake batter. Be mindful to keep the cinnamon mixture away from the pan as the nuts really like to stick.
- Before inverting the pan, carefully run a butter knife around all the edges of the bundt pan to be totally sure no nuts are clinging on to the sides or center of the pan.
Not only does this cake taste amazing by itself but it is also great topped with:
- Fresh strawberries, blueberries, or raspberries
- A drizzle of chocolate or caramel syrup
- A dab of lemon curd
- Vanilla custard
- Whipped cream
Other recipes like this one:
Sour cream is a rich dense flavorful ingredient and that causes this cake to be rich, dense, and flavourful! The high fat content of the sour cream is responsible for making this cake moist and dense. The tartness of the sour cream gives the coffee cake a little zip that works perfectly with the sweetness of the brown sugar.
Technically you do not have to refrigerate the cake as long as you eat it within 2-3 days. If you are keeping the cake at room temperature, make sure that it is sealed in an airtight container to maintain freshness for as long as possible. That being said, this cake is super yummy right out of the refrigerator and it will keep for up to a week when refrigerated.
Cake is the general category of recipe and coffee cake is the specific type of cake. What makes a coffee cake unique is that it usually has a topping of brown sugar, cinnamon, and pecans. Coffee cake has been said to have originated in Germany and is best when served alongside a cup of coffee.
You are able to substitute yogurt for sour cream in this coffee cake recipe. Yogurt has a lower fat content and will result in lighter coffee cake than using sour cream.
- electric mixer
- Rubber spatula
- 2 cups flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 cups pecans coarsely chopped
- 1 tablespoon cinnamon
- ¼ cup brown sugar
- 8 oz (2 sticks) butter, softened at room temperature or margarine for non-dairy
- 2 cups sugar
- 1 teaspoon vanilla extract
- 2 egg at room temperature
- 1 cup sour cream or non-dairy equivalent
- Preheat oven to 350ºF.
- Grease cake pan very well. Set aside.
- In a large bowl, combine flour, baking powder, and salt. Set aside.
- In another bowl, combine pecans, cinnamon, and brown sugar. Set aside.
- Place butter and sugar in a third bowl. and with an electric mixer, cream until light and fluffy. Using a rubber spatula, fold in vanilla and eggs blending thoroughly.
- Stir in half of sour cream and the flour mixture, alternating a bit at a time, into the other ingredients.
- Pour half the cake batter in the bottom of the greased bundt pan. Sprinkle in half the nut mixture and top with remaining cake batter. Smooth with rubber spatula. Sprinkle remaining nut mixture over the top.
- Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 20 minutes before turning it out onto a rack or cake plate.