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sour cream coffee cake on a platter

Sour Cream Coffee Cake

This coffee cake is the Real Deal
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Course: Dessert
Cuisine: American
Keyword: Bakery, Brunch, Coffee cake, Dairy, Kiddish, Sour Cream Coffee Cake
Prep Time: 10 minutes
Cook Time: 50 minutes
Cooling time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 12
Calories: 522kcal


  • 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.


Calories: 522kcal | Carbohydrates: 57g | Protein: 5g | Fat: 32g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 264mg | Potassium: 142mg | Fiber: 3g | Sugar: 39g | Vitamin A: 643IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 2mg