Sour Cream Coffee Cake

READY IN: 1hr
Recipe by ratherbeswimmin

Another one of my grandmother's wonderful recipes. She seemed to always have this ready to serve whenever company came calling.

Top Review by Janet W

This cake was very moist and I agree with Jokerette that it does also look very nice. I didn't have any pecans so I did use chopped walnuts instead. I was getting a little nervous when I was putting it in the bundt pan because it was very thick and I thought it was going to be dry....It was WONDERFUL !! You can tell it was good because I made it this morning and it's already half gone!

Ingredients Nutrition

Directions

  1. Combine pecans, brown sugar, and cinnamon; stir well, and set aside.
  2. Cream butter; gradually add sugar, beating until fluffy.
  3. Add eggs; beat well.
  4. Combine flour, baking powder, and soda; add to creamed mixture alternating with sour cream, beginning and ending with flour mixture.
  5. Spoon half of batter into a greased a floured 10-inch Bundt-pan; sprinkle half of pecan mixture over batter.
  6. Repeat layers.
  7. Bake at 375 degrees for 35-40 minutes or until cake tests done.
  8. Cool 5 minutes in pan on a wire rack.
  9. Invert onto serving plate.
  10. Let cool.
  11. Drizzle with glaze.
  12. Store overnight in airtight container.
  13. Powdered Sugar Glaze: combine all ingredients; stir well.
  14. **Addmore water if necessary to reach desired consistency.

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