Sour Cream Coffee Cake

Total Time
1hr
Prep
20 mins
Cook
40 mins

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

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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.
Most Helpful

5 5

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!

I've made this recipe for years and it's great as written. But now that we're older, I look for ways to reduce fat. So I tried it with low fat Greek yogurt instead of the sour cream. It is excellent! I can highly recommend this one! Thanks for sharing :)

4 5

Beautiful and delicious. I reduced the sugar to 2/3 cup and may cut it down even more next time. Also, I used half cream cheese since I didn't have enough sour cream, and put sliced almonds in the filling. This was a hit at breakfast this morning!