Sour Cream Coffee Cake

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


  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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