Whole Wheat Sour Cream Coffee Cake

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Healthier version of the classic sour cream coffee cake. Delicious!

Ingredients Nutrition

Directions

  1. Mix all filling ingredients. Set aside.
  2. Heat oven to 350ºF. Grease 12-cup fluted tube cake pan.
  3. In a medium bowl, mix flour, baking powder, baking soda and salt; set aside.
  4. In a large bowl, beat sugar, eggs, butter and vanilla with electric mixer on medium speed for about 3 minutes.
  5. Beat in sour cream and flour mixture alternately on low speed.
  6. Spread half of the batter in greased pan; sprinkle the filling and top with the remaining batter.
  7. Bake for about 1 hour or until toothpick inserted near center comes out clean.
  8. Cool before remove from the pan.
Most Helpful

5 5

This was so good! I was afraid I was not going to get a piece tonight. I took it to the dinner theater at school tonight for the musical. Bye, Bye Birdie, the kids did good. Back to the cake. When I put the batter in the pan I made a well so I could spoon the pecan mixture into. The put the rest of the batter on the top. It is a heavier. It sure taste good with cool whip on top. A bite of cake some pecan mixture and cool whip equals YUMM!! With my oven I'll need to check for doneness at 50 minutes next time I make this. I'm glad I found Glaucia in the Orphanage of the *PAC Fall 2007* game.

5 5

Very yummy bread...and you can't tell that it has less butter than the original coffee cake recipe. Thank you for sharing, Gláucia! ;)