Sour Cream Coffee Cake
Moist, rich, and full of cinnamon-sugar goodness, this cake is a warm and comforting treat that pairs perfectly with your morning coffee or a cozy afternoon tea.
Servings: 12 servings
Calories: 380kcal
Equipment
- Tube Pan
- Mixing Bowl
- Stand Mixer
Ingredients
For the Cake
- 1 cup Butter, softened 2 sticks
- 2 cups Granulated sugar
- 2 large Eggs
- 1 cup Sour cream
- 1 tsp Vanilla extract
- 2 cups All-purpose flour
- 1 tsp Baking powder
- 1/4 tsp Salt
For the Topping
- 1/2 cup Pecans, finely chopped
- 1/2 tsp Cinnamon
- 2 tbsp Light brown sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a tube pan.
- Cream the butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in sour cream and vanilla extract.
- In a separate bowl, sift together flour, baking powder, and salt.
- Gradually fold dry ingredients into wet until just combined.
- Mix together pecans, cinnamon, and brown sugar for the topping.
- Pour half the batter into the pan, sprinkle with half the topping, then repeat with remaining batter and topping.
- Bake for 55–60 minutes, or until a toothpick comes out clean.
- Cool completely in the pan before removing. Optionally dust with powdered sugar before serving.
Notes
Store covered at room temperature for up to 3 days or refrigerate for 5 days. Can be frozen for 2 months. Warm slices in the microwave for 10–15 seconds.
Nutrition
Calories: 380kcal | Fat: 21g