Mom's Sour Cream Coffee Cake

Ann Lynch
Servings: 6 - 8
1 to 2 hr

One of the best coffee cakes ever!

  • Ingredients
  • step-by-step directions
  • 1 and 1/2 teaspoons baking powder
  • 1 and 1/2 teaspoons baking soda
  • 3 cups all-purpose flour
  • 3/4 cup unsalted butter
  • 1 and 1/2 cups granulated sugar
  • 4 eggs
  • 2 cups sour cream
  • 1 and 1/2 teaspoons vanilla extract
  • 2 cups brown sugar
  • 1 cup granulated sugar
  • 3 teaspoons cinnamon
  • 2 cups pecans (chopped)
  • powdered sugar (to garnish)
  • For the Cake: Preheat the oven to 350ºF. Grease a bundt pan with butter and set aside.
  • In a medium bowl, add baking powder, baking soda, and flour. Whisk to combine, and set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, add butter and sugar. Cream until light and fluffy, about 3-4 minutes. Add eggs, sour cream, and vanilla, mix until fully incorporated. Set aside.
  • Add flour mixture to butter mixture and stir until fully combined. Set aside.
  • For the Filling: In a medium bowl, add sugar, cinnamon, and chopped pecans. Whisk to combine and set aside.
  • To assemble: Add a third of the cake batter into the bundt pan, followed by a third of the filling. Repeat with remaining batter and filling, creating three layers of both.
  • Transfer to oven and bake for 90 minutes, or until a toothpick inserted into the center comes out clean.
  • Invert pan over a serving platter and gently remove pan.
  • Sprinkle with powdered sugar, slice and serve.
  • Tip: Wrap individual slices in plastic wrap and freeze for a quick and easy breakfast!
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