Moist Sour Cream Coffee Cake

Moist Sour Cream Coffee Cake

34 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Recipe by  Breakstone's and Knudsen Family of Products

“Sour cream enriches this batter yielding a tender, moist cake laced and topped with a sweet pecan, brown sugar and cinnamon streusel.”

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Adjust Servings

Original recipe yields 24 servings



  1. Preheat oven to 350 degrees F. Beat granulated sugar, butter and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix flour, baking powder and baking soda. Add to sugar mixture alternately with sour cream, beating until well blended after each addition.
  2. Mix pecans, brown sugar and cinnamon. Spoon half of the pecan mixture into greased 12-cup fluted tube pan or 10-inch tube pan; top with half of the cake batter. Repeat layers.
  3. Bake 55 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack. Loosen cake from side of pan with spatula or knife. Invert cake onto wire rack; gently remove pan. Cool completely.

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Reviews (34)

Rate This Recipe


5 stars is an underestimation! Unbelievable, sign me up as an addict but after i replaced the sour cream with yoghurt, reduced the butter to 1/2 cup, and the sugar to 1 and a 1/4 cup. I've never tasted anything so moist.I used a 10 inch Bundt, it turned out beautifully! Thanks so much.



Double the filling. Put together in three layers instead of two.



This is SUCH a great recipe!! As a matter of fact its so good it's now the only coffee cake I make because everybody wants it!.. Sometimes I add a good scoop of blueberries too.. not too much or it gets too wet... everyone loves it.. & ME TOO!!

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Amount Per Serving (24 total)

  • Calories
  • 190 cal
  • 10%
  • Fat
  • 9.9 g
  • 15%
  • Carbs
  • 24.3 g
  • 8%
  • Protein
  • 2.1 g
  • 4%
  • Cholesterol
  • 33 mg
  • 11%
  • Sodium
  • 94 mg
  • 4%

Based on a 2,000 calorie diet



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