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Sour Cream Coffee Cake

Sour Cream Coffee Cake

  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
K. Beth

K. Beth

This is a great coffee cake for any time of day!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 337 kcal
  • 17%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 43.7g
  • 14%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 324 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan, springform pan, or tube pan.
  2. Beat 1 cup sugar and butter with an electric mixer in a large bowl until light and fluffy. Add flour, sour cream, eggs, vanilla, baking powder, baking soda, and salt; continue beating until ingredients integrate into a batter.
  3. Mix walnuts, 1/2 cup sugar, and ground cinnamon in a separate bowl.
  4. Pour about half the batter into the prepared pan. Sprinkle about half the walnut topping over the batter and top with remaining batter. Finish by sprinkling remaining topping over the batter.
  5. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes (depending on pan used). Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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Reviews

weallcook
3

weallcook

4/6/2014

There might a error in this.. It looked nice before it was ready to come out but dropped when it came out .. I think its too much sour cream or not the right mix of baking powder not sure but did it twice same results, most other recipes call for 1 cup 8oz not 16 but it had a good taste but very flat.. I did follow the recipe no alterations...

pomplemousse
2

pomplemousse

11/6/2013

This baked up beautifully, and I took it to work for everyone to try. With one thing or another, I ended up not trying it, but pple were still eating it today, so it was probably pretty good (I brought it in Monday and today is Wednesday). I made three layers of the topping--there's enough to do so in this recipe if you sprinkle--because I wanted a ready made topping on the actual top of the cake. Since bundt cakes are cooked upside down, I put part of the topping on the bottom before putting the batter in. Not sure I recommend that as a lot of the sugar caramelized and stuck to the pan. Looked pretty, though! Thanks for the recipe!

jules770
0

jules770

9/26/2014

I make this every Christmas morning and for special occasions. It's moist and yummy with the added fun of spice and crunch from the cinnamon and walnut topping. One of my family's favorites.

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