Sour Cream Coffee Cake

Sour Cream Coffee Cake

4 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
K. Beth
Recipe by  K. Beth

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 bundt pan



  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.

Share It

Reviews (4)

Rate This Recipe


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...



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!



I did try this recipe. However, I used 8oz of sour cream and I added all dry ingredients which included the baking powder, baking soda, salt and flower and sifted twice. Cake was perfect and was very moist. The topping at the end.... I sprinkled it then took a knife and cut it into the batter and smooth batter over.

More Reviews

Similar Recipes

Blueberry Sour Cream Coffee Cake

Blueberry Sour Cream Coffee Cake

Sour Cream Coffee Cake III

Sour Cream Coffee Cake III

Sour Cream Coffee Cake I

Sour Cream Coffee Cake I

Make-Ahead Sour Cream Coffee Cake

Make-Ahead Sour Cream Coffee Cake

Sour Cream Coffee Cake II

Sour Cream Coffee Cake II

Sour Cream Blueberry Coffee Cake

Sour Cream Blueberry Coffee Cake


Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet



previous recipe:

Blueberry Sour Cream Coffee Cake


next recipe:

Sour Cream Coffee Cake II