Sour Cream Coffee Cake
Oh Yes! Moist cake, crunchy pecans, layers of cinnamon, buttercream icing, Yes! Yes! Yes! You want this in your life.
For step by step instructions with pictures go here.
This cake is made with simple ingredients that I almost always have on hand. I usually make 2 whenever I make it….. because I have 4 children, and because this cake freezes beautifully. Just leave off the icing. Wrap it tightly in plastic wrap & freeze. Top with butter cream icing when you get it out of the freezer to serve.
Enjoy!
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| Cook Time | 1 hour |
| Servings |
people
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- 1 cup butter
- 1 3/4 cups cane sugar
- 2 eggs
- 8 oz sour cream
- 1 tsp vanilla
- 2 tsp baking powder
- 1/2 tsp Salt
- 2 cups fresh milled flour
- 4 tbsp brown sugar
- 4 tbsp nuts I prefer pecans
- 1 tsp cinnamon
- 1 stick butter
- 1 tsp vanilla
- 2 tbsp milk
- pinch Salt
- powdered sugar
Ingredients
Cake
Nut Filling
Butter Cream Glaze/ Icing
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Cake Batter:
First soften the butter. Add the sugar and whip it together with a whisk. Then add the eggs. Mix well. Add the sour cream & vanilla. Stir well. Never beat. Combine dry ingredients in separate bowl: baking powder, salt and flour. Add dry ingredients to butter mixture & whisk again. Remember – never beat this one.
For the nut filling:
In a small bowl combine: brown sugar, nuts & cinnamon.
Assemble the Cake:
Spray the heck out of the inside of the bundt pan with some non-stick spray. Then flour the entire inside. Shake out excess flour. Once your bundt pan is sufficiently greased, floured and non-stuck it is time to fill it with the nut topping and cake batter (alternating).
First, Sprinkle 1/2 of the “nut topping” mixture into the bottom of the bundt pan. Spoon 1/2 of the batter onto the “topping” mixture. Sprinkle the other 1/2 of the topping on top of the batter. Spoon on the other 1/2 of the batter.
This will result in a lovely bundt cake that has nuts on the top as well as running through the center of your coffee cake.
Bake 340 degrees for 1 hour, or until done in center (toothpick comes out clean).
Butter Cream Icing:
Combine softened butter, vanilla, milk & salt. Add powdered sugar until icing has the consistency of cake batter. This icing should be a bit runny so that it will run down the sides of your cake.
Once cake is cool drizzle with butter cream icing.
