Sour Cream Coffee Cake has always been one of our favorite coffee cake recipes. This recipe uses cake flour for a finer, denser consistency, and sour cream to keep it moist. Plus, this cake has a lovely praline streusel in two separate layers adding crunch as well as a lovely pecan taste. I added a glaze, but my original recipe doesn’t include it. I added it only for pictures because it sure doesn’t need any additional sugar!
Back in the early 1990s we attended a church outside of Milford, Massachusetts. That church had many transplanted southerners who were transferred there to jobs in the computer industry. Many of us were away from family so we would all gather together and spend Thanksgiving, Christmas and Easter holidays together.
One Thanksgiving, Pam Johnson hosted several of us at her house. Many came for brunch beforehand and this luscious coffee cake was on the menu along with a bunch of other stuff. Pam ended up making this Sour Cream Coffee Cake several times while we attended that church and I always made sure I got a big slab of it! I got several delicious recipes from Pam while we attended that church that I’ve made a lot through the years. This recipe is one of them.
Back in late January, I made breakfast for our church’s freshman high school girls. We had a Disciple Now Weekend and I volunteered to assist with food. I made them some fabulous Butternut Squash Breakfast Muffins, fruit and this coffee cake for Saturday breakfast. They didn’t eat all of the coffee cake during breakfast, but I heard they pulled the leftovers out that evening around midnight for a snack and demolished the rest of it. Yum.
If you’re looking for a fantastic coffee cake for holidays, large country breakfasts, or to make for a regular dinner time dessert, Sour Cream Coffee Cake needs to be on your menu. It’s so wonderful, and if you enjoy pralines, you’ll love the scrumptious praline filling in the middle!
Sour Cream Coffee Cake is one of our favorite coffee cakes.
This is a great coffee cake for the holidays.
I served this delicious coffee cake with Butternut Squash Breakfast Muffins and fruit. Yum.
Here’s what I did.
I used these ingredients for the cake.
Soften butter, place in mixing bowl with sugar and eggs.
Mix with an electric mixer until smooth. Add sour cream and vanilla.
Add cake flour and baking soda.
Stir to combine.
Combine finely diced pecans, brown sugar and cinnamon in a bowl. Set aside.
Grease and flour a bundt pan very generously. Spoon one-third of the cake batter into the pan and spread evenly with a knife.
Sprinkle half of the praline filling on top of the cake batter. Try to keep the pecan mixture away from the edge of the pan.
Spread another one third of the batter on top of first pecan streusel layer. Smooth batter with a knife.
Sprinkle remaining pecan mixture over top of second layer of cake batter. Keep the pecan filling away from the edge of the pan.
Spread remaining one-third of cake batter over top of 2nd pecan layer. Smooth surface with a knife.
Bake at 350 for 55-60 minutes or until done. You can see where I inserted a knife into the cake to check. The knife will come out a whole lot smoother if the cake is done. When it’s not baked enough the cake kind of caves in a little. I ended up having to bake this cake an additional 15 minutes before it was done or 75 minutes total.
After cake cools completely, invert the cake onto a plate.
I used these ingredients plus water to make the glaze.
Whisk powdered sugar, water and vanilla to combine.
Drizzle cake with glaze. Sprinkle diced pecans on the top of the cake. Garnish with fresh raspberries, if desired.
Sour Cream Coffee Cake has a delicious praline filling that’s awesome.
If you’re looking for a great coffee cake for a family breakfast, this is a great one to serve.
You can see the two layers of pecan-praline filling here.
While I garnished the cake with a glaze, fresh raspberries and additional pecans, it has plenty of sugar if you want to eliminate those options.
Here’s the recipe.
SOUR CREAM COFFEE CAKE
(Recipe adapted from Pam Johnson, when we attended Christ Baptist Church, Upton, MA)
Sour Cream Coffee Cake will cure any sweet tooth craving!
Time to start drooling. 🙂
If you’re not allergic to nuts, this is a terrific coffee cake to serve for breakfast, snacks or dinner.
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You may find these items helpful in making this recipe.
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