Sour Cream Coffee Cake
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!
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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.
Mix again.
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
Equipment
- 1 10-inch Bundt cake
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- 1 medium mixing bowl
- 1 nut chopper if the nuts are not previously chopped
- 1 bamboo skewer
- measuring cups
- measuring spoons
- 1 small mixing bowl
- 1 whisk
Ingredients
CAKE:
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 2 large eggs
- 8 oz. sour cream (1 cup)
- 1/2 tsp. vanilla extract
- 2 cups cake flour NOT regular flour
- 1 tsp. baking soda
PRALINE STREUSEL:
- 1 1/2 cups pecans chopped (measure after chopping)
- 1 tbsp. cinnamon
- 1/2 to 3/4 cup brown sugar packed
GLAZE:
- 1 cup powdered sugar
- 1 tsp. vanilla extract
- 1 tbsp. water or more if needed
- 1-2 tbsp. pecans finely diced (measure after chopping)
- 1/2 cup fresh raspberries for garnish, if desired
Instructions
CAKE:
- Cream butter, sugar and eggs in a large mixing bowl with an electric mixer.
- Fold in sour cream and vanilla.
- Add flour and soda and stir until well-combined.
- Spread about a third of the batter into a well-greased and floured tube or Bundt pan.
- Try to get it as close to the tube in the center and to the edges as possible.
- Sprinkle ½ of streusel over top being careful not to put streusel next to edges of Bundt pan to prevent sticking.
- Spread another third of batter over streusel.
- Sprinkle remaining streusel carefully over batter, and then spread remaining batter over top.
- Bake at 350° for 55-60 minutes or until knife or bamboo skewer inserted in center comes out clean.
- (Mine took 75 minutes to bake).
- Cool completely.
- Glaze with icing if desired.
PRALINE STREUSEL:
- Mix together and spread carefully over batter.
GLAZE:
- Combine powdered sugar, vanilla and water with a whisk in a small mixing bowl and drizzle over top of cooled cake.
- Sprinkle pecans over top.
- Garnish with raspberries, if desired.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
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.
You may also enjoy these delicious recipes!
Sour Cream Coffee Cake
Equipment
- 1 10-inch Bundt cake
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- 1 medium mixing bowl
- 1 nut chopper if the nuts are not previously chopped
- 1 bamboo skewer
- measuring cups
- measuring spoons
- 1 small mixing bowl
- 1 whisk
Ingredients
CAKE:
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 2 large eggs
- 8 oz. sour cream (1 cup)
- 1/2 tsp. vanilla extract
- 2 cups cake flour NOT regular flour
- 1 tsp. baking soda
PRALINE STREUSEL:
- 1 1/2 cups pecans chopped (measure after chopping)
- 1 tbsp. cinnamon
- 1/2 to 3/4 cup brown sugar packed
GLAZE:
- 1 cup powdered sugar
- 1 tsp. vanilla extract
- 1 tbsp. water or more if needed
- 1-2 tbsp. pecans finely diced (measure after chopping)
- 1/2 cup fresh raspberries for garnish, if desired
Instructions
CAKE:
- Cream butter, sugar and eggs in a large mixing bowl with an electric mixer.
- Fold in sour cream and vanilla.
- Add flour and soda and stir until well-combined.
- Spread about a third of the batter into a well-greased and floured tube or Bundt pan.
- Try to get it as close to the tube in the center and to the edges as possible.
- Sprinkle ½ of streusel over top being careful not to put streusel next to edges of Bundt pan to prevent sticking.
- Spread another third of batter over streusel.
- Sprinkle remaining streusel carefully over batter, and then spread remaining batter over top.
- Bake at 350° for 55-60 minutes or until knife or bamboo skewer inserted in center comes out clean.
- (Mine took 75 minutes to bake).
- Cool completely.
- Glaze with icing if desired.
PRALINE STREUSEL:
- Mix together and spread carefully over batter.
GLAZE:
- Combine powdered sugar, vanilla and water with a whisk in a small mixing bowl and drizzle over top of cooled cake.
- Sprinkle pecans over top.
- Garnish with raspberries, if desired.
2 Comments
Angela
March 10, 2017 at 9:21 am
Can I use plain old ‘AP’ flour, since that’s what I presently have? What’s the difference? This cake sounds delicious , so I’d like to make it this afternoon – for my family to enjoy throughout the weekend.
Teresa
March 10, 2017 at 1:05 pm
Yes, Angela you can use regular flour. I always use unbleached flour but regular flour will work.