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Sour Cream Coffee Cake | Can't Stay Out of the Kitchen | this luscious #coffeecake has a #praline filling to die for! Great for a #holiday #breakfast or #dessert. #cake

Sour Cream Coffee Cake

Teresa Ambra
Sour Cream Coffee Cake is a lovely breakfast entree to wake up to! The smell of this scrumptious cake will have you drooling from the first whiff! This delicious coffee cake has two layers of praline streusel filling that's absolutely mouthwatering. It's great for holiday or company breakfasts.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Breakfast, Breakfast Coffee Cake, Cakes and Frostings
Cuisine American
Servings 16
Calories 423 kcal

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

NOTE: Try to keep the pecan layer away from the edges of the pan as much as possible so the cake won't stick when you invert the pan.
 
NOTE: Bundt cakes are tricky. To check for doneness, insert a knife or a bamboo skewer to the bottom of the pan. If the knife or bamboo skewer comes out clean the cake is done. I added 15 extra minutes to ensure the cake was baked completely. Your oven may cook this cake more quickly or more slowly!
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 423kcalCarbohydrates: 54gProtein: 4gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 62mgSodium: 102mgPotassium: 107mgFiber: 2gSugar: 40gVitamin A: 487IUVitamin C: 1mgCalcium: 47mgIron: 1mg
Keyword breakfast, brunch, cake, cinnamon, coffee cake, dessert, pecans
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