Sour Cream Coffee Cake

Cherie Hammond


This is one of those "generational" recipes! It is my delight to share it with you! It is absolutely delicious...a must for a special holiday! As you can see, I couldn't even get a picture made this Christmas before some slices were eaten! I hope your family will enjoy it as much as ours does!

★★★★★ 16 votes

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is a relatively easy coffee cake to prepare, but the finished product will have others thinking you've spent hours on it. My husband said it was one of the best coffee cakes he has ever eaten.  Cherie, I can understand why it has been passed down through the generations!


2 stick
butter, softened
2 c
1 c
sour cream
1 tsp
2 c
1 tsp
baking powder
1/4 tsp
(use a little more of each!)
1/2 c
finely chopped nuts (I use pecans)
1/2 tsp
2 Tbsp
light brown sugar


1Preheat oven to 350 degrees. Grease and flour tube pan.
2Cream together the butter, sugar and eggs in an electric mixer. Then, barley fold in by hand the sour cream and vanilla.
3In a separate bowl, sift together the dry ingredients. VERY important to sift!
4Fold the dry ingredients gently into the batter.
5Mix together the Topping ingredients.
6Pour half of the batter into the tube pan. Sprinkle with half of the topping. Spoon on rest of batter. Sprinkle on remainder of topping.
7Bake for 55-60 minutes until toothpick inserted near center comes out clean.
8Cool for several hours; then remove from pan. To serve, sprinkle with powdered sugar.

About this Recipe

Main Ingredient: Flour
Regional Style: American
Collection: Baked Treats
Other Tag: Quick & Easy
Recipe For: The Best Coffee Cake
Hashtags: #Brunch, #festive