Viennese Coffee Cake

Lynnda Cloutier Recipe

By Lynnda Cloutier eatygourmet


This recipe was started by a young Indiana housewife more than 30 years ago and has been passed down from neighbor to neighbor. She started a tradition which will also be enjoyed by your family.Unknown source

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1/2 cup chopped pecans
3 tbsp. brown sugar
2 tsp. instant cocoa mix
2 tsp. cinnamon
3/4 cup (1 1/2 sticks) butter, softened
1 1/2 cups sugar
2 eggs
1 cup sour cream
1/2 tsp. vanilla extract
1 1/2 cups sifted flour
1 tsp. baking powder
1/4 tsp. salt

Directions Step-By-Step

For topping, mix pecans, brown sugar, cocoa mix and cinnamon in a small bowl. Set aside.
For the coffee cake, cream the butter and sugar together in a mixing bowl til light and fluffy. Beat in eggs. Fold in sour cream and vanilla. Sift the flour, baking powder and salt in a small bowl. Fold into the sour cream mixture. The batter will be very thick.
Spoon half of the batter into a greased and floured 10 inch tube pan. Sprinkle half of the topping over the batter. Add remaining batter and sprinkle with the remaining topping. Bake at 350 for 50 minutes or til a light golden brown. Serves 12

About this Recipe

Course/Dish: Cakes

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Julia Ferguson judyjellybean
Mar 27, 2012
Lynnda, If it came from a housewife in Indiana, of course it has to be good. Thanks for sharing, from California and back to Indiana.
Lynnda Cloutier eatygourmet
Mar 27, 2012
Thanks, Juila. Some of the neatest people I know come from Indiana. You're one of them!
Julia Ferguson judyjellybean
Mar 27, 2012
AWH, Thanks, I think your pretty special too.