Sour cream coffee cake

Sour Cream Coffee Cake

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Cindy Player


This is a great cake to serve in the morning, or even with coffee after a meal.
If using the almonds, make sure they are super fine, or the cake will fall in about halfway through your baking time. It will taste great, but look a little strange.


★★★★★ 1 vote

15 Min
50 Min


  • 7 oz
    cold butter, sliced
  • 12 oz
    extra fine sugar
  • 3 large
  • 8 oz
    self rising flour
  • 8 oz
    sour cream
  • 8 oz
    craisins, cherries, diced dried apricots, blueberries or other dried fruit, tossed in 1 tablespoon of flour
  • 1/4 c
    cherry liquer
  • 1 tsp
    vanilla extract
  • 1 Tbsp
    finely minced, blanched almonds (optional)

How to Make Sour cream coffee cake


  1. Preheat oven to 325F and spray large bundt pan with Baker's Joy.
  2. Cream butter and sugar in a stand mixer
  3. Add eggs, one at a time. Scrape down sides of the bowl and beat on medium high for 1 minute.
  4. Add flour and sour cream alternately, until blended. Scrape down sides of the bowl and mix for another minute.
  5. While mixing, add vanilla extract and liquer.
  6. Fold in the dried fruit and spread batter evenly in bundt pan.
    (Can sprinkle 1-2 Tablespoons of finely minced almonds on top of the batter at this point)
  7. Bake for 45-55 minutes, or until inserted toothpick comes out clean.
  8. Remove from oven and place pan on a coooling rack for 20 minutes before inverting.
  9. Allow to cool completely.
    Give a light sprinkling of powdered sugar on top (use a fine sieve) before slicing and serving.

    The powdered sugar may be omitted if so desired.

Printable Recipe Card

About Sour cream coffee cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Swedish
Other Tag: Heirloom

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