Renee's Sour Cream Coffeecake

Renée **II**


I have had this tattered, torn recipe stuck in an even older and more tattered cookbook since I was a young bride. I'm not even sure where I got it in the first place but I've been using this as my GO TO coffeecake recipe for forty years. You won't be disappointed in its moist, deliciousness, I promise.

★★★★★ 4 votes
20 Min
1 Hr



1 cup butter, softened
2 cups granulated sugar
2 tsp. pure vanilla extract
4 eggs
3 cups all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 cups sour cream
3/4 cup brown sugar
2 tbsp. cinnamon
1/2 cup chopped nuts


1/2 cup strong brewed coffee
1 cup confectioner's sugar
enough milk to thin to desired drizzling consistency


1Preheat oven to 350º F. Grease and flour a tube pan.
2Cream butter and 2 cups sugar; add vanilla. Add eggs, one at a time, beating well after each addition.
3Combine flour, baking powder, baking soda and salt. Add alternately with sour cream, beating well after each addition to keep batter smooth.
4Combine 3/4 cup brown sugar, cinnamon and nuts. Spoon 1/3 batter into prepared pan. Sprinkle 1/3 of the cinnamon nut mixture over batter. Repeat twice.
5Bake for 60 - 70 minutes or until cake tests done. A wooden skewer will come out clean when inserted into the center.
6Remove from oven and cool on wire rack for 10 mins. in the pan.
7While cake is cooling, prepare the glaze by mixing all ingredients in bowl until drizzling consistency is reached.
8While cake is still warm, place on cake plate or pedestal and drizzle with glaze.

About this Recipe

Course/Dish: Other Breakfast, Cakes
Main Ingredient: Flour
Regional Style: American