Renee's Sour Cream Coffeecake

Renée G.


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

How to Make Renee's Sour Cream Coffeecake


  • 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.

Printable Recipe Card

About Renee's Sour Cream Coffeecake

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