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


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  • ·
    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


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

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