Sour Cream Coffee Cake

Sour Cream Coffee Cake

Made  times
Whalewalk Inn and Spa 0

"This will be every guests favorite coffee cake. Better then any store bought crumb cake."
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24 servings yields 1 - 9" cake
Serving size has been adjusted!

Original recipe yields 24 servings



  • Prep

  • Cook

  1. About 2 hours ahead or a day before, in a small mixing bowl, combine nuts, ½ cup sugar and cinnamon and set aside.
  2. Pre-heat oven to 350 degrees.
  3. Grease a 9-inch tube pan.
  4. In a large bowl, with mixer at medium speed, beat 1 cup sugar with butter or margarine until light and fluffy.
  5. Add remaining ingredients and beat at low speed until blended, constantly scraping bowl with rubber spatula.
  6. Then switch to medium speed, beat 3 minutes, occasionally scraping bowl.
  7. Spread half of batter into greased 9-inch tube pan; evenly sprinkle batter with half of the nut mixture.
  8. Spread the remaining batter on top.
  9. Sprinkle batter with remaining nut mixture.
  10. Bake 60 to 65 minutes ,until cake pulls away from side of pan.
  11. Cool in pan on wire rack 10 minutes.
  12. Loosen inside edge, by cutting around the sides with a small knife.
  13. Invert from pan onto rack to continue cooling.
  14. To serve later, cool completely and wrap.