Moist Sour Cream Coffee Cake

Moist Sour Cream Coffee Cake


"Sour cream enriches this batter yielding a tender, moist cake laced and topped with a sweet pecan, brown sugar and cinnamon streusel."
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1 h 15 m servings 190 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 190 kcal
  • 10%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 24.3g
  • 8%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 94 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat oven to 350 degrees F. Beat granulated sugar, butter and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix flour, baking powder and baking soda. Add to sugar mixture alternately with sour cream, beating until well blended after each addition.
  2. Mix pecans, brown sugar and cinnamon. Spoon half of the pecan mixture into greased 12-cup fluted tube pan or 10-inch tube pan; top with half of the cake batter. Repeat layers.
  3. Bake 55 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack. Loosen cake from side of pan with spatula or knife. Invert cake onto wire rack; gently remove pan. Cool completely.


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5 stars is an underestimation! Unbelievable, sign me up as an addict but after i replaced the sour cream with yoghurt, reduced the butter to 1/2 cup, and the sugar to 1 and a 1/4 cup. I've neve...

Double the filling. Put together in three layers instead of two.

This is SUCH a great recipe!! As a matter of fact its so good it's now the only coffee cake I make because everybody wants it!.. Sometimes I add a good scoop of blueberries too.. not too much or...

Awesome! Used Greek yougurt, since didn't have sour cream and it was yummy. Will try with sour cream next time. Don't have tube pan, so used 8" spring pan and baked for about 1 hour - still mois...

This is good but I only gave it only 4 stars because I like "Amazing Pecan Coffee Cake" from this site a little better. My preference is that coffee cake is a little more crumbly with a lot of ...

Simple recipe with great results. Drizzled the finished cake with a simple glaze (1.5c powdered sugar, 3T. milk) as opposed to sprinkling with powdered sugar. Will definitely make again!

This was wonderful! It stayed moist and just as delisious as the moment I took it out of the oven. Thanks for sharing!

i would put a tad more brown sugar/pecan mixture in the middle but the cake itself was probably the fluffiest i've ever made

This cake is very moist and tasty. If you're used to more of a crumbly topping type of cake though, this one probably won't give you exactly what you want without modification.