Sour Cream Coffee Cake

Sour Cream Coffee Cake

K. Beth

"This is a great coffee cake for any time of day!"
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Ingredients

1 h 5 m servings 337 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 337 kcal
  • 17%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 43.7g
  • 14%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 324 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

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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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan, springform pan, or tube pan.
  2. Beat 1 cup sugar and butter with an electric mixer in a large bowl until light and fluffy. Add flour, sour cream, eggs, vanilla, baking powder, baking soda, and salt; continue beating until ingredients integrate into a batter.
  3. Mix walnuts, 1/2 cup sugar, and ground cinnamon in a separate bowl.
  4. Pour about half the batter into the prepared pan. Sprinkle about half the walnut topping over the batter and top with remaining batter. Finish by sprinkling remaining topping over the batter.
  5. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes (depending on pan used). Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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Reviews

Read all reviews 10
  1. 14 Ratings

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Most helpful positive review

I had almost 2 cups of light cream that had soured, so I looked for something to make with it. This cake was delicious! I only made 2 substitutions: brown sugar for white and pecans for walnuts ...

Most helpful critical review

There might a error in this.. It looked nice before it was ready to come out but dropped when it came out .. I think its too much sour cream or not the right mix of baking powder not sure but d...

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Least positive
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There might a error in this.. It looked nice before it was ready to come out but dropped when it came out .. I think its too much sour cream or not the right mix of baking powder not sure but d...

I had almost 2 cups of light cream that had soured, so I looked for something to make with it. This cake was delicious! I only made 2 substitutions: brown sugar for white and pecans for walnuts ...

This baked up beautifully, and I took it to work for everyone to try. With one thing or another, I ended up not trying it, but pple were still eating it today, so it was probably pretty good (I...

I did try this recipe. However, I used 8oz of sour cream and I added all dry ingredients which included the baking powder, baking soda, salt and flower and sifted twice. Cake was perfect and was...

I made this recipe with fat free Greek yogurt instead of the sour cream( I've found it works well in most things). It was wonderful! Great texture and flavour. I was a little concerned about the...

No changes made. The cake was a big hit at our thanksgiving dinner.

This is the best coffee cake I've ever made. I did substitute brown sugar for the white sugar in the streusel only. I used white sugar in the cake itself. Very moist & delicious. Worthy of C...

It was a very good coffee cake and easy to make but it was a little dry for my taste.

I make this every Christmas morning and for special occasions. It's moist and yummy with the added fun of spice and crunch from the cinnamon and walnut topping. One of my family's favorites.

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