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Sour Cream Coffee Cake II

"Simple to make coffee cake that tastes great! My friends and I have been passing this around for years!"
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servings 428 cals
Original recipe yields 12 servings (1 8x12-inch cake)


  • Calories:
  • 428 kcal
  • 21%
  • Fat:
  • 25.2 g
  • 39%
  • Carbs:
  • 47.4g
  • 15%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 335 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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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8x12 inch pan.
  2. In a large bowl, cream together 1 cup of the white sugar with 1 cup butter. Add the eggs and beat well. Mix in the flour, baking soda, baking powder, and sour cream, stir until just combined.
  3. Pour 1/2 of the batter into the prepared pan then sprinkle with 3/4 of the filling. Pour the remaining cake batter on top and sprinkle top with the remaining filling. Bake at 350 degrees F (175 degrees C) for 40 minutes.
  4. To Make Filling: Combine chopped nuts, ground cinnamon, and 3/4 cup white sugar and mix well.

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Read all reviews 54
  1. 60 Ratings

Most helpful positive review

I LOVE this recipe and have made it several times in the past two weeks. I do have a few suggestions. First, I don't mix the filling ingredients. I sprinkle the walnuts, then most of the suga...

Most helpful critical review

I thought this was just ok. The cake was a little on the dry side for a sour cream cake. I have another coffee cake recipe that the cake is more moist. In the future I will use that cake and thi...

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Most positive
Least positive

I LOVE this recipe and have made it several times in the past two weeks. I do have a few suggestions. First, I don't mix the filling ingredients. I sprinkle the walnuts, then most of the suga...

This was a super excellent recipe that was so moist! Everyone at work loved it! I changed some things to make it work for me: I added 1 tsp vanilla to the creamed mixture, and I increased the...

I made this cake for a group of friends today and everyone loved it. It is moist and very easy to make. I am glad to add it to my favorite recipes. Patricia Peoples, Rowlett, TX

Very delicious. Like other reviewers, I added a full cup of sour cream as well as 1 teaspoon of vanilla to the batter. In addition, I used brown sugar and substitued pecans for walnuts for the...

What an easy cake to make and a wonderful sweet treat. This cake is moist and delicious. (I did add a full cup of sour cream per the other reviews. That was my only change. )

Very simple and very good! Batter does not pour but you have to spread it, and spreading it on top of the middle filling is tricky. I wet my hands and patted it out, that seemed to work better...

thank you i used to make this cake year's ago it was a family favorite but i lost the recipie and i've been searching for it for a long taste's just as good as ever,my husband was surpri...

Wonderful. Made it for my boyfriend's family and they love me even more than before. :) I put some of the crunchy goodness on the bottom of the pan too.

This cake is good, I used a heavy bunt pan and needed to bake an extra 10 minutes. We only used 1 tsp of cinnamon, and didn't add the nuts. My 3 & 6 yr olds can't eat nuts. I am sure it would ha...