Sour Cream Coffee Cake II

Sour Cream Coffee Cake II

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"Simple to make coffee cake that tastes great! My friends and I have been passing this around for years!"
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servings 342 cals
Serving size has been adjusted!

Original recipe yields 15 servings



  • Calories:
  • 342 kcal
  • 17%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 37.9g
  • 12%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 268 mg
  • 11%

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.


  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.


  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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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

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 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...

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...

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