Moist Sour Cream Coffee Cake Recipe

Name: Moist Sour Cream Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; 1 tsp. CALUMET Baking Powder; 1/2 tsp. baking soda; 1-1/2 cups granulated sugar; 3/4 cup butter or margarine, softened; 1 tsp. vanilla; 2 eggs; 1 cup BREAKSTONE'S or KNUDSEN Sour Cream; 1 cup chopped PLANTERS Pecans; 1/3 cup packed brown sugar; 1-1/2 tsp. ground cinnamon

Servings: persons

1
Heat oven to 350F.
2
Stir flour, baking powder and baking soda until blended.
3
Beat granulated sugar, butter and vanilla in large bowl with mixer until light and fluffy.
4
Add eggs, 1 at a time, beating well after each addition.
5
Beat in flour mixture alternately with sour cream.
6
Combine nuts, brown sugar and cinnamon; spoon half into greased and floured 12-cup fluted tube pan or 10-inch tube pan; top with half the cake batter.
7
Repeat layers.
8
Bake 45 to 50 min.
9
or until toothpick inserted near center comes out clean.
10
Cool cake in pan 10 min.
11
Loosen cake from sides of pan with knife.
12
Invert cake onto wire rack; gently remove pan.
13
Cool cake completely.

1132

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups flour, 1 tsp. CALUMET Baking Powder, 1/2 tsp. baking soda, 1-1/2 cups granulated sugar, and more.

Yes, Moist Sour Cream Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Moist Sour Cream Coffee Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions