Sour Cream Coffee Cake Recipe

Name: Sour Cream Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. walnuts, chopped fine; 2 c. sugar; 3 c. all-purpose flour; 3 large eggs; 1 1/2 tsp. baking soda; 1 1/2 tsp. ground cinnamon; 3/4 c. margarine; 1 1/2 c. sour cream; 1 1/2 tsp. baking powder; 1 1/2 tsp. vanilla

Servings: persons

3/4 c. walnuts, chopped fine
2 c. sugar
3 c. all-purpose flour
3 large eggs
1 1/2 tsp. baking soda
1 1/2 tsp. ground cinnamon
3/4 c. margarine
1 1/2 c. sour cream
1 1/2 tsp. baking powder
1 1/2 tsp. vanilla

1
In small bowl, combine walnuts, cinnamon and 3/4 cup sugar. Grease 10-inch tube pan.
2
In large bowl, with mixer at medium speed, beat margarine or butter with 1 1/4 cups sugar until light and fluffy.
3
Add flour and remaining ingredients and beat at low speed until blended, constantly scraping bowl with rubber spatula. Increase speed to medium, beat 3 minutes, scraping bowl.
4
Preheat oven to 350u00b0.
5
Spread half of batter in pan.
6
Sprinkle with half of nut mixture.
7
Spread evenly with remaining batter and sprinkle with remaining nut mixture.
8
Bake 60 to 65 minutes until cake pulls away from side of pan.
9
Cool cake in pan completely on wire rack.

1707

kcal

Calories

Fat

271

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 3/4 c. walnuts, chopped fine, 2 c. sugar, 3 c. all-purpose flour, 3 large eggs, and more.

Yes, 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.

Sour Cream Coffee Cake

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