Sour Cream Coffee Cake – a delicious recipe with California walnuts, ground cinnamon sugar, butter, all-purpose, sour cream, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
About 2 hours before serving or a day ahead, in small bowl, combine walnuts, cinnamon and 3/4 cup sugar.
2
Grease 10-inch tube pan.
3
In large bowl with mixer at medium speed, beat butter or margarine with 1 1/4 cups sugar until light and fluffy.
4
Add flour and remaining ingredients and beat at low speed until blended, constantly scraping bowl with rubber spatula.
5
Increase speed to medium; beat 3 minutes, occasionally scraping bowl.
6
Preheat oven to 350u00b0.
7
Spread half of batter in pan; sprinkle with half of nut mixture and spread evenly with remaining batter and sprinkle with remaining nut mixture.
8
Bake 60 to 65 minutes until cake pulls away from sides of pan.
9
Cool cake in pan completely on wire rack. Makes 12 servings.
10
Enjoy!
11
It's delicious!
1565
kcal
Calories
92
g
Fat
151
g
Carbs
38
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 c. California walnuts, finely chopped, 1 1/2 tsp. ground cinnamon sugar, 3/4 c. butter or margarine, 3 c. all-purpose flour, 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.
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