Sour Cream Coffee Cake (Yes, Another One...) Recipe

Name: Sour Cream Coffee Cake (Yes, Another One...)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 -2 tablespoon soft butter (not melted); 8 pecan halves; 1 cup butter; 2 cups sugar; 2 eggs; 2 cups sifted cake flour; 1 teaspoon baking powder; ⅛ teaspoon salt; 1 cup sour cream; ½ teaspoon vanilla; ½ cup chopped pecans; 2 tablespoons sugar; 1 teaspoon cinnamon

Servings: persons

1 -2 tablespoon soft butter (not melted)
8 pecan halves
1 cup butter
2 cups sugar
2 eggs
2 cups sifted cake flour
1 teaspoon baking powder
⅛ teaspoon salt
1 cup sour cream
½ teaspoon vanilla
½ cup chopped pecans
2 tablespoons sugar
1 teaspoon cinnamon

1
Garnish: Generously coat a 12-cup bundt pan* with butter, placing a little extra butter in each notch of the pan.
2
Press a pecan half into each notch.
3
Preheat the oven to 350 degrees F.
4
Cake batter: In a large mixing bowl, cream the butter and sugar.
5
Beat in eggs.
6
Sift together the flour, baking powder and salt.
7
Add gradually to the creamed mixture, blending well.
8
Carefully fold in sour cream and vanilla.
9
Topping/filling: Mix chopped pecans with sugar and cinnamon.
10
Sprinkle 2 Tbsp topping/filling in bottom of the bundt pan.
11
Cover with 1/3 of the cake batter, then alternate 2 Tbsp topping, batter, 2 Tbsp topping, remainder of batter, ending with remainder of topping.
12
Bake for 55 to 60 minutes until a toothpick inserted in the thickest part of the cake comes out clean.
13
Cool for 10 minutes in pan, then turn out onto serving platter.
14
Note: Cake will have a dark outer crust.
15
*To make smaller cakes, use the kind of small metal baking/gelatin molds that faintly resemble bundt pans.
16
The cooking time will be shorter (keep those toothpicks handy for testing).
17
The recipe will make 3 small cakes, perfect for friends and neighbors.

2890

kcal

Calories

237

Fat

189

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

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 -2 tablespoon soft butter (not melted), 8 pecan halves, 1 cup butter, 2 cups sugar, and more.

Yes, Sour Cream Coffee Cake (Yes, Another One...) 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!

Sour Cream Coffee Cake (Yes, Another One...)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions