Sour Cream Coffee Cake Recipe

This is a recipe that I got from my mom. She emailed me some recipes when I first moved to Seattle, and I did a terrible job of transposing them onto recipe cards. I am not sure where she got the recipe from or what the original directions are, but this is how I wrote and make the recipe and it is so fab just this way!

What I love about this Sour Cream Coffee Cake is how moist it is. The addition of all this sour cream adds an interesting flavor and keeps the cake from drying out. If you are in a pinch and don’t have enough sour cream, you can sub in some plain, regular-fat yogurt in place of the sour cream and it will turn out just fine (I actually just made this with 1/2C of yogurt subbed in because I ran short on sour cream and I liked the change!). This recipe is a wonderful balance of sweet and savory, and I absolutely love it!

Whether you are looking for a breakfast cake, or something to serve hot with coffee as dessert to guests, this cake fits the bill. It is relatively simple to make… just a traditional wet bowl/dry bowl recipe. It bakes for an hour, so I love to throw it in the oven as I am sitting down to dinner with guests, so I am pulling it out to serve just as everyone is making room in their bellies after dinner!

Prep Time: 15-20 mins

Cook Time: 60 mins

Ingredients:

• 2 sticks (16 Tablespoons) butter
• 2 3/4 cups sugar
• 2 eggs beaten
• 2 cups sour cream
• 1 teaspoon vanilla
• 2 cups flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon plus one teaspoon ground cinnamon
• 2 cups chopped pecans or walnuts (I use half and half)

Directions:

Preheat your oven to 350 degrees Fahrenheit. Butter your Bundt pan and set aside.

With an electric mixer, cream your butter. Slowly add 2 cups of your sugar and eggs. Lightly mix in the sour cream and vanilla.

In a separate bowl, sift together your flour, baking powder, salt, and one teaspoon of your cinnamon.

Lastly, in a small bowl, mix together your chopped nuts, your remaining 3/4 cup of sugar and 1 tablespoon of cinnamon.  This will act as a streusel layer in the middle of your cake.

Fold your dry ingredients into the wet.

Pour about 1/2 of your batter into your bundt pan. Then, sprinkle your streusel layer over the cake, and then top with your remaining batter. If you want to make sure that your streusel doesn’t accidentally mix into your batter as you add the rest, add it in dollops and then gently spread the batter to even it out.

Bake for one hour, until a knife inserted pulls out clean.

Enjoy!

 

XO – Abbey Co.
PS- sorry my photography sucks. Natural light I do okay, but after the sun goes down I have absolutely no game and don’t have the tools I need… I honestly don’t even know what I need 😂