Sour Cream Coffee Cake Recipe
Quick and easy Sour Cream Coffee Cake recipe that uses basic ingredients from your pantry. Baked in a bundt pan, it’s enough to feed a crowd for breakfast!
I don’t know about you…but when I read a recipe for the first time, I base a thumbs-up or thumbs-down on the answers to these questions:
- How many steps does the recipe have?
- Are there any weird ingredients?
- Will my family eat it without asking “What’s in this?”
I know this may seem a bit narrow-minded, but it’s also very realistic. It makes absolutely no sense to try a new and complicated recipe if it’s something my family won’t eat. This sour cream coffee cake recipe screams a unanimous and very loud “YES” to all three questions. Every ingredient in this recipe, except for maybe the sour cream, is in my pantry all the time.
Why This Recipe Works
There are just a few ingredients, so it’s easy to throw together, and very quickly. It takes just fifteen minutes to get this delicious coffee cake in the oven. And the taste? So moist and sweet.
Main Ingredients
- Butter
- Sugar
- Sour Cream
- Eggs
- Flour
- Leavening
- Spices
- Pecans
How to Make
- Preheat oven to 350 degrees F.
- Spray 10 in. bundt pan with non-stick baking spray.
- In a medium bowl whisk together flour, baking powder, baking soda and salt.
- In a small bowl mix together brown sugar, cinnamon, flour and pecans.
- In the bowl of a standing mixer blend butter and sugar until fluffy.
- Add eggs one at a time mixing well between additions.
- Add flour mixture and sour cream alternating additions beginning and ending with flour mixture. Scrape sides well.
- Spoon half the batter in the bundt pan. Sprinkle brown sugar mixture over batter. Top with remaining batter.
- Bake for 50 – 60 min. until pick inserted in center comes out clean.
- Cool in pan 5 minutes.
- Turn out onto cooling rack and dust with powdered sugar.
Sour Cream Coffee Cake Recipe Tips
- Do not over bake. Check it at fifty minutes, and if you think it needs five more minutes, take it out of the oven. The cake continues to bake in the bundt pan, so if you go for that extra five minutes, it might get a little too done.
- This coffee cake isn’t all that impressive right out of the bundt pan, but with a dusting of powdered sugar and colorful garnishes, it is a total show-stopper. I used raspberries and blackberries, along with some fresh mint. It’s very easy to include the garnish on the plate when it’s served too.
- The best way to store this sour cream coffee cake is in a cake keeper. It will stay fresh, at room temperature, for up to 3 days.
This is one of those recipes to have in your arsenal for times when you need a simple but delicious breakfast dish. Grab yourself some sour cream at the grocery store, and make it soon. You (and your family) will love it.
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Sour Cream Coffee Cake Recipe
Ingredients
- 1 1/4 sticks butter at room temp.
- 1 cup Sugar
- 3 eggs
- 16 oz. sour cream
- 3 1/2 cups Flour
- 2 teaspoons Baking Powder
- 1 teaspoon baking soda
- 1/2. teaspoon salt omit if you use salted butter
- Powdered Sugar
Filling
- 1/3 cup firmly packed brown sugar
- 2 teaspoons Cinnamon
- 2 teaspoons Flour
- 1 cup chopped pecans roasted pecans are the best!
Instructions
- Preheat oven to 350 degrees F.
- Spray 10 in. bundt pan with non-stick baking spray.
- In a medium bowl whisk together flour, baking powder, baking soda and salt.
- In a small bowl mix together brown sugar, cinnamon, flour and pecans.
- In the bowl of a standing mixer blend butter and sugar until fluffy.
- Add eggs one at a time mixing well between additions.
- Add flour mixture and sour cream alternating additions beginning and ending with flour mixture. Scrape sides well.
- Spoon half the batter in the bundt pan. Sprinkle brown sugar mixture over batter. Top with remaining batter.
- Bake for 50 – 60 min. until pick inserted in center comes out clean.
- Cool in pan 5 minutes.
- Turn out onto cooling rack and dust with powdered sugar.
Notes
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
