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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!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 10 pieces

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

I prepare my baking pans with Baker's Joy.