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Sour Cream Coffee Cake

Rated as 4.52 out of 5 Stars

"This is a great coffee cake for any time of day!"
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Ingredients

1 h 5 m servings 337 cals
Original recipe yields 12 servings (1 Bundt pan)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan, springform pan, or tube pan.
  2. Beat 1 cup sugar and butter with an electric mixer in a large bowl until light and fluffy. Add flour, sour cream, eggs, vanilla, baking powder, baking soda, and salt; continue beating until ingredients integrate into a batter.
  3. Mix walnuts, 1/2 cup sugar, and ground cinnamon in a separate bowl.
  4. Pour about half the batter into the prepared pan. Sprinkle about half the walnut topping over the batter and top with remaining batter. Finish by sprinkling remaining topping over the batter.
  5. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes (depending on pan used). Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts


Per Serving: 337 calories; 16.4 g fat; 43.7 g carbohydrates; 5.1 g protein; 66 mg cholesterol; 324 mg sodium. Full nutrition

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Reviews

Read all reviews 22
  1. 27 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I had almost 2 cups of light cream that had soured, so I looked for something to make with it. This cake was delicious! I only made 2 substitutions: brown sugar for white and pecans for walnuts ...

Most helpful critical review

There might a error in this.. It looked nice before it was ready to come out but dropped when it came out .. I think its too much sour cream or not the right mix of baking powder not sure but d...

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I had almost 2 cups of light cream that had soured, so I looked for something to make with it. This cake was delicious! I only made 2 substitutions: brown sugar for white and pecans for walnuts ...

There might a error in this.. It looked nice before it was ready to come out but dropped when it came out .. I think its too much sour cream or not the right mix of baking powder not sure but d...

This baked up beautifully, and I took it to work for everyone to try. With one thing or another, I ended up not trying it, but pple were still eating it today, so it was probably pretty good (I...

this is a very good coffee cake as is, but even better with a few changes. I made this in a bundt pan. I used pecans and brown sugar in the streusel. I started with a layer of the streusel in...

I made this recipe with fat free Greek yogurt instead of the sour cream( I've found it works well in most things). It was wonderful! Great texture and flavour. I was a little concerned about the...

I did try this recipe. However, I used 8oz of sour cream and I added all dry ingredients which included the baking powder, baking soda, salt and flower and sifted twice. Cake was perfect and was...

I think this is the best sour cream coffee cake. It's so moist it practically melts in your mouth, it's not too sweet and it's very easy to make. The only coffee cake recipe I will be using.

I made this three times in one day, each time thinking I must have left out one of the leavening ingredients or used expired ones. The third time should have been perfect.....I bought fresh bak...

We thought this was amazing. I used brown sugar and doubled the filling because we love cinnamon. Baked about 1 hour. A true keeper