Simple to make coffee cake that tastes great! My friends and I have been passing this around for years!

Irene

Recipe Summary

Servings:
12
Yield:
1 8x12-inch cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8x12 inch pan.

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  • In a large bowl, cream together 1 cup of the white sugar with 1 cup butter. Add the eggs and beat well. Mix in the flour, baking soda, baking powder, and sour cream, stir until just combined.

  • Pour 1/2 of the batter into the prepared pan then sprinkle with 3/4 of the filling. Pour the remaining cake batter on top and sprinkle top with the remaining filling. Bake at 350 degrees F (175 degrees C) for 40 minutes.

  • To Make Filling: Combine chopped nuts, ground cinnamon, and 3/4 cup white sugar and mix well.

Nutrition Facts

428 calories; protein 5.7g 11% DV; carbohydrates 47.4g 15% DV; fat 25.2g 39% DV; cholesterol 91.4mg 31% DV; sodium 334.9mg 13% DV. Full Nutrition
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Reviews (56)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/24/2008
I LOVE this recipe and have made it several times in the past two weeks. I do have a few suggestions. First I don't mix the filling ingredients. I sprinkle the walnuts then most of the sugar then most of the cinnamon. I DO measure the sugar--if I were doing it by eye I would never add enough! (I put only the remaining sugar and cinnamon on top). To smooth the first layer of cake on the bottom I make sure to wet my hands. For the second layer of cake I actually take hand-fuls of batter and flatten them in my wet hands before laying them out. It is quite easy to join these pieces together. Don't worry if you don't reach the edges of your baking dish--this cake expands tremendously while baking. I love it! Read More
(39)

Most helpful critical review

Rating: 3 stars
04/06/2010
I thought this was just ok. The cake was a little on the dry side for a sour cream cake. I have another coffee cake recipe that the cake is more moist. In the future I will use that cake and this filling for a cinnamon flavored coffee cake. Thanks. Read More
(3)
62 Ratings
  • 5 star values: 34
  • 4 star values: 12
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
02/24/2008
I LOVE this recipe and have made it several times in the past two weeks. I do have a few suggestions. First I don't mix the filling ingredients. I sprinkle the walnuts then most of the sugar then most of the cinnamon. I DO measure the sugar--if I were doing it by eye I would never add enough! (I put only the remaining sugar and cinnamon on top). To smooth the first layer of cake on the bottom I make sure to wet my hands. For the second layer of cake I actually take hand-fuls of batter and flatten them in my wet hands before laying them out. It is quite easy to join these pieces together. Don't worry if you don't reach the edges of your baking dish--this cake expands tremendously while baking. I love it! Read More
(39)
Rating: 5 stars
02/04/2009
This was a super excellent recipe that was so moist! Everyone at work loved it! I changed some things to make it work for me: I added 1 tsp vanilla to the creamed mixture, and I increased the sour cream to 3/4 cup. I also added 1/2 tsp. cinnamon, 1/4 tsp. nutmeg and 1/4 tsp. ginger to the flour mixture. When everything was mixed together, I added about 1 cup of frozen blueberries. I spread this whole thing into a 9x13 greased pan. Instead of having a layer of filling, I omitted that step and made a streusel like topping for the top: Cut together 1/2 stick butter, 3/4 cup brown sugar and 2 tsp. cinnamon. Add 1/3 cup quick oats and 1 cup chopped pecans. Mix together well and sprinkle over the top of cake. This baked for exactly 40 minutes and came out beautiful! I thought it was pretty easy to make and I'm glad that I came across this recipe. This is especially delicious with a cup of fresh, hot coffee! Thanks for sharing your recipe:) Read More
(32)
Rating: 5 stars
12/24/2003
I made this cake for a group of friends today and everyone loved it. It is moist and very easy to make. I am glad to add it to my favorite recipes. Patricia Peoples Rowlett TX Read More
(29)
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Rating: 5 stars
07/21/2010
Very delicious. Like other reviewers, I added a full cup of sour cream as well as 1 teaspoon of vanilla to the batter. In addition, I used brown sugar and substitued pecans for walnuts for the filling. It was very moist and baked perfectly in 40 minutes. Read More
(16)
Rating: 5 stars
02/19/2007
Very simple and very good! Batter does not pour but you have to spread it and spreading it on top of the middle filling is tricky. I wet my hands and patted it out that seemed to work better. Turned out pretty and delicious!! Read More
(14)
Rating: 5 stars
10/07/2012
What an easy cake to make and a wonderful sweet treat. This cake is moist and delicious. (I did add a full cup of sour cream per the other reviews. That was my only change. ) Read More
(13)
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Rating: 5 stars
12/24/2003
thank you i used to make this cake year's ago it was a family favorite but i lost the recipie and i've been searching for it for a long time.it taste's just as good as ever my husband was surprised and delighted. Read More
(13)
Rating: 5 stars
04/21/2011
Much like many other folks I added one cup of sour cream and added a little bit of vanilla. The tip of wetting one's hands and then patting down the second layer of the batter was perfect the batter is thick which I appreciate but I am not sure how else I would have gotten it to spread evenly without wetting my hands and patting it down. This recipe is super easy and tastes marvelous. The cake is super moist my family loved it and it was gone before I knew it. Read More
(7)
Rating: 5 stars
06/08/2010
Wonderful. Made it for my boyfriend's family and they love me even more than before.:) I put some of the crunchy goodness on the bottom of the pan too. Read More
(7)
Rating: 3 stars
04/06/2010
I thought this was just ok. The cake was a little on the dry side for a sour cream cake. I have another coffee cake recipe that the cake is more moist. In the future I will use that cake and this filling for a cinnamon flavored coffee cake. Thanks. Read More
(3)
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