Sour Cream Coffee Cake
Buttery, moist Sour Cream Coffee Cake, swirled and topped with a cinnamon pecan streusel topping and drizzled with sweet vanilla sour cream glaze, this is how every morning should start, don't you think? This Old Fashioned Coffee Cake was grandmother's favorite to make, and always brought smiles to everyone who was able to enjoy it.
Servings: 1 bundt Pan
Calories: 475kcal
Ingredients
- FOR THE CAKE:
- 1 cup butter softened (2 sticks)
- 1 cup sour cream
- 1 1/2 cups sugar
- 2 eggs beaten
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups flour
- FOR THE CINNAMON/NUT STREUSEL:
- 1 cup chopped nuts I used pecans – walnuts work really well, too!
- 2 1/2 teaspoons cinnamon
- 1 1/2 teaspoons sugar
- FOR THE SOUR CREAM GLAZE:
- 1/2 cup powdered sugar
- 1/4 cup sour cream
- 1/2 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees F. and grease a bundt pan, set aside.
- With a mixer, cream together butter, sugar and sour cream until fluffy.
- Mix in beaten eggs and vanilla until combined.
- Sift together flour, baking soda, baking powder and salt, and add to wet mixture, beating well.
- Toss the ingredients for the Cinnamon Nut Streusel together and add 1/3 of the mixture to the prepared bundt pan. Top with 1/3 of the cake batter, and continue to alternate batter and streusel mixture, ending with batter.
- Bake for 45 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool in cake pan for a few minutes before inverting onto a plate to cool the rest of the way.
- Enjoy as is, or glaze with sour cream glaze, by mixing the glaze ingredients together until they are the desired thickness, and spooning over the cooled cake.
Nutrition
Serving: 1g | Calories: 475kcal | Carbohydrates: 51g | Protein: 7g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 316mg | Fiber: 2g | Sugar: 32g