A family tradition from generation to generation, Sour Cream Coffee Cake is buttery, the perfect crumb and the most delicious cinnamon sugar and pecan filling and topping!
In times of uncertainty, baking has come to the rescue. There is a shortage in flour at the stores and there is a reason, baking brings comfort. This is as true today as it was years ago. My grandmother was a big baker and I have learned so much from her recipe book that brings so many wonderful memories to our table. A recipe that we enjoy as a family throughout the year, but seems to shine in the spring is my Nanny’s Sour Cream Cinnamon Coffee Cake. There is a comfort in coffee cake that all generations appreciate and fall in love with.
Ingredients To Make Sour Cream Coffee Cake
The cake is made with granulated sugar, butter, eggs, flour and sour cream which creates a dense and buttery flavor. Although the cake is the base for the recipe, the cinnamon pecan topping is the star of the show. Chunks of pecans mixed with cinnamon and sugar evenly distributed in the middle of the cake and on top brings joy and memories right back into our home. Not only will this cake sit on your counter and get better each day, it will be a family tradition that you and your kids will enjoy for years to come!
How to Make Sour Cream Coffee Cake
- Sift the flour, baking powder and baking soda into a large bowl; set aside
- In a mixing bowl with paddle attachment, cream together the granulated sugar and butter until smooth
- Add eggs and vanilla extract until combined
- Alternate adding the dry ingredients and sour cream into the egg mixture; beat on medium speed until smooth and fully combined
- Once the cake batter is prepared, mix together the Cinnamon Pecan Topping
- In a small bowl, combine the cinnamon, granulated sugar and chopped pecans
- Pour ½ of the batter into a 9 inch tube pan
- Sprinkle half of the Cinnamon Pecan Topping to cover the first layer of batter
- Add the remaining batter to the pan and sprinkle the remaining Cinnamon Pecan Topping over the top of the cake
- Bake at 350 degrees F for 40-45 minutes or until the cake tester comes out clean or until the cake bounces back at the touch!
Ingredients
- Sour Cream Cinnamon Coffee Cake
- 1 Cups Granulated Sugar
- ½ Cup Butter Unsalted
- 2 Large Eggs
- 2 Cups All Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 2 tsp Vanilla Extract
- 1 Cups Sour Cream
- Cinnamon Pecan Topping
- 2 tsp Cinnamon
- ½ Cup Granulated Sugar
- 1 Cup Pecans Chopped
- Powdered Sugar Glaze
- 1 Cup Powdered Sugar
- 2-3 Tbsp Whole Milk
- ¼ tsp Vanilla Extract
Instructions
Sour Cream Cinnamon Coffee Cake
- Preheat oven to 350 degrees F and grease a 9 inch tube pan with butter
- Sift the flour, baking powder and baking soda into a large bowl; set aside
- In a mixing bowl with paddle attachment, cream together the granulated sugar and butter until smooth
- Add eggs and vanilla extract until combined
- Alternate adding the dry ingredients and sour cream into the egg mixture; beat on medium speed until smooth and fully combined
- Once the cake batter is prepared, mix together the Cinnamon Pecan Topping
- In a small bowl, combine the cinnamon, granulated sugar and chopped pecans
- Pour ½ of the batter into a 9 inch tube pan
- Sprinkle half of the Cinnamon Pecan Topping to cover the first layer of batter
- Add the remaining batter to the pan and sprinkle the remaining Cinnamon Pecan Topping over the top of the cake
- Bake at 350 degrees F for 40-45 minutes or until the cake tester comes out clean or until the cake bounces back at the touch!
- Powdered Sugar Glaze
- In a small mixing bowl, whisk together the powdered sugar, whole milk and vanilla extract until smooth
- If the glaze is too thin, add more powdered sugar to thicken the glaze or if it is too thick, add more milk to thin it out!
- Drizzle the glaze on top of the coffee cake
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