Sour Cream Coffee Cake


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


Sour Cream Cinnamon Coffee Cake

  1. Preheat oven to 350 degrees F and grease a 9 inch tube pan with butter 
  2. Sift the flour, baking powder and baking soda into a large bowl; set aside 
  3. In a mixing bowl with paddle attachment, cream together the granulated sugar and butter until smooth
  4. Add eggs and vanilla extract until combined
  5. Alternate adding the dry ingredients and sour cream into the egg mixture; beat on medium speed until smooth and fully combined 
  6. Once the cake batter is prepared, mix together the Cinnamon Pecan Topping
  7. In a small bowl, combine the cinnamon, granulated sugar and chopped pecans
  8. Pour ½ of the batter into a 9 inch tube pan 
  9. Sprinkle half of the Cinnamon Pecan Topping to cover the first layer of batter
  10. Add the remaining batter to the pan and sprinkle the remaining Cinnamon Pecan Topping  over the top of the cake
  11. 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

  1. In a small mixing bowl, whisk together the powdered sugar, whole milk and vanilla extract until smooth
  2. 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! 
  3. Drizzle the glaze on top of the coffee cake