Grandma’s Sour Cream Coffee Cake recipe is perfect for breakfast or as dessert, especially when served with a hot cup of coffee. This sour cream coffee cake is easy to make and looks gorgeous since it’s made in a Bundt pan.
We love a good coffee cake recipe any day of the week, with or without coffee. It can be breakfast as much as dessert, and everyone is happy with this moist and delicious version.
Grandma’s Sour Cream Coffee Cake
Grandma used this as her go-to coffee cake recipe. She got the recipe from a friend, and then she passed it down to our generation. The recipe can be found in the list of recipes she helped Barbara record and also in her wooden recipe box that Barbara still uses today.
This coffee cake is made in a Bundt pan so be sure to grease and flour the pan generously before adding the batter.
Sour cream is the key ingredient. It keeps the cake extra moist. The recipe also calls for a half cup of butter AND a cup of margarine. We never asked Grandma why both butter and margarine but we can’t argue about the results!
The cake also includes two layers or cinnamon, sugar, and chopped nuts which take it over the top. There is no need for an icing or a glaze; this recipe is perfect on it’s own.
An important step is to let the cake cool in the pan for an hour. Grandma’s orders!
How to make Sour Cream Coffee Cake
Full recipe is at the bottom of the page.
Beat the butter, margarine and sugar until creamy. Add eggs one at a time and mix well. In a separate bowl, stir together flour, baking powder, and baking soda. Add to the creamed mixture alternately with sour cream, mixing after each addition. Add vanilla and mix until incorporated. In a small bowl mix together the cinnamon, sugar and nuts. Grease and flour bundt pan. Pour one-third of cake batter into prepared pan, sprinkle half of the cinnamon mixture on top. Add another third of the batter and top with cinnamon mixture. Add the last of the batter. Bake for one hour or until done. Let cool in pan for at least one hour.
- 1/2 cup butter, softened
- 1/2 cup margarine, softened
- 1 1/2 cups sugar
- 2 eggs
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup sour cream
- 1 teaspoon vanilla
- 1/2 cup chopped pecans
- 4 Tablespoons sugar
- 1 teaspoon cinnamon
Beat butter, margarine and sugar (1 1/2 cups) until creamy.
Add the eggs, one at a time, and continue beating.
In a separate bowl, stir together flour, baking powder, and baking soda. Add to the creamed mixture alternately with sour cream, mixing after each addition.
Add vanilla, and mix until completely incorporated.
In a small bowl, mix chopped nuts, sugar (4 T.) and cinnamon.
Prepare a Bundt pan by greasing generously, and lightly dusting with flour.
Pour 1/3 of the batter into the bottom of the prepared Bundt pan. Smooth into a consistent layer with a knife. Sprinkle with 1/2 of the cinnamon sugar mixture.
Pour an additional 1/3 of the batter over the cinnamon sugar layer, smooth again with a knife. Sprinkle with the remaining 1/2 of the cinnamon sugar mixture.
Spread the remaining 1/3 batter on top the cinnamon sugar layer, and smooth with a knife.
Bake in a preheated 350 degree F oven for 1 hour.
Remove from the oven, and let cool for 1 hour in the pan.