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.
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.
Sour cream is the key ingredient. It keeps the cake extra moist. The recipe also calls for a half cup of butter AND a half 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!