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Grandma's Sour Cream Coffee Cake is perfect for breakfast or dessert.
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5 from 3 votes

Grandma's Sour Cream Coffee Cake

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.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: sour cream coffee cake
Servings: 16
Calories: 303kcal
Author: Barbara


  • 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. 


  • 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 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!
  • Grandma had the best recipes. Try her Rhubarb Pie, Pumpkin Chiffon Pie and Frosted Zucchini Bars. 


Calories: 303kcal | Carbohydrates: 35g | Protein: 3g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 148mg | Potassium: 62mg | Fiber: 1g | Sugar: 22g | Vitamin A: 550IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg