Grandma's Sour Cream Coffee Cake - An Old Fashioned Pound Cake Recipe
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.
Servings: 16
Calories: 303kcal
Ingredients
- 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
Instructions
- 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. Take a knife gently around inner and outer edges to loosen, and invert to remove from pan.
Video
Notes
- 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.
- The nutritional information below is auto-calculated and can vary depending on the products used.
Nutrition
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