Sour Cream Coffee Cake

This is an old recipe that I first made when I met Gene.  Not sure where it came from  but it is just a simple, traditional coffee cake.   I did not make it very often because a young, favorite nephew who lived close to me did not like nuts – a bad experience with them! Denny really liked my Blueberry Muffins though 🙂  Then of course I started to make all kinds of new breakfast treats.  This is another recipe from my old file and I  decided to keep it and add to my new blog as it is delicious and another “first” in my long cooking career.

I did change the temperature of the oven from 325°F to 350°F.  I knew it would cook better at a higher temperature and it did, so that was a good choice.

I am late to Angie’s party but I think everyone will enjoy a piece of this sweet breakfast treat.  Thanks also to Sonal and Josette, co-hosts of this week’s party.

Sour Cream Coffee Cake


  • 3 cups flour
  • 1-1/2 tsp. baking powder
  • 1-1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1-1/2 cups butter, room temperature
  • 1-1/2 cups sugar
  • 3 eggs
  • 1-1/2 cups sour cream
  • 1 tsp. vanilla

Preheat the oven to 350°F. Sift together the flour, baking powder, baking soda and salt.  In a separate bowl combine the butter and sugar until soft and fluffy.  Add eggs, one at a time, beating well after each addition.  Mix together the sour cream and vanilla and blend into the creamed mixture alternately with the dry ingredients.  Beat well and set aside.


  • 1 cup brown sugar, firmly packed
  • 1 cup walnuts, chopped
  • 1-1/2 to 1-3/4 tsp. cinnamon

Combine the above ingredients and set aside.

I take a stainless steel scoop and drop balls from 1/3  of the batter all around  a well-greased and floured tube pan.  You can also use a bundt pan with a fluted or ridged design making the finished cake more impressive. If it is teflon just greasing it well is good enough. I then smooth the batter out and sprinkle with 1/2 of the brown sugar mixture and smooth it out too. Cover with another 1/3 of the batter.  Layer the last 1/2 of the filling and top with the remaining batter and smooth it out.

Bake for about 60 minutes or until a toothpick comes out clean.  Cool ten minutes before removing from pan.  Drizzle with the topping below if desired and dust generously with confectioners’ sugar.  I have also included a recipe with maple syrup.


  • 2 tbsp. milk
  • 2 tbsp. vanilla

Combine the milk and vanilla and drizzle evenly over the top of the coffee cake, then dust with confectioners’ sugar.

Serves 10-12

Topping 2:

  • 1/2 cup confectioners’s sugar
  • 2 tbsp. maple syrup

Combine the above ingredients and drizzle over the top of the coffee cake; add a little water if the glaze is too thick.

Topping 3:

  • 2 cups confectioners’ sugar
  • 3-4 tbsp. heavy cream
  • 1 tsp. vanilla

Mix the above ingredients and drizzle over the lukewarm cake if desired.

Recipe by 

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Recently (Oct. 2016) I used a different pan and while still warm I drizzled it with the maple glaze. You can wait until the coffee cake cools and then add the glaze.

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22 thoughts on “Sour Cream Coffee Cake

  1. Too much filling?- no way! Never!! This looks like an absolutely delicious gold standard coffee cake- I know it’s super moist with the sour cream too. Yum! Thanks for bringing it to the party & Happy FF!! 🙂 Josette

    Liked by 1 person

  2. Pingback: Fiesta Friday #54 | The Novice Gardener

  3. Better late than never, Judi. 🙂 Showing up with a delicious coffee cake in hand is going to get you in the door every time whether early, right on time or late! The cake and filling both sound delicious…and from the view I have, I think the filling amount is just right!


  4. This cake looks amazing and delicious. I love a traditional coffee cake. I rarely make them because I would eat it all myself. I wish I had a piece of yours. It looks moist and that filling is just right IMHO!!


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