Grandma Kitty’s Sour Cream Coffee Cake


One of my absolute favorite recipes from growing up! My mama would always make it whenever we had company or for a special breakfast. I remember my siblings & I would devour it whenever she made it! Now I’m making it for my little family and I hope they grow up always remembering and loving this coffee cake just like I did!

For the batter:
-1 cup butter, room temperature
-1 cup cane sugar
-2 eggs, room temperature
-1 tsp vanilla extract
-2 cups all-purpose flour
-1 tsp baking soda
-1 tsp baking powder
-1/2 tsp sea salt
-1 cup sour cream

For the filling/topping:
-1 cup walnuts, chopped
-1 cup pecans, chopped
-1 cup cane sugar
-1/2 cup dark brown sugar
-2 tsp cinnamon

Preheat oven to 350F degrees. In a large mixing bowl, start with just the batter ingredients & beat together the butter and sugar until fluffy. Add in the eggs and vanilla extract and mix. Next mix in the flour, baking soda, baking flour, and salt. Add in the sour cream, and mix until everything is smooth & combined.

In a small bowl, add in all the filling ingredients. Mix until combined. Spray your 9in baking dish & pour in half the batter, half the filling, then the rest of the batter, and the rest of the filling on top. Make sure to pull all the batter to the edges! Bake at 350 degrees for about 1 hour. Check it after 50 minutes, and cook until toothpick comes out pretty clean! I prefer mine a little underdone, but cook it to your liking. Let cool, and enjoy!



  1. Can you freeze this?

    • Yes, 100%! If freezing slices, just make sure they are wrapped tightly in plastic wrap and then frozen in a bag or something to prevent freezer burn. You can also wrap the whole cake and freeze it in one piece. Wrap in plastic wrap and then aluminum. Thaw on the counter and just warm in the oven and it’s just as delicious. My mom always did this!!

  2. I want to try this but every
    time I try brownies and or anything cake-like mine is always too underdone when I take it out at the timeframe allotted so then I stick it back in and then it ends up overdone and too chewy. Is it my pans?


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