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Sour Cream Coffee Cake

This sour cream coffee cake is my childhood in a nutshell. My mom would make this recipe whenever it was a holiday, we had people coming over, or just for fun. It's one of me and my siblings absolute favorite recipes from growing up! It's soft, crunchy from the sugar and nuts, and literally melts in your mouth. The recipe actually came from my great grandmother, Kitty. This is honestly one of the most underrated recipes on our blog in my opinion. It is honestly phenomenal! It's actually so easy to freeze to use for later too!
Course: Dessert
Keyword: breakfast, cake, coffee, coffee cake, dessert, festive, holiday food, sour cream
Servings: 0

Ingredients

For the batter:

  • 1 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 2 eggs room temperature
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour spoon & leveled
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp sea salt
  • 1 cup sour cream

For the filling/ topping:

  • 1 cup walnuts chopped
  • 1 cup pecans chopped
  • 1 cup cane sugar
  • ½ cup dark brown sugar or light
  • 2 tsp cinnamon

Instructions

  • Preheat oven to 350F degrees.
  • In a large mixing bowl, start with just the batter ingredients and 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.
  • Lastly, add in the sour cream and mix until everything is smooth and combined.
  • In a small bowl, add in all the filling ingredients. Mix until combined.
  • Coat a 9in baking pan with oil or butter. 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 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!

Notes

For Storing: Store leftovers in an airtight container on the counter for 3 days.
For Freezing: Wrap tightly in plastic wrap and then in foil. Store in the freezer for up to 3 months. Before enjoying, thaw on the counter for about 8-12 hours. I usually do it overnight. Unwrap and enjoy!