As a kid, this cake always confused me because there was no coffee in it, but as an adult, I can fully appreciate how well this cake pairs with a cup of hot coffee. This sour cream coffee cake is the perfect dessert for any time of year, but especially as we transition into fall. It has the lightness of a summer cake and the flavors of fall with cinnamon and pecans. I love that with the exception of light sour cream, I always have these ingredients in my pantry and can whip up this cake at an hour’s notice. Just like my Sausage Balls or my Breakfast Casserole, this sour cream coffee cake is great for early football games and breakfast for a crowd. Enjoy! xoxo

Images via Alex Phillips.

Print Sour Cream Coffee Cake Recipe

2 sticks of butter

2 cups sugar

2 eggs

2 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon vanilla

8 ounces light sour cream

1 tablespoon cinnamon

2 tablespoons brown sugar

1 cup chopped pecans

In a large mixture, cream butter and sugar. Add eggs, flour, baking powder, and salt and mix well. Add vanilla, sour cream, brown cinnamon, brown sugar, and nuts. In a greased bundt pan, sprinkle a few chopped pecans then pour batter on top. Bake at 350 degrees for 45 minutes to an hour.

Looking for more breakfast recipes? Check out my posts here:

Breakfast Casserole

Avocado Toast Four Ways

Banana Bread

Sausage Balls

Mini Frittatas

I am not accepting that summer is coming to an end soon. If it was up to me, it would be 100 degrees year-round with the exception of Christmas! I love incorporating fresh summer fruits like peaches into refreshing desserts. After a taste of cake on my birthday, I remembered how much I enjoy a light cake with fresh fruit and whipped cream. This olive oil cake with a hint of lemon pairs perfectly with peaches and fresh whipped cream! I am excited to add rosemary and pears to this recipe for winter. Enjoy! xoxo

Images via Alex Phillips.

Print recipe for Olive Oil Cake

1 cup all-purpose flour

1/4 tsp. baking powder

1/4 tsp. salt

1/2 cup olive oil

4 Tbs. fresh lemon juice

1/4 cup water

2 eggs

1 cup sugar

Preheat an oven to 375°F (190°C). Lightly grease an 8-inch square pan.

In a bowl, sift together the flour, baking powder, and salt. Whisk in olive oil, lemon juice, and water. Set aside.

In a separate large bowl, using an electric mixer with the whisk attachment, beat the eggs and sugar together on medium speed until slightly thickened. Reduce speed and slowly incorporate the olive oil mixture.

Spread the batter evenly in the prepared pan.

Bake until the cake begins to pull away from the sides of the pan, about 20 to 24 minutes. Transfer the pan to a wire rack and let cool to room temperature.

Chantilly Cream: Using a whisk attachment on an electric mixer, combine 1 cup heavy whipping cream and 1 tablespoon vanilla on a low speed. Add 1/4 cup sugar and gradually increase the speed. Continue to beat for about 2 minutes or until the mixture thickens and soft peaks form.