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.
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