This coffee cake is a favorite for breakfast or brunch. I've also taken it to potlucks and served it as dessert. Tender slices feature an appealing crunchy filling.
Easy Sour Cream Coffee Cake
Easy Sour Cream Coffee Cake
Prep Time
20 min
Cook Time
45 min
Yield
16 servings
Ingredients
- 1 cup butter, softened
- 1-1/2 cups sugar
- 3 large eggs
- 1 teaspoon each almond, lemon and vanilla extract
- 2-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup sour cream
- FILLING:
- 1/3 cup chopped pecans
- 3 tablespoons sugar
- 1 tablespoon ground cinnamon
- GLAZE:
- 1 cup confectioners' sugar
- 2 tablespoons milk
Directions
- In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream.
- Spread half of the batter in a greased and floured 10-in. fluted tube pan. Make a well in the center of the batter. Combine filling ingredients; sprinkle into well. Carefully cover with remaining batter.
- Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over warm cake.
Nutrition Facts
1 piece: 349 calories, 17g fat (9g saturated fat), 81mg cholesterol, 265mg sodium, 45g carbohydrate (29g sugars, 1g fiber), 4g protein.
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