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Sour Cream Coffee Cake

Active Time: 1 Hour 5 Minutes

Total Time: 1 Hour 5 Minutes

Serves: 12


Sour Cream Coffee Cake


  • Streusel Topping: Beat 6 tablespoons butter, the brown sugar and cinnamon in medium bowl with electric mixer on medium speed until light and fluffy. Add walnuts; mix well. (Mixture should form ball when pressed together.) Set aside.
  • Cake Batter: Preheat oven to 350°F. Spray 10-cup fluted tube pan with baking spray; set aside. Combine flour, baking powder and baking soda in small bowl; set aside. Beat 1/2 cup butter and the granulated sugar in medium bowl with electric mixer on medium speed until light and fluffy. Blend in eggs. Add sour cream; mix well. Gradually add flour mixture, beating on low speed after each addition until well blended. (Batter will be very thick.) Spoon 2/3 of the batter into prepared pan; spread evenly with spatula. Crumble about 2/3 of the Streusel Topping over batter in pan. Repeat layers with remaining batter and topping.
  • Bake 45 to 50 minutes, or until wooden pick inserted near center comes out clean. Cool in pan 15 minutes; invert onto wire rack. Remove pan; cool cake completely. Dust with sifted confectioners' sugar, if desired. Cut into 12 slices to serve.


Serving Size: 12 servings (1 slice each)
  • Calories 427kcal -
  • Total Fat 25g -
  • Saturated Fat 12g -
  • Cholesterol 77mg -
  • Sodium 294mg -
  • Carbohydrates 47g -
  • Fiber 2g -
  • Protein 6g -