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Sour cream coffee cake with glaze on top, garnished with chopped pecans

Sour Cream Coffee Cake

Sour cream coffee cake has the power to beautify a dreary day and bring together long lost friends. Enjoy with your favorite hot beverage!
Course Breakfast, Dessert
Cuisine American
Keyword how do I make sour cream coffee cake, how to make sour cream coffee cake, Sour Cream Coffee Cake, sour cream coffee cake recipe
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings 10 Portions
Calories 809kcal
Author Kathleen


  • 16 Tablespoons Sweet Butter, (2 Sticks)
  • 2 3/4 Cups Granulated Sugar
  • 2 Eggs, Beaten
  • 2 Cups All Purpose Flour
  • 1 Tablespoon Baking Powder
  • 1/4 Teaspoon Salt
  • 2 Cups Sour Cream
  • 1 Tablespoon Vanilla Extract
  • 2 Cups Pecans, Chopped
  • 1 Tablespoon Ground Cinnamon


  • 1 Cup Confectioners Sugar
  • 2-3 Tablespoons Milk


  • 3/4 Cup Pecans, Chopped


  • Generously butter and flour a 12 cup bundt pan.  Preheat the oven to 350 degree.
  • In a large mixing bowl, using an electric mixer, cream together the butter and 2 cups of the sugar.
  • Add eggs, blending well after each addition, then the sour cream and vanilla. 
  • In a medium bowl, sift together flour, baking powder, add salt.
  • Fold the flour mixture into the creamed mixture, and mix just until blended. Do not overmix
  • In a small bowl, mix remaining 3/4 cup sugar with pecans and cinnamon. 
  • Pour half of the batter into the prepared pan, then top with half of the pecan and sugar mixture. Add remaining batter and sprinkle the top with remaining pecan mixture.
  • Place the cake on the center rack in preheated oven and bake until a cake tester inserted in center of the cake comes out clean, about 60 minutes. 
  • Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake to a serving plate.
  • Meanwhile, prepare the glaze. In a medium mixing bowl, whisk the powdered sugar and 2 tablespoons of milk together until smooth. Add more milk as necessary to obtain a pouring consistency. Drizzle glaze over cooled coffee cake. Garnish with chopped pecans


Serving: 1/10 of the recipe | Calories: 809kcal | Carbohydrates: 92g | Protein: 7g | Fat: 48g | Saturated Fat: 18g | Cholesterol: 105mg | Sodium: 271mg | Potassium: 345mg | Fiber: 3g | Sugar: 69g | Vitamin A: 905IU | Vitamin C: 0.7mg | Calcium: 147mg | Iron: 2.3mg