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–+ servings
Sour cream coffee cake with glaze on top, garnished with chopped pecans
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Sour Cream Coffee Cake

Buttery sour cream coffee cake with a cinnamon-pecan swirl and silky glaze. Moist, tender, and bakery-perfect—your new favorite coffee cake!
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

Ingredients

  • 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

Glaze:

  • 1 cup confectioners 'sugar
  • 2-3 tablespoons milk

Garnish:

  • 3/4 cup pecans chopped
US Customary - Metric

Instructions

  • Generously butter and flour a 12-cup bundt pan. Preheat the oven to 350ºF (177ºC).
  • In a large mixing bowl, using an electric mixer, cream together the butter (16 tablespoons) and 2 cups of the sugar.
  • Add eggs (2), blending well after each addition, then the sour cream (2 cups) and vanilla (1 tablespoon). 
  • In a medium bowl, sift together flour (2 cups), baking powder (1 tablespoon), and salt (1/4 teaspoon).
  • Fold the flour mixture into the creamed mixture, and mix just until blended. Do not overmix.
  • In a small bowl, mix the remaining 3/4 cup of sugar with pecans (2 cups) and cinnamon (1 tablespoon). 
  • Pour half of the batter into the prepared pan, then top with half of the pecan and sugar mixture. Add the remaining batter and sprinkle the top with the remaining pecan mixture.
  • Place the cake on the center rack in the preheated oven and bake until a cake tester inserted in the 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 (1 cup) 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 (3/4 cup).

Notes

  1. Let the cake cool before glazing. If the bundt is warm, the glaze will disappear like magic — soaking right in. Delicious, but not decorative.
  2. Check for doneness with a spaghetti noodle. A clever backup when you don’t have a cake tester handy!
  3. Use a heavy, quality bundt pan. It distributes heat evenly so the cake bakes with a perfect golden crust.
  4. Don’t rush the creaming step. Light, fluffy butter and sugar = a lighter, fluffier cake.

Nutrition

Serving: 1portion | 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