Sour Cream Coffee Cake


  • Filling:
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup finely chopped pecans or walnuts
  • 1 cup butter
  • 1 1/3 cups granulated sugar
  • 3 large eggs
  • 3 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 8 ounces sour cream
  • 1/4 cup cream or milk


Combine filling ingredients; set aside.Grease and flour a 10-inch tube cake pan. Heat oven to 350°.

In a mixing bowl with mixer at high speed, beat butter with sugar until light. Beat in eggs, one at a time, beating after each addition.

Combine the flour, baking powder, and soda in a medium bowl. Combine sour cream and milk or cream in a small bowl.

Slowly beat in flour mixture, alternating with the sour cream mixture. Beat until smooth. Spoon half of the batter into the prepared pan. Sprinkle the filling mixture over the batter. Spoon remaining batter evenly over the filling. Carefully spread to cover.

Bake for 55 to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool on a rack in the pan for 10 minutes. Remove the sides of the pan and cool completely on rack.


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