Sour Cream Coffee Cake


  • 1 cup butter (softened)
  • 2 cups white sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1/2 teaspoon vanilla
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt


  • 1/2 cup chopped walnuts
  • 1/2 teaspoon cinnamon
  • 2 teaspoons brown sugar


  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 3-4 tablespoons heavy cream


  • Preheat the oven to 350 degrees. Grease and flour a tube/bundt pan.
  • In a large bowl, cream together the butter, sugar and eggs. Fold in the sour cream and vanilla carefully. Add the dry ingredients and mix well.
  • Spoon half of the batter into the prepared pan.
  • In a small bowl, combine the streusel ingredients. Sprinkle the streusel over the batter.
  • Spoon the remaining batter over the streusel.
  • Bake at 350 degrees for 50-55 minutes, or until a toothpick inserted in the cake comes out clean.
  • Allow the cake to cool for at least 35 minutes. Using a knife, loosen the edges of the cake from the pan.
  • Turn the cake out onto a plate. Cover until serving.
  • This cake is best when made the day before serving.
  • **If you’d like to serve the cake with the powdered sugar glaze, simply whisk the 3 glaze ingredients together, adding enough cream to make the glaze able to be drizzled. Drizzle over the cooled cake.

Leave a Reply

Your email address will not be published.