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Sour Cream Coffee Cake by Louise Newcomer


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Sour Cream Coffee Cake by Louise Newcomer 0 Picture


  • 3 cups flour
  • 1 1/2 tsps. Baking powder
  • 1 1/2 tsps. Baking soda
  • 1/2 tsp salt
  • 3/4 cup butter
  • 1 1/2 cups sugar
  • 3 eggs
  • 2 tsps vanilla extract
  • 1 pint (16 ounces) sour cream
  • 3/4 cup packed light brown sugar
  • 2 tsp cinnamon
  • 1 cup coarsely chopped walnuts or pecans
  • Glaze
  • 1 1/2 cups confectioners' sugar,
  • 3 to 4 tablespoons milk or water
  • 2 teaspoons vanilla extract (optional)



Step 1

Mix first 4 ingredients and set aside. (flour to salt)

Cream butter in electric mixer until soft. Gradually add sugar and beat well. Add eggs one at a time, beating thoroughly after each; add vanilla. Then add dry ingredients alternately with sour cream, mixing after each addition until smooth. Mix next three ingredients together.

Put 1/3 of batter in a well greased bundt pan. Sprinkle with 1/3 of the nut mixture. Repeat until batter and mixture are used. Bake 350 degrees for 1 hour and 5 minutes or until done. Let stand on rack for 5 minutes, then turn out of the pan leaving cake bottom up. What cake is still warm, put on board or serving plate with spread with frosting, allowing mixture to run down sides.

Cake can be frozen


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