Classic Sour Cream Coffee Cake Recipe

Ingredients

Filling
1/2 1/2
cup packed brown sugar
1/2 1/2
cup chopped pecans
1 1/2 1 1/2
teaspoons ground cinnamon
Coffee Cake
3 3
cups Gold Medal® all-purpose or whole wheat flour
1 1/2 1 1/2
teaspoons baking powder
1 1/2 1 1/2
teaspoons baking soda
3/4 3/4
teaspoon salt
1 1/2 1 1/2
cups granulated sugar
3/4 3/4
cup butter or margarine, softened
1 1/2 1 1/2
teaspoons vanilla
3 3
eggs
1 1/2 1 1/2
cups sour cream
Light Brown Glaze
1/4 1/4
cup butter
2 2
cups powdered sugar
1 1
teaspoon vanilla
1 1
to 2 tablespoons milk

Preparation

Step 1

Heat oven to 350ºF. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan.
2 In small bowl, mix all Filling ingredients; set aside.
3 In medium bowl, mix flour, baking powder, baking soda and salt; set aside. In large bowl, beat granulated sugar, 3/4 cup butter, 1 1/2 teaspoons vanilla and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.
4 Spread 1/3 of the batter (about 2 cups) in pan; sprinkle with 1/3 of the Filling (about 6 tablespoons). Repeat twice.
5 Bake about 1 hour or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 10 minutes.
6 Meanwhile, in 1 1/2-quart saucepan, heat 1/4 cup butter over medium heat until very light brown; remove from heat. Stir in powdered sugar and 1 teaspoon vanilla. Stir in milk, 1 tablespoon at a time, until glaze is smooth and thin enough to drizzle. Drizzle cake with glaze.

Expert Tips

Skip the glaze and just sprinkle the coffee cake with powdered sugar or a mixture of powdered sugar and cinnamon.
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REVIEWS:

This is incredible! It even worked after I made it allergen-friendly (without dairy or eggs), using applesauce for the eggs, dairy-free margarine and tofu sour cream for the regular sour cream. This is sure to become a family favorite!

Easy to make, soooo moist and delicious!

I love this coffee cake!!! I've taken this recipe and have changed things to make it my own. Everyone I have made this for have fallen in love with it, now I'm asked to make it for everyone for any reason. As a matter of fact I'm making one today to bring to a friend of my husbands. I wouldn't be allowed in his door without one ;) The cake comes out so moist and delicious. I make a cream cheese icing instead of the one in the recipe. What a huge difference it makes. Just total deliciousness all around.

This is my favorite cake. Every time I make it its always gone in a few hours.

This cake was fantastic! I made it for friends and they all loved it. I didn't make one big cake though--I made mini bundts instead. Only took about fifteen minutes to bake all the way through. My only suggestion is to be careful with the brown sugar filling in the little cakes because it will burn if you wait for the tops of the cake to turn golden brown.. Pull them out a little bit earlier. The layers of sugar and nuts really make this dessert delicious.

I made this coffee cake for my office, and since have been asked to make it many more times. I like the "brown" butter icing, it adds a new dimension to the taste. It'a an easy recipe to follow, and the end result is good.

I have tried this cake with and without the sour cream, with and without the frosting. I have also substituted with cream cheese and this cake always comes out wonderfully tasty. As I write I am baking the cream cheese version for my bible study group and I have no doubt that they will love it. So will you.

The best coffee cake I've ever had....I cheated a little though, I doubled the sour cream at my cousin's suggestion. She's brillant!

I made this over the weekend and it was all gone in two days. It was so good and my kids loved it and kept asking for more. I used whole wheat flour and light sour cream and it came out great. I will definitely be making this one again.

I love this recipe and have used it often.

This cake was great! My husband raved about it. I used fat-free sour cream and walnuts instead of pecans. My husband loves the glaze, but I thought there was too much of it. It was decently thick even with 2 T. of milk. Next time I would make it thinner and not use so much, or just use powdered sugar sprinkled on top. I really like the layers of brown sugar filling, but next time I will do a better job of dividing the filling evenly- -this time I ended up with way to much at the end. I will probably make this again.

I made this for Christmas and it was great. It was very tasty and everyone loved it. It was especially good with a cup of coffee or tea.

This is a great recipe. Very tasty and moist. I used 1/2 whole wheat flour and 1/2 regular flour. The cake is so sweet and good that I didn''t make the frosting...I just sprinkled some powdered sugar on top. I will definitely make this again.