Sour Cream Coffee Cake


  • 2 sticks (8 ounces) butter
  • 1 1/2 cups sugar
  • 1 cup sour cream
  • 2 eggs, well beaten
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup finely chopped U.S. pecans
  • 2 tablespoons brown sugar
  • 1 tablespoon ground cinnamon


Preheat oven to 350 degrees.

Cream butter, sugar, and sour cream; add eggs and vanilla and beat well. Combine dry ingredients and add to creamed mixture; beat well. Thoroughly grease a 10-inch tube pan.

Make topping by combining chopped nuts, sugar, and cinnamon. In bottom of well-greased tube pan put a third of topping mixture; alternate layers of batter and topping, ending with batter.

Bake for 45 to 50 minutes, or until the cake starts to pull away from the sides and an inserted toothpick comes out clean.

Let the cake cool in the pan. Remove cake by pushing up from the bottom of the pan. Invert onto a cake plate.