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Easy Sour Cream Coffee Cake

 Easy Sour Cream Coffee Cake
This coffee cake is a favorite for breakfast or brunch. I've also taken it to potlucks and served it as dessert. Tender slices feature an appealing crunchy filling.
16 ServingsPrep: 20 min. Bake: 45 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 3 eggs
  • 1 teaspoon each almond, lemon and McCormick® Pure Vanilla Extract
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup (8 ounces) sour cream
  • FILLING:
  • 1/3 cup chopped pecans
  • 3 tablespoons sugar
  • 1 tablespoon ground cinnamon
  • GLAZE:
  • 1 cup confectioners' sugar
  • 2 tablespoons milk

Directions

  • In a large bowl, cream butter and sugar. Add eggs, one at a time,
  • beating well after each addition. Beat in extracts. Combine the
  • flour, baking powder and baking soda; add to creamed mixture
  • alternately with sour cream.
  • Spread half of the batter in a greased and floured 10-in. fluted tube
  • pan. Make a well in the center of the batter. Combine filling
  • ingredients; sprinkle into well. Carefully cover with remaining

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Easy Sour Cream Coffee Cake (continued)

Directions (continued)

  • batter.
  • Bake at 350° for 45-50 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 10 minutes before removing from
  • pan to a wire rack. Combine glaze ingredients; drizzle over warm
  • cake. Yield: 16 servings.
Nutritional Facts: 1 piece equals 349 calories, 17 g fat (9 g saturated fat), 81 mg cholesterol, 265 mg sodium, 45 g carbohydrate, 1 g fiber, 4 g protein.