Sour Cream Coffee Cake

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Source: Recipe card from Genie Honerkamp. Originally from Southern Living Annual Recipes 1981, p270.

Makes one 10-inch coffee cake.


1/2 cup chopped pecans
2 tablespoons firmly packed brown sugar
2 teaspoons ground cinnamon
1 cup butter or margarine
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon soda
1 (8 ounce) carton of sour cream
2/3 cup powdered sugar glaze (details below).

Powdered Sugar Glaze

1 1/4 cups powdered sugar, sifted
1 tablespoon water
1/4 teaspoon vanilla extract


  1. Combine pecans, brown sugar, and cinnamon. Stir well and set aside.
  2. Cream butter, gradually add sugar, beating until fluffy.
  3. Add eggs, beat well.
  4. Combine flour, baking powder, and soda. Add to creamed mixture alternately with sour cream, beginning and ending with flour mixture.
  5. Spoon half of batter into a greased and floured 10-inch bundt pan.
  6. Sprinkle half of the pecan mixture over the batter.
  7. Repeat layers.
  8. Bake at 375F for 35-40 minutes or until cake tests done.
  9. Cool 5 minutes in a pan on a wire rack. Invert onto serving plate. Let cool.
  10. Combine all of the Powdered Sugar Glaze ingredients, stir well.
  11. Drizzle with glaze. Store overnight in an airtight container.