Moist Sour Cream Coffee Cake

photo by:kraft

The sour cream in this cake batter helps make a tender moist cake, laced and topped with a sweet pecan, brown sugar and cinnamon streusel.

time

prep:

15 min

total:

1 hr 15 min

servings

total:

24 servings

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What You Need

1-1/2

cups granulated sugar

3/4

cup butter or margarine, softened

tsp. vanilla

eggs

cups flour

tsp. CALUMET Baking Powder

1/2

tsp. baking soda

cup BREAKSTONE'S or KNUDSEN Sour Cream

cup chopped PLANTERS Pecans

1/3

cup packed brown sugar

1-1/2

tsp. ground cinnamon

Enjoy serving MAXWELL HOUSE coffee with this delicious recipe.

Make It

HEAT oven to 350°F.

BEAT granulated sugar, butter and vanilla in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each. Mix flour, baking powder and baking soda. Add to sugar mixture alternately with sour cream, beating after each addition until well blended.

COMBINE nuts, brown sugar and cinnamon; spoon half into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray; top with half the cake batter. Repeat layers.

BAKE 55 min. to 1 hour or until toothpick inserted near center comes out clean. Cool 10 min. in pan. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.

Kraft Kitchens Tips

Size-Wise

Enjoy your favorite foods while keeping portion size in mind.

To Double

This recipe can easily be doubled to make 2 cakes. Why not bake one to give to friends and keep one for your family? Just prepare as directed, doubling all ingredients and using 2 cake pans. Makes 48 servings.

How to Bake in13x9-Inch Pan

Prepare as directed, using a 13x9-inch pan and reducing the baking time to 30 min. or until toothpick inserted in center comes out clean. Do not remove cake from pan before serving.

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zimmersaltzman

posted:5/17/2010

My family loved this coffee cake. I even made one with apples in it, and it only got better.

aireka218

posted:5/7/2010

This was so good and worth the wait! I made it on Sunday and by Monday morning it was gone! I forgot to start the layers with the nuts first in the bunt pan, so when I flipped it out, I just dusted it lightly with powdered sugar, Yum!

a cook

posted:10/5/2009

Fantastic! Super simple and delicious!!

JAZZYORLEANS1967

posted:7/24/2009

I have made this cake twice and each time there was none left.... my family truly enjoyed it!!!!

chefkarlie

posted:5/8/2009

I love this recipe it tasted great and had a nice texture. I will definitely make this again.

a cook

posted:4/17/2009

Made this for our church cafe and it was a big hit! Very yummy!!

jannydew

posted:3/12/2009

I made this for a family gathering and it was a big hit. YUM!

mrscontent

posted:1/18/2009

this cake was delish! the only thing I changed was I used 1 and a half cups plain flour, and a half cup self rising flour. it made the cake still taste like a pound cake but, it was a touch lighter.

PaulaBruckner

posted:11/16/2008

I really like sour cream coffee cakes and I was truly looking forward to making it and eating it. This recipe is not a keeper. The cake was dry. The pecan layer that went on the bottom of the pan stayed there when removing the cake. The cake was too sweet.

alldaygirl1

posted:8/5/2008

I love this cake!! I make it all the time. I like to put chocolate chips in the middle instead of pecans and it turns out great!