Moist Sour Cream Coffee Cake - Kraft Recipes Top
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Moist Sour Cream Coffee Cake

Prep Time
Total Time

24 servings

Impress guests with this Moist Sour Cream Coffee Cake recipe. Our sour cream coffee cake is sure to be your most-requested treat recipe yet!

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Stir flour, baking powder and baking soda until blended. 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 addition. Beat in flour mixture alternately with sour cream.
  • Combine nuts, brown sugar and cinnamon; spoon half into greased and floured 12-cup fluted tube pan or 10-inch tube pan; top with half the cake batter. Repeat layers.
  • Bake 45 to 50 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.

Special Equipment Needed

From our partners at McCafé®

Coffee and Dessert Pairings: Finish off a wonderful evening with the perfect pairing of home brewed McCafé® coffee and dessert. Dark-roasted coffee like McCafé® French Roast stands up well to rich desserts, such as creamy crème brulee, cheesecake, tiramisu or chocolate mousse. Medium-roasted coffee such as McCafé® Premium Roast matches nicely with other chocolate desserts, such as chocolate cake, and spiced desserts, such as carrot cake or a cinnamon-spiced apple pie. Choose light-roasted coffee like McCafé® Breakfast Blend when serving plain cakes, cookies and fruit desserts, such as fruit crisps or pies.

Healthful Habit

Try using a smaller plate at meals to help manage portions of your favorite dessert recipes.

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 pans. Makes 48 servings.

How to Bake in 13x9-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. No need to remove cake from pan before cutting into pieces to serve.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 210
Total fat 11g
Saturated fat 5g
Cholesterol 40mg
Sodium 95mg
Carbohydrate 25g
Dietary fiber 0.8604g
Sugars 16g
Protein 2g
% Daily Value
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Delicious I made this cake and we really liked it. After reading the other reviews I baked it in my convection oven for 35 minutes and it was ready. also decreased the sugar to 3/4 cup . Combined the nuts,brown sugar and cinnamon, but only put about 1/3 in pan, then shredded half an apple into the rest and put all that in the middle of the cake. really came out well. When I make it again I will make double the nuts ,brown sugar and cinnamon and shred a whole apple. I also refrigerated the cake(sliced and bagged) and we thought it tasted better the next day cold.Thanks for a good recipe and great suggestions from the other bakers.
Date published: 2017-11-11
Rated 5 out of 5 by from Made this recipe last night and ate it this morning. Made this recipe last night and ate it this morning. It was sooo moist and the filling mixture was excellent. I used lowfat sour cream and it still tasted superb. My mom loved it and wants me to make it for her to bring into work on moday. Fantastic recipe. Very big hit. Highly recomended although you might want to double the nut mixture because it is really good.
Date published: 2007-03-22
Rated 5 out of 5 by from I'm not a coffee cake maker or eater BUT this one is a KEEPER. I'm not a coffee cake maker or eater BUT this one is a KEEPER. Moist and simple to make! I made it because I had some sour cream and wanted to do something simple and easy to use up the sour cream. 5 stars all the way.
Date published: 2003-02-13
Rated 1 out of 5 by from Turned into a disaster! Made this cake and it turned into a disaster. My cake looked just like the picture when I took it out of the oven. Unfortunately, the entire cake stuck in the bunt pan so it ended up being a crumbed up mess. Could someone tell me what I did wrong? I greased and floured the pan and cooled cake before removing. It tasted great but was too much of a mess to serve to my friends as intended. Should I try putting it in a 13 x 9 pan where I take out when serving? Sorry for rating. Will re-rate after I try it again.
Date published: 2018-09-18
Rated 5 out of 5 by from I made this cake for mothers day and it turned out awesome. I made this cake for mothers day and it turned out awesome. Since I didn't have pecans i substituted in 1/2 walnuts and 1/2 almonds and ut was wonderful. I will definately make this again!
Date published: 2005-05-08
Rated 5 out of 5 by from So good my entire family loves this cake. So good my entire family loves this cake. The only thing I change is I put the topping all in the middle and it helps keep all the goodness inside. As with anything you bake watch the doneness of the cake because each oven is different. I have used three different ovens because I have made it at different family members houses and it does cook faster in different ovens.
Date published: 2015-09-29
Rated 3 out of 5 by from Made this today and it's ok, somewhat bland. Made this today and it's ok, somewhat bland. If you are going to make this, I recommend checking whether or not it is done after about 50 miutes. I don't know if my oven was running too hot but after cooking it 50 minutes it had over cooked by about 5 minutes. Not sure the tatse of the coffee cake justifies all the work involved to make it. I don't believe I will be making it again.
Date published: 2014-12-02
Rated 4 out of 5 by from Excellent flavor. Excellent flavor. Really like the pecans, cinnamon and brown sugar used for the streusel. Would suggest checking for doneness after 45 minutes, not 55, as the recipe suggests. My oven is pretty accurate and after 55 minutes it was a bit over done and on the dry side. I will make this again.
Date published: 2014-07-13
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