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Sour-cream Coffee Cake. A dense, delicious pecan coffee cake with excellent flavor. A wonderful treat for breakfast or brunch.
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5 from 1 vote

Sour-Cream Coffee Cake

Sour-Cream Coffee Cake: A moist, dense coffeecake with pecans, perfect for brunch or any other special occasion.
Course Breakfast/Brunch
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 10
Author Allie Taylor from The Silver Palate Cookbook


  • 1 cup sweet butter 2 sticks
  • 2 3/4 cups granulated sugar divided
  • 2 eggs beaten
  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 cups Hood sour cream
  • 1 tablespoon vanilla extract
  • 2 cups shelled pecans coarsely chopped
  • 1 tablespoon ground cinnamon


  • Preheat oven to 350°F.
  • Grease a 10 inch bundt pan and lightly dust the inside with flour.
  • Cream together butter and 2 cups of the sugar.
  • Add eggs, blending well, then sour cream and vanilla.
  • Sift together flour, baking powder and salt.
  • Fold dry ingredients into the creamed mixture, and beat until just blended. Don't overbeat.
  • In a separate bowl, mix remaining 3/4 cup sugar with pecans and cinnamon.
  • Pour half of the batter into the bundt pan.
  • Sprinkle with half of the pecan and sugar mixture.
  • Add remaining batter and top with the rest of the pecan mixture.
  • Set on the middle rack of the oven and bake for 55 minutes at 350° or until cake tester inserted in the center comes out clean.
  • Serve warm.


Serve warm, 30 minutes after it comes out of the oven.