Wednesday, April 14, 2010

What's to Eat? Wednesday: Mom's Sour Cream Coffee Cake

The pregnancy hormones are obviously in full swing over here since I just cried for a good 5 minutes over my Internet going slow. I'd say I was crazy, but I think I have some excuse for the time being. One thing that I know will always make me feel better is a slice of my mom's Sour Cream Coffee Cake. Yum. It's so sweet and absolutely delicious.

This was the first time I have made anything in a bundt pan and I obviously don't know all the tricks yet because mine did stick to the pan a bit. It's so hard to grease all those little creases! It didn't matter was made just for us and gone in about 2 days so no one even noticed.

Mom's Sour Cream Coffee Cake


1 cup butter, softened

2 cups sugar

2 eggs

2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup sour cream

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

1/2 cup chopped pecans

1/2 teaspoon cinnamon

2 teaspoons sugar


Cream butter, sugar, and eggs till fluffy.

In a separate bowl combine flour, baking powder, and salt.

Combine flour mixture and sour cream with butter mixture on low alternating between the two. Add extracts.

In a small bowl mix sugar, cinnamon, and pecans.

Grease and flour a bundt pan. Sprinkle 1/3 nut mixture into top of pan, pour in half of batter, sprinkle 1/3 nut mixture, and then pour in remaining batter and top with the rest of the nut mixture. Bake at 325 for 50-55 minutes or until a toothpick inserted in the middle comes out clean.



  1. This sounds delicious! I've never attempted to bake a coffee cake from scratch :) The boxed stuff always comes out too dry though.


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