Prep Time: 15 mins | Cook Time: 1 hr | Total Time: 1 hr 15 mins | Servings: 16
I love this cake for breakfast and dessert. I serve a slice of this amazing with a cup of freshly brewed coffee and fruits for breakfast. This is an amazing cake that you can whip up easily using just simple ingredients.
Ingredients
2 eggs
1/2 c. butter, softened
1 1/2 c. sugar
1/2 c. margarine, softened
2 c. flour
1 tsp vanilla
1 tsp baking powder
1 c. sour cream
1/2 tsp baking soda
1/2 c. chopped pecans
1 tsp cinnamon
4 tbsp sugar
How to make Grandma’s Sour Cream Coffee Cake
Step 1: Mix the butter with margarine and 1 1/2 cups sugar until creamy. Then, add the eggs, a piece at a time, beating every after each addition.
Step 2: Whisk the flour, baking powder, and baking soda in another bowl until well mixed. Add this to the creamed mixture alternately with the sour cream, beating every addition. Now, add the vanilla and mix well until blended.
Step 3: Combine the chopped nuts, sugar, and 4 tbsp cinnamon in a small bowl.
Step 4: Generously grease a Bundt pan, then lightly dust it with flour.
Step 5: Into the bottom of the prepared pan, pour 1/3 of the batter. Using a knife, smooth the batter out into an even layer and sprinkle with half of the cinnamon-sugar mixture.
Step 6: Over the cinnamon sugar layer, pour another 1/3 of the batter. Smooth the layer out and sprinkle with the rest of the cinnamon-sugar mixture. Lastly, pour the rest of the 1/3 batter and smooth it out again using a knife.
Step 7: Place in a 350 degrees F preheated oven and bake for about an hour. When done, remove from the oven and allow the cake to cool in the pan for about an hour.
Step 8: Gently run a knife around the inner and outer edges of the pan to loosen the cake. Carefully invert the cake.
Nutrition Facts:
Calories: 303kcal | Carbohydrates: 35g | Protein: 3g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 148mg | Potassium: 62mg | Fiber: 1g | Sugar: 22g | Vitamin A: 550IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg
Ingredients
- 2 eggs
- 1/2 c. butter, softened
- 1 1/2 c. sugar
- 1/2 c. margarine, softened
- 2 c. flour
- 1 tsp vanilla
- 1 tsp baking powder
- 1 c. sour cream
- 1/2 tsp baking soda
- 1/2 c. chopped pecans
- 1 tsp cinnamon
- 4 tbsp sugar
Instructions
Step 1: Mix the butter with margarine and 1 1/2 cups sugar until creamy. Then, add the eggs, a piece at a time, beating every after each addition.
Step 2: Whisk the flour, baking powder, and baking soda in another bowl until well mixed. Add this to the creamed mixture alternately with the sour cream, beating every addition. Now, add the vanilla and mix well until blended.
Step 3: Combine the chopped nuts, sugar, and 4 tbsp cinnamon in a small bowl.
Step 4: Generously grease a Bundt pan, then lightly dust it with flour.
Step 5: Into the bottom of the prepared pan, pour 1/3 of the batter. Using a knife, smooth the batter out into an even layer and sprinkle with half of the cinnamon-sugar mixture.
Step 6: Over the cinnamon sugar layer, pour another 1/3 of the batter. Smooth the layer out and sprinkle with the rest of the cinnamon-sugar mixture. Lastly, pour the rest of the 1/3 batter and smooth it out again using a knife.
Step 7: Place in a 350 degrees F preheated oven and bake for about an hour. When done, remove from the oven and allow the cake to cool in the pan for about an hour.
Step 8: Gently run a knife around the inner and outer edges of the pan to loosen the cake. Carefully invert the cake.
