Sour Cream Coffee Cake Recipe | Yummly
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Sour Cream Coffee Cake

KITCHENAID(1)
Sharon Wu: "A bit more labor intensive than a typical coffee…" Read More
16Ingredients
65Minutes
490Calories
Read Directions
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Sour Cream Coffee Cake

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Ingredients

US|METRIC
16 SERVINGS
  • 3/4 cup all purpose flour
  • 3/4 cup granulated sugar
  • 2/3 cup dark brown sugar (packed, divided)
  • 2 Tbsp. ground cinnamon
  • 3 Tbsp. butter
  • 1 cup pecans (rough chopped)
  • 2 1/2 cups all purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. kosher salt
  • 3/4 cup softened butter
  • 1 cup granulated sugar
  • 4 eggs
  • 1 1/2 cups sour cream
  • 1 Tbsp. vanilla
  • 1 cup strawberry jam
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    Directions

    1. To prepare Streusel Filling and Topping, add flour, granulated sugar, 1/3 cup brown sugar and cinnamon to Work Bowl of KitchenAid® Food Processor fitted with Steel Blade. Process 20 seconds or until combined. Remove half the mixture to small bowl and stir in remaining brown sugar.Set aside for streusel filling.
    2. Add butter and pecans to remaining mixture in food processor. Pulse until pecans resemble pea-size pieces. Set aside for streusel topping.
    3. To prepare Cake, preheat oven to 350°F. Coat 8x8-inch baking pan with nonstick pan spray and line the bottom with parchment paper.
    View 7 More StepsDiscover more recipes from KitchenAid

    NutritionView More

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    490Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories490Calories from Fat210
    % DAILY VALUE
    Total Fat23g35%
    Saturated Fat10g50%
    Trans Fat
    Cholesterol95mg32%
    Sodium270mg11%
    Potassium150mg4%
    Protein6g12%
    Calories from Fat210
    % DAILY VALUE
    Total Carbohydrate67g22%
    Dietary Fiber2g8%
    Sugars42g84%
    Vitamin A10%
    Vitamin C4%
    Calcium8%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Reviewer Profile Image
    Sharon Wu a year ago
    A bit more labor intensive than a typical coffee cake but the filling and topping are worth it. Make sure your butter is very soft at room temp and cream the sugar in well. It’s a lot of eggs to work in, which also should be at room temp or your batter won’t fully incorporate. This amount of batter and topping completely filled an 8 x 8 pan and rose just 1/2 inch above the edge. It took about 75 minutes to bake fully through at 350. Makes very tall slices. Compliments include “best coffee cake I’ve ever had in my life” and “best baked good I’ve had in recent memory”. The strawberry jam mixed in with a little cake batter adds this amazing extra sweetness to it all.

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