Sour Cream Coffee Cake – Confidence

“Confidence” recipes are a series of recipes for folks who have a pretty good handle on their skills in the kitchen.

Sour Cream Coffee Cake
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Sour Cream Coffee Cake

Prep Time15 mins
Cook Time45 mins
Servings: 8


For the Cake:

  • 1 stick butter softened
  • 1 C sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 C flour
  • ¼ tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ pint sour cream


  • ¼ tsp sugar
  • 1 tsp cinnamon
  • ½ chopped walnuts


To start:

  • Preheat oven to 350° F.
  • Thoroughly grease a Bundt pan.
  • Cream eggs and butter then mix in the eggs and vanilla.
  • Stir in flour, salt, baking soda, baking powder until just mixed.
  • Fold in sour cream.
  • Pour half of mixture into greased bundt pan.

For walnut filling/topping:

  • Make walnut filling with remaining sugar, cinnamon and walnuts.
  • Pour half of this mixture over the coffee cake batter in pan.
  • I really like this filling/topping so I double this part of the recipe.


  • Pour the remaining batter into the pan covering the walnut filling/topping.
  • Top the batter with the remaining filling/topping.


  • Bake for 45 minutes at 350° F.
  • Check for doneness with a toothpick.
  • Remove from oven and cool completely on a wire rack on counter.


Serving suggestions:
Use within three days.
Freezes well.

Need more help? See my “Need A Hand” version of this recipe.

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