Sour Cream Coffee Cake – Need A hand

“Need A Hand” recipes are for folks who need a bit of help in the kitchen.

Sour Cream Coffee Cake
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Sour Cream Coffee Cake

Need a Hand
Prep Time15 mins
Cook Time45 mins
Servings: 8


Cake Batter:

  • 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

Filling/Topping (can be doubled):

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


To start:

  • Preheat oven to 350° F.
  • Thoroughly grease a Bundt pan, also known as a tube pan.
  • With an electric mixer (or by hand) cream the butter and sugar.
  • Add 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:

  • Mix ¼ tsp sugar and 1 tsp cinnamon.
  • Add walnuts and stir well.
  • This should be a very cinnamon-y mixture.
  • I really like this filling/topping so I double this part of the recipe.
  • Pour half of this mixture over the coffee cake batter in pan.


  • Pour the remaining batter into the pan carefully 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 in the middle of the wide part of the Bundt pan.
  • Remove from oven and cool completely on a wire rack on counter.


Serving suggestions:
Use within three days.
Freezes well.

Don’t need the extra help? See my “Confidence” version of the recipe.