Classic Sour Cream Cinnamon and Nut Coffee Cake

Why do recipes have to have such long titles? Promise, I didn’t name it. I found it in my Great Coffee Cakes, Sticky Buns, Muffins, and More cookbook. It’s just a good coffee cake. Not healthy or anything. Just good. Plan ahead as it takes a long time to bake!

Classic Sour Cream Cinnamon and Nut Coffee Cake

Nut Mixture:

1 1/4 cups toasted pecans, finely chopped

3 T. sugar

2 T. brown sugar

1/2 tsp. cinnamon


1 cup butter, softened and slightly firm

1 1/2 cups sugar

3 large eggs

1 tsp. vanilla

1 1/2 cups sour cream

3 cups flour

4 tsp. baking powder

1 tsp. salt

In a small bowl, combine nut mixture ingredients. Set aside.

In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla.

In a separate bowl, combine flour, baking powder and salt. Stir into creamed mixture.

Spoon two-thirds of the batter into a greased 10-inch angel food cake pan. Sprinkle with half the nut mixture. Spread with remaining batter. Sprinkle with remaining nut mixture. Bake at 350 for 1 hour and 10 to 15 minutes.

Let cool for 10 or so minutes, then invert onto a plate. Invert again to a platter. Serve with smiles. =)

Yield: 16-20 servings, but less if you have brothers like mine. =)


3 thoughts on “Classic Sour Cream Cinnamon and Nut Coffee Cake

  1. BethAnn says:

    You never fail Rachel…to make me hungry!

  2. Kaitlin says:

    That looks absolutely delicious! I must make a point of trying out that recipe.

    God bless,


  3. Vir says:

    I gave a try to your recipe yesterday. I was worried about the changes needed (I live in France so I couldn’t find all the ingredients here) and the conversions US->EU. all fine eventually. my friends (both italians and americans too) loved it 🙂 thanks for the idea. cheers V.

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