Sour Cream Coffee Cake

Sour Cream Coffee Cake

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  • ½ C butter
  • 1 C Pioneer® Sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 C sour cream
  • 2 C flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt

Cinnamon Mixture:

  • 2 tsp cinnamon
  • ¼ C Pioneer® Sugar
  • 2 T butter
  • ½ C nuts, finely chopped


  1. Preheat oven to 375° F. Grease or use cooking spray a tube pan; set aside.
  2. Cream the butter and Pioneer® Sugar together in a medium bowl; set aside. In another bowl beat the eggs, vanilla and sour cream together. Add to the sugar mixture.
  3. In another bowl mix the flour, baking powder, baking soda and salt together. Add to the sugar mixture.

Cinnamon Mixture Directions:

  1. In a small bowl combine the cinnamon, Pioneer® Sugar, butter and nuts; mix.
  2. Pour half of the batter into the prepared pan, sprinkle with about half of the cinnamon mixture. Pour the rest of the batter over the top and use the remaining cinnamon mixture over the top of the cake.
  3. Bake for 35-40 minutes. Cool on wire rack. Gently remove the sides of the pan. Use a knife to gently separate the cake from the bottom of the tube pan. Gently lift cake from the tube and place on serving platter.
Sour Cream Coffee Cake
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While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.