Slice into this sour cream coffee cake and you'll find a swirl of brown sugar, cinnamon, and pecans right in the center.

Source: Midwest Living


Recipe Summary

25 mins
20 mins
45 mins to 50 mins at 350°
Max Servings:


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350ºF. Grease and flour a 10-inch fluted tube pan. Set aside.

Instructions Checklist
  • In a large bowl, beat sugar and butter with electric mixer on medium speed until mixture is light and fluffy. Add eggs; beat well. Beat in sour cream and vanilla just until combined.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • In a small bowl combine flour, baking powder, and salt. Beat into creamed mixture until combined. Pour half of the batter into prepared tube pan.

Instructions Checklist
  • In a small bowl stir together pecans, brown sugar, and cinnamon. Sprinkle 1/2 cup of the nut mixture on top of batter in pan. Carefully spread remaining batter on top of nut mixture. Sprinkle with remaining nut mixture; press lightly into batter.

Instructions Checklist
Instructions Checklist
  • Bake in a 350º F oven for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean.

Instructions Checklist
  • Remove cake from oven; cool for 5 minutes. Invert cake onto a serving plate. Cool 15 minutes more. Dust with powdered sugar. Serve warm or cool.

Nutrition Facts

444 calories; total fat 24g; saturated fat 13g; polyunsaturated fat 2g; monounsaturated fat 8g; cholesterol 82mg; sodium 242mg; potassium 95mg; carbohydrates 54g; fiber 1g; sugar 37g; protein 4g; trans fatty acid 1g; vitamin a 206RE; vitamin a 632IU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 44mcg; vitamin b12mcg; calcium 71mg; iron 1mg.