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Sour Cream Coffee Cake

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“Another one of my grandmother's wonderful recipes. She seemed to always have this ready to serve whenever company came calling.”
READY IN:
1hr
YIELD:
1 "10 inch coffee cake"
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine pecans, brown sugar, and cinnamon; stir well, and set aside.
  2. Cream butter; gradually add sugar, beating until fluffy.
  3. Add eggs; beat well.
  4. Combine flour, baking powder, and soda; add to creamed mixture alternating with sour cream, beginning and ending with flour mixture.
  5. Spoon half of batter into a greased a floured 10-inch Bundt-pan; sprinkle half of pecan mixture over batter.
  6. Repeat layers.
  7. Bake at 375 degrees for 35-40 minutes or until cake tests done.
  8. Cool 5 minutes in pan on a wire rack.
  9. Invert onto serving plate.
  10. Let cool.
  11. Drizzle with glaze.
  12. Store overnight in airtight container.
  13. Powdered Sugar Glaze: combine all ingredients; stir well.
  14. **Addmore water if necessary to reach desired consistency.

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