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Sour Cream Coffee Cake

Sour Cream Coffee Cake

I hope you can feel it whereever you are. That little hint of fall. The slight cool of the air. We live in the country, and it’s always cooler than just 10 miles away in the city–sometimes as much as 11 or 12 degrees! These last few nights, we’ve abandoned the air conditioner, turned on the attic fan, and brought out the blankets. It’s a shift that is wonderful and welcomed by me and other fall lovers.

Here’s a little something special for your lazy Saturday or Sunday morning, a recipe from my grandmother’s collection. A cup of coffee, a piece of this yummy coffee cake, relaxing outside in that little hint of fall weather. That’s a perfect weekend. Hope yours is!

Sour Cream Coffee Cake

Homemade, moist coffee cake with brown sugar pecan filling...from my grandmother's recipe collection to you.


1/2 pound butter (2 sticks), softened

1 cup sugar

3 eggs, room temperature

8 ounces sour cream

2 cups flour

1 teaspoon soda

1 tablespoon baking powder


3 tablespoons melted butter

1 1/4 cups brown sugar

2 tablespoons flour

1 cup chopped pecans


  1. Spray a 9 x 9-inch baking pan with cooking spray. In a large bowl, cream butter well with a mixer. Add in sugar and cream until fluffy. Add eggs and sour cream and blend.

  2. Sift together flour, soda and baking powder, add to butter/egg mixture, and mix. Batter will be thick.

  3. In a small bowl, mix together butter, brown sugar, flour and pecans.

  4. With a spreader, spread 1/2 the batter into prepared pan. Sprinkle 1/2 filling on top of batter (I use my hands instead of a spoon), followed by the remaining batter. Evenly sprinkle remaining filling on top.

  5. Bake at 350 degrees for 45 minutes or until cake is set in the middle. Cool completely before serving.

Nan's Notes:

Make sure to use the correct size baking pan or you'll need to adjust cooking time and temperature. Also, as tempting as it is, let the cake cool completely before you cut int and serve. It's worth the wait!


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