This is a dense filled rich cake with pecan cinnamon layered between homemade sour cream batter, made from all-natural ingredients.
Mom used to make this at least once a month, years ago and it would be gone the same day, however, this cake stays fresh longer and moist than moist scratch cakes.
It's not an overly sweet cake and you can garnish it with powdered sugar, whipped cream, ice cream or even a drizzle of melted chocolate for extra sweetness.
We serve this plain with a good cup of coffee or tea and it's a delicious cake to start off your day if you're on the go.
The batter is rich and fragrant of cinnamon and the nuts give this cake the perfect crunch.
We love simple old fashioned cakes like this one you may have time my sheet pan coffee cake, Spanish bar cake or another one of dad's favorites almond filled coffee cake.
If you would like to print this off, scroll all the way to the bottom of the recipe card and hit print.
Thanks for stopping by and save me a seat in your kitchen when you make this one, it's my favorite coffee cake mom made.
Vintage Recipes
I love older recipes.
They always use everyday pantry ingredients.
The cake isn't complicated and perfect when you're a new baker and want to make something special but foolproof and impress your guests.
It's actually a cake mom would take to neighbors also during tougher times going on in their lives or for the appreciation to something they did together.
You can really think back to easier days when reminiscing and how things have changed over the years.
Our lives are busier now, we had each other no cell phones and a totally different style of living.
We had such appreciative neighbors, friends, close family, and this was a cake to discuss the day over with a freshly perked pot of coffee made in an old fashioned pot that wasn't made in a coffee machine!
I love simple easy recipes that give you the memory of the best times in your life, this is one of those.
Bundt Pan
Mom started out using just a simple tube pan to make this and of course, years later went on to making pretty bundt cakes when they had the money to buy one.
I love the pretty lines that a bundt cake makes, it looks so special especially if you're making it for someone.
Ingredients You Will Need
For Measurements scroll down to the recipe card
- flour
- baking powder
- baking soda
- salt
- sugar
- butter
- pure vanilla extract
- almond extract
- eggs
- light sour cream
- powdered sugar for the top
- Filling
- dark brown sugar
- very fine ground pecans and 1/4 cup whole chopped pecans
- ground cinnamon
- flour
- lard or cooking spray
Tool for this Sour Cream Coffee Cake
- Measuring cups
- Measuring spoons
- Mixing bowls
- Electric mixer
- Spatula
- Nut Chopper
- Spoon
- Tube or Bundt pan
Generously Coat the Pan
I usually use cooking lard or actually shortening.
Take a napkin or paper towel and grab some out of the can, generously coat your pan.
There is nothing worse than a cake that sticks.
I also have used cooking oils if I have a non-stick bundt pan.
Back in the 1970s, everything stuck, so you would use butter, not lard and lots of flour to coat the pan inside.
Freezes Well
As time went on and everyone got this recipe in the family to make, we all realized that this cake was always the first one asked for at a family function.
It freezes well, so I started making them, wrapped it with freezer paper and stored them in the freezer to take to picnics, school functions, funerals, and any events needed in the family.
Again, this was a cake so versatile everyone loved.
Check the tips for more ideas.
Tips:
- Substitute pumpkin seeds if someone has food allergies or if giving the cake away omit nuts
- Wrap these in a mini loaf or bundt pans for gift giving around the holiday or when you need a quick dessert
- This simple cake can be dressed up with whipped cream, cream cheese drizzled frosting or served with ice cream and caramel sauce drizzled on top for a gourmet treat.
- Chocolate chips can be added to the filling and substituted for nuts
Suggestions:
Keep this cake in a covered plastic cake carrier.
I also like to serve this at dinner parties with just whipped cream on with nice thick slices.
The cake is also delicious topped with fruits and cream.
Get creative, this versatile easy cake can be plain or all decked out!
Pin for later
Sour Cream Coffee Cake
Yield: 12
prep time: 10 Mcook time: 60 Mtotal time: 70 M
This is an all homemade from scratch sour cream coffee cake, mom would make this often in a bundt pan or tube pan. Delicious plain sprinkled with powdered sugar or with whipped cream.
ingredients:
- 3 cups flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 1/2 cups sugar
- 3/4 cup butter
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon of almond extract
- 3 eggs
- 1 1/2 cups light sour cream
- Confectionery powdered sugar for the top
- Filling
- 1/2 cup dark brown sugar
- 1/2 cup very fine ground pecans and 1/4 cup whole chopped pecans
- 1 1/2 teaspoons ground cinnamon
- 2 tablespoons of flour
instructions:
How to cook Sour Cream Coffee Cake
- Preheat oven to 350 degrees. Grease bundt pan.
- In a small bowl, mix all filling ingredients; set aside.
- In a medium bowl, mix flour, baking powder, baking soda, and salt; set aside. In a large bowl, beat sugar, 3/4 cup butter, 1 1/2 teaspoons vanilla and the eggs with an electric mixer for 2 minutes. Add in flour mixture mix in sour cream at low speed.
- Spread 1/2 of the batter in a pan add the Filling on top of the batter top with remaining batter.
- Bake about 1 hour or until a toothpick is clean. Cool 10 minutes; remove from pan to wire rack. Cool 10 minutes.
- Cool completely and sprinkle with confectionery sugar.
Calories
225
225
Fat (grams)
15
15
Sat. Fat (grams)
9
9
Carbs (grams)
23
23
Net carbs
11
11
Sugar (grams)
28
28
Pin for later
We Also Love These Recipes for Skillet Vintage Desserts:
Skillet Strawberry Buttermilk Shortcake
Chocolate Skillet Dessert
Disclosure: This recipe was originally shared in 2010. It was edited and re-published in 2019.
