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Best Sour Cream Coffee Cake

Best Sour Cream Coffee Cake
29 votes, 3.79 avg. rating (75% score)
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"... When we cousins do get together, the host or hostess arises early to make "Aunt Ginny's Coffee Cake" -- which we think is the best sour cream coffee cake out there -- for the rest of us. It's equally good with ice-cold milk or steaming coffee."

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Sour Cream Coffee Cake
Photo/Art by Aimee Seavey


  • 1/3 cup chopped walnuts
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 2 cups sifted flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup sour cream


Preheat the oven to 350 degrees F and grease a 6-cup tube pan.

Mix walnuts, brown sugar, and cinnamon to make topping and set aside.

Stir or sift flour with baking powder, baking soda, and salt until dry ingredients are well combined.

Cream the butter with the sugar until the mixture is light, then beat in the eggs and vanilla.

Add the flour mixture in alternate thirds with the sour cream, beating well after each addition.

Spoon half the batter into the pan and sprinkle with half the topping, then add remaining batter and sprinkle on the rest of the topping.

Bake for 40 minutes without opening the oven, then test for doneness (a toothpick should come out clean). Coffee cake may need another 5 to 10 minutes of baking.
Updated Sunday, April 21st, 2013

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6 Responses to Best Sour Cream Coffee Cake

  1. Paul Winston December 26, 2002 at 12:01 am #

    Even though I mistakenly used a larger tube pan than the recipe called for, and even though my oven is hot (I baked it for 40 minutes at only 375

  2. Anonymous October 15, 2005 at 12:21 am #

    I share my good find recipes with relatives. Of course, they ask, who wouldn’t. This was a great tasting cake. Thanks

  3. Anonymous December 2, 2010 at 12:12 pm #

    We make this coffee cake for all of our office parties. Everyone loves it. Just a tip: the batter is supposed to be pretty thick, you have to spread it into the bundt pan.

  4. Beverlee C. Beers April 19, 2011 at 2:10 pm #

    I have been making this recipe for years, got it from a former neighbor probably 35 years ago. To add more flavor or to make it ‘special’ I sometimes add a can of pie filling apples or blueberries or cherries to the batter. Delicious!

  5. Mar Hall April 7, 2016 at 1:56 pm #

    What pan do you use for this recipe? Bundt, 13 x 9, round? Thanks.

    • Aimee Seavey April 7, 2016 at 5:24 pm #

      Hi Mar. The recipe says to use a 6-cup tube pan. We make it using a 6-cup Bundt pan . It works great! Thanks!

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