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Sour Cream Coffeecake Recipe

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This recipe for Sour Cream Coffeecake, by , is from Family Cookbook 2.0, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Aileen Dugan


C all-purpose flour
C sugar
C dark brown sugar
2 T cinnamon
2 T cold unsalted butter
1 C pecans, walnuts, almonds or pistachios, chopped

4 large eggs
1 C sour cream
1 T vanilla
2 C flour
1 C granulated sugar
1 T baking powder
tsp baking soda
tsp salt
12 T (1 sticks) unsalted butter, softened but still cool, cut into 1 inch cubes

Berries: Toss 1 cup of frozen blueberries or raspberries with 1 tsp grated lemon zest


1) Place the flour, sugar, cup brown sugar, and cinnamon in the food processor and combine. Transfer 1 cups of this mixture to a small bowl and stir in the remaining cup brown sugar. Set aside. This will be the streusel mixture for the inside of the cake.
2) Add the 2 T butter and 1 cup nuts to the remaining dry mixture and process to a pebbly texture, about ten 1 second pulses. Set aside. This is the streusel for the top.
3) Preheat the oven to 350 F and adjust the rack to the lowest position. Grease a 10 diameter, 10 cup tube or bundt pan.
4) Combine the eggs, 1 cup sour cream and vanilla in a medium bowl. In the bowl of a standing mixer, combine the flour, sugar, baking powder, baking soda and salt at a low speed. Add the butter and the remaining cup sour cream and mix at low speed until the dry ingredients are moistened. Increase to medium speed and beat 30 seconds. Scrape down the sides of the bowl with a rubber spatula.
5) Decrease the mixer speed to medium-low and slowly incorporate the egg mixture in 3 additons, beating for 20 seconds after each addition and scraping the bowl as necessary. Increase the speed to medium-high and beat for 1 minute to increase the volume of the batter. It should become aerated and pale in color.

1) Add 2 cups of batter to the prepared pan, smoothing with a spatula. Sprinkle cup blueberries on top of the cake batter before adding cups of the no nut streusel filling. Drop 2 cups batter evenly over the streusel, add another cup of berries and the remaining streusel filling. Top with the remaining batter and then the streusel topping with the butter and nuts.
2) Bake until the cake feels firm to the touch and a toothpick inserted into the center comes out clean. I find this often takes over an hour and sometimes as long as an hour and a half. Cool the cake in the pan for 30 minutes. Place a rimmed baking sheet over the cake and invert the cake onto the pan (the cake is now upside down!) Remove the tube plan and allow the cake the cool for 2 hours. Serve warm or allow to cool completely and wrap in aluminum foil. So far weve never had leftovers so Im not sure what its like the next day but Im sure its fabulous!

Personal Notes:
Personal Notes:
This was the first recipe I tried from Baking Illustrated and it is still a favorite. Its made with layers of fruit, nuts and cake batter in a bundt pan and is really delicious. This is what the bad boxed coffee cake in the stores is trying to be!? That said, its not quick to throw together and takes quite a while in the oven, so if you want to make it the same day as youre serving it, you better start early! It is moist and flavorful and can definitely be made ahead. Its nice to bring to a brunch or other party.




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