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Sour Cream Coffee Cake



  • 1 cup (2 sticks) sweet butter
  • 2 plus ½ cups sugar
  • 2 eggs, beaten
  • 2 cups sour cream
  • 1 tablespoon vanilla extract
  • 1 cup wheat flour
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 2 cups finely chopped pecans
  • 1 ½ teaspoons ground cinnamon


Taken from Best Recipes from American Country Inns and Bed and Breakfasts by Kitty and Lucian Maynard, 2004 Edition, page 45.


Preheat oven to 350 degrees.  Cream butter and 2 cups sugar.  Add eggs and mix well.  Add sour cream and vanilla.  In separate bowl, sift together flours, baking powder, and salt.  Add to creamed mixture just until blended, being careful not to overbeat.  Mix together remaining ½ cup sugar with pecans and cinnamon.  Pour half the batter into well-greased and floured Bundt pan.  Sprinkle with half the pecans and sugar mixture.  Add remaining batter and top with remaining pecan mixture.  Bake 1 hour.  Serve warm or at room temperature.  Yields 1 Bundt cake.

(I bake this about 40-45 minutes.  Cake is ready when toothpick comes out clean.  Very important not to overbake!  Grand Anne guests love this coffee cake.)