Sour Cream Coffee Cake

Print recipe as: 3x5 | 4x6 | 8.5x11
Cake for breakfast? Oh yes! Made with AE Sour Cream, this not-too-sweet, cinnamon streusel coffee cake is so light, you just may need seconds.

  • 1 package yellow cake mix
  • 1/4 c. firm butter (not softened)
  • 1 c. brown sugar
  • 3/4 c. chopped pecans (fine)
  • 3 eggs
  • 16 oz. carton AE Sour Cream


Put 2 cups dry cake mix into small bowl. Cut in butter. Mix in brown sugar and nuts. Set aside.

Beat eggs lightly with fork. Stir in sour cream and blend in remaining dry cake mix. Pour half of the batter into greased 9 x 13 pan. Sprinkle 2/3 of the topping mixture over the batter. Spoon and gently spread remaining batter and top with remaining topping mixture. Bake 350 degrees for 50 minutes or until done.

Makes 12 servings


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