Sour Cream Coffee Cake

Sour Cream Coffee Cake

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.
20 minutes prep time
Prep Time

20 minutes

serves 12


50 minutes cook time
Cook Time

50 minutes

easy difficulty



  • 1

    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.

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Just as Anderson Erickson Dairy is always looking for the best ingredients, we’re also constantly experimenting with new ways to add them to a meal or snack. Every now and then we share a few of our favorite featured recipes for you to try. Your next signature dish could be waiting!
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