Sour Cream Coffee Cake 

By Sarah Beleski a recent ASU Nutrition Student


Coffee cake is a perfect sweet treat and this sour cream coffee cake is one of my favorites. The recipe comes from my grandma and I can remember eating this coffee cake at so many family get-togethers.


My mom always tells me that when she was younger, her mom used to make this coffee cake on a lazy Saturday or Sunday morning. It was a special treat for them when my grandma made this recipe, and she has a lot of fond memories attached to this particular cake.


I always found this cake to be aesthetically pleasing because it requires an angel food cake pan for baking. It makes the coffee cake look like a huge donut and it also makes it very easy to cut!


If you’re looking for a sweet treat that will leave your kitchen smelling like a bakeshop, look no further! I hope this recipe invokes fond memories much as it did for my family.



  • ¼ lb. margarine
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 2 cups flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 tsp baking powder


Ingredients for topping and filling:

  • ¼ cup sugar
  • ½ cup chopped walnuts
  • 1 tsp cinnamon



  • Preheat oven to 350 degrees
  • In a stand mixer, cream together margarine, sugar, eggs, and vanilla extract
  • Add the sour cream to the mixture until incorporated
  • In a separate bowl, mix together the flour, baking soda, salt, and baking powder
  • Fold the dry mixture into the wet mixture and beat well
  • Put ½ of the mixture in a greased and floured angel food cake pan or tube pan
  • Sprinkle ½ of the filling on that mixture
  • Add the rest of the batter on top of the filling mixture
  • Use the remaining filling/topping on top of the batter
  • Place in the oven and bake for 40-50 minutes

For more recipes like this one check out our recipe section. Check out the produce section to find out what produce is in season.

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