Sour Cream Coffee Cake

This is a MUST MUST MUST have in our house on Christmas. It wouldnt be the holiday season without eating wayyyyy too much of my mom’s famous sour cream coffee cake. In the pic you can see I baked it to fully baked, but here is our confession…in my family we like it a bit underbaked, so it all kind of crumbles on itself, pour the glaze over and let cool. It is a gooey, sugar mess but OMG OMG OMG GOOD!!!!!! Either way…fully baked or a bit undercooked and it is alllllllll perfection!!


1 1/2 sticks butter
1 1/2 cups sugar
3 eggs
1 1/2 tsp almond extract
one pint sour cream
3 cups flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/4 tsp salt
1 1/2 cups brown sugar
1 cup chopped walnuts
1 tsp cinnamon

Preheat oven to 350.
Cream together butter and sugar. Then add in each egg one at a time. When just combined, add in extract. Add flour, baking soda, baking powder and salt.Mix until just combined. Add sour cream. Beat until blended but dont over beat.
In a small bowl mixed filling. Mix together brown sugar, chopped nuts, and cinnamon.
Pour half of the batter into a well-greased tube or bundt pan. Add in filling and cover with the rest of the batter. Bake for one hour or until desired doneness.

Powdered sugar glaze:
Melt  one half to one stick of butter. Mix with enough  powdered sugar and a small bit of almond extract to make a runny glaze. Add in milk if necessary to make the glaze runny. Pour over cooled cake.


2 Comments on “Sour Cream Coffee Cake”

  1. Andrea says:

    You forgot the sour cream!

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