An inviting treat that is freshly baked!The combination of coconut milk and cocoa produces a bittersweet chocolate flavor.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 12 |
| Yield: | 1 bundt pan |
Ingredients
- 1 cup white sugar
- ½ cup butter
- 2 cups all-purpose flour
- 1 (16 ounce) container reduced-fat sour cream
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt (Optional)
- ½ cup chopped walnuts
- ½ cup white sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch pan, springform pan, or tube pan.
- Beat 1 cup sugar and butter with an electric mixer in a large bowl until light and fluffy. Add flour, sour cream, eggs, vanilla, baking powder, baking soda, and salt; continue beating until ingredients integrate into a batter.
- Mix walnuts, 1/2 cup sugar, and ground cinnamon in a separate bowl.
- Pour about half the batter into the prepared pan. Sprinkle about half the walnut topping over the batter and top with remaining batter. Finish by sprinkling remaining topping over the batter.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes (depending on pan used). Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts
| Calories | 337 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 8 g |
| Sodium | 324 mg |
| Sugars | 25 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I had to buy a tube pan to make this. It was money well spent. Husband also ate the whole thing. It’s very moist. You can taste the butter. I will make this again.
JUST LIKE MOM USED TO MAKE! Every holiday dinner mom would bake her sour cream cake. Unfortunately, when I wanted this, and other, recipes she couldn’t tell me because she never measured anything. I baked a “trial” cake and my friends loved it! Right now there’s another cake in the oven for Christmas Eve dinner with my g/f and her family. I used the exact ingredients but I mixed in the walnut/sugar/cinnamon mixture -just like mom did! Delicious!
Excellent recipe, I make in a bundt pan and bake only 35 minutes, perfect and moist.
This is fantastic and easy to make! My co workers said it “melts in your mouth.” I did brown sugar to m ix with the cinnamon. I also made an icing to go with it but it’s also good without.
We loved it and I had family members tell me it was better then the stores coffee cake. The only thing I changed was adding the flour mixture and alternating mixing the sour cream.That was the only thing I changed but it was so good.
A favorite. Tastes like Mom used to make
I’ve been making this recipe for years. It’s the best sour cream coffee cake ever. I do double the topping ingredients and use brown sugar in that instead of white. Rises beautifully and always comes out moist and delicious.
Quick. Easy. Light. Would make again.
Such a great recipe! The cake is the PERFECT texture. Soooooo good!!
I liked this recipe. It was very good. However, I do agree that to some this recipe may be actually “too moist”, “too soft”, and it just sinks. If you prefer this recipe drier, you can add extra flour or reduce the amount of sour cream. I made half the recipe and I can see that about 2 to 4 tbsp of flour can possibly help this recipe to sink less and be less moist and dense. Mine collapsed but it was not something to worry of evident. Also, it took longer to fully cook through. I would recommend to bake in increments of 10 minutes and to cover the top with aluminum foil to prevent excessive browning. Another way around would be to use less sour cream without altering the flour amount. For half the recipe, use about 1/2 to 3/4 cup of sour cream and add 2 tbsp of flour. I will make this again but with my suggestions. It was still good and the crumb was crunchy delicious! Make this recipe occasionally seriously!
I really loved the taste and texture of this cake. Although, I did have to add buttermilk just to assure the cake was not too dense. Thank! R. Winn
WOW loved it and didn’t make any changes.
only had 2/3 c. White sugar so used brown sugar for the balance in cake and all the streusel. Made the cake less sweet but wonderful. Used to make this at least twice a month when the kids were growing up. Everyone’s favorite.
Great sour cream coffee cake recipe ! I used a bundt pan so an additional 10 minutes baking time was needed. Otherwise it was perfect as written. Thank you
i didn’t have enough sour cream so added evaporated milk. Also omitted nuts. Turned out really nice, and i suck at baking! very most, tasty and not to sweet.
I used regular Daisy sour cream, and substituted brown sugar and pecans for the streusel. Baked in a dark nonstick Bundt pan for 45 min. Turned out soooo good and super moist!
I think this recipe only needs 8 oz. sour cream. The cake caved in because the recipe calls for 16 oz. sour cream! Disappointed!
I made this coffee cake this morning and I changed one thing. for the topping i used maple sugar instead of white sugar. Great
I read the other reviews and made the following tweaks to mine. Used 16ozs light sour cream. Swapped 1/4 cup white sugar in the crumble for equal brown sugar, swapped almonds for walnuts because that is what I had at home. Turned out great!
I used brown sugar instead of white for the topping and left out the walnuts. Baked in a bundt pan and it came out great. Everyone loved it.
This recipe worked great! However I should have used a bigger pan like a lasagna pan. I used a whole batter for the bottom and made a batter for the top. It spilled over??????? but came out fantastic!!! Also I omitted the cinnamon and nuts and just did dark brown sugar and white sugar for the middle and top!!