Sour Cream Coffee Pecan Cake Recipe

Sour-Cream Coffeecake has a Succulent taste.The Sugar and Eggs gives the Sour-Cream Coffeecake Refreshing taste.


Health IndexAverageCourse
Interest Group


 Sweet butter16 Tablespoon (2 Sticks)
 Granulated sugar2 3⁄4 Cup (44 tbs)
 Eggs2 , beaten
 Unbleached all purpose flour2 Cup (32 tbs)
 Baking powder1 Tablespoon
 Salt1⁄4 Teaspoon
 Dairy sour cream2 Cup (32 tbs)
 Vanilla extract1 Tablespoon
 Shelled pecans2 Cup (32 tbs), chopped
 Ground cinnamon1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 7747 Calories from Fat 4188

% Daily Value*

Total Fat 485 g746.6%

Saturated Fat 195.9 g979.3%

Trans Fat 0 g

Cholesterol 1178.2 mg

Sodium 2211 mg92.1%

Total Carbohydrates 827 g275.7%

Dietary Fiber 40.2 g161%

Sugars 579.8 g

Protein 76 g153%

Vitamin A 186.5% Vitamin C 12.6%

Calcium 210.1% Iron 137.7%

*Based on a 2000 Calorie diet


Preheat oven to 350°F.
Grease a 10-inch bundt pan and lightly dust the inside with flour.
Cream together the butter and 2 cups of the sugar.
Add eggs, blending well, then the sour cream and vanilla.
Sift together the flour, baking powder and salt.
Fold the dry ingredients into the creamed mixture, and beat until just blended.
Do not overheat.
In a separate bowl, mix remaining 3/4 cup sugar with pecans and cinnamon.
Pour half of the batter into the bundt pan.
Sprinkle with half of the pecan and sugar mixture.
Add remaining batter and top with the rest of the pecan mixture.
Set on the middle rack of the oven and bake for about 60 minutes, or until a cake tester inserted in the center comes out clean.