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Sour Cream Coffee Cake

A rich, moist tube or bundt pan cake filled with a chewy nut, raisin, brown sugar filling and topping! "


1/2 cup light brown sugar
1 tbsp cinnamon
2 tbsp cocoa
1 cup chopped nuts
2 tbsp cognac soaked raisins or currants
grated zest of two lemons
1 1/2 sticks unsalted butter
1 1/2 cups granulated sugar
2 tsp pure vanilla extract
3 large eggs
2 3/4 cups a/p flour
1 tsp Kosher salt
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 pint sour cream


Preheat oven to 350 degrees, place oven rack on second level from the bottom. Grease and lightly flour a 10" tube or bundt pan with butter or shortening.
Combine the topping ingredients in a bowl and set aside
Grate zest of two lemons and put into mixer bowl
Sift all dry ingredients and set aside
Beat butter, sugar, vanilla and zest at medium speed until light and fluffy; about five minutes
Add eggs, one at a time, and beat for thirty seconds after each addition
Switch to lowest speed, and, beginning with the dry mixture, alternate with the sour cream in three additions, just until all the dry ingredients are incorporated
Place 1/3 of batter, using a large tablespoon, into the bottom of the pan. Sprinkle 1/3 filling on top, then another 1/3 batter, 1/3 topping, the remaining batter, and the remaining topping. Bake for a minimum of 45 minutes and check by very lightly pressing the top of the cake. Continue baking and check every five minutes until the top feels just firm to the touch, about one hour maximum

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10 to 12

Nutritional Information
Per Serving

no nutrition information available

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