Grandma Dalton’s Sour Cream Coffee Cake

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Sour Cream Coffee Cake

Grandma Dalton’s Sour Cream Coffee Cake

Coffee Cake Ingredients

  • 1 ¾  Cup softened Butter
  • 1 ½  Cups granulated Sugar
  • 3      Eggs
  • 1 ½  Teaspoons Vanilla
  • 3      Cups All Purpose Flour
  • 1 ½  Teaspoons Baking Powder
  • 1 ½ Teaspoons Baking Soda
  • ¼     Teaspoon Salt
  • 1 ½  Cups Sour Cream

Filling Ingredients

  • ½     Cup Brown Sugar (Packed)
  • ½     Cup finely Chopped Walnuts
  • 1 ½  Teaspoons Cinnamon

Glaze Ingredients

  • ¼     Cup Butter (Melted)
  • 2     Cups Powdered Sugar
  • 1     Teaspoon Vanilla Extract
  • 1 to 2 Tablespoons Milk


Pre-heat oven to 350 degrees, If not using a non-stick Bunt pan then grease your Bunt pan with a Non-Stick Cooking Spray.

Combine wet ingredients, softened butter, sugar, eggs and vanilla.  Set mixer on medium, beat for 2 minutes or 300 vigorous strokes if mixed by hand.

In another bowl combine the flour, baking powder, baking soda and salt making sure the dry ingredients a well blended.

Mix in the dry ingredients and sour cream with the wet ingredients alternating between the dry ingredients and the sour cream adding 1/3 of each at a time.

Prepare Filling by combining Brown Sugar, Walnuts and Cinnamon.

Spread 1/3 of batter (approx. 2 cups) into your Bunt pan then sprinkle in 1/3 (approx. 6 Tablespoons) of the filling.  Repeat 2 times.

Place Bunt pan on center rack of oven and bake at 350 degrees for approximately 60 minutes or until a wooden pick can be inserted in center of cake and come out clean. Remove from oven and cool.

While cake is cooling prepare Glaze by combining melted butter, powdered sugar, vanilla, and milk and blend until smooth.

Remove cake from Bunt pan and coat with glaze.

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