It’s been a while since I brought ya’ll a tasty treat.

Sorry about that. I’ve had a little lady that’s needed my constant 24/7 attention. 😉 She’s totally worth it.

But, to make up for my absence… I brought you guys a cake.

Not just any ol’ cake.

THIS is a cake that is perfectly acceptable to eat for breakfast… or a snack… or dessert. But more importantly breakfast. Because who doesn’t love eating cake for breakfast without any judgement?

This here cake is my Grandma’s FAMOUS sour cream coffee cake.

Everyone, and I mean EVERYONE, loves this darn cake.

She’s been making this cake for years and in turn my mom has been making it for years. It’s the perfect “when you have company coming in town whip this up for the cake stand” kinda cake.

It’s incredibly moist (gahhh I hate that word, but it’s the only one to accurately describe this), easy to make (hello help of the cake mix), and the combination of the cinnamon and pecans make this to. die. for.

Pour yourself a cup of joe, cut a big ol’ slice of this coffee cake out, and start your day off right folks!

You can thank me later! 😉

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Grammie's Sour Cream Coffee Cake

Yield: 1 bundt cake

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Grams says you can even divide the batter in half and bake in 2 loaf pans (just reduce the cooking time).

Ingredients:

1 Pillsbury Yellow Cake Mix (NOT Dunkin Hines)
1 cup sour cream
4 eggs
1 small instant vanilla pudding packet
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup chopped pecans (optional)
1 tablespoon cinnamon

Directions:

Preheat oven to 325ºF. Grease and flour an angel food cake/pound cake pan (I usually just spray it with a little Baker's Joy spray).

In a stand mixer fitted with the paddle attachment, add the cake mix, sour cream, eggs, pudding, and oil. Start on low and increase speed to medium beating until well combined, scraping down the sides once or twice (about 5 minutes).

In a small bowl, mix together the sugar, chopped pecans, and cinnamon. Reserve 2-3 tablespoon of mixture and sprinkle remainder right into cake batter. Mix until just combined. Pour into prepared pan and spread around evenly. Top with reserved cinnamon, pecan, sugar mixture.

Bake at 325º for 1 hour.