Thursday, January 23, 2014
Grammie’s Sour Cream Coffee Cake
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! 😉
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 cinnamonDirections:
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.
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Katrina @ Warm Vanilla Sugar — January 23, 2014 @ 4:14 pm
Cake makes the absence totally worth it! Hope you and the little one are doing well!! xx
paige shannon — January 24, 2014 @ 8:33 am
Cake looks great, but why no Duncan Hines? Duncan hines is my go to cake mix and wondered why it couldn’t be used. Thanks.
mom — January 24, 2014 @ 10:19 am
BEST cake ever! Such a winner for all occasions…Easy to make too!
Ashlie — March 10, 2014 @ 3:42 pm
Hello,
I am wondering if this cake would work in a simple 9×13 pan? I have to make a large breakfast for 40 people and so I was curious. Also I do not have a bundt pan? Thanks! Looks delicious!
Tina replied: — March 18th, 2014 @ 9:48 am
My grandmother says she makes this recipe in 2 loaf pans… she has not tried the 9×13 method (nor have I so I cannot advise on that). If making for a crowd, I would just use two 1 lb loaf pans and you can slice them and lay them out on a platter for your guests to grab. Hope that helps!
marianne — January 24, 2016 @ 4:17 pm
batter was so sticky. supposed to be that way?