Layered Sour Cream Coffee Cake
Layered Sour Cream Coffee Cake offers a moist, tender crumb with a delightful cinnamon-sugar topping and crunchy pecans. Its rich flavor and beautiful presentation make it perfect for brunches, coffee gatherings, or special occasions, pleasing those who enjoy classic, comforting baked treats with a hint of elegance.
Ingredients
Instructions
- Put one-third of the batter into a greased and floured Bundt pan.
- Sprinkle with half of the cinnamon and sugar mixture.
- Repeat the layers ending with batter on top.
- Bake at 300°F for 15 minutes.
- Increase the oven temperature to 325°F.
- Bake an additional 55 to 60 minutes, or until the cake is done.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of oleo, and feel free to substitute Greek yogurt for the sour cream. If you prefer a nut-free version, you can omit the pecans or replace them with chocolate chips for a different twist. Ensure your baking powder is fresh for the best rise.
Serving Suggestions
This layered sour cream coffee cake is perfect for brunch or as an afternoon snack with a cup of coffee or tea. It also pairs beautifully with White Party Punch for a festive gathering. Enhance the presentation by dusting with powdered sugar or serving with whipped cream on the side.
Storage & Reheating
Allow the cake to cool completely before storing it in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. Reheat slices in the microwave for 10-15 seconds for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Layered Sour Cream Coffee Cake contains roughly 183 calories, with 2g protein, 17g carbohydrates, and 2g fat. It is a good source of calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 803mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Just ensure it is completely cooled before storing it in an airtight container. This allows the flavors to meld, making it even tastier when served the next day.
What can I use instead of pecans?
If you're looking for alternatives to pecans, walnuts or slivered almonds work well. For a nut-free option, you can replace the nuts with chocolate chips or simply omit them altogether.
Is it possible to freeze this cake?
Absolutely! Once the cake has cooled completely, wrap it tightly in plastic wrap, then in aluminum foil, and freeze for up to three months. To serve, thaw in the refrigerator overnight and enjoy it at room temperature or warmed slightly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).