Nell Hughes' Sour Cream Coffee Cake
Nell Hughes' Sour Cream Coffee Cake is a moist, flavorful dessert featuring layers of pecan and cinnamon swirled into a tender cake. Its rich, nutty taste makes it perfect for breakfast, brunch, or teatime gatherings, appealing to those who enjoy classic, indulgent baked treats.
Ingredients
Instructions
- Preheat oven to 350°F and grease a tube pan.
- Mix ground pecans, sugar, and cinnamon to make the pecan mixture.
- In a separate bowl, combine melted oleo, sugar, eggs, sour cream, baking powder, vanilla, and salt until well blended.
- Layer a small amount of batter in the prepared pan, then sprinkle with pecan mixture.
- Repeat layering batter and pecan mixture until all are used, ending with pecan mixture on top.
- Bake in the preheated oven for approximately 35 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of oleo. If you don't have ground pecans, walnuts or almonds can be substituted. You can also add chocolate chips or dried fruit for a unique twist. Make sure to measure the sour cream accurately for the best texture, and let the cake cool in the pan for a few minutes before transferring it to a wire rack.
Serving Suggestions
This Sour Cream Coffee Cake is perfect for brunch or as an afternoon snack with tea or coffee. It pairs beautifully with Elizabeth'S Fudge for a delightful dessert spread. Serve it warm or at room temperature, and consider adding a dusting of powdered sugar on top or a dollop of whipped cream for extra indulgence.
Storage & Reheating
Store any leftover coffee cake 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, or freeze for up to three months. To reheat, simply warm individual slices in the microwave for a few seconds or in a preheated oven.
Nutrition & Diet Analysis (per serving)
Each serving of Nell Hughes' Sour Cream Coffee Cake contains roughly 413 calories, with 8g protein, 78g carbohydrates, and 8g fat. It is an excellent source of calcium (23% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 690mg per serving (30% 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 use a different type of yogurt instead of sour cream?
Yes, Greek yogurt can be a great substitute for sour cream in this recipe. It will provide a similar tang and moisture, ensuring your coffee cake remains deliciously rich and fluffy.
How can I tell when the coffee cake is done baking?
To check if the coffee cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs attached, the cake is ready. If there is wet batter on the toothpick, it needs a few more minutes in the oven.
Can I add fruit to this coffee cake recipe?
Absolutely! You can incorporate fresh or frozen berries, such as blueberries or raspberries, into the batter for added flavor and moisture. Just be sure to adjust the baking time slightly, as the extra moisture may require a bit longer to bake.
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).