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Sour Cream Coffee Cake
This Sour Cream Coffee Cake is a simple cake made with sour cream and yogurt with a pecan brown sugar crumble. Perfect with a good cup of coffee any morning.
Preheat oven to 350F degrees.
In a mixing bowl, add the butter and sugar and mix well until light and creamy. To it add the eggs, vanilla extract, sour cream and yogurt and mix well.
In another bowl, mix the flour with the baking soda and baking powder. Add the flour mixture to the mixer and mix everything well.
In a small bowl mix the chopped pecans with the brown sugar and cinnamon.
Place half the batter in a bundt pan. Pour half the pecan mixture over the batter. Repeat with remaining batter and pecan crumble.
Bake for 45 minutes. Let it cool for about 15 min before removing from bundt pan.
Serve with love.
Serving: 1slice | Calories: 381kcal | Carbohydrates: 46g | Protein: 6g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 69mg | Sodium: 160mg | Potassium: 181mg | Fiber: 2g | Sugar: 25g | Vitamin A: 427IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg