Classic sour cream cinnamon and nut coffee cake from Great Coffee Cakes, Sticky Buns, Muffins & More: 200 Anytime Treats and Special Sweets for Morning to Midnight by Carole Walter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mamacrumbcake on November 02, 2019

    Homey and comforting, this cake is an example of sour cream coffee cake at its very best. There is nothing unusual or exotic here; it tastes like what you expect, or rather hope for, in a coffee cake, but seldom find. The cake is rich and moist, and very fragrant with toasted pecans and cinnamon. Usually the cake part takes a back seat to the topping and swirl, but this cake, by itself, is delicious. The recipe says that the cake needs 1 hour and 15 minutes in the oven. My previous notes said that this cake is done in an hour, but it could have come out even earlier—you can start to smell the cake at 45 minutes. Plan ahead if you want to make this cake: the sour cream mixed with baking soda needs to sit for an hour prior to making the batter and the pecans need to be toasted. PS if your cinnamon is old, get a fresh jar!

  • nadiam1000 on November 06, 2016

    I used 3/4 cup brown sugar and 1 teaspoon of cinnamon for the topping. I baked for less than an hour and it was done. Very rich and moist

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