In the Kitchen

New Recipe: Sour Cream Coffee Cake

Sour Cream Coffee Cake

Rich and buttery, this sour cream coffee cake is velvety smooth and not too sweet. Topped with a nutty pecan cinnamon crumble, you’ll be reaching for a second (or third) piece, for sure!



  • 1 cup salted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 cup FAGE Sour Cream
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Pinch of salt


  • 1 ½ cups pecans, chopped
  • ½ cup butter, cubed
  • 2 teaspoon ground cinnamon
  • ½ cup sugar
  • Optional: garnish with raspberries and blackberries

Cook Time: 1 hour


  1. Preheat oven to 350 degrees Fahrenheit. Lightly grease a Bundt pan.
  2. In a mixing bowl, mix together butter and sugar until fluffy. Add eggs one by one to the butter mixture. Add sour cream, vanilla extract and mix well.
  3. Add flour, baking powder, baking soda and salt to the butter mixture until well combined.
  4. In a medium sized bowl, combine pecans, butter, cinnamon and sugar and set aside.
  5. Add half of the batter mixture to the bottom of the Bundt pan, top with 1/3 of the crumble mixture. Add remaining batter mixture and top with the rest of the crumble mixture.
  6. Bake for 45-50 minutes or until a toothpick comes out clean. Allow to cool before serving.
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