Tuesday, May 8, 2012

Tasty Tuesday - Walnut Sour Cream Coffee Cake

Walnut Sour Cream Coffee Cake, fresh from the oven.  I wish you could smell it.
Today's recipe is another family favorite.  My Mom calls this coffee cake "divine", so I thought it would be perfect to share with you before Mother's Day.  It would be perfect for brunch with strawberries and eggs benedict.

Walnut Sour Cream Coffee Cake

Preheat over to 350 degrees.  Grease a 9" x 13" x 2" pan.  You'll need 3 bowls.

Topping - Mix and set aside:

1/2 cup brown sugar (packed)
4 tbsn white sugar
1 tsp cinnamon
1 cup chopped walnuts


1 cup butter (2 sticks)
1 cup sugar
2 eggs
1 tsp vanilla
1 cup sour cream
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Cream butter and sugar together.  Add eggs and vanilla.

Combine the dry ingredients and add them to the butter mixture alternately with the sour cream. ( always start with the dry ingredients, then add some sour cream, then dry.. etc)

Spread half your batter in the pan.  Sprinkle with half the topping.  Repeat.
Spread half of your cake batter into the pan and sprinkle with half of the topping.  Spread the rest of the batter on top and cover with the remaining topping.

Bake for 40 minutes.  Remove from oven and cool.  Cut into squares or rectangles.

Walnut Sour Cream Coffee Cake.  Enjoy!



  1. A couple weeks ago, I made this cake. I used a bundt pan. I like your idea of the 9x13 pan. Thanks :)

    1. Isn't it delicious! I like the idea of the bundt pan for special occasions. I bet it looked so pretty.