4.5 from 42 votes
Sour Cream Coffee Cake
A nutty, moist coffee cake with bits of dried apricot, perfect for brunching or snacking.
Prep Time
20 mins
Cook Time
1 hr
Additional Time
30 mins
Total Time
1 hr 20 mins
Servings: 12
Calories: 388 kcal
Course:
Dessert , Breakfast
Cuisine:
American
Ingredients
- 1 cup pecans
- 1¾ sugar
- 1 teaspoon cinnamon
- ½ cup dried apricots finely chopped
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter at room temperature
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla
FOR GLAZE:
- 1¼ cups powdered sugar
- 2-3 tablespoons cream or half and half
Instructions
- Preheat the oven to 350°. Generously butter and flour a 10" bundt pan. Set aside.
- Place the pecans on a baking sheet and toast for 10 minutes in the oven until fragrant and browned. Transfer the nuts to a cutting board and chop them finely.
- Add the chopped pecans, 1 tablespoon of the sugar, cinnamon and dried apricots to a small bowl. Toss until well combined. Set aside.
- In a medium bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, combine the room temperature butter and remaining sugar. Beat until light and fluffy. Add eggs one at a time, beating them thoroughly into the butter mixture after each addition. Add the sour cream and vanilla to the butter mixture and beat to combine.
- Add the flour mixture into the butter mixture in three additions. Mix until just combined, don't over beat.
- Spread 1/3 of the batter into the bottom of the prepared bundt pan. Sprinkle with the nut and apricot mixture. Top with the remaining batter and smooth with a spatula.
- Bake in the center of the oven for 1 hour, turning the pan 180° halfway through baking. Test the cake with a cake tester to verify it's cooked through. Place the cake in the bundt pan on a wire rack and cool for 20 minutes. Invert the cake onto the wire rack and continue to cool until it reaches room temperature (about 20 more minutes.)
Cup of Yum
MAKE GLAZE:
- In a small bowl combine the powdered sugar with the cream or half and half and stir until smooth. Spoon the glaze over the cooled caked and let it run down the sides. For an extra touch, crown the cake with additional toasted pecans and/or chopped apricots.
Nutrition Information
Calories
388kcal
(19%)
Carbohydrates
35g
(12%)
Protein
4g
(8%)
Fat
26g
(40%)
Saturated Fat
12g
(60%)
Cholesterol
82mg
(27%)
Sodium
128mg
(5%)
Potassium
215mg
(6%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
845IU
(17%)
Vitamin C
0.2mg
(0%)
Calcium
68mg
(7%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 388
% Daily Value*
| Calories | 388kcal | 19% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 26g | 40% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 82mg | 27% |
| Sodium | 128mg | 5% |
| Potassium | 215mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 845IU | 17% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 68mg | 7% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.