Phyllis's Sour Cream Coffee Cake

Since the morning coffee hour is a popular time for informal meetings – and even tours (with refreshments) – at Blaine House, there is usually a coffee cake baking in Phyllis’s oven first thing each day. This sour cream cake is one of her favorites. It’s a moist, finely textured cake with a rich, buttery taste.


1 cup butter
2 cups plus 4 teaspoons sugar
2 eggs
1 cup sour cream
1/2 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup coarsely chopped pecans
1 teaspoon cinnamon


Cream butter with 2 cups of the sugar. One at a time, beat in the eggs. Fold in the sour cream and vanilla. Sift together the flour, baking powder, and salt, and mix in. Place batter in a greased 9x13-inch cake pan. Combine pecans, cinnamon, and the remaining 4 teaspoons sugar and sprinkle on top of batter. Bake at 350 degrees F for about 40 to 45 minutes or until cake tests done.

Cooking & Recipes


Makes 10 to 12 pieces.

Preparation Method

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