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Loema Maxwell’s Sour Cream Coffee Cake

  • Author: Bonnie
  • Prep Time: 30 min
  • Cook Time: 50 min
  • Total Time: 1 hour 20 minutes


This coffee cake is the perfect way to start your morning. Make it early on during the holiday season and enjoy it each morning, for as long as you can!




  • 1 cup chopped nuts (I use pecans)
  • 1 cup brown sugar, not packed
  • 6 tbsp butter (3/4 of a stick)
  • 2 tsp cinnamon


  • 2 cup flour
  • 1 tsp soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 stick butter
  • 3/4 cup sugar
  • 1 tsp vanilla
  • 3 eggs
  • 1 cup sour cream (low fat works)


  1. Set 2 sticks of butter our ahead of time to soften a little.
  2. Spray a tube pan with nonstick spray and preheat the oven to 350°F.
  3. Combine the topping ingredients and cream with a fork. Set aside.
  4. Sift flour, baking soda, baking powder, and salt together. Set aside.
  5. Use an electric mixer to combine 1 stick butter, sugar, vanilla, eggs, sour cream, and flour mixture. Add items one at a time and mix well after each addition.
  6. The batter will be quite thick. Use a spatula to spread half of it in the pan, then distribute half of the topping over this (I do this with my fingers). Spread the rest of the batter over this, then distribute the rest of the topping. I usually reserve a little of the batter to spread over the second layer of topping. It won’t completely cover it but it helps keep the topping from getting too dark in my oven.
  7. Bake 45-50 minutes until the top springs back when touched and a toothpick comes out clean.
  8. Run a thin knife vertically around the edge of pan and around the tube.  Let cake cool. Then pull the cake out by the tube. Hold a plate over it and turn upside down. Cake should slide down onto the plate. You can then reverse the cake if you want, using another plate.

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