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Easy Sour Cream Coffee Cake


Easy Sour Cream Coffee Cake

Easy Sour Cream Coffee Cake

Photo of Coffee Cake © Diana Rattray
A cake mix makes this a delicious and very easy coffee cake to prepare and bake. The cinnamon cocoa swirl and sour cream make it extra special.

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes


  • 1/2 cup chopped pecans
  • 1/3 cup packed brown sugar
  • 3 teaspoons cinnamon
  • 3 teaspoons unsweetened cocoa
  • 1 package (18 1/4 ounces) butter cake mix with pudding in the mix
  • 8 ounces sour cream
  • 2/3 cup canola oil
  • 4 large eggs


Grease and flour a 12-cup Bundt cake pan. Heat oven to 325°.

Combine the chopped pecans, brown sugar, cinnamon, and cocoa; set aside.

In a mixing bowl combine the cake mix, sour cream, and canola oil; beat until well blended. Beat in eggs, one at a time. Beat with an electric mixer on medium speed for 2 minutes.

Pour about one-third of the batter into the prepared Bundt cake pan. Top with half of the pecan and cinnamon mixture. Spoon another one-third of the batter over that layer (don't worry about covering the nut layer completely -- it will spread during baking) and top with the remaining nut mixture. Spoon the remaining batter over the nut layer and spread very gently.

Bake for 1 hour, or until the cake bounces back when lightly touched with a finger.

Cool in the pan on a rack for 10 minutes. Carefully invert onto the rack to cool completely before slicing.

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