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128 Sour Cream Coffeecake
Brunch | Christmas Day Menu

This was published in the Minneapolis Star Tribune recently and originated in a restaurant in St. Paul, MN.


1 cup pecans
1 cup walnuts
2-3/4 cups sugar, divided
1 Tablespoon cinnamon
2 cups flour
1 Tablespoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) butter, room temperature
2 eggs, room temperature
1 cup sour cream, room temperature
1 Tablespoon pure vanilla


  • Preheat oven to 350.  Grease and flour one 9-by 13-inch cake pan (or spray with Pam). 

  • In a food processor, pulse the nuts, 3/4 cup of the sugar and cinnamon until coarsely chopped.  Set aside. 

  • Sift together the flour, baking powder and salt into a mixing bowl. 

  • In another bowl, cream the butter and remaining 2 cups of sugar with a mixer.

  • Add the eggs, sour cream and vanilla; mix until well blended. 

  • By hand, fold the sifted flour mixture into the sour cream mixture until just blended. 

  • Spread half the mixture into the pan, then sprinkle with half of the nut-sugar mixture.  (If you find it difficult to spread this first half into the pan, sprinkle with the nut-sugar mixture and then it will pat down easier.)

  • Carefully spread remaining batter over top, then sprinkle top with remaining nut-sugar mixture. 

  • Bake 40-50 minutes, or until toothpick inserted in the center comes out clean.

Makes 8-10 servings.