Alabama Rich in Flavor: Sour Cream Coffee Cake Recipe

Sour Cream Coffee Cake:


18.25-ounce yellow cake mix

¼ cup firm butter

1 cup brown sugar, packed

1 cup chopped pecans

3 eggs

1 ½ cups sour cream


Measure 2/3 cup of the dry cake mix and pour into a small bowl.

Cut in the butter.

Add the brown sugar and pecan; set aside for topping.

Beat the eggs lightly with a fork in a large bowl; stir in the sour cream.  Blend in the remaining cake mix.

The batter will be thick and slightly lumpy.

Pour ½ of the batter into a coated and floured 9 x 13-inch baking dish.

Sprinkle half the brown sugar topping over the batter.

Spoon and gently spread the remaining batter into the pan; top with the remaining brown sugar topping.

Bake at 350 degrees for 35 to 40 minutes.

Serve warm and enjoy!