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Sour Cream Coffee Cake

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  • Prep 20 min
  • Total 1 hr 50 min
  • Servings 16
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Surprise! There’s a fantastic fruity filling hiding in this rich coffee cake.
Updated May 23, 2022


Fruit-Nut Filling

  • 3/4 cup sliced almonds
  • 1/4 cup packed brown sugar
  • 1/4 cup apricot-pineapple preserves
  • 1/2 teaspoon ground cinnamon

Sour Cream Coffee Cake

  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3 egg
  • 1 1/2 cups sour cream
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract

Almond Powdered Sugar Glaze

  • 1/2 cup powdered sugar
  • 1 teaspoon milk
  • 1/2 teaspoon almond extract
Make With
Gold Medal Flour


  • 1
    Heat oven to 350°F. Grease and flour 12-cup bundt cake pan. Make Fruit-Nut Filling; set aside. Mix flour, baking powder, baking soda and salt; set aside.
  • 2
    Beat butter and sugars in large bowl with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time. Beat in sour cream, vanilla and almond extract until blended. Gradually beat in flour mixture until blended. Spoon 3 cups batter into pan. Spoon filling over batter to within 1/2 inch of edge. Spoon remaining batter over filling.
  • 3
    Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire rack. Cool 20 minutes longer before glazing. Drizzle Almond Powdered Sugar Glaze over cake. Serve warm or cool. Note: Surprise family and friends and bake this cake in a bundt pan with a newer shape, available in the Betty Crocker® Catalog. Click the link "Catalog Shopping" on the top of this page to shop Betty Crocker online, then search for bundt to find shapes beyond the classic.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use 2 tablespoons each apricot preserves and pineapple preserves for the apricot-pineapple preserves, or use 1/4 cup of either preserves.
  • tip 2
    Cake flour is milled from select soft wheat, just right for baking tender, fine-textured cakes. Substitute cake flour for all-purpose flour in baking by increasing the flour amount by 2 tablespoons per cup.


385 Calories, 19 g Total Fat, 5 g Protein, 50 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
19 g
Saturated Fat
10 g
85 mg
240 mg
140 mg
Total Carbohydrate
50 g
Dietary Fiber
1 g
5 g
% Daily Value*:
Vitamin A
Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.
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