Sour Cream Coffee Cake Recipe by Cynthia Woodman Fougere

Cynthia used to give her delicious coffee cakes to friends and family at Christmastime. To do so she would line up the ingredients in an assembly line in The Essex Room kitchen (sometimes utilizing the help of “apprentices”) to produce as many as 50 of them … until one holiday season when she’d simply had enough and gave out this recipe so that everyone could make it for themselves instead.

Sour Cream Coffee Cake Ingredients

1 18-ounce package yellow cake mix

1 cup sour cream

1 4-ounce package instant vanilla pudding


4 eggs

¼ cup vegetable oil

1 teaspoon vanilla

¾ cup water

1 cup granulated sugar

1 tablespoon cinnamon

1 cup chopped nuts (walnuts, pecans, or any kind you like)

How to Make Sour Cream Coffee Cake

Preheat the oven to 325˚F. Grease and flour a bundt pan. Combine the cake mix, sour cream, instant pudding, eggs, oil, vanilla, and water in a bowl. In a separate bowl, mix together sugar, cinnamon, and nuts. Put one-third of the cake mixture in the prepared pan. Next, layer one-third of the nut mixture, alternating layers and finishing with the nut mixture on top. Bake for 45 minutes. Remove cake from the oven and cool on a wire rack for 30 minutes. Remove from pan and cool one hour. Wrap in heavy foil and refrigerate for three days before serving. Serves 8 to 12.

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