This easy, sour cream cake can be made with numerous different fillings. We’ve tried it with whole cranberry sauce (which is absolutely delicious), fig preserves, peach jam, a date nut filling or homemade strawberry jam. Experiment with your favorite jam, but make sure you try the cranberry sauce, it is delicious.
How to Make Sour Cream Coffee Cake Step by Step
Here’s how we make our delicious sour cream coffee cake, step by step. Please note, the printable recipe is located at the bottom of the page!
In a mixing bowl beat the wet ingredients together until they’re smooth and fluffy.
Measure the dry ingredients together, dry whisking to combine. Then add them to the liquid, mixing well to create a smooth batter. Spray or grease and lightly flour a bundt pan, and preheat the oven to 350°F.
Spoon whole berry cranberry sauce over the batter, or use about 1 1/2 c. of your favorite filling.
Spoon your filling (whatever you choose, in this photo, I am using home-canned Fig Preserves. Put a layer of batter, a layer of filling, a layer of batter, a layer of filling, repeat.
Make sure the last layer is batter, otherwise the filling will seep out and singe a bit. Bake at 350°F for about 30 minutes, or until golden brown.
Place on a cooling rack for 5 minutes. Then place a plate over the top of the pan (careful, it will still be hot!) and invert.
Allow it to rest on the plate for a few minutes.
Mix the confectioners’ sugar and almond extract and a bit of water to create a nice glaze and then add lightly chopped walnuts. Pour over the top of the cake.
Sour Cream Coffee Cake
1 c. sugar
1 stick melted butter
1 c. sour cream
1 tsp. Almond Extract
2 c. flour
1 1/2 tsp salt
1 tsp Baking Soda
1 can of Whole Berry cranberry sauce (or approximately 1 1/2 cups of homemade)
In a small bowl combine the flour, salt, and baking soda together, mixing well. Set aside until needed.
In a mixing bowl combine the sugar, eggs, melted butter, sour cream, and almond extract, beating with an electric mixer until fluffy.
Add the flour mixture, mixing until incorporated and the batter is smooth about 2 minutes.
Spray or grease a bundt pan, preheat oven to 350F
Place a small amount of batter in the bottom of the prepared pan. Add a thin layer of cranberry sauce, another layer of batter, a layer of filling, repeat. Make sure the last layer is the batter.
Bake at 350 F for about 30 minutes, or until golden brown. Place on a cooling rack for 5 minutes. Then place a plate over the top of the pan (careful, it will still be hot!) and invert.
Allow it to rest on the plate for a few minutes before glazing.
Sour Cream Coffee Cake Glaze
1 1/2 c. Confectioners Sugar
1 tsp Almond Extract
2-4 T. Hot Water
In a small bowl combine the confectioners’ sugar, almond extract and just enough hot water to wet the ingredients. Mix to create a nice glaze, adding the hot water a teaspoon at a time until you reach the desired consistency, then add 1/2 chopped walnuts. Pour over the top of the cake
Liss Notes on Variations:
For variety, you can make a date filling using 1 c. chopped dates, 1/3 c. orange juice and 1/4 c. chopped walnuts. Bring the dates and orange juice to a simmer over low heat until it makes a nice sauce. Cool and use in place of the cranberry sauce.
This is very very yummy during the holidays and never lasts long no matter what kind of filling I use.