Sour Cream Coffee Cake

Donna Kelley

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 cup butter
  • 2 cup plus 4 tsp sugar
  • 2 eggs
  • 1 cup sour cream
  • 1/2 tsp vanilla
  • 2 cup flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup pecans, chopped
  • 1 tsp cinnamon

Cream butter with 2 cups of the sugar. One at a time, beat in the eggs. Fold in the sour cream and vanilla. Sift together the the flour, baking powder, and salt, and mix in. Place batter in a greased 9×13 inch cake pan. Combine pecans, cinnamon, and the remaining 4 teaspoons sugar and sprinkle over batter.

Bake at 350 degree for 40 to 45 minutes or until cake tests done.


Given by
Glynn and Carol Ann Tubbs

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