Sour Cream Breakfast Cake

  • Yield 16 servings

This cake, layered with a brown sugar and nut mixture, is wonderful served with a hot cup of tea or coffee.


1/2 cup (1 stick) butter or margarine, softened
1 cup sugar
1 cup sour cream
2 -- eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup packed brown sugar
1 teaspoon cinnamon
1/4 cup chopped nuts


  1. Cream the butter and sugar in a mixing bowl.  Add the sour cream and eggs.  Beat until light and fluffy.  Add the flour, baking powder, baking soda and vanilla.  Beat until smooth.  Combine the brown sugar, cinnamon, and nuts in a bowl; mix well.  Layer the batter and nut mixture one-half at a time in a greased bundt pan.  Bake at 350F for 45 minutes.  Cool in the pan for 10 minutes.


Recipe reprinted with permission from Newnan Junior Service League’s Simply Southern(Newnan, Georgia, 2008).



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