Sour Cream Breakfast Cake

  • Yield: 16 servings


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