Sour Cream Coffee Cake with Fruit and Nuts

This coffee cake is an early riser’s dream come true! It’s sweet and dense, and the addition of fruit and nuts gives delightful texture and bite. You can add a crumb topping, too, unless like me you fail to think clearly at 5 a.m. and forget. With or without, this coffee cake is a superb slice of morning motivation, and it pairs beautifully with coffee, tea or milk.

Sour Cream Coffee Cake

My recipe calls for a cup of whole wheat flour, but it would be perfectly acceptable to use all-purpose flour (4 cups). I added a cup of the raspberries we picked last summer. The frozen fruit turned the batter a subtle shade of pink. Almonds were tasty, but walnuts or pecans would be perfect. If you want a real treat, enjoy with my favorite morning beverage: Cameron’s Coffee Highlander Grog.



Sour Cream Coffee Cake with Fruit and Nuts


  • 1 cup butter
  • 2 cups sugar
  • 4 eggs
  • 2 cups sour cream
  • 3 cups unbleached all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup raspberries or fruit of choice
  • 1/4 slice almonds or chopped walnuts optional
  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 2 Tablespoons butter
  • 1 teaspoon cinnamon


  • Cream together butter and sugar, then add sour cream and eggs.
  • In a separate bowl, combine flours, baking powder and soda.
  • Add dry to wet ingredients, then gently fold in fruit and nuts.
  • Pour into a greased or buttered 9 x 13 baking pan.
  • Combine brown sugar, 1/2 cup flour,cinnamon; cut in butter. Crumble on top of batter.
  • Bake at 350 F. for one hour, or until toothpick inserted in the center is clean.



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