Friday, February 15, 2013

Best Southern Coffee Cake, ev-ah.

I’m doing it.

I’m really doing it.

I’m sharing my all-time favorite, highly coveted, coffee cake recipe with you.

All thank you notes will be forwarded to my mother.

For real, the other day my BFFL and I were at a breakfast meeting, and I took a bit of coffee cake.

As I spat it out I choked, “*cough* This is NOT like my coffee cake!”


You see that fluffy sour cream up there? You mix the sour cream with the baking soda, and let it sit.

It gets all fluffy and bubbly and moist.

The batter is pretty thick. As I spread it in the pan, I throw a layer of pecans and chocolate chips in the middle too, just for good measure.

Then on top goes chocolate chips, pecans, brown sugar, and cinnamon.

Yeah, I totally went on chocolate chip overload.

But I was like, “I can’t leave this little bitty half cup of chocolate chips in the freezer!? I’ll just throw ’em all in.”

Don’t you do that too?

So I promise, when y’all make this, send me a dollar. Or a Burt’s Bees lip balm.

How ’bout a stick of gum? My grandma always did that?

A big ol’ hug?

Ok, fine. Nothing. Be that way.

But it’s real good, and I promise, you’ll make friends.

~ Peace, Love, and Breakfast Y’all

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Best Southern Coffee Cake

Yield: serves 12


1 pint sour cream
1 1/4 teaspoon baking soda
1/2 cup butter, softened
1 1/4 cup sugar
2 eggs
1 3/4 cup flour
1 3/4 teaspoon baking powder
2/3 cup chocolate chips
1/2 cup chopped pecans
1 teaspoon cinnamon
1/2 cup brown sugar


Grease and sugar a 9x13 pan. Preheat oven to 350 degrees.

In a medium bowl, stir together sour cream and baking soda. Let sit for 5 minutes.

Cream softened butter, sugar, and eggs. Beat 'til fluffy.

Sift flour and baking powder together and add to creamed mixture.

Fold sour cream mixture into the batter. Batter will be thick. Spread in a greased and sugared 9x13 pan.

Sprinkle chocolate chips over batter in pan. Combine nuts, brown sugar, and cinnamon and sprinkle evenly over chocolate chips.

Bake at 350 for 25-30 minutes.

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13 Responses to “Best Southern Coffee Cake, ev-ah.”

  1. 1

    a farmer in the dell — February 15, 2013 @ 12:48 pm

    I have a total weakness for coffee cake. This sounds amazing!

  2. 2

    StitchinSweetSue — February 15, 2013 @ 3:47 pm

    A pan prepped w/grease and sugar, sounds like my kind of recipe, thx for sharing!

  3. 3

    Tina — February 15, 2013 @ 5:17 pm

    Oh I love coffee cakes. If is it comes from mama then you know its good.

  4. 4

    JulieD — February 15, 2013 @ 5:56 pm

    I love that there’s sour cream in this cake, I love baking with sour cream!

  5. 5

    Jessica@AKitchenAddiction — February 18, 2013 @ 12:12 pm

    Oh, this sounds like a fantastic coffee cake! Love that it’s loaded with chocolate and nuts!

  6. 6

    Katie@HCC — February 18, 2013 @ 12:29 pm

    🙂 Heheee, loaded is right! FULL of chocolate and nuts and sour cream. IT’S SERIOUSLY SO GOOD Y’ALL!! I got to make my mama proud 🙂

  7. 7

    roger — February 18, 2013 @ 12:46 pm

    This surely is a great looking treat. While Chocolate’s earliest documented use is around 1100 BC having Chocolate chips would only come about in 1937 when Ruth Graves Wakefield of the Toll House Inn in the town of Whitman, Massachusetts added cut-up chunks of a semi-sweet Nestlé chocolate bar to a cookie recipe. What a joy being able to add them to this coffee cake mixed with brown sugar and pecans. A must try for me.

  8. 8

    Julia {The Roasted Root} — February 19, 2013 @ 10:15 pm

    You just introduced me to the love of my life! Face. In. Coffee. Cake. Now! 🙂

  9. 9

    StitchinSweetSue — February 22, 2014 @ 4:05 pm

    Thank you for sharing Katie, made this 2/2014-added 2 teasp. vanilla to batter. Just as you described, very moist, very flavorful, topping crisped up quite nice too – what else could anyone ask for! Adding to my regular rotation for home. Wishing you all the very best on your new chapter in life!

    • Katie replied: — February 23rd, 2014 @ 1:03 pm

      Thank you Sue, and I’m so glad you enjoyed it! Surprisingly, we’ve never added vanilla to ours, but I’ll bet it’s better than ever!

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