tastes best when served warm. Enjoy!


  • 1/2 cup sugar
  • 2 teaspoons ground cinnamon
  • 1 cup chopped pecans
  • 1 cup flaked coconut
  • 1/2 cup butter or magarine, softened
  • 1 cup sugar
  • 2 eggs
  • 1&3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-8oz. carton sour cream


Combine 1/2 cup sugar, cinnamon, pecans, and coconut: stir well, and set aside.
Cream butter: gradually add 1 cup sugar, beating well. Add eggs: beat well.
Combine flour, baking powder, soda, and salt: add to creamed mixture alternately with sour cream, beginning and ending with flour mixture.
Spoon half of batter into a greased 10" tube pan: sprinkle half of pecan mixture over batter. Repeat layers. Bake at 350 degrees for 45 to 50 minutes or until cake tests done.
Cool 5 minutes in pan: invert cake onto serving plate. Cool.

Yield: one 10" coffee cake

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Submitted 6/13/05.
Source: The Southern Heritage Cakes Cook Book
Submitted By: Linda Roman
City Hall Coffee Cake