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Edie’s Sour Cream Coffee Cake

Edie Wallack's sour cream coffee cake. (Al Podgorski~Sun-Times)

Edie Wallack's sour cream coffee cake. (Al Podgorski~Sun-Times)

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Updated: June 5, 2011 12:17AM

Carol Wallack’s mom, Edie, baked this moist cake often because she loved coffee and always needed something sweet to go with it. The recipe is from her cousin.


½ cup pecans, chopped

1 teaspoon baking soda, divided

1/8 cup dark corn syrup

1/8 cup molasses

2 eggs, separated

1 stick unsalted butter, at room temperature

3/4 cup sugar

¼ cup vanilla sugar (see Note)

1 cup sour cream

1½ teaspoons vanilla

1½ cups cake flour

1½ teaspoons baking powder

¾ teaspoon baking soda


1 tablespoon cinnamon mixed with 2 tablespoons sugar

Preheat oven to 350 degrees. Put pecans and 1/4 teaspoon baking soda in bowl. Add corn syrup and molasses and stir to combine; set aside.

Beat egg whites to soft peaks; set aside.

Cream butter. Add sugars and beat to combine, then beat in egg yolks one at a time. Beat in sour cream, then vanilla.

Sift flour with baking powder, remaining 3/4 teaspoon baking soda and salt. Add to butter mixture. Fold in beaten egg whites.

Pour ½ of batter into greased and flowered Bundt pan. Sprinkle 2/3 of cinnamon-sugar mixture on top of batter. Mix remaining batter with pecan-molasses mixture and pour on top. Sprinkle remaining cinnamon-sugar on top. Bake for 30 to 35 minutes, or until tester comes out clean.

Note: To make vanilla sugar, in coffee or spice grinder, put ¼ cup sugar and 1 used vanilla bean and grind to powder. Remove and stir into ¾ cup sugar.

Adapted from Edie Wallack

Nutrition facts per serving: 225 calories, 11 g fat, 5 g saturated fat, 48 mg cholesterol, 29 g carbohydrates, 18 g sugars, 2 g protein, 200 mg sodium, 1 g fiber

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