Enjoy the homemade flavor of a classic sour cream coffee cake without all the fuss! Taken from an old family recipe, these mini coffee cakes are made with real sour cream and butter and topped with cinnamon, sugar and fresh whole pecans so they're rich, moist and absolutely scrumptious. They're individually packaged for the ultimate in convenience. Serve them for breakfast, brunch or snack time.
Sour Cream Coffee Cakes Product Information & Preparation Instructions:
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Thaw and Serve:
Remove desired number of coffee cakes from box. For best results, place in refrigerator with cello wrap intact and thaw overnight. For room temperature thawing, leave cello wrap intact and thaw approximately 1-1½ hours. To heat, remove cello wrap and place on microwave safe dish. Microwave on high for 15-20 seconds.
Remove coffee cake from cello wrap and place on a microwave safe plate. Microwave on high for 35-45 seconds.
Preheat oven to 400°F. Remove cello wrap from coffee cake and place on a baking sheet. Bake for 12-14 minutes. Let rest 1 minute before removing from tray to serve.
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Read what our customers say
I slice these in half and put mixed fruit over them. My husband has them for breakfast with butter and jam; sometimes nukes them for a few seconds.
Lillian S. C. - Lexington, KY