Sour Cream Coffee Cake
User Reviews
5
Sour Cream Coffee Cake
Description
This Sour Cream Coffee Cake recipe layers a moist batter made with sour cream, eggs, melted butter, vanilla extract, and granulated sugar with a spiced cinnamon sugar filling. The dry ingredients include flour, baking powder, baking soda, and salt. The batter is combined carefully to avoid overmixing, preserving its tender texture.
A bundt pan is used to bake the cake, with the cinnamon sugar sprinkled halfway through the batter before topping with the remaining batter to create a distinct swirl of flavor and texture. The cake bakes at 350°F for 40 to 45 minutes until a toothpick inserted comes out clean, forming a golden crust and soft interior.
The optional glaze made from icing sugar, vanilla, and heavy cream adds additional sweetness and moisture when drizzled over the cooled cake. This coffee cake can be enjoyed as a morning treat or alongside tea or coffee.
Properly stored in an airtight container, the cake keeps up to five days at room temperature or refrigerated. Individual slices freeze well for up to one month and can be thawed at room temperature. Using a bundt pan is preferable over a 9x13 pan for best baking results.
Ingredients
Cinnamon Sugar
- ¼ cup brown sugar
- 3 teaspoons cinnamon
Cake
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ⅛ teaspoon salt
- 3 egg
- 1 ½ cups sour cream
- 1 ½ teaspoons vanilla extract
- 1 ½ cups granulated sugar
- 1 ½ cups butter melted
Instructions
- Preheat the oven to 350°F. Grease and flour a bundt pan and set aside.
- Mix the cinnamon sugar in a small bowl and set aside.
- In a medium bowl, mix flour, baking powder, baking soda, & salt. In a separate bowl whisk eggs, sour cream, and vanilla.
- Combine sugar and butter in a medium bowl. Alternate adding the sour cream mixture and the flour mixture until combined. Do not overmix.
- Add half of the batter to the pan, sprinkle the cinnamon mixture on top, and cover with the remaining batter.
- Bake 40-45 minutes or until a toothpick comes out clean.
- Cool the cake & drizzle with optional glaze (below) if desired.
Notes
- Do not bake this recipe in a 9x13 pan; a bundt pan yields better results.
- Glaze ingredients include icing sugar, vanilla, and heavy cream; adjust cream quantity to achieve desired thickness.
- Store leftovers in an airtight container at room temperature or refrigerator for up to 5 days.
- Freeze individual cake slices in zippered bags for up to one month; thaw at room temperature before serving.
- Grease the bundt pan well to ensure easy cake removal, and avoid overmixing the batter to maintain cake tenderness.
- If using a dark bundt pan, baking time may be shorter—check for doneness early.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pieces
Amount Per Serving
Calories 504 kcal
% Daily Value*
| Calories | 504 | 25% |
| Carbohydrates | 55g | 18% |
| Protein | 6g | 12% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 119mg | 40% |
| Sodium | 371mg | 15% |
| Potassium | 151mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 949IU | 19% |
| Vitamin C | 1mg | 1% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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