Sour Cream Coffee Cake with Cinnamon Ripple
User Reviews
4.4
Sour Cream Coffee Cake with Cinnamon Ripple
Description
This coffee cake relies on creamed butter and sugar combined with eggs and vanilla for a smooth, rich batter. The inclusion of sour cream contributes moisture and a slight tang that balances the sweetness, resulting in a tender crumb. A cinnamon sugar mixture is sprinkled between layers of batter in a tube pan, forming a characteristic ripple pattern when sliced.
The baking process at 350°F allows the cake to rise and the cinnamon sugar to create pockets of warm, spiced sweetness. Once baked, cooling ensures the texture sets properly for neat slicing. The cake’s buttery, cinnamon-laced flavor is classic and comforting, suitable for serving at casual gatherings or with coffee or tea.
The recipe adapts well to the use of regular sour cream rather than light or non-fat versions to maintain the intended texture and richness. The cinnamon layers add visual interest alongside a gentle aromatic spice, elevating a traditional coffee cake in both taste and appearance.
Ingredients
- 1 cup butter softened, unsalted
- 2-3/4 cups sugar divided
- 4 egg large
- 1 tablespoon vanilla extract pure
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups sour cream use regular sour cream, not light or non-fat
- 2 tablespoons cinnamon
Instructions
- Preheat oven to 350° F. Lightly spray a 10" tube pan with non-stick cooking spray and set aside.
- In the bowl of a stand mixer, cream butter and 2 cups of the sugar on medium to medium-high speed until light fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Then beat in vanilla.
- In a small bowl, combine flour, baking soda, and salt. Add to the butter and sugar mixture, alternating with sour cream, beating just enough after each addition to keep batter smooth.
- With a spatula, transfer a third of the batter into prepared tube pan and level it out.
- In a small bowl, combine cinnamon and remaining 3/4 cup of sugar, and sprinkle a third of this cinnamon sugar mixture over batter in pan. Repeat layers two more times, alternating batter and cinnamon sugar, ending with a layer of cinnamon sugar on top.
- Bake for 60 to 65 minutes, or until a toothpick inserted in the center just comes out clean.
- Cool for 30 to 45 minutes. Then cut around the pan edges with a knife and remove cake from pan to a wire rack to cool completely.
Notes
- This recipe is adapted from Taste of Home.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 395kcal | 20% |
| Carbohydrates | 55g | 18% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 93mg | 31% |
| Sodium | 252mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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