For a richer flavor, use brown butter instead of softened butter. Ensure all ingredients are at room temperature for best results. To prevent the cake from sticking, grease the Bundt pan thoroughly and dust with flour, tapping out any excess. If the top of the cake is browning too quickly, tent it loosely with foil during the last 15 minutes of baking. This cake is best enjoyed within 2-3 days of baking. Store in an airtight container at room temperature.
Sour Cream Coffee Cake I
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING12 People
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VIEWS300
Indulge in the comforting embrace of this Sour Cream Coffee Cake. A moist and tender crumb, swirled with a delightful cinnamon-sugar filling, all crowned with a sweet, milky glaze and festive sprinkles. Perfect for breakfast, brunch, or a delightful afternoon treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate56 g
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Cholesterol60 mg
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Fiber1 g
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Protein4 g
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Saturated Fat8 g
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Sodium228 mg
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Sugar39 g
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Fat13 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan. (5 minutes)
02 Step
Recipe View 7 mins In a large bowl, cream together the softened butter, granulated sugar, and 1/2 cup of brown sugar until light and fluffy. (7 minutes)
03 Step
Recipe View 3 mins Beat in the eggs one at a time, then stir in the sour cream and vanilla extract. (3 minutes)
04 Step
Recipe View 2 mins In a separate bowl, whisk together the flour, baking powder, and baking soda. (2 minutes)
05 Step
Recipe View 5 mins Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. (5 minutes)
06 Step
Recipe View 2 mins In a small bowl, combine the cinnamon and 1/4 cup brown sugar for the filling. (2 minutes)
07 Step
Recipe View 3 mins Pour half of the batter into the prepared Bundt pan. Sprinkle the cinnamon-sugar mixture evenly over the batter. (3 minutes)
08 Step
Recipe View 2 mins Pour the remaining batter over the cinnamon-sugar layer. (2 minutes)
09 Step
Recipe View 50 mins Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. (45-50 minutes)
10 Step
Recipe View 10 mins Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (10 minutes)
11 Step
Recipe View 5 mins While the cake is cooling, prepare the glaze by whisking together the confectioners' sugar and milk until smooth. Add more milk, 1 tablespoon at a time, if needed to reach desired consistency. (5 minutes)
12 Step
Recipe View 2 mins Once the cake is completely cool, drizzle the glaze over the top. Sprinkle with candy sprinkles, if desired. (2 minutes)
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Alexane Considine
Mar 21, 2025This recipe is fantastic! My family loved it, and it was surprisingly easy to make.
London Schmeler
Feb 8, 2025The cake was so moist and delicious. The cinnamon sugar filling is the perfect touch.
Darrick Collier
Nov 1, 2024I added a bit of orange zest to the batter for a citrusy twist, and it was a hit!
Gustave Okon
Jun 16, 2024I've made this recipe several times now, and it always comes out perfectly. It's a crowd-pleaser for sure!
Adelia Oberbrunner
Jul 4, 2023The glaze is perfect – not too sweet, just right!