Sour Cream Coffee Cake
Prep
1d 15m
Cook
1h
| Category: | Cakes |
| Seasons | |
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Ingredients
For the Cake
| 3 cups all-purpose Flour |
| 1 1/2 tespoons baking powder |
| 1 1/2 teaspoons baking soda |
| 1/8 teaspoon salt |
| 3 large eggs |
| 1 1/2 cups sour cream |
| 1 1/2 teaspoon vanilla |
| 1 1/2 cups granulated sugar |
| 1 1/2 cups butter, melted |
For the Streusel
| 1/4 cup brown sugar |
| 3 teaspoons cinnamon |
For the Glaze
| 5 Tablespoons confectioner's sugar |
| 1/2 teaspoon vanilla |
| 1 1/2 tablespoons heavycream |
Sour Cream Coffee Cake Directions
- 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 - For the Glaze:
- Combine icing sugar and vanilla in a small bowl. Stir while adding the heavy cream a bit at a time until you reach desired consistency. I like a thicker icing but you can add more cream to make a glaze if desired. You may not need all of the heavy cream.
- Leftovers can be kept in an airtight container at room temperature or in the fridge for up to 5 days.
- Freeze individual slices in zippered bags for up to one month. Thaw them at room temperature.
Notes
**Don't use a 9x13 inch pan, It will not bake well
- Do not overmix the batter.
- Grease the pan well to ensure the cake comes out easily.
- If using a dark bundt pan, the cake can cook quicker so be sure to check it early. Bake just until a toothpick comes out clean.
- If desired, you can make a thinner glaze or additional glaze to cover the cake.
Nutrition facts
Per Serving
| Kcal: | 579 kcal |
| Fibers (g): | 14.2g |
| Sodium (mg): | 726mg |
| Carbs: | 102.3g |
| Sugar (g): | 56.3g |
| Fat: | 20.5g |
| Saturated fat (g): | 11.9g |
| Cholesterol: | 143mg |
| Proteins: | 7.5g |
