Sour Cream Coffee Cake Recipe

sour-cream-coffee-cake

Sour Cream Coffee Cake Recipe

Elizabeth is sharing a special family recipe today that’s perfect for the holiday table, or anytime you want to savor the season.  It makes a great baked gift too.

Thanks to my mom, sour cream coffee cake is a holiday family tradition. Growing up, it was always ready and waiting for us to enjoy Thanksgiving and Christmas morning. We’ve carried on the tradition with our kids, who love it just as much as I did (do.) This scrumptious cake with the sweet layer running like a ribbon through its middle is perfect with a cup of coffee (or any other beverage) morning, noon or night. It’s also the perfect sweet to bake and freeze so you can easily share some home baked goodness with guests when you don’t have time to bake. – Elizabeth

We have great suggestions for your Christmas table here!

Ingredients for Sour Cream Coffee Cake Recipe

  • ¾ cups unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 1 tsp. pure vanilla extract
  • 3 large eggs
  • 1 ½ cups sour cream
  • 3 cups all-purpose flour
  • 1 ½ tsp. baking powder
  • 1 ½ tsp. baking soda
  • ¾ tsp. salt

Filling for Sour Cream Coffee Cake Recipe

  • ½ cup packed brown sugar
  • 1 ½ tsp. cinnamon

Instructions for Sour Cream Coffee Cake Recipe

  1. Generously grease and flour 10” fluted bundt pan. Preheat oven to 350 degrees.
  2. Thoroughly mix filling ingredients and set aside.
  3. Using a power mixer, beat butter and sugar until thoroughly combined. Add vanilla and beat in eggs one at a time. Mix on medium speed for two minutes.
  4. Combine flour, baking powder, baking soda and salt in a separate bowl. Alternately mix in flour mixture and sour cream. Mix until just combined.
  5. Pour ½ of batter in pan, sprinkle with half of filling mixture. Top with remaining batter. Sprinkle with remaining filling mixture.
  6. Bake 55-60 minutes or until toothpick comes out clean. Remove from oven and cool. Gently loosen cake from sides of pan. Invert cake from pan onto plate and invert again onto wire rack so it’s right side up and allow to cool completely.

Sour Cream Coffee Cake
Author: 
Recipe type: Dessert
Cuisine: American
 
Ingredients
  • CAKE
  • ¾ cups unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 1 tsp. pure vanilla extract
  • 3 large eggs
  • 1 ½ cups sour cream
  • 3 cups all-purpose flour
  • 1 ½ tsp. baking powder
  • 1 ½ tsp. baking soda
  • ¾ tsp. salt
  • FILLING
  • ½ cup packed brown sugar
  • 1 ½ tsp. cinnamon
Instructions
  1. Generously grease and flour 10” fluted bundt pan. Preheat oven to 350 degrees.
  2. Thoroughly mix filling ingredients and set aside.
  3. Using a power mixer, beat butter and sugar until thoroughly combined. Add vanilla and beat in eggs one at a time. Mix on medium speed for two minutes.
  4. Combine flour, baking powder, baking soda and salt in a separate bowl. Alternately mix in flour mixture and sour cream. Mix until just combined.
  5. Pour ½ of batter in pan, sprinkle with half of filling mixture. Top with remaining batter. Sprinkle with remaining filling mixture.
  6. Bake 55-60 minutes or until toothpick comes out clean. Remove from oven and cool. Gently loosen cake from sides of pan. Invert cake from pan onto plate and invert again onto wire rack so it’s right side up and allow to cool completely.

Check out this Traditional English Christmas Dinner Menu to help make your day even more special!

2 Responses to Sour Cream Coffee Cake Recipe

  1. I saw you mentioned in the Costco mag. so I went to your website. I wanted to print the recipe but there is no print option??? I don’t want to put it on any of the social sites you show. So at this time, if you have a recipe I would like to use, I have no way of copying it except by hand and this is not acceptable.????

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