Sour Cream Coffee Cake

My mom made all the time when I was growing up. I love the memories as much as I love the cinnamon-sugary goodness.

Jake likes this coffee cake because he says it taste like a donut. Basically, if you like happy breakfast memories, cinnamon-sugar, and donuts, you’ll la la love this.

P.S. I just want you guys to know that this is one of the best coffee cakes in the whole world. And that’s why I decorated it flag-style. That, and the fact that now I can say that this is a bundt with a bunting. Ha!

Sour Cream Coffee Cake
Recipe from my homegurl, Betty Crocker


cinnamon filling –

  • 1/2 cup brown sugar
  • 1 1/2 t ground cinnamon
  • 1/2 cup finely chopped walnuts or pecans (optional)

coffee cake –

  • 3 cups all-purpose flour
  • 1 1/2 t baking powder
  • 1 1/2 t baking soda
  • 3/4 t salt
  • 1 1/2 cups granulated sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 1/2 t vanilla
  • 3 eggs
  • 1 1/2 cups sour cream

glaze –

  • 1/2 cup powdered sugar
  • 1/4 t vanilla
  • 1-2 t milk


  1. Heat oven to 325°F. Grease the bottom and sides of a bundt pan with generously with cooking spray. Make cinnamon filling by whisking together brown sugar, cinnamon and nuts if using.
  2. In a small bowl, mix flour, baking powder, baking soda and salt. In a large bowl, beat the granulated sugar, butter, 1 1/2 t vanilla and eggs with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.
  3. Spread 1/3 of the batter (about 2 cups) in prepared bundt pan; sprinkle with 1/3 of the cinnamon filling (about 1/3 cup). Repeat twice (or repeat just once more if you’re like me).
  4. Bake for about 1 hour or until a skewer inserted near the enter comes out clean. Cool in the pan for 20 minutes before inverting onto a cake plate.
  5. Make glaze by whisking together powdered sugar 1/4 t vanilla and milk until it’s thin enough to drizzle. Drizzle over the entire coffee cake and serve

I knew I bought these eggs for a reason!

22 thoughts on “Sour Cream Coffee Cake”

  1. Okay, I love absolutely everything about this! The gorgeous glazed color of the cake, the happy little egg carton message and, of course, those flags! Bunting makes everything better 🙂

  2. Yum! My Aunt Bea used to make this for St.Pierre Christmas every year. But she called it Merk’s coffee cake. Fun & delicious memories.

  3. Marjorie Rose – I wish I could give you a piece!

    Kerri – I’m glad you have tasty breakfast memories around this coffee cake too! <3

  4. any chance some kind of stout could used in this for a coffe stout cake e.g. southern tier mokah or javah or mikeller beer eek brunch weasel edition?

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