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
- 1/2 cup powdered sugar
- 1/4 t vanilla
- 1-2 t milk
- 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.
- 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.
- 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).
- 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.
- 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!