Sour Cream Coffee Cake I

Sour Cream Coffee Cake I


"My mother-in-law gave this recipe to me, and I get compliments all the time."


servings 353 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 353 kcal
  • 18%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 56.3g
  • 18%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 228 mg
  • 9%

Based on a 2,000 calorie diet

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  1. In a large bowl, blend together butter or margarine, white sugar, 1/2 cup brown sugar, sour cream, eggs, and vanilla. Add to these ingredients the flour, baking powder, and soda. Blend until smooth.
  2. To Make Filling: Combine cinnamon and 1/4 cup brown sugar.
  3. Grease and flour a large Bundt pan. Pour 1/2 of the batter into the prepared pan. Sprinkle the cinnamon sugar mix on top of the batter in the pan, and cover with the remaining batter.
  4. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Cool.
  5. Make a thick glaze by mixing together confectioners' sugar with 2 to 3 tablespoons milk until smooth. Pour over cooled cake, and add sprinkles if desired.
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  1. 85 Ratings


VERY good coffee cake! Has just the right amount of sweetness. I made the glaze but instead of putting sprinkles, I sprinkled on some leftover chopped walnuts. It looked beautiful!

I have to add a little tip after making this every other week for probably 5 years...Do not sit the butter in the room any more than 15 mins. Butter need to be firm/cold to retain air. I always ...

This is one of the most flavourful coffee cakes I have ever made--delicious! (Flexible too--instead of a bundt pan, I made mini-loaves and muffins.)

It would be a lot better looking if only white sugar was used in this recipe. Brown sugar makes the cake look too dark. Also, I added some coarsely chopped walnuts which made the filling really ...

I made this for brunch this week-end and it was a very, very popular addition to my usual egg casserole, fruit salad, greens salad, and assorted meats menu. It is easy to prepare, light to eat ...

Sorry to say but I didn't like this cake at all. I found it very heavy and dense. Also, I only used 2 1/2 of the milk instead of 4. The glaze is too runny with 4. Won't make again. Will go back ...

Very good taste, very moist...the only thing I would change is to cut back on the milk, i found 4 Tabelspoons made the glaze much too runny, and it all ended up on the bottom of the plate.Otherw...

This coffee cake is fabulous! My nephew said all it needed was the extra middle part of brown sugar and cinnamon! I even put double the amount in!! Very good and will be made often! Thanks f...

This came out wonderfully. It's not too sweet, but it's very moist. It makes a great breakfast cake. I plan on making it for Christmas morning.