Search thousands of recipes reviewed by home cooks like you.

Sour Cream Coffee Cake I

Sour Cream Coffee Cake I

Eileen

Eileen

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 353 kcal
  • 18%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 56.3g
  • 18%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 228 mg
  • 9%

Based on a 2,000 calorie diet

Add to list

Directions

  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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

ALOW
30

ALOW

9/1/2003

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!

Bobbi
25

Bobbi

6/17/2003

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.)

PUMPKINBIRD
21

PUMPKINBIRD

8/29/2012

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 thought room temperature butter is the best to work with for baking. Please work with cold butter!!! I guarantee the out come would be way better. *********** This is soooo my favorite. I've made this so many times. I like it a little less sweet, so I reduce white sugar to 3/4 cup. I've tried 1/2 cup and it came out a bit dry. And fat free sour cream makes it a bit dry too. So, stick with the regular sour cream. Also, I’ve tried few different baking pans, but I found baking in a 10 inch tube pan makes it the moistest cake. Of course Bundt cake looks pretty, but I take the taste over the looks. Yum. Thank you for the recipe.

More reviews

Similar recipes

ADVERTISEMENT