Sour Cream Coffee Cake I

63 Reviews

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

Adjust Servings

Adjust

Metric US

Original recipe yields 1 bundt cake

Directions

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.
To Make Filling: Combine cinnamon and 1/4 cup brown sugar.
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.
Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Cool.
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.

Nutrition

Amount Per Serving (12 total)

Calories
353 cal
18%

Fat
13 g
20%

Carbs
56.3 g
18%

Based on a 2,000 calorie diet

Share It

Reviews (63)

Rate This Recipe

ALOW

Sep. 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!..." See more"

Bobbi

Jun. 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.)..." See more"

TIRAMISUKI

Jun. 24, 2003

"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 yummy!..." See more"

More Reviews