Sour Cream Coffee Cake
This sour cream coffee cake has layers of cinnamon and sugar inside and out, and is delicious for dessert, a snack or even breakfast.
This coffee cake has the most wonderful taste and light crunch to it.
It’s my dear aunt’s recipe and I think of her every time I make it.
One of the ingredients is sour cream which makes it moist and adds great flavor that’s not too sweet.
I especially like that there are layers of cinnamon and sugar inside and out of this scrumptious coffee cake.
A layer of cinnamon and sugar is in the middle of the cake, and also on top of the cake so that there’s a light sweet cinnamon crunch with each bite.
This coffee cake makes a wonderful gift too.
It fits nicely in a dinner-size plate and looks so pretty wrapped in clear cellophane with a ribbon.
Who wouldn’t love to receive this whole cake as a gift?
Serve this coffee cake any time of the day.
Enjoy it for breakfast, a snack or dessert.
It’s really good.
TIP – When baking this cake, it’s best to leave it a little moist because it tends to dry out if baked too long.
Let’s check out the ingredients.
Topping and Filling – Granulated sugar and ground cinnamon
Cake – Butter, sugar, eggs, baking soda, double-acting baking powder, vanilla extract, flour and sour cream
Equipment Needed – An angel food cake pan
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
Preheat oven to 350 degrees F.
For the Pan:
Grease the inside of an angel food cake pan with butter (on all sides, bottom and the “tube”).
Set aside.
For the Cinnamon and Sugar Mixture:
To a medium size bowl, add sugar…
…and…
…ground cinnamon.
Next,
…whisk together…
…until combined.
Set aside.
For the Cake Batter:
To a large mixing bowl,
…add softened butter…
…and sugar.
With a stand or hand mixer, beat until light and fluffy.
Next,
…to the butter and sugar mixture, add flour…
…and eggs.
TIP – Don’t crack the eggs directly into the ingredient bowl.
Instead, add the eggs to a separate bowl first just in case there’s a bad egg or a piece of eggshell that accidently gets into the bowl.
To the mixing bowl, add sour cream…
…baking soda…
…baking powder…
…and vanilla extract.
With a stand or hand mixer, beat on low speed until blended.
Then beat for 3 more minutes.
To the greased angel food cake pan, pour half of the cake batter to form the first layer.
Next,
…use a soft spatula or the back of a spoon…
…to smooth the layer of batter until its level.
For the Layers of Cinnamon and Sugar:
First Layer of the Cinnamon and Sugar – Using a spoon, sprinkle half of the cinnamon and sugar mixture evenly on top of the batter in the pan.
Then pour the remaining batter into the pan…
…and using a soft spatula, smooth out the top layer of batter until its level.
Second Layer of the Cinnamon and Sugar – Using a spoon, sprinkle the remaining cinnamon and sugar mixture evenly on top of the batter in the pan.
This layer of cinnamon and sugar will be on the top of the coffee cake.
Baking the Cake:
Bake in a preheated oven (at 350 degrees F.) until a toothpick inserted into the cake comes out clean or very slightly moist (about 55 to 60 minutes).
TIP – When baking this cake, it’s best to leave it a little moist because it tends to dry out if baked too long.
Let the cake cool completely.
Removing the cake from the angel food cake pan can be tricky.
For best results after the cake is cool, hold on to the middle funnel section of the pan, pull it from the outer part of the pan, and set it (the cake that is attached to part of the pan) on a large plate.
To Loosen the Cake from the Pan – Run a long knife in between the bottom of the cake and the bottom of the cake pan.
Then the cake should lift from the bottom of the pan.
If the cake is cool, transfer the cake to a large serving plate.
If the cake is still warm, transfer it onto a cooling rack.
Let cool before cutting into the cake.
Serve as a…
…finger food or…
…with a fork.
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Sour Cream Coffee Cake
Ingredients
For the Cake:
- 3/4 cup (1-1/2 sticks) butter, softened (salted) (for the cake)
- 1-1/4 cups sugar
- 3 eggs
- 1-1/2 teaspoons baking soda
- 1-1/2 teaspoons double acting baking powder
- 1-1/2 teaspoons vanilla extract
- 3 cups flour
- 1-1/2 cups (16 ounce container) sour cream
- 3 teaspoons butter, softened for greasing the angel food cake pan
For the Cinnamon and Sugar Filling and Topping:
- 1-1/2 teaspoons ground cinnamon
- 3/4 cup granulated sugar
Equipment
- Angel Food Cake Pan (10-inches in diameter)
Instructions
- Preheat oven to 350 degrees F.
- Grease the inside of an angel food cake pan with butter (on all sides, bottom and the "tube"). Set aside.
For the Topping and Filling:
- In a medium size bowl, add cinnamon and sugar. Whisk together and set aside.
For the Cake:
- To a large mixing bowl, add butter and sugar. Beat with a stand or hand mixer until light and fluffy.
- To the mixing bowl, add flour, sour cream, eggs, baking powder, baking soda, and vanilla.
- Beat on low speed until blended. Then beat for 3 more minutes.
- To the greased angel food cake pan, pour half of the cake batter to form the first layer. Use a soft spatula or the back of a spoon to smooth the layer of batter until its level.
- First Layer of the Cinnamon and Sugar - Using a spoon, sprinkle half of the cinnamon and sugar mixture evenly on top of the batter in the pan.
- Pour the remaining batter into the pan and using a soft spatula, smooth out the top layer of batter until its level.
- Second Layer of the Cinnamon and Sugar - Using a spoon, sprinkle the remaining cinnamon and sugar mixture evenly. This layer of cinnamon and sugar will be on the top of the coffee cake.
- Bake in a preheated oven (at 350 degrees F.) until a toothpick inserted into the cake comes out clean or very slightly moist (about 55 to 60 minutes). When baking this cake, it's best to leave it a little moist because it tends to dry out if baked too long.
- Let the cake cool completely.
- Removing the cake from the angel food pan can be tricky. For best results after the cake is cool, hold on to the middle funnel section of the pan, pull it from the outer part of the pan, and set it (the cake that is attached to part of the pan) on a large plate.
- To Loosen the Cake from the Pan - Run a long knife in between the bottom of the cake and the bottom of the cake pan.Then the cake should lift from the bottom of the pan.
- If the cake is cool, transfer the cake to a large serving plate.If the cake is still warm, transfer it onto a cooling rack.
- Let cool before cutting into the cake.
Notes
TIPS:
- Don't crack the eggs directly into the ingredient bowl. Instead, add the eggs to a separate bowl first just in case there's a bad egg or a piece of eggshell that accidently gets into the bowl.
- When baking this cake it's best to leave it a little moist because it tends to dry out if baked too long.
This recipe was originally posted on April 24, 2011.
Variations on this Coffee Cake
More variations on this coffee cake you may like “Sour Cream Coffee Cake Muffins” and “Coffee Cake with Irish Cream“.
Cake Recipes
Here are more cake recipes…”Blueberry Coffee Cake with Lemon Streusel” and “Banana Bread Carrot Cake Baked Doughnuts with Cream Cheese Frosting“.
Dessert Recipes
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Chocolate on Chocolate Dessert in a Glass
Pineapple and Banana Bread Mini Bundt Cakes with Orange Marmalade Glaze
Comfort Food Recipes
Here are some comfort food recipes you may like:
Candied Yams (Sweet Potatoes) with Pecans and Marshmallows
Slow Cooker Pot Roast with Potatoes and Carrots
Wonderful blog, with such a huge collection of recipes!! I must pay a visit to your blog very soon!
Hi Purabi, thank you for visiting!