Coupon Clipping Cook

Sour Cream Coffee Cake

Easy to make and tastes heavenly.

Sour Cream Coffee Cake

This coffee cake has the most wonderful taste to it.

It’s made with sour cream which makes it so moist and adds great flavor.

It’s also made with layers of cinnamon and sugar inside and out.

The cinnamon and sugar mixture is layered in the middle of the cake and on the top of the cake which gives the cake a scrumptious sweet cinnamon crunch.

Serve this coffee cake any time of the day.

Enjoy it for breakfast, a snack or even dessert.

It’s really good.

Here are more cake recipes you may like “Sour Cream Coffee Cake Muffins“, “Blueberry Coffee Cake with Lemon Streusel” and “Banana Bread Carrot Cake Baked Doughnuts with Cream Cheese Frosting“.

Let’s check out the ingredients.

Coffee Cake Ingredients

For the Topping and Filling – Granulated sugar and ground cinnamon

For the Cake – Butter, sugar, eggs, baking soda, double-acting baking powder, vanilla extract, flour and sour cream

An angel food cake pan is also needed for this recipe

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

Preheat oven to 350 degrees F.

For the Cake:

Angel Food Cake Pan

Grease an angel food cake pan with butter.  Set aside.

Butter and Sugar in Bowl

To a large mixing bowl add softened butter and sugar.

Cream Butter and Sugar

Beat with a mixer until light and fluffy.

Flour in Butter and Sugar

To the mixing bowl add flour, sour cream, eggs, baking powder, baking soda, and vanilla.

Mix Coffee Cake Batter

Beat on low speed until blended…

Coffee Cake Batter

…then beat for 3 more minutes.

Coffee Cake in Pan

To the greased angel food cake pan, pour half of the cake batter to form the first layer.

Coffee Cake Batter in Pan

Then use a spatula or the back of a spoon to level off the batter.

For the Layers of Cinnamon and Sugar:

Coffee Cake Batter in Pan

For the Cinnamon and Sugar Mixture – In a small bowl, mix the cinnamon and sugar for the topping and filling.

Over the top of the cake batter (that’s in the pan), evenly sprinkle half of the cinnamon and sugar mixture.

Layer Coffee Cake Batter in Pan

Then pour the remaining batter into the pan to form the second layer.

Coffee Cake Batter in Pan

Use a spatula or spoon to level off the batter.

Cinnamon and Sugar on Coffee Cake

Sprinkle the remaining cinnamon and sugar mixture evenly over the top of the second dough layer (this cinnamon layer will be the top of the cake).

Baking the Cake – Bake in a preheated oven until a toothpick inserted into the cake comes out clean or very slightly moist (about 60 to 65 minutes).

This cake tends to dry out so it’s best to leave it a little moist.

Coffee Cake in Pan

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 and pull it from the outer part of the pan.

Run a long knife under the bottom of the cake to loosen it from the cake pan; then the cake should lift from the bottom of the pan.

If the cake is still warm, transfer it onto a cooling rack.

If it’s cool, transfer it to a large serving plate.

Sour Cream Coffee Cake

Let cool before cutting into the cake.

Thank you so much for stopping by CCC!

More Dessert Recipes You May Like:

Warm Cherry Pie Rolls

Biscoff Cookie Butter Blondie Brownies

Chocolate on Chocolate Dessert in a Glass

Funfetti, Red White and Blue Skillet Biscuits

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Sour Cream Coffee Cake

Sour Cream Coffee Cake

Easy to make and tastes heavenly for breakfast, a snack or for dessert.
Print Pin
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 25 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Bundt Cake, Coffee Cake, Sour Cream Cake, Sour Cream Coffee Cake
Servings: 9 (Serves 8 to 10)

Ingredients

For the Topping and Filling:

  • 1-1/2 teaspoon ground cinnamon
  • 3/4 cup granulated sugar

For the Cake:

  • 3/4 cup (1-1/2 cubes) butter, softened (for the cake)
  • 1-1/4 cup sugar
  • 3 eggs
  • 1-1/2 teaspoon baking soda
  • 1-1/2 teaspoon double acting baking powder
  • 1-1/2 teaspoon 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

An angel food cake pan is needed to make this cake

    Instructions

    For the Topping and Filling:

    • In a small bowl, add cinnamon and sugar.  Mix together and set aside.

    For the Cake:

    • Preheat oven to 350 degrees F.
    • Grease an angel food cake pan with butter.  Set aside.
    • To a large mixing bowl, add butter and sugar.  Beat with a 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. Then use a spatula or the back of a spoon to level off the batter.
    • Over the top of the cake batter (that's in the pan), evenly sprinkle half of the cinnamon and sugar mixture.
    • Then pour the remaining batter into the angel food pan to form the second layer. Level the mixture with a spatula or spoon. 
    • Sprinkle the remaining cinnamon and sugar mixture evenly over the top of the second layer of batter (the cinnamon layer cinnamon layer will be the top of the cake).
    • Bake in a preheated oven until a toothpick inserted into the cake comes out clean or very slightly moist (60 to 65 minutes)This cake tends to dry out so it's best to leave it a little moist.
    • 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 and pull it from the outer part of the pan. 
    • Run a long knife under the bottom of the cake to loosen it from the cake pan; then the cake should lift from the bottom pan.
    • If the cake is still warm, transfer it onto a cooling rack. If it's cool, transfer the cake to a large serving plate.
    • Let cool before cutting into the cake.
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    2 Comments

    1. Wonderful blog, with such a huge collection of recipes!! I must pay a visit to your blog very soon!