Sour Cream Coffee Cake
This delightful Sour Cream Coffee Cake is a classic dessert that combines the richness of coffee with the tangy sweetness of sour cream. The moist and fluffy cake is topped with a generous cinnamon sugar filling and a sweet glaze, creating a treat that is both satisfying and indulgent.
This delightful Sour Cream Coffee Cake is a classic dessert that combines the richness of coffee with the tangy sweetness of sour cream. The moist and fluffy cake is topped with a generous cinnamon sugar filling and a sweet glaze, creating a treat that is both satisfying and indulgent.
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 4 tablespoons milk
- 1 cup white sugar
- 1/2 cup butter
- 1 teaspoon baking powder
- 1 cup sour cream
- 1/2 cup packed brown sugar
- 1 cup confectioners' sugar
- 1/4 cup brown sugar
- 1/4 ounce candy sprinkles (optional)
- Carbohydrate 65.6136578717035 g
- Cholesterol 68.2013889189871 mg
- Fat 25.3656647336453 g
- Fiber 0.677550007344769 g
- Protein 3.81713972486429 g
- Saturated Fat 15.9285094515189 g
- Serving Size 1 1 Serving (145g)
- Sodium 469.873583734173 mg
- Sugar 64.9361078643587 g
- Trans Fat 1.79879816750372 g
- Calories 498 calories
Step-by-step
- 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.
Sequencing the Batter and Emulsifying Fats
Creaming butter with white and brown sugars introduces tiny air pockets that expand when exposed to oven heat. Adding eggs one at a time ensures proper emulsification, preventing the batter from breaking before the dry ingredients absorb the moisture. Incorporating dairy at room temperature guarantees smooth integration with the fat matrix.
Managing Acidity and Leavening Agents
Sour cream provides vital acidity that reacts directly with baking soda to generate carbon dioxide bubbles. This reaction lifts the dense batter, while baking powder supplies secondary leavening during baking. Overmixing at this stage develops excessive gluten, resulting in a tough texture instead of a tender crumb.
Baking Dynamics and Glaze Application
Bake the ring shape at 350 degrees Fahrenheit until a wooden skewer inserted into the thickest part emerges clean, typically taking 45 to 50 minutes. Allow the cake to cool completely on a wire rack before pouring the confectioners' sugar glaze to prevent the frosting from melting into the crumb.
