Sour Cream Coffee Cake
My mom used to make this coffee cake when I was a kid. Its one of my favorite memories of her. The cake is moist and fluffy, with a delicious cinnamon-sugar filling. Its perfect for a special occasion, but its also easy enough to make for a weekday breakfast.
My mom used to make this coffee cake when I was a kid. Its one of my favorite memories of her. The cake is moist and fluffy, with a delicious cinnamon-sugar filling. Its perfect for a special occasion, but its also easy enough to make for a weekday breakfast.
- 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.
Temperature control during the final ten minutes of the forty-five to fifty-minute baking window determines whether the center retains structural integrity or sinks into an unbaked pocket. Because the high fat content from both the butter and the dairy creates a heavy batter, ensuring the internal temperature reaches 200 degrees Fahrenheit prevents the crumb from collapsing once removed from the oven. Sour cream introduces crucial acidity that reacts directly with the baking soda, tenderizing the gluten network to yield a remarkably fine, moist crumb that holds up well against dense ribbons of cinnamon and brown sugar. Pairing this rich pastry requires beverages with enough bitterness or acidity to cut through the heavy butter fat coating the palate. Pouring a dark-roast filter coffee or an astringent Assam black tea provides the necessary structural contrast, neutralizing the sweetness of both the cake and the thick confectioners' sugar glaze. Allowing the cake to cool completely on a wire rack before applying the glaze ensures the dairy-based icing sets into an opaque, clean layer rather than melting into translucent pools across the surface.
