Welcome to my latest post for Sour Cream Coffee Cake. I can tell you that this cake tastes as good as the picture suggests. The hardest part about making this recipe is the wait time until it’s done, and ready to eat!
I would like to start by saying just how amazingly good this recipe is for Sour Cream Coffee Cake!! Who doesn’t love moist, delicious Sour Cream Coffee Cake that is covered in a delectable crumb topping? As the name implies, it goes beautifully with a cup of coffee or tea, if that is more to your liking. Sour Cream Coffee Cake goes equally well as a dessert after dinner. It is really quite a versatile treat!
I have modified this recipe a touch from the original. This recipe came to me a very long time ago, courtesy of my friend’s mom. The crumb topping is my creation and I prefer to bake it in a Bundt pan. I’m not sure if Bundt pans were even invented yet when this recipe was first created! The crumb topping is really the extra added touch that makes this Sour Cream Coffee so darned good! It does require a little extra work as it is different from the sugar mix that goes in the centre of the cake, but it is really worth it. I kid you not!!!
It is best to use full fat sour cream cause let’s face it, this is not diet food! If you’re going to make this, then you need to go for it and not skimp out on the sour cream! You won’t be disappointed.
I’ve included pictures that show how to put this cake together with ease. You want to divide the batter in half so that there will be a layer of sugar/cinnamon mix and then you would top that with the remaining half of the dough. The first picture below demonstrates this.
This next picture shows the cake with the second half of the dough followed by the crumb topping. Doesn’t that look fabulous??!! You can picture already how crunchy and sweet the crumb topping is going to be, am I right?!
This last picture showcases the finished product cooling nicely. I can tell that you are wishing you could taste some right now!! One thing that you should note is to be sure to generously grease the pan so that the Sour Cream Coffee Cake doesn’t stick. You want it to pop out of the Bundt pan in one fell swoop!
This delicious Sour Cream Coffee Cake is a classic treat guaranteed to be a huge hit! The addition of the crumb topping takes this recipe to a new level of tastiness.
- 1 Cup Butter, softened
- 2 1/2 Cups Sugar, divided
- 4 Large Eggs
- 2 Cups Sour Cream
- 3 Cups All Purpose Flour
- 2 Tsp Vanilla Extract
- 2 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1 Tsp Salt
- 1/2 Cup Sugar
- 2 Tbsp Cinnamon
- 1/3 Cup Sugar
- 1/3 Cup Brown Sugar
- 1 3/4 Cups Flour
- 1/2 Cup Butter, melted and cooled
- 1/4 Tsp Salt
- 3/4 Tsp Cinnamon
Combine sugar and cinnamon, stir to combine and set aside
Combine sugars, salt and cinnamon - mix well to ensure that there are no lumps. Add the butter and stir until smooth. Add the flour and stir to combine. Set aside
Preheat the oven to 350. Prepare Bundt pan with a cooking spray.....be generous, you don't want it to stick! In a medium bowl, combine the flour, baking powder, baking soda and salt, set aside. In a large bowl, cream together the butter and 2 cups of sugar. Add the eggs, one at a time, beating well after each addition. Add the vanilla and stir to combine. Add to the creamed mixture, alternately with the sour cream, the flour mix. So, add a little sour cream, combine well, then add a little flour mix, combine well. Continue this until both mixtures are combined together. Spoon half of the mixture into the prepared Bundt pan. Top with the cinnamon sugar filling, spreading it evenly over the cake mix. Top with the other half of the cake mixture and spread evenly. Finally, top the Sour Cream Coffee Cake with the crumb topping, spreading evenly. Bake for 60-65 minutes or until a toothpick poked in the centre of the cake comes out clean. Allow it to cool for at least 10 minutes in the Bundt pan, then carefully remove it onto a cooking rack.