Sour Cream Cinnamon Coffee Cake Recipe

Coffee cake that is both moist and rich, and is suitable for any occasion.  


Cake – 3 cups all purpose flour – 1 teaspoon baking soda – 1/2 teaspoon baking powder – 1 teaspoon fine sea salt – 2 sticks unsalted butter softened at room T – 2 cups granulated sugar – 4 large egg – 2 teaspoons vanilla extract – 2 cups sour cream or a combo of sour cream and yogurt Cinnamon sugar – 2 1/2 tablespoons ground cinnamon – 1/2 cup granulated sugar – 1/3 cup light brown sugar light Muscovado or Demerara work too

Step 1

Heat oven to 350°F (175°C) with a rack in the middle. Butter the cake pan bottom and sides, then line with parchment. Set aside.   


Step 2

Bake the cake: Mix flour, baking soda, powder, and salt in a large bowl. Set aside. Beat butter and sugar in a mixer until light and creamy. Beat each egg carefully after adding it. Beat in vanilla.  

Step 3

Mix the flour mixture and sour cream alternately into the batter. After each addition, beat until smooth, scraping bowl sides as required.  

Step 4

In a small bowl, mix cinnamon and sugars to make cinnamon sugar. Place 1/3 of the batter in the pan, top with 1/3 of cinnamon sugar, and repeat twice more.  

Step 5

Bake the cake for 50-60 minutes or until a skewer inserted in the center comes out clean. The cake's top should be dark brown.   

Step 6

If the cake starts to darken too quickly, cover it with aluminum foil in the last 15 minutes to finish baking.   

Step 7

Let cake cool in pan for 15 minutes. Slide a narrow knife around the cake's edges, then remove it from the pan and cool on a wire rack. Serve as is or sprinkle with powdered sugar.   

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