This coffee cake is wonderful to serve guests for breakfast. Your family will love this, too, and it won’t last long.
CAKE:
1 1/2 sticks butter or margarine, softened (This is 12 tablespoons or 3/4 cup) 3/4 cup sugar 2 eggs 1 cup sour cream 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons vanilla flavoring 1/2 cup raisins Cream butter, sugar, eggs and sour cream in bowl with mixer. Add flour, baking powder, baking soda and vanilla. Mix well. Fold in raisins. Batter will be thick. Spray a bundt pan generously and spread half the batter in the bottom of the pan. Add half the topping from recipe below, spreading over batter. Add the other half of the batter and the rest of the topping. Cook in preheated 350 degree oven 45 to 55 minutes until center is done. Let cool for about 20 minutes before removing from pan. Pour glaze from recipe below over the cooked coffee cake or your can pour glaze over cake when it is served. Enjoy! Topping: 2/3 cup brown sugar 2 teaspoons sugar 1/2 cup walnut pieces Whisk together ingredients in bowl.
Glaze:
1 cup confectionary sugar
1 tablespoon corn syrup
2 to 3 tablespoons milk
Whisk ingredients together and pour over cooled cake. (I use a small pitcher like a cream pitcher to pour the glaze over the cake).
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Filed under: 1, Buttery Sour Cream Coffee Cake Tagged: | baking, Breakfast, brunch, bundt pan, butter, buttery, cake, coffee, coffee cake, cooking, Easter, Entertaining, Holidays, National Coffee Cake Day, recipes, sour cream, southern lady
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I don’t have a bundt pan or a tube pan. How would this do in a casserole dish?
Hi Marci, I think you could do it in a 9×13 baking pan. I don’t know what to tell you about a casserole dish. Sounds like it might work that way and you could just pour the glaze over the top. If you make it that way let me know how it turns out. Thanks.
Thanks!!
Looks wonderful!
I am not usually a fan of coffee cake but your recipe looks too good to resist!
I make mine in a 9×9 glass dish since I hate to clean a bunt pan. Next time I’m considering putting all the topping in the middle. The topping on top of the cake is very crumbly and falls off. Since it is too good to waste I’m going to try putting more in the middle.