BUTTERY SOUR CREAM COFFEE CAKE
Save this wonderful recipe for Buttery Sour Cream Coffee Cake!
This delicious buttery sour cream coffee cake will quickly become a family favorite. Super easy to make and perfect for brunch. This is an easy cake anyone can make. You can add the glaze if you like, but it’s good without it. Love this with a hot cup of coffee!
Buttery Sour Cream Coffee Cake Ingredients
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 (optional)
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 cinnamon
1/2 cup walnut or pecan pieces
Whisk together ingredients in bowl.
Glaze:
1 cup confectionery 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).
Buttery Sour Cream Coffee Cake
Ingredients
- 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 optional
Topping Ingredients:
- 2/3 cup brown sugar
- 2 teaspoons cinnamon
- 1/2 cup walnut or pecan pieces
Glaze Ingredients:
- 1 cup confectionery sugar
- 1 tablespoon corn syrup
- 2 to 3 tablespoons milk
Instructions
- 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.
Topping Instructions:
- Whisk together ingredients in bowl.
Glaze Instructions:
- 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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I don’t have a bundt pan can this be made in a 9×13 pan?
You should be able to, Susan.
Omg this cake is sooo delicious, but it only last a half a day . Thank you so much for sharing your amazing recipes. 🙂
my mom called this cake [ sock it to me ] kids an grand kids loved it . an yes it freezes well .
My great grandmother had a very similar recipe with walnuts and cinnamon. I omit the nuts usually because a lot of people dont eat nuts. But I think raisins will be an interesting addition. When I make it next I will have to make one with raisins (I usually make two at a time because they go so fast around my family)
Can u make this bake with all the ingredients and leave the sour cream out?
I made this with plain greek yogurt instead of sour cream. It was AMAZING!!!!
Can. I made this cake and freeze it as I would love to serve it on Boxing Day. But I know I won’t have time to make it with all my grandchildren here
Tks
Looking forward to making it as we love coffee cakes and this one sounds yummy
I have not tried freezing this cake but I see no reason why you couldn’t. If you try it, let me know.
will definitely be trying this. Looks yummy!
Looks delishious! Can’t wait to try it!
Looks so good, TYVM! zerlene
This looks absolutely delicious. I like trying new sour cream bundt cakes any time I get the chance, and this one will be next! And I really like your blog- it isn’t pretentious like so many food blogs out there. Thanks!
What do you think about adding apples?
I think you could do that Lori.
This certainly looks moist and delicious and certainly better than others I have seen before elsewhere. I am going to make this for the family very soon.
I to don,t like coffee cake, but iam making an exception here, I have cooked for 44yrs., and I know a good cake,when I can see the inside, this WILL BE GOOD! thank you
Will be making this for my husband,when its morning and have it after dinner.It looks wonderful I’m sure it will be goooooooood Thank you for posting…
I am not usually a fan of coffee cake but your recipe looks too good to resist!
Looks wonderful!