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).
Follow us on Instagram!
Are you reading our digital magazine, Front Porch Life? It’s full of great recipes, country living, fantastic people, southern charm, cooking tips and so much more. We send it directly to your email so you can start reading, cooking and relaxing immediately!