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Buttery Sour Cream Coffee Cake

Perfect for brunch!
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Breakfast, Dessert
Cuisine: American, southern
Keyword: Sour Cream Coffee Cake
Servings: 8 servings
Author: Judy Yeager

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).