Sour Cream Coffee Cake I

SUBMITTED BY: Eileen PHOTO BY: Yan

"My mother-in-law gave this recipe to me, and I get compliments all the time."

SERVINGS & SCALING

Original recipe yield: 1 bundt cake

USMETRIC

About scaling and conversions

INGREDIENTS

1/2 cup butter
2 cups all-purpose flour
1 cup white sugar
1/2 cup packed brown sugar
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 cup brown sugar
4 tablespoons milk
1 cup confectioners' sugar
1/4 ounce candy sprinkles (optional)

READ REVIEWS (36)

DIRECTIONS

In a large bowl, blend together butter or margarine, white sugar, 1/2 cup brown sugar, sour cream, eggs, and vanilla. Add to these ingredients the flour, baking powder, and soda. Blend until smooth.
To Make Filling: Combine cinnamon and 1/4 cup brown sugar.
Grease and flour a large Bundt pan. Pour 1/2 of the batter into the prepared pan. Sprinkle the cinnamon sugar mix on top of the batter in the pan, and cover with the remaining batter.
Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Cool.
Make a thick glaze by mixing together confectioners' sugar with 2 to 3 tablespoons milk until smooth. Pour over cooled cake, and add sprinkles if desired.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jun. 17, 2003 by Bobbi

This is one of the most flavourful coffee cakes I have ever made--delicious! (Flexible too--instead of a bundt pan, I made mini-loaves and muffins.)

10 users found this review helpful

Reviewed on Jun. 24, 2003 by TIRAMISUKI

It would be a lot better looking if only white sugar was used in this recipe. Brown sugar makes the cake look too dark. Also, I added some coarsely chopped walnuts which made the filling really yummy!

8 users found this review helpful