Sour Cream Coffee Cake I Recipe -
Sour Cream Coffee Cake I Recipe

Sour Cream Coffee Cake I

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

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Ingredients Edit and Save

Original recipe makes 1 bundt cake Change Servings


  1. 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.
  2. To Make Filling: Combine cinnamon and 1/4 cup brown sugar.
  3. 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.
  4. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Cool.
  5. 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 Reviews

Most Helpful Positive Review
Sep 01, 2003

VERY good coffee cake! Has just the right amount of sweetness. I made the glaze but instead of putting sprinkles, I sprinkled on some leftover chopped walnuts. It looked beautiful!

Most Helpful Critical Review
Jun 24, 2003

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!

Aug 29, 2012

I have to add a little tip after making this every other week for probably 5 years...Do not sit the butter in the room any more than 15 mins. Butter need to be firm/cold to retain air. I always thought room temperature butter is the best to work with for baking. Please work with cold butter!!! I guarantee the out come would be way better. *********** This is soooo my favorite. I've made this so many times. I like it a little less sweet, so I reduce white sugar to 3/4 cup. I've tried 1/2 cup and it came out a bit dry. And fat free sour cream makes it a bit dry too. So, stick with the regular sour cream. Also, I’ve tried few different baking pans, but I found baking in a 10 inch tube pan makes it the moistest cake. Of course Bundt cake looks pretty, but I take the taste over the looks. Yum. Thank you for the recipe.

Jun 17, 2003

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.)

Jun 17, 2003

I made this for brunch this week-end and it was a very, very popular addition to my usual egg casserole, fruit salad, greens salad, and assorted meats menu. It is easy to prepare, light to eat and looks very "special" when cooked in a fluted pan. Even my two-year-old granddaughter really enjoyed it. It stayed nice and moist and the glaze was just the right amount of topping for a breakfast entree. You could easily add a few chopped nuts (pecans, walnuts, hazelnuts) to the cinnamon mixture, if desired. I highly recommend this recipe both as a breakfast/brunch item or a dessert item.

Mar 02, 2004

Sorry to say but I didn't like this cake at all. I found it very heavy and dense. Also, I only used 2 1/2 of the milk instead of 4. The glaze is too runny with 4. Won't make again. Will go back to my usual sour cream coffee cake recipe.

Dec 26, 2003

Very good taste, very moist...the only thing I would change is to cut back on the milk, i found 4 Tabelspoons made the glaze much too runny, and it all ended up on the bottom of the plate.Otherwise it is very good.

Feb 09, 2004

This coffee cake is fabulous! My nephew said all it needed was the extra middle part of brown sugar and cinnamon! I even put double the amount in!! Very good and will be made often! Thanks for sharing.


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  • Calories
  • 353 kcal
  • 18%
  • Carbohydrates
  • 56.3 g
  • 18%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 13 g
  • 20%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 228 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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