Sour Cream Coffee Cake

Sour Cream Coffee Cake

1 stick of unsalted butter, at room temperature
1 c of sugar
3 large eggs, room temperature
1 c sour cream, room temperature
2 t vanilla extract

2 c flour

1 t baking powder
1 t baking soda
1 t salt
1/2 c packed brown sugar
2 t cinnamon

1/2 c powdered sugar
1 t cinnamon
2 1/2 t milk

Preheat the oven to 350 degrees. Generously grease a 10 inch tube pan or Bundt pan with cooking spray.

Beat the butter and sugar until fluffy, about 2 minutes. Beat in the eggs, one at a time, beating until well mixed before adding the next one. Scrape down the sides and bottom of the bowl with a spatula between additions.

Stir in half the flour mixture until almost mixed in. Mix in the sour cream and vanilla all at once, then stir in the remaining flour mixture. Be careful not to over mix! Using a spatula, scrape the bottom of the bowl to make sure all the ingredients are incorporated. In a small bowl, stir the brown sugar and 2 teaspoons cinnamon together with a fork.

Pour half of the batter into the pan, and use the spatula to spread it evenly. Using your fingers, sprinkle the brown sugar-cinnamon mixture evenly over the batter. Spread the remaining batter over the brown sugar mixture. Bake the cake for 45 to 50 minutes, until a toothpick inserted in the center of the cake comes out clean.

Let the cake cool in the pan for about 10 minutes. Run a knife along the outside of the cake and inside the pan to separate the cake from the sides of the pan. Quickly invert the cake on a wire rack and cool.

In a small bowl, using a fork, mix the confectioner’s sugar, cinnamom, and milk. Use a fork to drizzle the glaze over the cake.


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