This classic coffee cake has a moist, tender crumb that sandwiches a cinnamon-sugar filling and is topped with a vanilla glaze. The recipe has been in my repertoire for (gasp!) decades. It was shared with me back in the day by a housemate and, with a few adjustments, I have been making it ever since. It is equally delicious warm from the oven or at room temperature for your afternoon coffee break.
(Mostly) pantry ingredients
You probably have everything you need in your pantry and fridge so you could whip up one of these cakes right now. If anything, you may need to run to the grocery store for a tub of sour cream.
Dry ingredients
- Flour
- Sugars – white, brown, and powdered
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Almonds
Wet ingredients
- Butter (or margarine)
- Eggs
- Sour cream
- Vanilla
- Milk
Substitutions and modifications
- Replace the almonds with your favorite nut – walnuts are another classic. Or if you don’t like nuts (or are allergic to them), leave them out completely.
- This recipe would work well with a low-fat sour cream. I tend to stay away from fat free sour cream, even for baking, but it could work as well.
- Don’t have a bundt pan? Use a 8″ square pan instead. Layer half the batter on the bottom and then top with half of the filling mixture. Layer on the remaining batter and top with the remaining filling. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
Serving and storing
This coffee cake is best serve fresh the day its baked. If you prefer to serve it warm then forego the icing which would simply slide off a warm cake. Store leftovers in an airtight container. The cake will keep at room temperature for several days.
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Cinnamon Sour Cream Coffee Cake
- Total Time: 1 hour
- Yield: 12 1x
Description
This classic coffee cake is perfect for breakfast or as a treat during your coffee break. It is easy and delicious.
Ingredients
For the cake
½ cup unsalted butter, softened
1 cup sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt*
For the filling
¼ cup brown sugar (light or dark)
½ teaspoon cinnamon
½ cup slivered or sliced almonds, roughly chopped
For the icing (optional)
1 cup powdered sugar, sifted
½ teaspoon vanilla extract
2 tablespoons milk
Instructions
Preheat oven to 350 degrees F. Coat the inside of a bundt pan** with a generous amount of baking spray. Set aside.
In a small bowl, combine the filling ingredients. Set aside.
Sift together the flour, baking powder, baking soda, and salt. Set aside.
Cream together the butter and sugar. Add the eggs, sour cream, and vanilla. Mix until combined. Add the dry mixture into the wet mixture, stirring until just combined.
In the prepared bundt pan, evenly spread half of the batter. Sprinkle with the filling mixture. Top with the remaining batter. Bake for 45 minutes, until a toothpick inserted into the center comes out clean. Place the pan on a wire rack and allow to cool for 10 minutes.
While the cake cools, whisk the icing ingredients together.
Invert the cake onto the cooling rack and allow to cool completely.
Place the cake onto a serving dish then drizzle with icing.
Notes
*Omit if using salted butter
**Don’t have a bundt pan? Use an 8″ square pan instead. Layer half the batter on the bottom and then top with half of the filling mixture. Layer on the remaining batter and top with the remaining filling. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Calories: 338.1
- Sugar: 31.96 g.
- Sodium: 243.93 mg.
- Fat: 14.33 g.
- Saturated Fat: 7.26 g.
- Carbohydrates: 49.1 g.
- Fiber: 1.08 g.
- Protein: 4.52 g.
- Cholesterol: 59.23 mg.
Keywords: cinnamon, sour cream, almonds
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