Sour Cream Coffee Cake

This Sour Cream Coffee Cake is a moist, tender dessert or breakfast treat with a rich cinnamon-sugar swirl nestled in the middle. Perfectly balanced with a buttery crumb and just the right sweetness, this cake pairs wonderfully with a hot cup of coffee or tea. Whether you’re serving it for brunch or as a cozy afternoon indulgence, this recipe is a timeless classic that everyone will adore.

---

Ingredients

For the Cinnamon Sugar:

• ¼ cup brown sugar
• 3 teaspoons cinnamon

For the Cake:

• 3 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• ⅛ teaspoon salt
• 3 large eggs
• 1 ½ cups sour cream
• 1 ½ teaspoons vanilla extract
• 1 ½ cups granulated sugar
• 1 ½ cups melted butter

---

Instructions

1. Preheat the Oven:
Set the oven to 350°F. Grease and flour a bundt pan or use a non-stick spray to ensure easy release.

2. Prepare the Cinnamon Sugar:
In a small bowl, mix together the brown sugar and cinnamon. Set aside for the swirl layer.

3. Combine Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

4. Mix Wet Ingredients:
In another bowl, whisk the eggs, sour cream, and vanilla extract until smooth.

5. Cream Butter and Sugar:
In a large mixing bowl, combine the granulated sugar and melted butter, stirring until fully incorporated.

6. Combine Wet and Dry:
Gradually alternate adding the sour cream mixture and the dry ingredients into the butter-sugar mixture. Stir until just combined; avoid overmixing to keep the cake tender.

7. Assemble the Cake:

• Pour half of the batter into the prepared bundt pan.
• Sprinkle the cinnamon-sugar mixture evenly over the batter.
• Top with the remaining batter, spreading it evenly to cover the cinnamon layer.

8. Bake:
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool and Glaze (Optional):
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Drizzle with a simple glaze made from powdered sugar and milk if desired.

---

Optional Glaze

Ingredients:

• 1 cup powdered sugar
• 2-3 tablespoons milk
• ½ teaspoon vanilla extract

Instructions:
Whisk together all ingredients until smooth. Adjust the consistency by adding more milk (for thinner glaze) or more powdered sugar (for thicker glaze). Drizzle over the cooled cake.

---

Tips for the Perfect Sour Cream Coffee Cake

1. Room Temperature Ingredients: Ensure your eggs and sour cream are at room temperature for a smoother batter.
2. Don’t Overmix: Stir the batter just until the ingredients are combined to keep the cake light and tender.
3. Bundt Pan Prep: Grease and flour the pan thoroughly to prevent sticking, especially with intricate bundt designs.
4. Layering the Cinnamon Sugar: Keep the cinnamon sugar even for a visually appealing and flavorful swirl.
5. Storage: Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

---

Why You’ll Love This Cake

This Sour Cream Coffee Cake combines the comforting warmth of cinnamon with a rich, buttery flavor that melts in your mouth. The sour cream adds a tangy depth and ensures the cake stays moist for days. Whether you serve it plain, glazed, or with a dollop of whipped cream, this cake is sure to be a hit for any occasion.