Sour Cream Coffee Cake
Yield: 6-9 servings
Cook Time: 30 minutes
Tips: Stores at room temperature with no refrigeration required. Delicious warmed up in the microwave (about 15-20 seconds).
Suggestion: Delicious for breakfast or brunch, as a dessert or a tasty snack anytime.
Grandma's Coffee Cake is another fabulous recipe passed down by my grandmother, Bonnie, with a few slight changes to improve on what was already a winner recipe. This coffee cake recipe
features a moist and fluffy cake with a delicious moist and buttery cinnamon and sugar swirl filling throughout that melts in your mouth.
Before I improved upon this recipe, everybody was always competing to snag a slice that had the most pockets of that buttery cinnamon filling. To solve this problem and make everyone happy, I altered this recipe to include 2 layers of those wonderful buttery cinnamon and sugar pockets. Now, every slice offers plenty of that buttery cinnamon sugar swirl! Enjoy this coffee cake fresh out of the oven, at room temperature, or reheated in the microwave (about 15-20 seconds per slice). This cake stores at room temperature, requiring no refrigeration and is wonderful as a great quick and delicious breakfast, for brunch, or as a dessert or a tasty snack.
Before I improved upon this recipe, everybody was always competing to snag a slice that had the most pockets of that buttery cinnamon filling. To solve this problem and make everyone happy, I altered this recipe to include 2 layers of those wonderful buttery cinnamon and sugar pockets. Now, every slice offers plenty of that buttery cinnamon sugar swirl! Enjoy this coffee cake fresh out of the oven, at room temperature, or reheated in the microwave (about 15-20 seconds per slice). This cake stores at room temperature, requiring no refrigeration and is wonderful as a great quick and delicious breakfast, for brunch, or as a dessert or a tasty snack.
Recipe▼
Ingredients
- Cake
- 2 eggs, beaten
- 1 cup sugar
- 6 tablespoons butter, melted
- 1 1/4 cups white flour
- 1/4 cup wheat flour
- 1/2 cup milk
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 2 heaping tablespoons sour cream
- Topping (Note: Do not mix topping ingredients together - simply have ready)
- 1/4 cup white sugar
- 1/4 cup brown sugar
- cinnamon (as needed)
- 4 tablespoons butter, melted
Directions
Cake
Preheat oven to 350°F.
In a medium mixing bowl, whisk together flours, baking powder and salt. In an electric mixer bowl, combine melted butter, sugar, eggs and milk. Add flour mixture to butter mixture and mix until smooth and well-blended. Add the sour cream and mix until blended.
Butter a 9x9" baking dish and pour in one-half of batter.
Topping (1st layer)
Sprinkle 2 tablespoons of the white sugar, then 2 tablespoons of the brown sugar, then 1 teaspoon of cinnamon evenly over top of bottom cake layer. Drizzle 2 tablespoons of the melted butter over the top, making a zig-zag pattern in both directions.
Cake
Carefully pour remaining batter on top of bottom batter layer. Smooth top layer to reach edges of baking pan with a rubber spatula, being careful to not disturb topping on bottom layer.
Topping (2nd layer)
Following the same procedure as the first layer of cake, apply remaining topping ingredients over top batter layer.
Bake in oven for 30 minutes. Allow to cool for a few minutes before cutting into pieces and serving.
