Grandma's Sour Cream Coffee Cake

Piece of sour cream coffee cake with cinnamon brown sugar filling and topping on plate in front of pan with remaining cake inside.

This sour cream coffee cake is tender and delicious. The cinnamon brown sugar ribbon and topping make it feel special, but it is super simple to make. It is the perfect treat for breakfast or brunch.

Prep Time10

Cook Time40

Total Time50

Servings: Servings

Author: Carlee

Ingredients

Cake Batter

½ cup butter softened
1 cup granulated sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract

Cinnamon Mixture

¼ cup light brown sugar packed
¼ cup granulated sugar
1 teaspoon ground cinnamon
¼ cup chopped nuts optional

Makes: 9 x 13inch rectangle

Instructions

Preheat oven to 325℉ and grease a 9x13-inch pan.
In a large mixing bowl, cream together the ½ cup butter and 1 cup granulated sugar.
Add the 2 large eggs, one at a time, mixing after each addition.
In a medium bowl, stir together the 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
Add half of the dry ingredients to the butter mixture. Stir until just combined.
Add half of the 1 cup sour cream. Mixing until just combined.
Repeat with the remaining flour mixture and sour cream, stirring after each addition.
Stir in the 1 teaspoon vanilla extract, then set the batter aside.
In a small bowl, stir together the ¼ cup light brown sugar, ¼ cup granulated sugar, and 1 teaspoon ground cinnamon. Add the ¼ cup chopped nuts if using.
Spread half of the batter in the bottom of the pan. It will be a thin layer.
Sprinkle with half of the cinnamon mixture.
Dollop bits of the remaining cake batter over the cinnamon mixture. Then gently spread to form an even layer.
Sprinkle the remaining cinnamon mixture over the cake.
Bake for 40 minutes. Cool before cutting.

Nutrition

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