Coffee cakes make such a nice breakfast when coupled with fruit, as you can see I did above, or even just on their own. I have always found sour cream based coffee cakes to be so moist and delicious. The addition of brown sugar and walnuts, as well as a light vanilla glaze makes it perfection. This recipe comes from the Betty Crocker Cookbook and is one of my favorites.
Sour Cream Coffee Cake
Heat oven to 350 degrees. Grease bottom and side of a bundt cake pan with shortening or cooking spray.
Mix flour, baking powder, baking soda and salt; set aside.
Beat sugar, butter, vanilla and eggs in large bowl on medium speed until creamed. Beat about one fourth of the flour mixture and sour cream at a time alternately into sugar mixture until blended.
Make Brown Sugar Filling by mixing the following ingredients:
Spread one-third of the batter in greased pan, then sprinkle with one-third of the brown sugar filing; repeat twice.
Bake for 1 hour, or until toothpick comes out clean. Cool 10 minutes in pan on wire rack. Remove from pan and cool another 20 minutes. Drizzle with Vanilla Glaze. Serve warm or cool.
Vanilla Glaze
Mix all ingredients until smooth and thin enough to drizzle.
This looks and sounds wonderful. I will have to give it a try.
Cynthia
Thanks Cynthia! 🙂
Mmm, tasty! More baking is one of the things that I’d like to do when I’m offline!
Yeah, I love to bake! And I never feel like I do it enough 🙂 Hoping that October allows you to do it more!
That looks so good. I need to get a Bundt pan. 🙂
They are quite useful — though the one I have actually needs to be replaced. I think this was its last baking experience 🙂
I was wondering why this recipe seemed familiar to me. Then it hit me, I also own a Betty Crocker Cookbook and yes, I’ve made this before. The last time I made it, I overcooked it a bit. My bundt pan is metal and I either need to lower the temperature or take it out of the oven 10 minutes sooner. I have all the necessary ingredients; I just need the time to do it!
I’ve done that before with metal pans… so tricky getting the timing “just right”! Hope you feel inspired to try it again! 🙂
This looks so scrumptious. You do a wonderful job with a bundt cake! Triple yummy!!!
Thank you so much for the sweet comment (pun very much intended!) 🙂
This looks fantastic! I’m putting it on my list of things to try. if you can believe it: I’ve never made coffee cake before. Obviously it’s been some gross oversight on my part…
Oh yes indeed! Perhaps you could do a pumpkin-inspired coffee cake with all the lovely things you’re doing with pumpkins lately! 🙂
I love using sour cream in cakes – it’s the perfect baking tool because it makes it so moist. Love the idea of getting my morning coffee in cake form 🙂
Hehe 🙂 Yes, sour cream to moisten cakes is such a wonderful thing!
Oh wow, that looks awesome!
Thank you!!
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