Sour cream cinnamon coffee cake

By á-10058

Ingredients

• 1 cup (2 sticks) unsalted butter at room temp plus xtra for the pan
• 2 cups all purpose flour plus xtra for the pan
• 1 cup granulated sugar
• 2 large eggs
• 1 t vanilla
• 1 cup sour cream
• 1 1/2 t baking powder
• 1/2 t baking soda
• 1 t cinnamon
• 1/2 t kosher salt
• Glaze
• 2/3 c powdered sugar, 1 T milk and 1/2 t vanilla

Preparation

Step 1

heat oven to 350
use a bit of butter to liberally coat a Bundt pan-sprinkle a bit of flour in the pan and turn to coat evenly then tip out and discard excess
in a large bowl using electric mixer beat together the one cup of butter and the sugar-beat in eggs one at a time then beat in the vanilla and sour cream
in a medium bowl the 2 cups of flour, baking powder and baking soda, cinnamon and salt-stir the dry ingredients into the butter mixture
scrape into the prepared pan and spread so top is even
bake 45 minutes then let cool in pan on a wire rack for 10 minutes
then flip the cake out of the pan and cool completely on the rack
mix together the glaze ingredients till smooth
when the cake is cool, use a teaspoon to drizzle glaze on top of cake