Sour Cream Coffee Cake

By Wollygator

Sour cream coffee cake, not just for breakfast and no coffee required! This sour cream coffee cake can be enjoyed at any time during the day, moist, cinnamon and dripping with a luscious cream cheese glaze!

Ingredients

• Coffee Cake Batter:
• 3 cups all-purpose flour
• 1 1/2 teaspoon baking powder
• 1 1/2 teaspoon baking soda
• pinch salt
• 1 1/2 cups granulated sugar
• 3/4 cup unsalted butter (1 1/2 sticks) softened
• 1 teaspoon almond extract
• 1 teaspoon vanilla bean paste or vanilla extract
• 3 eggs
• 2 cups sour cream
• For the cinnamon filling:
• 1/2 cup light brown sugar packed
• 1 1/2 teaspoon ground cinnamon
• Cream Cheese Glaze:
• 8 ounces cream cheese softened
• 1/2 cup powdered sugar
• 1 tablespoon vanilla bean paste or vanilla extract
• 2 tablespoons unsalted butter melted
• 6 tablespoons milk

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

1. Preheat oven to 350° F. Generously grease a bundt pan, set aside.
2. Whisk together the flour, baking soda, baking powder, and salt in a large bowl. Set aside.
3. In the bowl of a stand mixer (or with a hand mixer and a large bowl), cream together the softened butter and sugar until smooth. Add the almond extract and vanilla extract, stir to combine.
4. Mix in the eggs one at a time until incorporated.
5. Alternating between the dry ingredients and the sour cream, add both to the mixer a little at a time until the batter is combined. Scrape the sides as needed.

For the cinnamon filling:

Whisk the sugar and cinnamon together in a small bowl.

Cake Assembly:

1. Pour 1/3 of the batter into the greased bundt cake pan and smooth the top. Sprinkle in half of the sugar filling. Smooth another 1/3 of the cake batter on top. Sprinkle the remaining cinnamon filling. Finish off with the rest of the cake batter and smooth the top.
2. Bake for 60 minutes or until a toothpick inserted into the middle of the cake comes out mostly clean, a few crumbs are okay, any wet batter needs longer.
3. Place the bundt pan on a wire rack and let the cake cool for 20 minutes. Very carefully flip the cake out onto serving platter and let continue to cool completely.

Cream Cheese Glaze:

1. While the cake is cooling completely make the glaze by whipping the cream cheese in a medium-sized bowl with a hand mixer until smooth. Add the powdered sugar and vanilla bean paste, mix until combined. Add the melted butter, and mix. Add in the milk one tablespoon at a time until it reaches the consistency you like, it should be thick but still pourable.
2. Drizzle the cream cheese glaze on top of the cake and serve. It's very good served slightly warm, or let it come down to room temperature, enjoy!