My honey loves a good coffee cake. You know the kind that I mean…. the one that is moist, light with just enough of that spicy brown sugar filling to make it interesting? The coffee cake that is perfect with a cup of coffee in the morning or even as a late afternoon snack. This is that coffee cake, baked in your favorite bundt pan and topped with a dusting of powdered sugar. Trust me – you need this recipe!
Moist Sour Cream Cinnamon Packed Coffee Cake
Moist Sour Cream Cinnamon Packed Coffee Cake
- 2 sticks unsalted butter (room temperature)
- 13/4 cup sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup sour cream
- 2 cups flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 cup light brown sugar
- Preheat oven to 350.
- Liberally spray your bundt pan with non stick spray.
- In an electric mixer, cream the butter and sugar together until light and creamy, about 5 minutes.
- Add the eggs, vanilla and sour cream and combine.
- Add in the flour, baking soda, baking powder and salt until combined.
- Place half of the mixture in the bundt pan. Set aside.
- In a small bowl, combine brown sugar and cinnamon and sprinkle over the set aside mixture.
- Top with the remaining batter.
- Tap pan on counter to remove excess air bubbles.
- Bake approximately 60 minutes.
- Let cool.
