Tuesday, June 12, 2012

Sour Cream Coffee Cake

Sour Cream Coffee Cake

  • 1 1/2 cups sugar
  • 3/4 cup butter, softened
  • 1 tbsp cream cheese
  • 1 tsp vanilla
  • 2 eggs
  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1 cup sour cream
  • 1/3 cup brown sugar, packed
  • 1 1/2 tsp cinnamon
  1. Preheat oven to 350 degrees F. 
  2. In the bow of an electric mixer, beat sugar, butter, cream cheese, and vanilla until very light and fluffy (about 2 minutes). Stop and scrap down the sides of the bowl, the beat some more. Beat in eggs, one at a time, until well incorporated. 
  3. In a separate bowl, mix flour, baking powder, baking soda, and cinnamon. Slowly add 1/3 of the flour mixture to the sugar mixture, then add half the sour cream. Alternate flour and sour cream, ending with the flour. There’s a reason this is necessary—I don’t know the reason, but I trust that someone smarter than me does.
  4. In yet another bowl, mix brown sugar and cinnamon. Spray a bundt pan with cooking spray, then sprinkle the bottom with half the brown sugar mixture. Layer in half the batter, smoothing it out as you go, the sprinkle the rest of the brown sugar mixture over it. Layer in the last of the batter, and smooth the top.
  5. Bake for about 45-50 minutes, until a toothpick comes out clean. Allow to cool for a few minutes, then loosen it from the pan. Invert onto a cooling rack and allow to cool completely.

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