Sour Cream Coffee Cake

This Sour Cream Coffee Cake can be enjoyed at any time during the day, moist, cinnamony, and dripping with a luscious cream cheese glaze!

Course Breakfast, Dessert, sweet

Cuisine American

Keyword best coffee cake recipe, cinnamon coffe cake, easy coffee cake recipe, Sour Cream Coffee Cake

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 417kcal

Author Dana at ThisSillyGirlsKitchen.com

Preheat oven to 350° F. Generously grease a bundt pan, set aside.
Whisk together the flour, baking soda, baking powder, and salt in a large bowl. Set aside.
3 cups all-purpose flour, 1 & 1/2 teaspoons baking powder, 1 & 1/2 teaspoons baking soda, pinch salt
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.
1 & 1/2 cups granulated sugar, 3/4 cup unsalted butter
Add the almond extract and vanilla extract and stir to combine.
1 teaspoon almond extract, 1 teaspoon vanilla bean paste
Mix in the eggs one at a time until incorporated.
3 large eggs
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.
2 cups sour cream

Whisk the sugar and cinnamon together in a small bowl.
1/2 cup light brown sugar, 1 & 1/2 teaspoons ground cinnamon

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.
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.
Place the bundt pan on a wire rack and let the cake cool for 20 minutes.
Very carefully flip the cake out onto the serving platter and let it continue to cool completely.

While the cake is cooling, make the glaze by whipping the cream cheese in a medium-sized bowl with a hand mixer until smooth.
8 ounces cream cheese
Add the powdered sugar and vanilla bean paste and mix until combined.
1/2 cup powdered sugar, 1 tablespoon vanilla bean paste
Add the melted butter, and mix.
2 tablespoons unsalted butter
Add in the milk one tablespoon at a time until it reaches the consistency you like, it should be thick but still pourable.
6 tablespoons milk
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!

You can make this is a 9″x13″ baking pan opposed to a bundt pan if you’d item, see my tips above.
You’re able to substitute vanilla bean paste for vanilla extract 1:1.
This recipe can be frozen, also see my tips above
Glaze this with whatever you like, our cream cheese glaze is just a simple favorite we use.
Make sure that this is fully cooled before glazing or it will melt off.
This is a great recipe to make ahead and freeze for guests or make a double batch where you will have one for company at a later date.