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Ingredients
| salted butter: 1/2 cup |
| all-purpose flour (unsifted): 2 cups |
| granulated sugar: 1 cup |
| light brown sugar (packed): 1/2 cup |
| eggs: 2 |
| baking powder: 1 tsp |
| baking soda: 1 tsp |
| sour cream: 1 cup |
| vanilla extract: 1 tsp |
| ground cinnamon: 1 tsp |
| light brown sugar (packed): 1/4 cup |
| 2% milk: 4 Tbl |
| powdered sugar (unsifted): 1 cup |
| rainbow sprinkles: 0.25 oz (optional) |
Sour Cream Coffee Cake I
Credit: AllRecipes
User rating:
"My mother-in-law gave this recipe to me, and I get compliments all the time."
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Prep Time
min -
Cook Time
min -
Servings
12 serving(s)
Tags
Directions
- In a large bowl, blend together butter or margarine, white sugar, 1/2 cup brown sugar, sour cream, eggs, and vanilla. Add to these ingredients the flour, baking powder, and soda. Blend until smooth.
- To Make Filling: Combine cinnamon and 1/4 cup brown sugar.
- Grease and flour a large Bundt pan. Pour 1/2 of the batter into the prepared pan. Sprinkle the cinnamon sugar mix on top of the batter in the pan, and cover with the remaining batter.
- Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Cool.
- Make a thick glaze by mixing together confectioners' sugar with 2 to 3 tablespoons milk until smooth. Pour over cooled cake, and add sprinkles if desired.