Sour Cream Coffee Cake

Although coffee is in the name, this cake doesn’t contain coffee. These cakes are intended to be served with coffee or tea, making it perfect for a delightful breakfast. Yes, you can have your cake and eat it too! Although, we have been known to serve it any time of day- for breakfast, an afternoon snack, or a simple week night dessert.

This moist Coffee Cake has a cinnamon brown sugar swirl in the center, topped off with pecans and a mouthwatering brown sugar glaze. It is extremely moist from adding sour cream and pudding to the mix. We truly can’t get enough!

Recipe Variations

Although we love this crunchy pecan topping, there are a few other ways to top this delicious cake.

1. Coat with AP Cinnamon-Vanilla French Toast Sugar (#1536).
2. A struesel topping made up of 1 cup C & H Granulated Sugar (#1632), 1 cup flour, 1 Tbsp AP Ground Saigon Cinnamon (#3626) and 6 Tbsp Kirkland Salted Sweet Cream Butter (#1723).
3. Drizzle Dawn White Flat Icing (#1910) on top instead of the brown sugar glaze.

A moist Coffee Cake with a cinnamon brown sugar swirl in the center, topped off with pecans and a mouthwatering brown sugar glaze.

Sour Cream Coffee Cake

Ingredients:

• 2 1/3 cup AP Classic Creme Cake & Muffin Mix (#1823)
• 1 1/2 cup sour cream
• 1/3 cup Jell-O Vanilla Instant Pudding (#1914)
• 3 eggs
• 1 cup water
• 3/4 cup oil

Filling:

• 1/2 cup C & H Pure Cane Brown Sugar (#2261), packed
• 1/2 cup Diamond Fancy Medium Pecan Pieces (#2812)
• 1 1/2 tsp AP Ground Saigon Cinnamon (#3626)

Brown Sugar Glaze:

• 1/2 cup C & H Pure Cane Brown Sugar (#2261), packed
• 1/2 tsp Blue Cattle Mexican Vanilla Bean Paste (#6945)
• 2 Tbsp water

Instructions:

1. First, preheat oven to 350F and spray a tube pan with Vegalene (#1212). Set aside.
2. Then, mix together the cake ingredients in a large bowl. In another bowl, combine the filling ingredients.’
3. Now, pour half the batter into the prepared pan. Then, pour half the nut mixture. Pour the remaining batter, followed by the remaining nuts.
4. Next, bake for about 60 minutes, or until a toothpick comes out of the center clean.
5. While the cake cools, make the glaze by mixing the brown sugar, vanilla paste and water until smoot.
6. Drizzle the glaze on the cooled cake, and enjoy!

Adapted from: https://www.bettycrocker.com/recipes/classic-sour-cream-coffee-cake/

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