Dessertsculinaryhill
Sour Cream Coffee Cake
This sour cream coffee cake is soft, tender, and layered with a rich cinnamon swirl. It’s simple to make and perfect for breakfast or dessert.
👥 12 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 20 min🔥 Cook: 50 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●oven
- ●spatula
📝 Preparation Steps
1
Preheat oven to 350 degrees. Grease a Bundt pan generously with shortening, then lightly dust with flour. In a medium bowl, whisk together flour, baking powder, and baking soda. Set aside.
baking powder1 tspbaking soda1 tsp
2
In a large bowl, cream shortening and sugar until fluffy. Beat in eggs and vanilla until smooth. Beat in the flour mixture in two additions, alternating with the sour cream, mixing just until combined.
eggs3vanilla1 tspsour cream8 ounces
3
In the bottom of prepared pan, dollop and spread half the batter and top with ½ the filling. Spread the filling evenly with a spatula. Cover with remaining batter and remaining filling, spreading each layer with a spatula.
4
Bake until a toothpick inserted in the middle comes out dry with a few crumbs attached, about 50 to ⏱️ 55 minutes. Cool in the pan for ⏱️ 15 minutes, then carefully invert onto a wire rack to cool completely.
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