The Best Sour Cream Coffee Cake
This is the best sour cream coffee cake filled and topped with cinnamon and almonds. My mother made this for many special occasions – holidays, family reunions, pot lucks at church, new neighbors – you name it! I have begun making it and keeping up her tradition. It feels like she’s right there cooking it with me every time!
Sour Cream Coffee Cake Recipe
Yield: 12
Prep: 30 minutes Cook Time: 50-60 minutes
Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 2 eggs
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 8 ounce carton sour cream
- 1 teaspoon pure vanilla extract
- 1/2 cup sliced almonds, toasted
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sugar
Instructions
- Preheat oven to 350 degrees. Spray a 10 inch bundt pan with baking spray.
- Cream butter with an electric mixer in a large bowl. Gradually add 2 cups of sugar, beating the mixture until light and fluffy. Add eggs, one at a time, beating 30 seconds after each addition.
- Combine flour, baking powder, and salt in a medium bowl.
- Add a third of the dry ingredients to creamed butter mixture and stirring until well blended. Add half of the sour cream, stirring until blended.
- Repeat procedure, ending with flour mixture. Stir in vanilla.
- Combine almonds, cinnamon, and remaining 2 teaspoons sugar in a small bowl. Sprinkle a third of mixture into prepared bundt pan like this one by Nordic Ware from Amazon.
- Pour in half of the batter and sprinkle with second third of almond mixture. Repeat with the second half of batter and ending with last of almond mixture.
- Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool for 15 minutes. Run a knife gently around edges to loosen the sides. Gently turn cake out onto a wire rack or serving plate to cool completely. Serve warm.
- Hint: Make ahead, wrap with foil, and freeze until ready to use. Unwrap and thaw completely. Serve at room temperature or re-cover and warm in oven at 325 degrees for about 20 minutes.
