The Best Coffee Cake

Sherry Guthrie


My step mom shared this recipe with me and I stored it with my others for a while. Decided to pull it out and make it one day, and boy was I impressed. Moist and delicious!

pinch tips: Perfect Bacon Every Time


15 Min


50 Min




2 stick
unsalted butter, room temperature
2 1/4 c
sugar, divided
1 c
sour cream
1 tsp
vanilla extract
2 c
all-purpose flour
1 Tbsp
baking powder
1/4 tsp
1 Tbsp
ground cinnamon
1 Tbsp
brown sugar
2 Tbsp
powdered sugar, optional

Directions Step-By-Step

Preheat the oven to 350 degrees F. Spray a Bundt pan with non-stick spray.
Using an electric mixer, mix together the butter and 2 cups of sugar in a small bowl. Add the eggs, one at a time, then add the sour cream and vanilla; mix until well blended. In a separate bowl, mix together the flour, baking powder and salt. Add half of the dry ingredients and mix until just blended, then, add the remaining dry ingredients and mix until well combined.
In another small bowl combine the remaining 1/4 c. sugar, cinnamon, and brown sugar and mix until well combined.
Pour half of the batter into the Bundt pan. Sprinkle the cinnamon sugar mixture over the batter, then pour the remaining batter over the sugar mixture. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes to 1 hour. Let cool until just slightly warm. Remove the cake from the bundt pan to a serving dish and sprinkle powdered sugar over the top, if desired. Very Good!

About this Recipe

Main Ingredient: Flour
Regional Style: American