CINNAMON SWIRL SOUR CREAM COFFEE CAKE

12
Teresa *G*

By
@BlueGinghamApron

This is an old fashioned sour cream pound cake with a swirl of brown sugar, cinnamon and pecans inside and a sugar glaze drizzle on the top. Delicious!

Rating:
★★★★★ 1 vote
Comments:
Serves:
12
Prep:
1 Hr
Cook:
50 Min
Method:
Bake

Ingredients

FOR THE CAKE

1 c
butter (2 sticks), softened
1 1/2 c
granulated sugar
3 large
eggs
1 tsp
pure vanilla extract
3 c
sifted all purpose flour
2 1/2 tsp
baking powder
1 tsp
salt
1/4 tsp
baking soda
1 c
sour cream
1/2 c
milk
1/4 c
firmly packed dark brown sugar
1 tsp
ground cinnamon
1/2 c
chopped pecans

FOR THE DRIZZLE

1 c
powdered sugar (confectioners sugar)
4 tsp
milk
1/4 tsp
pure vanilla extract

How to Make CINNAMON SWIRL SOUR CREAM COFFEE CAKE

Step-by-Step

  • 1Read entire recipe, then prep ingredients and gather all ingredients and utensils needed.
  • 2Grease well and flour (or use a baker's cooking spray) a 12-cup bundt pan or 10-inch tube pan.
  • 3For the batter: In a large mixing bowl, cream together butter and granulated sugar until light and fluffy.
  • 4Add eggs, one at a time, beating well after each addition.
  • 5Add 1 teaspoon vanilla and blend well.
  • 6In large bowl, sift together flour, baking powder, salt and baking soda.
  • 7Place oven rack in middle position and preheat oven to 350 degrees F.
  • 8Add 1/3 of the flour mixture to the creamed mixture and mix well.
  • 9Add half of the sour cream and 1/2 of the milk and mix well.
  • 10Add 1/2 of the remaining flour mixture and mix well (scrape down as needed.)
  • 11Add remaining sour cream and milk and mix well.
  • 12Add remaining flour and mix well.
  • 13Pour 1/2 the batter into prepared pan.
  • 14In a small bowl, mix together well, brown sugar, cinnamon and pecans.
  • 15Sprinkle pecan mixture evenly over batter in pan.
  • 16Spoon remaining batter into pan, smooth evenly.
  • 17Insert a dinner knife (or small off-set spatula) into batter and draw through in an "S" motion, around the pan, to create a swirl of the cinnamon filling through the cake.
  • 18Bake at 350 degrees F for 50 to 55 minutes, rotating once after 30 minutes. Cake is ready to remove from oven when a wooden toothpick inserted 1 inch from edge comes out clean.
  • 19Remove from oven and allow to cool in pan for 10 minutes.
  • 20Remove from pan, place on wire cooling rack and allow to cool completely.
  • 21Place cooled cake on cake stand or plate and prepare drizzle.
  • 22In a small bowl, mix together until smooth, 1 cup powdered sugar, 4 teaspoons milk and 1/4 teaspoon vanilla.
  • 23Slowly spoon over cake and allow to drip down the side.
  • 24Store loosely covered (with a cake dome or in a covered cake carrier, etc...)

Printable Recipe Card

About CINNAMON SWIRL SOUR CREAM COFFEE CAKE

Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian, Soy Free
Other Tags: For Kids, Heirloom