Real Recipes From Real Home Cooks ®

cinnamon swirl sour cream coffee cake

(1 rating)
Recipe by
Teresa G.
Here, KY

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!

(1 rating)
yield 12 serving(s)
prep time 1 Hr
cook time 50 Min
method Bake

Ingredients For cinnamon swirl sour cream coffee cake

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

How To Make cinnamon swirl sour cream coffee cake

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