CINNAMON SWIRL SOUR CREAM COFFEE CAKE

12
Teresa G

By
@GrannyGravymaker

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

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  • 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

  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...)

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




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