Sour Cream Cinnamon Coffee Cake

Sometimes simple is just what the doctor ordered.

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Serving Size: 10 (Makes one 9 or 10 inch cake)

Sour Cream Cinnamon Coffee Cake

Woke up in New Orleans this morning, went to grab cup of coffee in little convenience store.

“Do you have decaf?”
“No, sorry, we have regular.”
“Do you have milk?”
“We have cream.”
Then the guy chatting with the cashier says “Don’t worry, baby, I’ll open the bar next door and get you some milk.” And he does.
I love this city.

And I wished I had a slice of this cake to go with my coffee.  Down here, everyone is baking and digging into King Cake, because it’s Mardi Gras.  And I’m sure I wouldn’t turn my nose up at a piece of that.  But while believe you me, I love cakes that say “look at me!” sometimes I just need to mindlessly throw together a cake that will get itself into the oven, and fast.  Also, sometimes we need a cake that can function as a breakfast or brunch offering without too much explanation (chocolate cake requires a lot of justification before noon), or a midday snack, but can also hold its head up high as a dessert offering.

Also think of this when you have some houseguests, and you may need a few make-ahead things to have on hand when people would like “just a little something sweet.”  This is that something, homemade and lovely perched on your counter for guests to help themselves to a sliver.  Or two.  

But now I am off to learn how to make authentic Jambalaya from the good folks at Zatarain’s.  And I’m sure that will take my mind off of cake.

More cake recipes:
Simple Vanilla Cake
Chocolate Vanilla Cake
Raspberry Streusel Coffee Cake with Sweet Vanilla Drizzle

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For the cake:

  • 1 cup (2 sticks) unsalted butter at room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup sour cream
  • 2 cups all purpose-flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher or coarse salt

For the glaze:

  • ⅔ cup confectioners’ sugar
  • 1 tablespoon milk
  • ½ teaspoon pure vanilla extract

1. Preheat the oven to 350°F. Butter and flour a 9- or 10-inch bundt pan (plain or decorative).

2. In a large bowl beat butter and sugar, Beat in the eggs one at a time. Beat in the vanilla and sour cream.

3. In a medium bowl combine the flour, baking powder, baking soda, cinnamon and salt. Stir the dry mixture into the butter mixture just until combined. Scrape into the prepared pan and spread so the top is even. Bake for about 45 minutes, or until a wooden skewer inserted into the middle of the cake comes out clean. Let cool for 10 minutes in the pan on a wire rack, then flip the cake out of the pan and let cool completely on a wire tack.

4. While the cake is cooling, in a small bowl stir together the confectioners sugar, milk and vanilla until smooth. When the cake is cool, transfer to a serving platter and use a teaspoon to drizzle the icing back and forth in a pretty zig zag pattern across the top of the cake.

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