Sour Cream Coffee Cake
This moist and tender Sour Cream Coffee Cake is one of my favorites! It is the perfect blend of vanilla scented cake and layers of cinnamon brown sugar.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
For The Cake
- 1 cup brown sugar
- 1 Tbsp. cinnamon
- 1 tsp. pumpkin pie spice
- ¾ cup salted butter softened
- 1 ½ cups white sugar
- 3 large eggs
- 2 tsp. vanilla extract
- 3 cups all-purpose flour
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 1/ ½ cups sour cream
For the Cream Cheese Drizzle
- 4 ounces cream cheese
- 1/4 cup salted butter
- 1 cup powdered sugar
- 1 Tbsp. milk
- 1 tsp. vanilla
To Make The Cake
Heat oven to 350 F. Butter a 9”x12” baking dish and set aside.
In a small bowl use a fork to combine the brown sugar, cinnamon and pumpkin pie spice.
In the bowl of a stand mixer fitted with a paddle attachment, cream the white sugar and butter together on high until light and fluffy.
Beat in the eggs and vanilla on medium until well mixed, scraping the sides as needed.
In a medium bowl whisk together the flour, baking powder, baking soda and salt. Measure the sour cream.
Add about ½ of the flour mixture to the mixer and beat on low while adding about half of the sour cream. As the batter starts to look mixed add the rest of the flour mixture and sour cream. Continue to beat on low to medium until the batter comes together. Scrap the sides with a spatula as needed.
Spread a little bit more than half the batter into the pan.
Sprinkle half of the cinnamon mixture of that.
Top with the rest of the batter and then the rest of the cinnamon mixture.
Bake at 350F for 35-40 minutes, until a cake tester or toothpick comes out with damp but not wet crumbs.
To Make The Cream Cheese Drizzle
The cake can be glazed hot or cold. If you want to glaze the cake hot, spread the glaze over or drizzle it on. The glaze will melt into the cake some. If you glaze the cake when it is cool you can drizzle glaze on in a pattern and it will set up that way.
Microwave the cream cheese and butter until very soft but not quite melted – about 30 seconds.
Whisk in the powdered sugar. Then whisk in the milk and vanilla.
Spread or drizzle the glaze over the cake. (I used a decorator’s bag and a #5 tip for the photos but you can drizzle with a spoon or in a Ziploc bag with the corner cut out.)