Coffee cake with sour cream

Coffee cake is such a delectable cake. It is great for breakfast, or as a dessert. Cinnamon being a fav spice at my house, this is a perfect recipe that has a hint of cinnamon flavor and mild sweetness. The caramelized effect of the brown sugar gives such a nice texture to the cake..It can be made as a rectangular cake or bundt cake..

When I came to the US, I noticed all the coffee shops used to carry this cake. It was named coffee cake but didn’t have any coffee flavor. Was to know “Why is coffee cake called so?”. Online resources say that this cake is very popular in Germany cafes and were served as a accompaniment with coffee. Hence came the name Coffee cake. In the US this cake is made is many different flavors, cinnamon being the most tasty and popular one.


sugar 3/4 cup
butter 8 tblsp softened
vanilla 1 tsp
eggs 2
flour 2 cups (multigrain from TJ + all purpose flour/wholewheat flour)
baking powder 1 tsp
baking soda 1/2 tsp
sour cream 1 cup
ground cinnamon 3/4 tsp

for layering
chopped pecans 1/4 cup (optional)
brown sugar 1/3 cup
coconut sugar 1/4 cup (optional)
ground cinnamon 3/4 tsp


Preheat oven to 350°F.
Beat granulated sugar, butter and vanilla in large bowl with mixer until light and fluffy.
Add eggs and beat well.
Mix flour, baking powder and baking soda.
Add flour mixture into sugar mixture alternately with sour cream, mixing well after each addition.
Also mix in 3/4 tsp cinnamon powder.

For layering mix : combine nuts, brown sugar, coconut sugar and remaining cinnamon.

Prepare the baking dish by spraying cooking oil or smear butter.
In the baking dish spread a layer of the layering mix, then spread half the quantity of the prepare cake batter. Repeat this, end with the cake batter on top.
Bake the cake for 55 mins to an 1 hour or until toothpick inserted near center comes out clean.
Cool 10 mins in the baking pan.
Loosen cake from sides of pan with knife.
Invert cake onto wire rack, gently remove pan.
Enjoy the cake after it is cooled completely..


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