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Sour Cream Coffee Cake that is easy to make and taste great. From No Diets Allowed
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Easy Sour Cream Coffee Cake

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 16 servings
Author Dana DeVolk

Ingredients

Filling

  • 1/2 cup light brown sugar packed
  • 1 1/2 teaspoon ground cinnamon

Coffee Cake

  • 3 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • pinch salt
  • 1 1/2 cups granulated sugar
  • 3/4 cup unsalted butter softened (1 1/2 sticks)
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla bean paste or extract
  • 3 eggs
  • 2 cups sour cream

Cream Cheese Glaze

  • 8 ounces cream cheese softened
  • 1/2 cup powdered sugar
  • 1 tablespoon vanilla bean paste or extract
  • 2 tablespoons unsalted butter melted
  • 6 tablespoons milk

Instructions

  • Stir together the filling in a small bowl and set aside. 
  • Preheat oven to 350 degrees. Generously grease a bundt pan, set aside.
  • In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside. In the bowl of a stand mixer (or with a hand mixer and a large bowl), cream together the butter and sugar until smooth. Add the almond and vanilla extract, stir to combine. Add the eggs one at a time until incorporated.
  • Alternating between the dry ingredients and the sour cream, add both little by little until the batter is combined. Scrape the sides as needed.
  • Pour 1/3 of the batter into the bundt pan and smooth. Sprinkle half of the filling. Smooth another 1/3 of the batter on top. Sprinkle the remaining filling. Finish off with the rest of the batter and smooth the top. Bake for 60 minutes or until a toothpick inserted into the middle comes out mostly clean, a few crumbs is okay, wet batter needs longer.
  • Place bundt pan on a wire rack and let the cake cool for 20 minutes. Carefully flip the cake out onto serving platter and let continue to cool.
  • While the cake is cooling make the glaze by creaming the cream cheese in a medium-sized bowl with a hand mixer until smooth. Add the powdered sugar and vanilla, mix until combined. Add the butter, and mix. Add in the milk one tablespoon at a time until it forms the consistency you like, it should be thick but pourable. 
  • Drizzle glaze on top of the cake and serve. It's very good served warm, or let it come down to room temperature, enjoy!