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Sour Cream and Cinnamon Coffee Cake
A great light coffee cake with a decorative icing. Sour cream gives it a hint of tanginess which adds to the flavour.
Ingredients
Serves: 12
- 125g butter
- 2 cups (250g) plain flour
- 1 cup (200g) white sugar
- 1/2 cup packed brown sugar
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon bicarb soda
- 1 cup sour cream
- 1 teaspoon vanilla essence
- 1 teaspoon ground cinnamon
- 1/4 cup brown sugar
- 4 tablespoons milk
- 1 cup icing sugar
- sprinkles, to decorate
Directions
Preparation:25min ›
Cook:50min ›
Ready in:1hour15min
- In a large bowl, blend together butter or margarine, white sugar, brown sugar, sour cream, eggs and vanilla. Add to these ingredients the flour, baking powder and bicarb soda. Blend until smooth.
- To Make Filling: Combine cinnamon and 1/4 cup brown sugar.
- Grease and flour a large ring tin. Pour 1/2 of the batter into the prepared pan. Sprinkle the cinnamon sugar mix on top of the batter in the pan and cover with the remaining batter.
- Bake at 180 degrees C for 45 to 50 minutes. Cool.
- Make a thick glaze by mixing together icing sugar with 2 to 3 tablespoons milk until smooth. Pour over cooled cake, and add sprinkles if desired.
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Reviews and Ratings
Global Ratings:
(96)
Reviews in English (81)
VERY good coffee cake! Has just the right amount of sweetness. I made the glaze but instead of putting sprinkles, I sprinkled on some leftover chopped walnuts. It looked beautiful! - 26 Apr 2003 (Review from Allrecipes USA and Canada)
I have to add a little tip after making this every other week for probably 5 years...Do not sit the butter in the room any more than 15 mins. Butter need to be firm/cold to retain air. I always thought room temperature butter is the best to work with for baking. Please work with cold butter!!! I guarantee the out come would be way better. *********** This is soooo my favorite. I've made this so many times. I like it a little less sweet, so I reduce white sugar to 3/4 cup. I've tried 1/2 cup and it came out a bit dry. And fat free sour cream makes it a bit dry too. So, stick with the regular sour cream. Also, I’ve tried few different baking pans, but I found baking in a 10 inch tube pan makes it the moistest cake. Of course Bundt cake looks pretty, but I take the taste over the looks. Yum. Thank you for the recipe. - 13 Mar 2008 (Review from Allrecipes USA and Canada)
This is one of the most flavourful coffee cakes I have ever made--delicious! (Flexible too--instead of a bundt pan, I made mini-loaves and muffins.) - 19 Mar 2000 (Review from Allrecipes USA and Canada)