Sour Cream and Cinnamon Coffee Cake

    1 hour 15 minutes

    A great light coffee cake with a decorative icing. Sour cream gives it a hint of tanginess which adds to the flavour.

    85 people made this

    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

    Preparation:25min  ›  Cook:50min  ›  Ready in:1hour15min 

    1. 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.
    2. To Make Filling: Combine cinnamon and 1/4 cup brown sugar.
    3. 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.
    4. Bake at 180 degrees C for 45 to 50 minutes. Cool.
    5. 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 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)