My sister made this Sour Cream Coffee Cake for a brunch and we all fell in love with it! The sour cream gives a delightful tang to the dense pound cake texture. But my favorite part is the swirls of cinnamon & brown sugar streusel in the cake and sweet glaze on top. She used Trisha Yearwood’s Sour Cream Coffee Cake recipe from Trisha’s Southern Cooking TV Show on Food Network . You cannot go wrong following the recipe exactly!
Another reason to make this wonderful coffee cake is because of the healthy benefits of cinnamon including weight loss! Check out this article on 23 Health Benefits of Cinnamon by NutriInspector. It will make you want to put cinnamon in everything.
Sour Cream Coffee Cake with Brown Sugar & Cinnamon Swirls
- 2 sticks butter at room temperature, plus more for greasing
- 2 cups all-purpose flour plus more for dusting
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped pecans
- 1/2 cup light brown sugar packed
- 1 1/2 teaspoons ground cinnamon
- 1 cup confectioners' sugar
- 1 1/2 tablespoons milk plus more if needed
- 1/2 teaspoon vanilla extract
- For the cake: Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube or Bundt pan.
- Use an electric mixer to cream the granulated sugar and butter together until fluffy. Add the eggs one at a time, beating well after each addition. Sift together the flour, baking powder and salt. Add the flour to the butter mixture in thirds, alternating each addition of flour with the addition of half the sour cream. Stir in the vanilla.
- For the streusel: In a separate bowl, combine the pecans, brown sugar and cinnamon.
- Pour one-third of the batter into the prepared pan. Sprinkle with half the streusel mixture. Pour another third of the batter into the pan and sprinkle with the remaining streusel mixture. Scrape the remaining batter into the pan and make smooth the top. Bake until a toothpick can be inserted in the center and comes out clean, about 1 hour. Allow the cake to cool in the pan for 10 minutes. Remove the cake from the pan and cool on a wire rack.
- For the glaze: When the cake is completely cooked, stir the confectioners' sugar, milk and vanilla extract together in a small bowl until smooth. Add more milk if the mixture is too thick. Drizzle over the cooled cake.
- Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008
- Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/sour-cream-coffee-cake.print.html?oc=linkback