Is there anything more comforting or nostalgic than cinnamon and sugar? My mom used to make a version of this coffee cake when I was growing up and the taste and smell take me back to my childhood. I love it!
The sour cream makes the cake incredibly moist and tender. Plus it helps keep the cake moist for a couple days, so it’s the perfect thing to make a head of time for a brunch or holiday. Or to eat warm out of the oven on a snowy Tuesday because, why not?!
Cinnamon Sugar Sour Cream Coffee Cake
Cake:
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1/4 cup dark brown sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1 cup sour cream
Topping/Filling:
- 1/2 cup sugar
- 1 1/2 teaspoons cinnamon
Preheat oven to 350 degrees. Butter and flour an angel food cake pan, set aside.
In a stand mixture over medium-low speed, cream the butter and sugars, about 3 minutes. Add the eggs one at a time, blend well after each addition. Add the vanilla.
In a sperate bowl mix the flour, baking powder, baking soda, salt, and cinnamon. Add the flour mixture to the butter mixture alternately with the sour cream.
In a separate bowl mix the cinnamon and sugar for the topping/filling.
Spread about 1/2 of the batter on the bottom of the pan and top with half the cinnamon sugar mixture. Repeat the process with the remaining batter and cinnamon sugar mixture. Spreading the second half of the batter can be challenging – it tends to pull up the cinnamon and sugar layer beneath it. I’ve found that dropping smaller dollops of the dough all over helps make spreading a little easier.
Bake for 32 – 38 minutes, until a toothpick comes out clean. Enjoy!
Equipment:
This is the angel food cake pan I have. I love it because the bottom pops out, making it A LOT easier to get a piece of the cake out! I also found the same pan here.
