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Sour Cream Coffee Cake

 Sour Cream Coffee Cake
Moist, delicious and tender…that's what you get when you bake this luscious coffee cake from Charlotte Mallet-Prevost of Frederick, Maryland. “I get a good response whenever I make it,” Charlotte writes. “It's fantastic.”
6 ServingsPrep: 20 min. Bake: 30 min. + cooling


  • 1/2 cup butter, softened
  • 2/3 cup plus 1 tablespoon sugar, divided
  • 1 egg
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 cup sour cream
  • 1/2 teaspoon ground cinnamon


  • In a bowl, cream butter and 2/3 cup sugar until light and fluffy,
  • about 5 minutes. Beat in egg and vanilla. Combine flour and baking
  • soda; add to creamed mixture alternately with sour cream. Beat just
  • until combined.
  • Combine the cinnamon and remaining sugar; sprinkle 1-1/2 teaspoons
  • into an 8-in. fluted tube pan coated with cooking spray. Add half of
  • the batter. Sprinkle with remaining cinnamon-sugar; top with
  • remaining batter.
  • Bake at 350° for 30-35 minutes or until toothpick inserted near
  • the center comes out clean. Cool for 10 minutes before removing from
  • pan to a wire rack to cool completely.

2 of 2

Sour Cream Coffee Cake (continued)

Directions (continued)

  • Yield: 6 servings.
Nutritional Facts: 1 slice equals 357 calories, 20 g fat (12 g saturated fat), 90 mg cholesterol, 280 mg sodium, 41 g carbohydrate, 1 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.