dessert, Egg free, Family, recipes

Sour Cream Coffee Cake

This cake’s recipe comes from one of my favorite cookbooks- You Made That Dessert?  I love it because the author’s directions are so easy and straightforward.  My kids love this dessert.  They ask for it all the time.  It is goes very nicely with vanilla ice cream.  You can go to my Homemade Raspberry Ice Cream, just don’t add the raspberries and you’ll have vanilla ice cream.:)  This cake is great because it uses simple ingredients that you usually have on hand.  It’s great for a book club dessert too.:)

Here’s my version, slightly different from the author.


2 C flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

8 TBSP butter, at room temp

1 C sugar

3 large eggs–If needing egg free use 3TBSP flaxseed+7 TBSP water

1 C sour cream, I like Daisy Brand

1/2-1 tsp vanilla

1/2 C brown sugar, packed


1/2 C powdered sugar

1 tsp cinnamon

2 1/2 tsp milk

**for a thicker glaze, use less milk; I bolded the word teaspoon because I accidentally once did tablespoons.:(


Preheat oven to 350º.  If dark pan, bake at 325º.  She uses a spray to generously mist a bundt pan.  I have more success using softened butter and then flouring the pan.  Do what works for you.

In a small bowl, combine flour, baking powder, baking soda, and salt.  Stir.

In a separate large bowl, beat the butter and sugar until fluffy.


Beat in eggs.  She recommends doing one at a time.  I’m lazy, so I just do them all at once.  {Actually, we still love our egg free version, so I often just mix the flaxseed and water in a separate small bowl, let stand for a few minutes, then add to the butter/sugar combo and mix.}  Scrape down the sides of the bowl.


Next, using a wooden spoon, stir in half the flour combo mixture.  Stir gently until it is almost all mixed in.  This is the important part.  Stirring gently is what helps give this cake it’s delicious texture.

Then add the sour cream and vanilla.  Continue to stir/fold in gently.  Scrape sides down, then add remaining flour mixture.

Note how it’s lumpy and airy

Mix 1/2 C brown sugar and 2 tsp of cinnamon in a small bowl.

Scoop half of the cake mixture into prepared pan.  Then sprinkle the brown sugar/cinnamon combo evenly over mixture.

I used a spray this particular time to grease the pan

Gently scoop remaining mixture on top.

**If you end up not making this even, it’s okay.  It still turns out!


Bake for 40-45 minutes.  Insert toothpick to make sure it’s done.  It should come out “clean”.


Let cake cool in the pan on a cooling rack for 10 minutes.  Using a knife, loosen the edges around the pan and on the inside circle.  Taking the cooling rack on top of the pan, carefully dump the cake out onto the rack.  If you feel it is sticking still, try and loosen the edges some more.


Let cool 20-30 minutes.  Then make the glaze and baste on the cake.


She drizzles hers, I like to baste it.  I want that delicious sugar/cinnamon combo over every bite!  Either way is great!

Then slice and enjoy!


This really is so delicious on it’s own, but it’s even better with vanilla ice cream.

I hope you have a wonderful weekend!

Life is Good.  Share the Good.

PS  If you make this with flaxseed, the cake is “heavier” than “normal” cake.  But it is still so delicious!

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