On a recent grocery run, my husband held up a coffee cake mix and declared, “We need this.” But why settle for a box when homemade is so much better? This sour cream coffee cake is rich, tender, and filled with warm cinnamon goodness—proof that from-scratch baking always wins! It does take a little effort, but it’s so worth it (and the perfect weekend treat)
Filling
1/2 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon all spice
Coffee Cake
3 cups all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
1 1/2 cups sugar
3/4 cup unsalted butter, softened
1 1/2 tsp vanilla
3 eggs
1 1/2 cups sour cream
Glaze
1/2 cup powdered sugar
1 tsp vanilla
2-3 tsp milk
Let’s cook!
- Heat oven to 350°F. Grease 12-cup bundt cake pan.
- In small bowl, mix all filling ingredients and set aside.
- Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
- In large bowl, beat sugar, butter, vanilla, eggs, and sour with electric mixer on medium speed until light & creamy.
- Alternate beating in the flour mixture with the wet ingredients.
- Spread 2 cups of the batter in the bundt pan; sprinkle with the filling then top with the remaining batter.
- Bake about an hour or until toothpick inserted near center comes out clean. Cool 10 minutes then remove from pan to wire rack. Cool 10 minutes.
- While the cake is cooling, mix the glaze ingredients. Drizzle cake with glaze. And as you can see, my glazing skills need some perfecting.
This coffee cake pairs beautifully with a cup of rich coffee or a cozy chai latte. Try warming a slice slightly before serving for an even more indulgent bite!
What’s your favorite sweet morning treat? Do you love a classic coffee cake or something more decadent? May you enjoy it in good health and surrounded by those you love!
Eat well friends!
Michelle Cooks 
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