Sour Cream Coffee Cake

There was multiple snafus with this recipe and they were all human error. Even though I consider myself very knowledgeable when it comes to cooking and baking I am not immune to mistakes and they are as follows.

  1. The first cake I made did not have 2 cinnamon layers which was caused by me not reading the recipe fully and thinking I knew what was best. So, what happened? The cinnamon layer was too thick so it wasn’t encased in batter causing the sugar to caramelize on the pan and stick. The cake was delicious but busted looking so I gave it a new home at my brother’s house.
  2. For the second cake, not wanting it to stick because of my previous insecurities I over-sprayed and floured the pan causing there to be an unsightly caked on flour situation atop my cake. So what did I do? I put a TON of glaze on to hide the imperfections. Not that a TON of glaze is a bad thing.
  3. Lastly , for the second cake I didn’t trust my instincts and left it in the oven for 10 minutes longer than it needed and it came out dry. No solutions just admittance.

Sour Cream Coffee Cake


1/2c. shortening
3/4c. sugar
1 tsp vanilla
3 eggs
2c. flour
1 tsp baking powder
1 tsp baking soda
8 oz. sour cream

Cinnamon Swirl
6 Tbsp. butter, softened
2 tsp. cinnamon
1c. chopped nuts
1c. brown sugar, firmly packed

3/4c. powdered sugar
1/2 tsp. vanilla
3 to 4 tbsp. water

For the cake cream together the shortening, sugar and vanilla until light and fluffy. Add in the eggs one at a time until fully combined. In a separate bowl sift together the flour, baking powder and baking soda together. Alternate the flour mix and the sour cream adding them into the shortening mixture, fully mixing after each addition. Once everything is incorporated, set aside. For the cinnamon swirl cream together the butter, brown sugar and cinnamon. Mix in the nuts.
In a prepared Bundt pan pour in half of the cake batter and spread into an even layer. Distribute half of the cinnamon mixture evenly over the batter. Top with the other half of the batter followed by the remaining cinnamon mix. Bake at 350F for 50-60 minutes. Cool 10 minutes before removing from the pan.
Whisk together the glaze ingredients only adding enough water for the glaze to flow but not be runny. Pour over the cake while still hot. Let cake cool completely before cutting.

Rating: 1 out of 5.

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