Sour Cream Cinnamon Coffee Cake
(from Lucianolinda’s recipe box)
Source: The Associated Press- Katie Workman
Categories: Sweet Breads- Coffee Cakes
Ingredients
- 1 cup unsalted butter, room temperature, plus extra for the pan
- 2 cups all purpose-flour, plus extra for the pan
- 1 cup granulated sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1 cup sour cream
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. kosher salt
- For the Glaze:
- 2/3 cup confectioners' sugar
- 1 Tbsp. milk
- 1/2 tsp. vanilla extract
Directions
- Heat oven to 350 degrees. Use a bit of butter to liberally coat the inside of a 9 or 10-inch Bundt pan. Sprinkle a bit of flour in the pan and turn to coat evenly, then tip out and discard any excess.
- In a medium bowl, whisk together the flour, baking powder, baking soda cinnamon and salt. Stir the dry mixture into the butter mixture just until combined. Scrape into the prepared pan and spread so the top is even. Bake 45 minutes, or until a wooden skewer inserted at the center of the cake comes out clean. Let cool 10 minutes in the pan on a wire rack, then flip the cake out of the pan and let cool completely on the rack.
- While the cake is cooling, make the glaze. In a small bowl, stir together the confectioners’
-
sugar, milk and vanilla until smooth. When the cake is cool, transfer to serving platter and use a teaspoon to drizzle the icing back and forth in a pretty zigzag pattern across the top of the cake.