Sour Cream Cinnamon Coffee Cake

This beautiful Sour Cream Cinnamon Coffee Cake was made by my daughter, who’s beautiful inside and out.  

We served this cake for dessert at our weekly fellowship meal at church, but it would be wonderful for breakfast.  In fact, it was baked the night before and the other members of our family tried (really hard) to talk my daughter into letting us cut it so we could each have a piece before we took it to church.  I argued the case for “better pictures for the blog”.  My husband sited the ever popular, “we have to make sure it tastes good before serving it to others” argument.  Our middle daughter reasoned, “we could cut the whole thing up and no one would know we already had some, and it would be thoughtful to have it cut for them” and our son was quick to “second” everyone’s idea.

But alas, she was unmoved!  The cake was taken to church whole, enjoyed by all, no one was disappointed about having to slice their own piece, and no pictures were taken of the lovely cinnamon swirls on the inside….we also brought home an empty plate.  

We have tried to teach our children to make right choices and stick to them…no matter what. Being steadfast in the face of “temptation” is an important life lesson.  In the grand scheme of things, whether we cut this cake or not is very insignificant but demonstrating the character traits of consistency and steadfastness are of great importance.  It’s difficult to be faithful in the big things if you aren’t faithful in the small ones.  We as parents, are thankful when our children demonstrate qualities we’ve tried to instill in them….even when it means we don’t get a piece of Sour Cream Cinnamon Coffee Cake before everyone else.  

Here’s the Recipe:

Filling:

• 1/2 cup packed brown sugar
• 1/2 cup chopped pecans (optional)
• 1 1/2 tsp ground cinnamon

Coffee Cake:

• 3 cups all purpose flour
• 1 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 3/4 tsp salt
• 1 1/2 cup granulated sugar
• 3/4 cup butter or margarine – softened
• 1 1/2 tsp vanilla
• 3 eggs
• 1 1/2 cups sour cream

Light Brown Glaze:

• 1/4 cup butter
• 2 cups powdered sugar
• 1 tsp vanilla
• 1-2 tablespoons milk

Heat oven to 350 degrees. Grease a 10 inch tube cake pan

Mix filling ingredients and set aside

In medium bowl mix flour, baking soda, baking powder and salt.  Set aside

In large mixing bowl (on medium speed) beat granular sugar, butter, vanilla and eggs for 2 minutes

Using low speed, beat in flour mixture alternating with sour cream 

Pour about 1/3 of batter (about 2 cups) into prepared pan

Sprinkle with about 1/3 of filling (about 2 tablespoons)

Repeat 2 times (making 3 layers of batter and filling) ending with filling mixture

Bake for 1 hr or until toothpick inserted near center comes out clean

Cool 10 minutes then remove from pan

Allow to cool at least 10 more minutes before adding glaze

Glaze:

Using a 2 quart saucepan, heat butter over medium heat until very light brown

Remove from heat and stir in powdered sugar and vanilla

Stir in milk 1 tablespoon at a time until glaze can be drizzled

Drizzle glaze over cake

It has a beautiful cinnamon swirl on the inside…but you’ll just have to take my word for it!

 This post featured at That’s Fresh Friday, Happiness is Homemade, and Food on Friday