The ultimate crowd pleasure! This cake is tender and filled with cinnamon-sugar. Sour cream makes this cake super moist and flavourful. This is a GUARANTEED hit at any brunch or dinner party! 

INGREDIENTS

COFFEE CAKE INGREDIENTS:

1/2 cup (1 stick) butter, room temperature

1 cup cane sugar

2 eggs

2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 1/2 cups (12 oz) reduced-fat sour cream

1 tsp vanilla extract

CINNAMON-SUGAR TOPPING INGREDIENTS:

1 1/2 tsp ground cinnamon

1/4 cup cane sugar

1/4 cup brown sugar

OPTIONAL GLAZE:

1/2 cup powdered sugar

1–2 tsp milk

INSTRUCTIONS

  1. Preheat oven to 350°F.  Line 9 x 13-inch baking pan with parchment paper, set aside.  Prepare the cinnamon-sugar topping by mixing ingredients together in a small bowl, set aside.
  2. In a stand mixer, cream together butter and sugar on medium-high speed for 2 minutes, until light and fluffy. Add the vanilla and add eggs one at a time, beating well after each addition.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder and salt.  Add half of the dry ingredients to the butter and sugar, and mix on medium-low speed until just combined.  Add in half of the sour cream, and mix until combined.  Repeat with the remaining half of the dry ingredients mixture, followed by the remainder of the sour cream.
  4. Pour half of the batter into the prepared baking pan, and spread it around in an even layer.  Sprinkle half of the cinnamon-sugar topping evenly on top. Spread the remainder of the batter on top in an even layer. Start by spooning clumps of batter over top and then use a rubber spatula to help spread it out in an even layer.  Sprinkle the remaining cinnamon-sugar topping evenly on top.
  5. Bake for 30 minutes, until a toothpick inserted in the middle of the cake comes out clean.  
  6. Meanwhile prepare the glaze by whisking the sugar and milk together until smooth. Add more milk or sugar to get desired consistency. You want it to be easy to drizzle, but thick enough to stick to the cake.
  7. Once cake is ready, remove from the oven. Let cool slightly for 10 minutes, then drizzle with glaze.
  8. Serve warm. Store cake in the fridge covered, for up to 3 days.

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