Nothing says comfort food more than what comes out of the oven, right? One of our family’s favorite breakfasts starts with a Betty Crocker-inspired Sour Cream Coffee Cake. With the help of a bundt pan and a little glaze, it becomes nothing short of decadence not only to the eye but, most importantly the tastebuds.
This dense, layered coffee cake is full of flavor and texture, making every bite anything but boring. The outer crust is firm, flaky, and chewy leaving the layered middle soft, moist, and full of cinnamon flavor. This coffee cake is fancy enough to serve for a holiday weekend and pretty enough to impress house guests with little effort. The good news is, you probably already have the ingredients on hand and you’ll be surprised how easy it is to make. With a few changes to the original recipe, it can almost be healthy too!
It’s time to pull out grandma’s bunt pan and make something beautiful!
Sour Cream Coffee Cake
Preparation
Heat oven to 350 degrees
Thoroughly butter your bundt pan.
Sprinkle flour over buttered bundt pan and shake off all remaining flour.
Set pan aside
Step 1: Brown Sugar Filling
½ cup brown sugar
½ cup whole grain oats (feel free to substitute walnuts or pecans finely chopped)
1 ½ teaspoons cinnamon
Mix ingredients and set aside
Step 2: Prepare the dry ingredients
1 cup whole wheat flour (I prefer whole wheat flour for extra flavor, moisture and nutrition)
2 cups unbleached white flour
1 ½ teaspoon baking powder
1 ½ teaspoon baking soda
¾ teaspoon salt
Sift all dry ingredients in bowl and set aside
1 ½ cups plain greek yogurt (I promise, you’ll never miss the sour cream or the calories!)
Set aside
Step 3: Prepare the liquid ingredients
1 cup sugar (I use raw cane sugar)
¾ cup of melted butter
1 ½ teaspoon vanilla
3 large eggs
Mix all liquid ingredients by hand or with an electric mixer. Mix well.
Step 4: Preparation
Add ⅓ of the mixed dry ingredients to the batter and mix. Add ⅓ of the greek yogurt and mix. Repeat two times alternating between the dry ingredients and yogurt until the batter is mixed. (Alternating your liquids, like greek yogurt, with your dry ingredients makes any quick bread extra fluffy. I don’t know why it works, but it does).
Add ⅓ of your batter to your bundt cake. The batter will be thick, so use a spatula or spoon and smooth it out evenly around the bottom of your pan.
Add ⅓ of your brown sugar filling evenly over the batter.
Repeat twice
You should end with a layer of brown sugar filling.
Step 5: Bake at 350 for 45min
Step 6: Prepare the vanilla glaze
½ cup powdered sugar
¼ teaspoon vanilla
2 to 3 teaspoon milk
Mix together. The glaze should be thick but able to fall off a spoon easily.
Check if done by inserting a toothpick in the center of the cake. If the toothpick comes out clean, the cake is done. It shouldn’t take more than 60min to bake.
Use a butter knife or rubber spatula and insert around the edges of the pan, releasing the cake from the pan.
Turn the bundt pan upside down over the serving plate while still hot (I prefer to place a serving plate over the cake and then turn the pan upside down, so the cake comes out slowly).
Spoon vanilla glaze over the top of the still-hot cake and allow it to drip down the sides.
Cake serves up to 12 people. Be sure to serve it warm and enjoy!
