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Cinnamon Sour Cream Coffee Cake

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1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
2 eggs
2 teaspoons vanilla
2 cups flour
1 cup sour cream
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sour cream
3/4 cup brown sugar
2 teaspoons cinnamon
3/4 cup quick cooking oats
3 tablespoons melted butter

Cinnamon Sour Cream Coffee Cake

  • Serves 12
  • Medium

About This Recipe

Oh, coffeecake (or coffee cake, if that’s the way you spell it). I think of this kind of recipe as a sneaky way to eat something sweet for breakfast. Although, new research has shown that eating cake for breakfast can actually help with weight loss!

Yay science!

Even if this research doesn’t pan out, I will still always be a fan of coffeecake for breakfast. Because why not? Having something sweet in the morning can improve your mood for the rest of the day.

Now, a word about this recipe. When I first made a cake that had a swirly type of filling, I was about 12 years old. I was so disappointed cutting into the cake and finding no perfect swirl, balanced exactly in the middle of the cake, that looked like the picture in the cookbook. Here’s a hint: I have been at photo shoots. NO slice of cake looks like the picture right out of the pan. Food stylists spend hours working with tweezers, dental tools, and glue (yes really) to make each piece of food look perfect. So enjoy the taste of the coffeecake and don’t sweat the small stuff.

[Editor’s note: No glue was used in the cake pictured on this page.]

So, have some scrambled eggs and bacon, or avocado toast (with bacon!), or just toasted bread with some peanut butter. And bacon. Then enjoy a slice of this rich, tender, fragrant, velvety cake with your coffee.

Your wonderful mood for the rest of the day is now guaranteed.




Preheat the oven to 350°F. Spray a 10" tube pan with nonstick baking spray containing flour and set aside.


In a large bowl, combine the 1/2 cup softened butter, sugar, 1/2 cup brown sugar, and vanilla, and beat until combined. Add the eggs, one at a time, beating well after each addition.


Mix the flour, baking powder, and baking soda in a medium bowl.


Add the flour mixture to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture.


Now combine the 3/4 cup brown sugar, cinnamon, oats, and melted butter in a small bowl and mix.


Add half of the batter into the prepared pan and sprinkle with half of the oat mixture. Repeat the layers.


Bake the coffee cake for 25 to 35 minutes or until the top springs back when it's lightly touched. Cool in the pan for 10 minutes, then remove the cake from the pan. Cool completely on a wire rack.


Store the cake tightly covered at room temperature. I cut the cake in half and put each half into a baggie. It doesn't last long!



Linda is a home economist who has authored 48 books (47 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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