Sour Cream Coffee Cake

Need more ideas for YK? We can all thank Jackie for this quick and easy recipe that is sure to excite when it comes time to break-the-fast. The best part? It’s likely you have most of these ingredients already at home.


  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt  
  • 1/2 cups of light brown sugar
  • 1 tbsp cinnamon
  • 3 tsp vanilla extract (or almond extract)
  • 2 sticks (1 cup) unsalted room temperature butter
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 cup of sour cream


  1. Preheat oven to 350 degrees
  2. Spray a bundt pan with nonstick spray
  3. In a large bowl, whisk together the following: 2 cups all purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp kosher salt  
  4. In another bowl, whisk together 1/2 cups of light brown sugar, 1 tbsp cinnamon, + 1 tsp vanilla extract 
  5. Grab a hand mixer or your stand mixer & cream together: 2 sticks (1 cup) unsalted room temperature butter + 2 cups granulated sugar. Blend til fluffy, creamy, & pale in color  
  6. Add in 2 large eggs, one at a time  
  7. Pour in 1 tsp vanilla extract + 1 tsp almond extract (sub 2 tsp vanilla if you don’t have almond)  
  8. Pour in half of your dry mixture on low speed until combined  
  9. Add 1/2 cup of sour cream  
  10. Add the rest of your flour mix  
  11. Add in 1/2 cup more of sour cream (you can sub greek yogurt)
  12. Spoon 1/3-1/2 of the batter into the prepped pan  
  13. Sprinkle 1/2 of the brown sugar mix on top of the batter  
  14. Spoon the rest of the batter on top of the brown sugar mix  
  15. Sprinkle the remainder of the brown sugar mix on top  
  16. Bake for 30-40 minutes, making sure a toothpick comes out clean when you test it.  
  17. Allow to cool completely before you flip the cake from from the pan. Will stay fresh if wrapped in the fridge for

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