comscore Sour cream cinnamon coffee cake | Honolulu Star-Advertiser
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Sour cream cinnamon coffee cake

  • ASSOCIATED PRESS

    Sour cream cinnamon coffee cake.

Sometimes simple is just what the doctor ordered. And sometimes cake is just what the doctor ordered.

And because we all know that we should be careful about mixing prescriptions, you should keep this simple cake recipe on hand for just those occasions.

>> Cake:

  • 1 cup (2 sticks) unsalted butter, room temperature, plus extra to grease the pan
  • 2 cups flour, plus extra to dust the pan

  • 1 cup sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 cup sour cream

  • 1-1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon kosher salt

>> Glaze:

  • 2/3 cup powdered sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract

Heat oven to 350 degrees. Use a bit of butter to liberally coat inside a 9- or 10-inch Bundt pan. Sprinkle a bit of flour in pan and turn to coat evenly, then tip out and discard any excess.

In large bowl, use an electric mixer to beat together butter and sugar. Beat in eggs one at a time, then beat in vanilla and sour cream. Set aside.

In medium bowl, whisk 2 cups flour, baking powder, baking soda, cinnamon and salt. Stir dry mixture into butter mixture just until combined. Scrape into prepared pan and spread so top is even. Bake 45 minutes, or until wooden skewer inserted at center of cake comes out clean. Cool 10 minutes in pan on wire rack, then flip cake out of pan and cool completely on rack.

Meanwhile, make glaze. In small bowl, stir powdered sugar, milk and vanilla until smooth. When cake is cool, transfer to serving platter and use teaspoon to drizzle icing back and forth in pretty zigzag pattern across top of cake. Serves 10.

Approximate nutritional information, per serving: 400 calories, 24 g fat, 15 g saturated fat, 110 mg cholesterol, 270 mg sodium, 43 g carbohydrate, 1 g fiber, 23 g sugar, 5 g protein

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