My mother-in-law gave this recipe to me, and I get compliments all the time.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, blend together butter or margarine, white sugar, 1/2 cup brown sugar, sour cream, eggs, and vanilla. Add to these ingredients the flour, baking powder, and soda. Blend until smooth.

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  • To Make Filling: Combine cinnamon and 1/4 cup brown sugar.

  • Grease and flour a large Bundt pan. Pour 1/2 of the batter into the prepared pan. Sprinkle the cinnamon sugar mix on top of the batter in the pan, and cover with the remaining batter.

  • Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Cool.

  • Make a thick glaze by mixing together confectioners' sugar with 2 to 3 tablespoons milk until smooth. Pour over cooled cake, and add sprinkles if desired.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

353.3 calories; 4.1 g protein; 56.3 g carbohydrates; 60.2 mg cholesterol; 228 mg sodium. Full Nutrition

Reviews (84)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/01/2003
VERY good coffee cake! Has just the right amount of sweetness. I made the glaze but instead of putting sprinkles, I sprinkled on some leftover chopped walnuts. It looked beautiful! Read More
(37)

Most helpful critical review

Rating: 3 stars
06/25/2003
It would be a lot better looking if only white sugar was used in this recipe. Brown sugar makes the cake look too dark. Also I added some coarsely chopped walnuts which made the filling really yummy! Read More
(20)
99 Ratings
  • 5 star values: 66
  • 4 star values: 22
  • 3 star values: 4
  • 2 star values: 6
  • 1 star values: 1
Rating: 5 stars
09/01/2003
VERY good coffee cake! Has just the right amount of sweetness. I made the glaze but instead of putting sprinkles, I sprinkled on some leftover chopped walnuts. It looked beautiful! Read More
(37)
Rating: 5 stars
09/01/2003
VERY good coffee cake! Has just the right amount of sweetness. I made the glaze but instead of putting sprinkles, I sprinkled on some leftover chopped walnuts. It looked beautiful! Read More
(37)
Rating: 5 stars
08/29/2012
I have to add a little tip after making this every other week for probably 5 years...Do not sit the butter in the room any more than 15 mins. Butter need to be firm/cold to retain air. I always thought room temperature butter is the best to work with for baking. Please work with cold butter!!! I guarantee the out come would be way better. *********** This is soooo my favorite. I've made this so many times. I like it a little less sweet, so I reduce white sugar to 3/4 cup. I've tried 1/2 cup and it came out a bit dry. And fat free sour cream makes it a bit dry too. So, stick with the regular sour cream. Also, I’ve tried few different baking pans, but I found baking in a 10 inch tube pan makes it the moistest cake. Of course Bundt cake looks pretty, but I take the taste over the looks. Yum. Thank you for the recipe. Read More
(36)
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Rating: 5 stars
06/17/2003
This is one of the most flavourful coffee cakes I have ever made--delicious! (Flexible too--instead of a bundt pan I made mini-loaves and muffins.) Read More
(25)
Rating: 3 stars
06/25/2003
It would be a lot better looking if only white sugar was used in this recipe. Brown sugar makes the cake look too dark. Also I added some coarsely chopped walnuts which made the filling really yummy! Read More
(20)
Rating: 4 stars
12/26/2003
Very good taste, very moist...the only thing I would change is to cut back on the milk, i found 4 Tabelspoons made the glaze much too runny, and it all ended up on the bottom of the plate.Otherwise it is very good. Read More
(14)
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Rating: 5 stars
06/17/2003
I made this for brunch this week-end and it was a very very popular addition to my usual egg casserole fruit salad greens salad and assorted meats menu. It is easy to prepare light to eat and looks very "special" when cooked in a fluted pan. Even my two-year-old granddaughter really enjoyed it. It stayed nice and moist and the glaze was just the right amount of topping for a breakfast entree. You could easily add a few chopped nuts (pecans walnuts hazelnuts) to the cinnamon mixture if desired. I highly recommend this recipe both as a breakfast/brunch item or a dessert item. Read More
(14)
Rating: 2 stars
03/02/2004
Sorry to say but I didn't like this cake at all. I found it very heavy and dense. Also I only used 2 1/2 of the milk instead of 4. The glaze is too runny with 4. Won't make again. Will go back to my usual sour cream coffee cake recipe. Read More
(13)
Rating: 5 stars
02/09/2004
This coffee cake is fabulous! My nephew said all it needed was the extra middle part of brown sugar and cinnamon! I even put double the amount in!! Very good and will be made often! Thanks for sharing. Read More
(11)
Rating: 5 stars
01/30/2012
I literally created an AllRecipes account to praise this coffee cake! It is absolutely wonderful. It goes together in no time and is super delicious. You can use any sour cream, even that tub in the back that's accidentally gotten frozen. My one tip is this: under no circumstances should you let the cinnamon filling touch the pan! Make a little rut all around the batter, carefully spoon in the cinnamon mixture, and carefully dollop the remaining batter on top. There should always be dough in between the cinnamon and the pan, or patches will stick to the pan when you turn the cake out. I LOVE this cake and I've made it 4 times now. Thank you! Read More
(10)