Sour Cream Coffee Cake

One thing that I think I like so much about breakfast is all of the sweet breads and rolls that really ought to be called dessert, that are somehow acceptable in the wee hours of the morn.

This coffee cake was practically a staple in our household growing up, and I have enjoyed making it for friends and family ever since.

The sour cream keeps the cake moist while also giving it a slight edge.  It is light and fluffy, melt-in-your-mouth delicious, and has the perfect brown sugar and cinnamon topping to sweeten the deal.

Make this for your next breakfast. Or brunch. Or midnight snack.

Sour Cream Coffee Cake

Beat together 1/2 C. butter, 1 C. white sugar, and 1 egg until creamy.

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Next, add in 1/2 C. sour cream, 1/2 tsp. vanilla extract, 1/2 tsp. baking powder, and 1/8 tsp. salt.

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Mix in 1 c. all-purpose flour…

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Until it is all combined.

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Pour/spread into a 9×9 inch baking pan that has been greased (cooking spray, anyone?)

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Mix together 1/4 C. brown sugar and 1 tsp. cinnamon…

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And sprinkle over the top.

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Bake in a 350 degree oven for 25-30 minutes or until a toothpick inserted in the middle comes out clean.

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I was so excited to eat a slice of this while it was hot and fresh.. that I forgot to take a picture of a cut piece.  Oops.  Guess you’ll just have to make it to see what it looks like, yourself!  You’ll thank me later.


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