Cinnamon-Swirl Sour Cream Coffee Cake

Breakfast & Brunch | Baking, Entertaining, Kid Friendly | Eggs & Dairy, Pasta & Grains, Other

SERVES 14 - START TO FINISH: 20 minutes preparation; 35 to 45 minutes to bake; 20 to 30 minutes to cool

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Cooking Notes

The cake may be frozen for up to 1 month. Defrost 4 to 6 hours, uncovered, on the counter top before serving.

Cinnamon-Swirl Sour Cream Coffee Cake

Cooking oil spray
4 large eggs
½ cup vegetable oil
¼ cup sugar
8 ounces reduced-fat sour cream, at room temperature
1 box yellow cake mix, (roughly 1 pound, 2 ounces)
2/3 cup light brown sugar, packed, divided use
1 tablespoon cinnamon, divided use
1/3 cup all-purpose flour
3 tablespoons unsalted butter

Preheat oven to 325 degrees F. Spray a 13X9-inch glass baking dish with cooking oil spray and set aside.

Using an electric mixer, beat eggs for 1 minute in a large mixing bowl. Add oil, granulated sugar, sour cream and cake mix. Beat on medium speed. While batter mixes, stir together 1/3 cup brown sugar with 2 teaspoons cinnamon in a 1-quart or larger mixing bowl. Set aside.

Pour roughly half of cake batter into baking dish and spread evenly. Sprinkle cinnamon-sugar mixture over batter. Pour remaining cake batter over sugar mixture and use a knife or spatula to spread batter evenly. Be sure batter meets sides of dish. (Don’t worry if a little of the sugar mixture escapes.)

Make a topping by pouring remaining 1/3 cup brown sugar, remaining 1 teaspoon cinnamon and flour into same dish used for the cinnamon-sugar. Stir to blend. Cut butter into small pieces and add to sugar-flour mixture. Using a pastry blender or 2 knives, cut butter into sugar-flour mixture until butter is the size of small peas. (If butter is at room temperature, just mix it in.) Sprinkle topping evenly over cake batter.

Bake, uncovered, until a toothpick inserted into the middle comes out clean and the top just begins to brown, about 35 minutes to 45 minutes. Cool to warm room temperature, about 20 to 30 minutes, and serve.

Cinnamon-Swirl Sour Cream Coffee Cake

Approximate Values Per Serving: 356 calories (45% from fat), 18 g fat (5 g saturated), 74 mg cholesterol, 4 g protein, 46 g carbohydrates, 1 g dietary fiber, 270 mg sodium

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Comments

From Brenda C. - March 22, 2011

I like the recipe & intend to make it for my quilt guild potluck. I have one small complaint. To print out the recipe, even with the compact version, it prints out to three (3) pages. Not eco-friendly. For my print out of the recipe I really don't need the section "who would believe this yummy cake starts..." on my recipe copy. It's wasted space on the print out. I could not delete this from the print out, nor would the computer allow me to print only two pages, I had to print out the three pages to get the recipe. I am grateful for the recipe, but can you make the compact version fit nicely on two pages, preferably one page-- which is more convenient when making the recipe. Thank you, I love your recipes!

From Beverly Mills - March 23, 2011

From Susan, in Charlotte, NC, via email: I made your coffee cake last night! It was delicious! My cinnamon layer in the middle didn’t have that pretty swirl like yours did in the photo, but it was really good. Maybe it's my brand new oven, but I baked it at 325 for about 41 min. and it was on its way to getting too brown. Next time, I'll only cook it about 36 min. (and check for doneness) I also might add some chopped pecans on top next time.

From Alicia Ross - March 23, 2011

Brenda, I know the multiple page printout is annoying and wasteful, so sorry about that. Our webmaster has suggested if that is a problem with your printouts, you can always, cut and paste what you want onto a word document. As you can imagine, there are so many different types of browsers, computers, styles, etc. that writing the code for every situation and possibility is virtually impossible. In the meantime, I'll forward your problem to him and hope it resolves quickly. Alicia

From Beverly Mills - March 23, 2011

Also, Brenda, want to make sure you've noticed that when you press the blue "print" button on our recipes, you'll get a pull-down menu directly below that button that asks you HOW you'd like to get your print-out -- either with a photo or not, big type, normal type, no photo, etc. I printed this out using the regular type and no menu, and it was 2 pages....

From Brenda C. - March 23, 2011

Alicia and Beverly, Thank you so much for responding to my printout dilemna (big smile). I will do exactly what you said & cut and paste onto a word document. I'm not very computer literate, but I can figure it out--I have a MAC. And again thank you for sharing such wonderful recipes!!! It was very kind of you to respond.

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