Sour Cream Coffee Cake

sour cream coffee cake

Strudel It’s “quick and easy” month here at S&S – not just because we’re lazy (though admittedly sometimes this Strudel can be the wee-ist bit unwilling to stand up and instead harasses her partner to bring the cookies to the sofa) – but also because things just feel hectic right now. Streusel is short-staffed at work, and putting in 55-60 hour weeks, and I’m going on vacation so will be gone for a week… absolutely nothing to complain about (hola Mexico!) but I’m also trying to pack in some extra work before I head out of town too.


So our recipes this month are to prove that there’s still time for baking, and blogging, amidst all the other business needing attention. The coffee cake perfectly fills the “quick and easy” description – via a secret ingredient, it’s ready for the oven in about 5 minutes, and is perfect to throw together for a meeting/event at work, or take to brunch or even dinner with a group of friends (just remove the word “coffee”, call it a “sour cream cake” and voila! dessert!) It’s also super tasty – the cake is rich and moist, and cinnamon-sugar swirl adds a sweet/spicy bite.


About that secret ingredient… it’s a box cake mix. I KNOW! Still totally worth it, and best part is – you can’t really tell. And if you can tell, you don’t care because it’s so darn tasty.


I got this recipe from my dad, and apparently he got it from a friend in January of 1991… so it’s been floating around my family for a minute. While I don’t make the cake a ton, I’ve kept the recipe because I love having it for when I’m just not in the mood to bake (or don’t have the time/energy). It’s a good recipe to have at the ready!



sc coffee cake






Sour Cream Coffee Cake


for the cake batter:

1 box Duncan Hines yellow cake mix

3 eggs

1/2 cup sugar

1/2 cup vegetable oil

1/2 cup water

8 ounces sour cream


for the swirl:

1/4 cup + 2 tablespoons brown sugar

2 tablespoons cinnamon


Preheat oven to 350 degrees. Coat a bundt pan well with non-stick cooking spray.


In a small bowl, mix together the brown sugar and cinnamon, and set aside.


In a large bowl (or the bowl of a stand mixer), mix together all of the cake batter ingredients. Pour half of the batter into bundt pan, then sprinkle the cinnamon/brown sugar mixture over the batter in the bundt pan, then pour the remaining batter on top. Swirl a knife through the batter to make a ribbon pattern.


Bake for 40-45 minutes. Let cool prior to removing from pan, sprinkling powdered sugar on top prior to serving.






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Posted in baking, brunch, cakes, quick and easy

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