Sour Cream Coffee Cake
Recipe type: Dessert
Serves: 12
  • ******BATTER******
  • 1 cup of butter
  • 2½ cups of granulated sugar
  • 4 eggs
  • 1 tablespoon vanilla
  • 4 cups of flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 4 teaspoons baking powder
  • pinch of nutmeg
  • 1¾ cups sour cream
  • ¼ cup of Coffee-mate Spiced Latte creamer
  • ******FILLING******
  • ½ cup brown sugar
  • 2 tablespoons of white sugar
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ½ cup chopped walnuts
  • ******GLAZE******
  • 1½ tablespoons unsalted butter at room temperature
  • ½ cup confectioner's sugar
  • 4 teaspoons of Coffee-mate Spiced Latte creamer
  1. CAKE BATTER: Preheat oven to 350F. Generously grease a bundt pan 10 pan. Cream together the butter & white sugar until light and fluffy, then blend in eggs & vanilla. In another bowl, whisk together the flour, salt, baking soda, baking powder and nutmeg. Fold the dry ingredients into the batter, alternating with the sour cream and Coffee-mate creamer to make a smooth batter. Scrape side and make sure there's no clumps settled at the bottom. FILLING: Combine all the ingredients in a bowl and mix together and divide the mix into 3 equal parts. Fill the cake pan with ⅓ of batter and layer with ⅓ of the filling mixture. Add in another ⅓ of the cake batter and repeat the same process with the walnut mixture. You will use the leftover mixture to top your cake with before you add the glaze. Bake for 60 minutes or until golden. GLAZE: In a small bowl, combine the butter with confectioner's sugar, gradually add in the Coffee-mate Spiced Latter creamer. Pour over a cooled cake & enjoy!
Recipe by Behind The Studio at