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Sour Cream Cinnamon Coffee Cake

If you're looking for the perfect dessert for a breakfast or brunch, this is it! This sour cream cinnamon coffee cake is a rich and buttery pound cake swirled layers of cinnamon-sugar glazed with a simply vanilla icing.
Adapted from the Zingerman's Bakehouse Cookbook by Amy Emberling and‎ Frank Carollo. 
Prep Time30 mins
Cook Time1 hr 10 mins
Total Time1 hr 40 mins
Servings: 16 slices

Ingredients

Cinnamon-Walnut Filling

  • 1 1/4 cup chopped walnuts
  • 3/4 cup brown sugar
  • 1 tbsp cinnamon

Cake

  • 2 cups granulated sugar
  • 2 sticks unsalted butter room temperature
  • 3 large eggs
  • 1 cup sour cream
  • 1 tbsp vanilla extract
  • 2 1/3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon sea salt

Icing

  • 1 1/4 cups powdered sugar, sifted
  • 3 tbsp heavy cream
  • 1/2 tsp cinnamon
  • 2 tsp vanilla

Instructions

Make the Cinnamon-Walnut Filling:

  • Preheat the oven to 325°F. Place the walnuts on a rimmed baking sheet and toast until golden brown, about 10 minutes. Let them cool on the sheet, then combine with brown sugar and cinnamon. Set aside.
  • Reduce the oven temperature to 300°F.

Make the Cake:

  • In a small bowl, combine the flour, baking soda and salt.
  • In a large bowl with the paddle attachment, cream the sugar and butter until the color lightens and it's fluffy, about 2 minutes.
  • Add the eggs and mix well to combine. Add the sour cream and vanilla and mix on low until well combined. Scrape the sides and bottom of the bowl as needed,
  • Add the dry ingredients mix on low until the batter is just combined.
  • Thoroughly coat a 9 or 10 inch bundt pan with nonstick cooking spray or softened butter. Dust with almond or all purpose flour. Tap out any excess flour.
  • Pour half of the batter into the prepared pan. Sprinkle half of the cinnamon-walnut filling evenly over the batter.
  • Add the remaining batter and use a spatula to spread it evenly. Sprinkle the remaining cinnamon filling mixture on top, spreading evenly
  • Bake for about 70 minutes, until a skewer comes out clean. Cool the cake in the pan for 15 minutes. Put a cooling rack on top of the pan and invert the pan. The cake should release easily.

Make the Icing:

  • Once the cake has cooled completely, make the icing. Whisk together the powdered sugar and cream until smooth. Add more cream or sugar as necessary, until you reach a pourable consistency. Mix in the cinnamon and vanilla.
  • Drizzle the icing overtop of the cake.
  • The cake will keep well in an airtight container at room temperature for up to a week.