Sour Cream Coffee Cake

Preheat oven to 350 degrees F. Grease the angel food cake pan.

Blend butter and 1 1/4 cups of sugar and beat until light and fluffy. Add to the butter/sugar mixture the flour, sour cream, eggs, baking powder, baking soda, and vanilla. Beat this mixture on low speed using your stand mixer or a hand mixer until blended. Once blended, beat for 3 more minutes.

Pour ½ of the dough mixture into the angel food cake pan to form the first layer; take a spatula or spoon and level it off so it’s flat.

In a separate bowl mix the topping/filling ingredients (cinnamon and 3/4 cups of sugar) and sprinkle ½ of it evenly over the top of the dough mixture that is in the pan.

Then pour the remaining dough mixture into the angel food pan to form the second layer, and use a spatula or spoon to level off the top so it’s flat. Sprinkle the remaining topping/filling cinnamon and sugar mixture evenly over the top of the second dough layer.

Bake 60 to 65 minutes.

To test for doneness, stick a toothpick into the cake. If the toothpick comes out without cake batter on it, then it should be done. This cake tends to dry out so leave it a little moist.

Let the cake cool completely

Removing the cake from the angel food pan can be tricky. For best results, after the cake is cool hold onto the middle funnel section of the pan and pull it away from the outer part of the pan.

Run a long knife under the bottom of the cake to loosen it from the cake pan. Then you should be able to lift the cake from the pan onto a plate or serving dish.