Cinnamon Roll Sour Cream Coffee Cake – Favorite for breakfast or dessert. This cake has the delicious taste of cinnamon roll and is topped with a sweet simple glaze.
This coffee cake is moist and delicious. Perfectly served up with a warm cup of coffee. I feel like this is starting like a day dream. It’s quiet. It’s morning. I’m all alone with a book and some goodies.
Take me back…to reality. I bake this cake. Kids want to taste it before it’s photographed. They argue over who gets which peace. Wait piece or peace? My brain can’t function the difference between the two at the moment.
Kids can’t decide between cake or cookies. Sigh. What hard decisions they have to make. Kids….
I’ve always wanted to be a mother. And I’m ever so thankful that God allowed that dream to come true not once, but 3 times.
I’m thankful that he saw me in a way that I never saw myself. He thought I was brave enough. Strong enough. Graceful enough.
I’m so thankful he has blessed with mornings. Yes, it’s tough to get out of bed some days. But I love the start of a new fresh beginning. I love the peace. I love rising with energy and purpose.
Can you tell I’m a morning person yet? I am. I don’t know when exactly it happened. But somewhere along the way it happened. And I’m happy it did.
Happy that I have awesome things like coffee and Caribbean smoothies and the chirping of birds to get my day going.
Life is good. Life is sweet. So blessed.
Til we meet and eat again,
- 3 cups flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup butter (2 sticks), softened
- 1½ cups granulated sugar
- 4 large eggs
- 16 oz (1 pint) sour cream
- 1 Tablespoon vanilla
- 1 cup dark brown sugar
- 2 Tablespoons cinnamon
- ⅓ cup flour
- ½ Tablespoon corn syrup
- ½ cup confectioners sugar
- ½ Tablespoon milk
- Preheat oven to 350.
- Combine flour, baking soda, baking powder and salt in a small bowl. Set aside.
- Using stand mixer combine butter, sugar and eggs. Mix on medium heat until creamy about 2 minutes. Mix in flour mixture alternately with sour cream. Beat on medium high until light and fluffy, about 1 minute.
- Spread half of batter into a greased 9 x 13 pan. Sprinkle even with half of streusel filling. Repeat steps with remaining batter and crumb streusel mixture. See below
- Combine dark brown sugar, cinnamon and flour in a small bowl. Sprinkle half over first layer of batter.
- Take remaining crumbs and add cold butter. Press mixture with a fork until it resembles small crumbs.
- Sprinkle over top of batter.
- Bake for 45-55 minutes or until toothpick comes out clean and cake feels firm to touch. Let cool in pan on wire rack for 30 minutes.
- Combine ingredients for glaze. Place in a zip top bag. Snip off a small corner. Drizzle over cake. Serve and enjoy.
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