Cinnamon Roll Sour Cream Coffee Cake
For Cake:
  • 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
Crumb/Streusel Topping
  • 1 cup dark brown sugar
  • 2 Tablespoons cinnamon
  • ⅓ cup flour
White Glaze:
  • ½ Tablespoon corn syrup
  • ½ cup confectioners sugar
  • ½ Tablespoon milk
  1. Preheat oven to 350.
  2. Combine flour, baking soda, baking powder and salt in a small bowl. Set aside.
  3. 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.
  4. 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
For Crumb/Streusel Topping:
  1. Combine dark brown sugar, cinnamon and flour in a small bowl. Sprinkle half over first layer of batter.
  2. Take remaining crumbs and add cold butter. Press mixture with a fork until it resembles small crumbs.
  3. Sprinkle over top of batter.
  4. 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.
For Glaze:
  1. Combine ingredients for glaze. Place in a zip top bag. Snip off a small corner. Drizzle over cake. Serve and enjoy.
Recipe by Gather for Bread at