Sour Cream Coffee Cake



1 cup butter or margarine, softened

2 cups all-purpose flour

2 cups granulated sugar

2 large eggs

1 teaspoon baking powder

1/2 teaspoon salt

1 1/4 cup sour cream

1 teaspoon vanilla extract

Streusel Mixture:

2/3 cup brown sugar, packed

1 1/2 teaspoons ground cinnamon


1 cup confectioners' sugar

1 1/2 tablespoons milk, plus more if needed

1/2 teaspoon vanilla extract

For the cake:

Preheat the oven to 350 degrees F. Grease a bundt pan then sprinkle with sugar.

1.Use an electric mixer to cream the granulated sugar and butter together until fluffy. Add the eggs one at a time, beating well after each addition. Sift together the flour, baking powder and salt. Add the flour mixture and sour cream to the butter mixture and mix well. Stir in the vanilla.

For the streusel:

In a separate bowl, combine the brown sugar and cinnamon.

Pour one-third of the batter into the prepared pan. Sprinkle with half the streusel mixture. Pour another third of the batter into the pan and sprinkle with the remaining streusel mixture. Scrape the remaining batter into the pan and make the top smooth. Bake until a toothpick can be inserted in the center and comes out clean, about 45 - 55 minutes. Cool cake in the pan for 10 minutes. Remove the cake from the pan and cool on a wire rack.

For the glaze:

When the cake is completely cooled, mix the icing sugar, milk and vanilla extract together in a small bowl until smooth. Add more milk if the mixture is too thick. Drizzle over the cooled cake.