Cinnamon Sour Cream Cream Coffee Cake

I like to make good things for breakfast, especially for holidays and weekends.  This coffee cake is good for breakfast and if there are leftovers, it's good for dessert.  My Grandma says it keeps well and stays moist if you cover it well with plastic wrap, but I wouldn't know because at my house we always eat it all the same day it is made.  You will like making this cake because it is very easy since you start with a cake mix, so there isn't a lot of measuring to do.  In fact, it goes together very fast.   You bake it in a bundt pan, so it comes out really pretty.  

Ingredients Needed:                        Equipment Needed:

4 eggs

1 cup sour cream

1/2 cup oil

1 3-ounce package instant vanilla pudding

1 yellow cake mix

2 tablespoons flour

     Streusel Topping:

1/2 cup sugar

2 tablespoons cinnamon

1/2 cup walnuts


Oven preheated to 350

Mixer with attachments

Measuring Spoons and Measuring Cups

Rubber Scraper

Non-stick Spray

Bundt Pan

Nut Chopper or knife for chopping nuts and cutting board

Small bowl for mixing cinnamon, sugar, and nuts

Cooling Racks

Serving Platter

How to Make Cinnamon Sour Cream Cream Coffee Cake

Have an adult help you turn the oven to  350. Put the eggs in a large mixing bowl.  I have found that it is easier to crack each egg into a small bowl first, then to pour the egg into the bowl; that way, if there is shell in the egg, you can get it out before you put it into the mixer. Measure the sour cream; then add it to the mixing bowl.  Pour in the oil, then turn the mixer on to low speed and mix the ingredients.

Turn the mixer off and add the pudding mix, the cake mix, and the flour.  Turn the mixer on to low and mix until the batter is smooth. Scrape down the sides, then mix again for a minute or two. Make the topping: 

Chop the nuts.  I like to use a hand chopper like is in the picture, but you can put the nuts in a plastic Ziplog bag and crush them with a rolling pin, or you can chop the nuts in the food processor (make sure an adult helps you).

Put the sugar in a small bowl, then measure the cinnamon and pour it into the bowl; mix the sugar and cinnamon together, then add the nuts.
Spray the bundt pan with non-stick spray.  Make sure you get spray in all the places in the pan so the cake doesn't stick. Sprinkle a little of the streusel topping in the bottom of the bundt pan.  After baking, this will be on the top of the cake and will make it look pretty. Spoon about 1/3 of the batter in the pan over the streusel topping.  Smooth it out a little so that the batter is even. Now sprinkle half of the streusel topping evenly on top of the batter.  Now put half of the remaining batter on top of the streusel topping and spread it out, then sprinkle it evenly with the rest of the topping.  Now put the rest of the batter over the filling and spread evenly.
Put the coffee cake in the preheated oven and set the timer for one hour (60 minutes). Take the pan out of the oven and test it to make sure it is done.  You can poke a toothpick in the middle and if it comes out clean, the cake is done; if it comes out with batter sticking to it, then it needs more time in the oven.  When the coffee cake is done, put it on a cooling rack and let it sit for 10 minutes.  After 10 minutes, use pot holders to turn the cake upside down on the cooling rack.  The cake will fall out of the pan.  Put the pan in the sink or dishwasher. Now let the cake sit until it is cool.  Then you can put it on a serving plate and slice it and eat it!
Here is my finished cake.  I've sliced it so you can see how pretty the streusel filling is inside the cake.      

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