Nothing says comfort food more than what comes out of the oven, right? One of our family’s favorite breakfasts starts with a Betty Crocker-inspired Sour Cream Coffee Cake. With the help of a bundt pan and a little glaze, it becomes nothing short of decadence not only to the eye but, most importantly the tastebuds. 

This dense, layered coffee cake is full of flavor and texture, making every bite anything but boring. The outer crust is firm, flaky, and chewy leaving the layered middle soft, moist, and full of cinnamon flavor. This coffee cake is fancy enough to serve for a holiday weekend and pretty enough to impress house guests with little effort. The good news is, you probably already have the ingredients on hand and you’ll be surprised how easy it is to make. With a few changes to the original recipe, it can almost be healthy too!

It’s time to pull out grandma’s bunt pan and make something beautiful!

Thoroughly butter your bundt pan. 

Sprinkle flour over buttered bundt pan and shake off all remaining flour.

½ cup whole grain oats (feel free to substitute walnuts or pecans finely chopped)

Mix ingredients and set aside

1 cup whole wheat flour (I prefer whole wheat flour for extra flavor, moisture and nutrition)

Sift all dry ingredients in bowl and set aside

1 ½ cups plain greek yogurt (I promise, you’ll never miss the sour cream or the calories!)

1 cup sugar (I use raw cane sugar)

Mix all liquid ingredients by hand or with an electric mixer. Mix well.

Add ⅓ of the mixed dry ingredients to the batter and mix. Add ⅓ of the greek yogurt and mix. Repeat two times alternating between the dry ingredients and yogurt until the batter is mixed. (Alternating your liquids, like greek yogurt, with your dry ingredients makes any quick bread extra fluffy. I don’t know why it works, but it does).

Add ⅓ of your batter to your bundt cake. The batter will be thick, so use a spatula or spoon and smooth it out evenly around the bottom of your pan. 

Add ⅓ of your brown sugar filling evenly over the batter.

You should end with a layer of brown sugar filling.

Mix together. The glaze should be thick but able to fall off a spoon easily.

Check if done by inserting a toothpick in the center of the cake. If the toothpick comes out clean, the cake is done. It shouldn’t take more than 60min to bake.

Use a butter knife or rubber spatula and insert around the edges of the pan, releasing the cake from the pan.

Turn the bundt pan upside down over the serving plate while still hot (I prefer to place a serving plate over the cake and then turn the pan upside down, so the cake comes out slowly). 

Spoon vanilla glaze over the top of the still-hot cake and allow it to drip down the sides.

Cake serves up to 12 people. Be sure to serve it warm and enjoy! 

Trudy and David Wakefield started The Bloom in 2018 to showcase the best parts of Lake County and to provide a local outlet for community events, arts, music, and writing.

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