A delightful South Florida Sour Cream Coffee Cake that is perfect for breakfast, brunch, or an afternoon treat.

Scale

Preheat your oven to 350°F. Grease and flour a 9×13-inch baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy, about 3-5 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
If using nuts, fold them in gently.
Pour half of the batter into the prepared baking pan and spread it out evenly. Mix together the brown sugar and remaining cinnamon, then sprinkle half over the batter.
Spoon the remaining batter over the brown sugar layer and spread it out gently. Top with the rest of the brown sugar mixture.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cake cool in the pan for about 10-15 minutes, then transfer to a wire rack to cool completely before slicing.

Keywords: South Florida Sour Cream Coffee Cake, coffee cake, dessert, brunch recipe