Sour Cream Coffee Cake

1 Loaf (1lb) frozen bread dough thawed until pliable.

cup dairy sour cream

1/4 cup turbinado (raw) sugar or granulated sugar

2 Tsp cinnamon Glaze

Grease 8 or 9 inch round cake or fluted tart pan. On lightly floured surface, roll dough in 9 inch circle. If dough shrinks, back after each roll, let it rest, then roll again. Place dough in prepared pan, pressing to edges. Let dough rise until puffy or until it almost reaches top rim of pan, 30 to 60 minutes in warm area. Preheat oven to 375.

Dimple dough with finger and tips or end tip of wooden spoon. Carefully spread sour cream evenly over dough. Combine sugar and cinnamon. Generously sprinkle over sour cream. Bake in preheated oven 25 to 35 minutes until golden brown. Remove from oven. Lift bread onto rack to cool... keeping sour cream layer facing up. Drizzle with Glaze.

Glaze: Mix 2 cups confectioners sugar, 1 tsp vanilla, 1 to 2 tbsp. milk or water until smooth.

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