Breakfast/Brunch / Dessert

Sour Cream Coffee Cake



  • 1 17-oz. package Cinnamon Streusel Coffee Cake Mix
  • 2 eggs, large
  • 1/3 cup vegetable oil
  • 3/4 cup water
  • 1/2 cup Kemps Low Fat Sour Cream

Streusel Topping

  • 1 streusel mix (from the box)
  • 2 Tbsp butter
  • 1/4 cup brown sugar
  • 1 cup All purpose flour
  • 1 tsp Cinnamon, ground


  • 1 glaze packet (from the coffee cake mix)
  • 1 Tbsp Kemps Low Fat Sour Cream



  1. Preheat oven to 350F.
  2. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
  3. In a large mixing bowl, mix the cake mix, eggs, oil, water, and sour cream. Mix on low until moistened, then beat 2 minutes at medium speed. Set aside.
  4. In a small mixing bowl, combine the ingredients for the streusel topping.
  5. Using a pastry cutter, work the butter into the streusel until it is crumbly.
  6. Pour 1/2 the cake batter into the baking pan. Sprinkle with 1/2 of the streusel mix. Spread with remaining batter. Top with remaining streusel mix.
  7. Bake for 35 to 40 minutes. Meanwhile, prepare glaze by mixing glaze packet and 1 tablespoon sour cream.
  8. Cool cake completely before glazing.

Serves 16

Per Serving: 243 Calories; 11g Fat; 4g Protein; 32g Carbohydrate; 40mg Cholesterol 50mg Calcium; 3g Saturated Fat; 167mg Sodium

The best way to enjoy a berry nice spring evening is with:

  • Kemps Cherry Fudge Chunk ice cream
  • Kemps Strawberry Cheesecake Frozen Yogurt Shop
  • Kemps Raspberry Chip ice cream sandwiches
  • All of the above

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