Sour Cream Coffee Cake Recipe
If you’re searching for the perfect treat that elegantly blurs the line between breakfast and dessert, Sour Cream Coffee Cake is your new morning best friend. With its rich, buttery crumb, a ribbon of cinnamon streusel running through the center, and a tender tang from sour cream, this cake is destined to become a family favorite. Every bite delivers that cozy, irresistible warmth, making it ideal for lazy weekends, special brunches, or just-because moments. It’s the kind of bake that smells like hugs and tastes like comfort, and you’ll soon see exactly why everyone craves a slice of this classic comfort cake.
Ingredients You’ll Need
This Sour Cream Coffee Cake uses a handful of familiar ingredients, each playing a vital role in creating its rich flavors and heavenly tender crumb. Simple as they are, don’t underestimate how these basics transform into something unforgettable!
- Unsalted Butter (1 cup, softened): This brings luscious texture and flavor—make sure it’s room temperature for easy creaming.
- Granulated Sugar (1 ½ cups): Sweetens the cake and helps the batter become delightfully fluffy.
- Large Eggs (2): Provide structure and richness, binding everything together beautifully.
- Sour Cream (1 cup): The secret star! Adds a signature tang and irresistibly moist crumb to the cake.
- Vanilla Extract (1 teaspoon): Enhances and rounds out all the other flavors with its sweet, aromatic note.
- All-Purpose Flour (2 ½ cups for cake + ¼ cup for streusel): Forms the solid base and structure, while the extra for the streusel creates that crumbly topping.
- Baking Powder (1 teaspoon): Lifts the cake for a soft, pillowy finish.
- Baking Soda (½ teaspoon): Gives extra rise and tenderness thanks to the sour cream’s acidity.
- Salt (¼ teaspoon): Brightens flavors and keeps the sweetness in check.
- Brown Sugar (¾ cup, for streusel): Adds classic caramel notes and keeps the streusel moist and rich.
- Ground Cinnamon (1 tablespoon, for streusel): Delivers that warm, signature swirl through every bite.
- Unsalted Butter (4 tablespoons, cold and cubed, for streusel): Ensures those coveted buttery crumbles and golden speckles on top.
How to Make Sour Cream Coffee Cake
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F. Grease and flour a 9×13-inch baking dish or a 10-inch bundt pan—either works perfectly for this recipe. This crucial step guarantees your Sour Cream Coffee Cake releases easily after baking, so don’t skimp on the butter and flour dusting!
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat together the softened butter and granulated sugar. You want this mixture to become extra light and fluffy, which creates air pockets for that dreamy, tender crumb. Take your time—this is an essential foundation for amazing cake texture.
Step 3: Add the Eggs, Sour Cream, and Vanilla
Beat in the eggs one at a time, giving the batter a luscious richness. Stir in the sour cream and vanilla extract next—this is when your mixture suddenly transforms, looking pillowy and fragrant. The sour cream is what sets this cake apart, so savor that gorgeous creaminess!
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Mixing them separately ensures you get an even lift and distribution—no surprise bites of baking soda here! Gradually add the dry ingredients to your wet mixture, stirring just until combined. Be gentle—overmixing will make the cake too dense.
Step 5: Make the Cinnamon Streusel
Combine the brown sugar, cinnamon, and flour for the streusel in a small bowl. Cut in the cold, cubed butter using a pastry cutter or fork until crumbly. This streusel is where all the magic happens—sweet, spicy, a little crunchy, and deeply aromatic.
Step 6: Layer and Swirl
Spread half of the cake batter into your prepared pan, then evenly sprinkle over half of your cinnamon streusel. Pour on the remaining batter and finish with the rest of the streusel. For that classic marbled look, swirl through the layers with a knife. It’s always fun seeing the patterns appear once it’s sliced!
Step 7: Bake, Cool, and Enjoy!
Slide your cake into the oven and bake for 40-45 minutes if using a sheet or loaf pan, or 50-55 minutes if using a bundt pan. The cake is ready when a toothpick inserted in the center comes out clean. Let it cool in the pan for 15 minutes to set, then slice or invert onto a serving plate. Now comes the hardest part—waiting for it to cool enough to take that first melty, cinnamon-rich bite!
How to Serve Sour Cream Coffee Cake
Garnishes
Dress up your Sour Cream Coffee Cake simply or extravagantly! A light dusting of powdered sugar adds a frosty touch, or drizzle with a quick glaze made from powdered sugar and a splash of milk for shine. Fresh berries on top make it pop with color, while toasted walnuts or pecans lend crunch and elegance.
Side Dishes
This cake loves good company. For breakfast or brunch, pair it with creamy Greek yogurt, fresh fruit salad, or a piping-hot cup of your favorite coffee or tea. If you’re leaning dessert, a scoop of vanilla ice cream or whipped cream is an ultra-comforting treat alongside your slice.
Creative Ways to Present
Try baking your Sour Cream Coffee Cake in individual muffin tins for a sweet brunch spread, or serve bite-sized pieces on a large platter with toothpicks for an easy, crowd-pleasing dessert. If you want to get fancy, slice and layer with fruit and cream for a beautiful breakfast trifle!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Sour Cream Coffee Cake moist and delicious by wrapping it tightly in plastic wrap or storing in an airtight container at room temperature for up to 3 days. It stays remarkably fresh, so you can steal a slice with your morning coffee all week!
Freezing
If you’d like to stash some for later, this cake freezes beautifully. Wrap individual slices or the whole cake in two layers of plastic wrap and a layer of foil, then freeze for up to 2 months. Simply thaw at room temperature before serving for that straight-from-the-oven taste.
Reheating
Pop a slice in the microwave for 10-15 seconds to revive that fresh-baked warmth and make the cinnamon filling extra fragrant again. For the whole cake, you can gently warm it in a 300°F oven until heated through—perfect for those chilly mornings or impromptu gatherings.
FAQs
Can I add nuts or dried fruit to my Sour Cream Coffee Cake?
Absolutely! Stirring chopped walnuts, pecans, or a handful of raisins into the cinnamon streusel layer adds rich texture and flavor. Just toss them evenly into the streusel before sprinkling over the batter.
What if I don’t have sour cream?
If you’re in a pinch, plain Greek yogurt makes a great substitute, lending similar tang and moisture. Try to use full-fat for the best results in texture and flavor.
Can I make this cake gluten-free?
Yes! Swap the all-purpose flour for a 1-to-1 gluten-free flour blend. Make sure it contains xanthan gum, or add a touch separately to maintain the cake’s tender crumb.
Why did my cake come out dense?
Dense coffee cake often results from overmixing the batter or using cold ingredients. Try to mix the batter gently and ensure all your dairy and eggs are at room temperature before you begin.
How long does Sour Cream Coffee Cake stay fresh?
If stored well, your cake can stay soft and moist for up to three days at room temperature and up to a week if refrigerated. The sour cream locks in moisture, making it a great make-ahead treat.
Final Thoughts
There’s something undeniably special about baking a Sour Cream Coffee Cake from scratch and sharing it with the people you love. I hope this recipe brings as much joy to your kitchen as it has to mine—don’t be surprised if it becomes your signature bake! Brew a fresh pot of coffee, slice up a generous wedge, and experience the simple magic of a homemade classic.
Print
Sour Cream Coffee Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich, moist goodness of this Sour Cream Coffee Cake with a delectable cinnamon streusel topping. Perfect for breakfast, brunch, or a sweet treat with coffee or tea.
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Cinnamon Streusel:
- ¾ cup brown sugar
- 1 tablespoon ground cinnamon
- ¼ cup all-purpose flour
- 4 tablespoons unsalted butter, cold and cubed
Instructions
- Preheat the oven: to 350°F. Grease and flour a 9×13-inch baking dish or a 10-inch bundt pan.
- Mix cake batter: Cream butter and sugar, add eggs, sour cream, and vanilla. Mix dry ingredients separately, then combine with wet mixture.
- Prepare streusel: Mix brown sugar, cinnamon, and flour. Cut in cold butter until crumbly.
- Layer and bake: Spread half of the batter, sprinkle half of streusel. Repeat layers and swirl if desired. Bake according to pan size.
- Cool and serve: Let cool before slicing. Enjoy warm or at room temperature.
Notes
- For added texture, stir in chopped walnuts or pecans to the streusel.
- This cake is delicious warm or at room temperature and pairs perfectly with a cup of coffee or tea.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 26g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
