Sour Cream Coffee Cake Recipe
Prep Time
20 minutes
Bake Time
45–55 minutes
Total Time
1 hour 15 minutes
Yield
12 servings
Ingredients
For the Cinnamon Streusel
- 1 cup (120g) all-purpose flour
- ½ cup (100g) brown sugar
- ½ cup (100g) granulated sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, melted
For the Cake
- 2½ cups (315g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (227g) unsalted butter, softened
- 1½ cups (300g) granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1¼ cups (300g) sour cream, room temperature
Optional Vanilla Glaze
- 1 cup (120g) powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Step 1: Prepare the Pan
Preheat your oven to 350°F (175°C).
Grease and flour a 9-inch springform pan or a 9×13-inch baking dish.
Set aside.
Step 2: Make the Streusel
In a medium bowl, combine:
- Flour
- Brown sugar
- Granulated sugar
- Cinnamon
- Salt
Pour in the melted butter.
Mix with a fork until crumbly.
Set aside.
Step 3: Combine Dry Ingredients
In another bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
Set aside.
Step 4: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together for 3–4 minutes.
The mixture should become pale, light, and fluffy.
This step creates a tender cake texture.
Step 5: Add Eggs and Vanilla
Add eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
Scrape down the sides of the bowl as needed.
Step 6: Add Sour Cream and Flour Mixture
Add the flour mixture in three additions, alternating with the sour cream.
Begin and end with the flour mixture.
Mix only until combined.
Avoid overmixing to keep the cake soft.
Step 7: Layer the Cake
Spread half of the batter into the prepared pan.
Sprinkle half of the streusel evenly over the batter.
Carefully spread the remaining batter on top.
Finish with the remaining streusel.
Step 8: Bake
Bake for 45–55 minutes.
The cake is done when:
- The top is golden brown
- A toothpick inserted in the center comes out clean
- The center springs back lightly when touched
If the top browns too quickly, loosely cover with foil during the last 15 minutes of baking.
Step 9: Cool
Allow the cake to cool in the pan for 15–20 minutes.
Transfer to a wire rack to cool completely.
Optional Vanilla Glaze
Whisk together:
- Powdered sugar
- Milk
- Vanilla extract
until smooth.
Drizzle over the cooled cake.
Allow the glaze to set before slicing.
Flavor Variations
Walnut Cinnamon Coffee Cake
Add:
- 1 cup chopped walnuts to the streusel
Blueberry Sour Cream Coffee Cake
Fold:
- 1½ cups fresh blueberries into the batter
Apple Cinnamon Coffee Cake
Add:
- 1 cup diced apples between the layers
Chocolate Chip Coffee Cake
Fold:
- 1 cup mini chocolate chips into the batter
Maple Pecan Coffee Cake
Replace vanilla with maple extract and add chopped pecans.
Tips for Success
Use Room Temperature Ingredients
Room-temperature butter, eggs, and sour cream blend more smoothly and create a better texture.
Don’t Overmix
Overmixing can make the cake dense rather than tender.
Measure Flour Correctly
Spoon flour into measuring cups and level it off for the most accurate results.
Cool Before Glazing
Warm cake can cause the glaze to melt and disappear into the crumb.
Storage
Room Temperature
Store covered for up to 3 days.
Refrigerator
Store for up to 1 week.
Freezer
Wrap tightly and freeze for up to 3 months.
Thaw overnight before serving.
Serving Suggestions
Serve slices with:
- Fresh coffee
- Hot tea
- Cappuccino
- Latte
- Fresh berries
- Whipped cream
- Vanilla ice cream
This Sour Cream Coffee Cake is wonderfully moist, packed with cinnamon flavor, and topped with a buttery crumb layer that makes every slice irresistible. It’s the perfect make-ahead treat for brunch tables, family gatherings, and cozy mornings at home.
