Sour Cream Coffee Cake

Sour Cream Coffee Cake is a classic, moist, and tender cake with a delicious cinnamon-sugar streusel topping. This cake is perfect for breakfast, brunch, or as a delightful dessert with a cup of coffee. The addition of sour cream creates a rich texture, making each bite soft and flavorful.

Why You’ll Love This Recipe

• Incredibly moist and tender texture
• A rich cinnamon-sugar streusel topping adds flavor and crunch
• Easy to make with simple ingredients
• Perfect for breakfast, brunch, or dessert
• Stays fresh for several days

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter
• Granulated sugar
• Eggs
• Vanilla extract
• Sour cream
• Brown sugar
• Ground cinnamon
• Chopped nuts (optional)

Directions

1. Prepare the oven and pan – Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or a 9×13-inch baking dish.
2. Make the streusel topping – In a small bowl, mix brown sugar, cinnamon, and chopped nuts (if using). Set aside.
3. Prepare the batter – In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
4. Cream butter and sugar – In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
5. Combine ingredients – Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Assemble the cake – Pour half of the batter into the prepared pan. Sprinkle half of the streusel topping over the batter. Add the remaining batter and top with the rest of the streusel.
7. Bake – Place the pan in the preheated oven and bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool and serve – Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Serve warm or at room temperature.

Servings and Timing

• Servings: 8–12 slices
• Preparation Time: 15 minutes
• Baking Time: 40–50 minutes
• Total Time: 55–65 minutes

Variations

• Nut-Free Version: Skip the nuts in the streusel topping.
• Glazed Coffee Cake: Drizzle a simple powdered sugar glaze over the cooled cake for added sweetness.
• Fruit Addition: Add chopped apples or berries to the batter for extra flavor.
• Whole Wheat Version: Replace half of the all-purpose flour with whole wheat flour for a slightly healthier option.
• Spiced Version: Add a pinch of nutmeg or allspice to the batter for a warm spice flavor.

Storage/Reheating

• Room Temperature: Store the cake in an airtight container for up to 3 days.
• Refrigerator: Keep in the fridge for up to a week for extended freshness.
• Freezing: Wrap slices in plastic wrap and place them in a freezer-safe bag for up to 3 months.
• Reheating: Warm individual slices in the microwave for 10–15 seconds or in a 300°F oven for a few minutes.

FAQs

How do I keep my coffee cake from becoming dry?

Ensure you do not overbake the cake and measure ingredients accurately, especially the flour. The sour cream helps maintain moisture.

Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt is a great substitute and will provide a similar texture and taste.

Can I make this cake ahead of time?

Yes, you can bake it a day in advance and store it at room temperature or in the fridge.

What is the best way to serve sour cream coffee cake?

It is best served warm or at room temperature with a cup of coffee or tea.

Can I make this in a loaf pan instead?

Yes, but the baking time may need to be adjusted. Start checking for doneness around 40 minutes.

How do I prevent my streusel from sinking into the batter?

Make sure the batter is thick enough to support the streusel, and do not press it down too much.

Can I add chocolate chips to this recipe?

Yes, you can add chocolate chips to the batter for a sweeter variation.

Should I refrigerate leftovers?

Refrigeration is not necessary for short-term storage, but it helps keep the cake fresh longer.

Can I double this recipe?

Yes, you can double the recipe and bake it in a larger pan or two separate pans.

What can I use instead of cinnamon in the streusel?

You can use nutmeg, cardamom, or a pumpkin spice blend for a different flavor.

Conclusion

Sour Cream Coffee Cake is a deliciously soft and flavorful treat that pairs perfectly with coffee or tea. Its rich, moist texture and cinnamon streusel topping make it a favorite for breakfast, brunch, or dessert. Whether you enjoy it fresh out of the oven or save slices for later, this cake is sure to become a household favorite.

Sour Cream Coffee Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Sarra
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 12 servings 1x

Print Recipe

Pin Recipe

---

Description

This Sour Cream Coffee Cake is soft, moist, and packed with a rich cinnamon-sugar streusel. The sour cream keeps it incredibly tender, while the buttery crumb topping adds the perfect crunch. Serve it for breakfast, brunch, or as a delicious afternoon treat with coffee!

---

Ingredients

Units USM Scale 1x2x3x

• For the Cake:
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 2 eggs
• 1 cup sour cream
• 1 tbsp vanilla extract
• For the Streusel Topping & Filling:
• 3/4 cup brown sugar
• 2 tsp cinnamon
• 1/2 cup chopped pecans or walnuts (optional)
• 3 tbsp unsalted butter, melted
• For the Glaze (Optional):
• 1 cup powdered sugar
• 2 tbsp milk
• 1/2 tsp vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

• 1. Prepare the Streusel:
• In a small bowl, mix brown sugar, cinnamon, and nuts (if using).
• Stir in melted butter until the mixture resembles coarse crumbs. Set aside.
• 2. Make the Cake Batter:
• Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan (or a Bundt pan).
• In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
• In a large bowl, cream the butter and sugar together until light and fluffy (about 2 minutes).
• Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
• Mix in the sour cream, then gradually add the dry ingredients, stirring until just combined.
• 3. Assemble the Cake:
• Pour half of the batter into the prepared pan and spread evenly.
• Sprinkle half of the streusel mixture over the batter.
• Add the remaining batter on top, smoothing it out, then sprinkle the rest of the streusel mixture over the top.
• 4. Bake the Cake:
• Bake for 35-40 minutes (for a 9×13 pan) or 50-55 minutes (for a Bundt pan), until a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan for 10-15 minutes before transferring to a wire rack.
• 5. Make the Glaze (Optional):
• Whisk together powdered sugar, milk, and vanilla extract until smooth.
• Drizzle over the cooled cake before serving.

---

Notes

• No Sour Cream? Substitute with Greek yogurt.
• Make it Nut-Free: Skip the pecans or walnuts in the streusel.
• Storage: Store at room temperature for up to 3 days or refrigerate for up to a week.
• Freezing Tip: Wrap slices in plastic wrap and freeze for up to 3 months.
• Details