Name: Sour Cream Coffee Cake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 cup sour cream; 1 teaspoon vanilla extract; 1/2 cup light brown sugar, packed; 2 teaspoons ground cinnamon; 1/2 cup chopped walnuts or pecans (optional); 2 tablespoons unsalted butter, melted

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There’s just something magical about a freshly baked Sour Cream Coffee Cake — the way it fills your kitchen with a cozy, cinnamon-sweet aroma and beckons family and friends to gather around the table for just one more slice. This classic treat is the definition of comfort, combining a tender, buttery crumb with a swirl of cinnamon streusel that’s impossible to resist. Whether you’re serving it for brunch, pairing it with your afternoon coffee, or sneaking a midnight treat, this Sour Cream Coffee Cake never fails to impress. Trust me, after one bite, you’ll understand why it’s a forever favorite!

Sour Cream Coffee Cake Recipe - Recipe Image

Ingredients You’ll Need

Every great Sour Cream Coffee Cake starts with simple pantry staples, each playing its own important role in achieving that dreamy, moist texture and irresistible flavor. Here’s what you’ll need to whip up your new favorite coffee cake recipe!

All-purpose flour: Sets the sturdy yet soft structure for the cake, ensuring every bite is perfectly tender.
Baking powder: Helps the cake rise beautifully, making it light and fluffy.
Baking soda: Combines with the sour cream for that subtle lift and signature tender crumb.
Salt: Just a touch to balance and enhance the sweetness and spice.
Unsalted butter (softened): For a rich, buttery flavor in every bite—softening makes it easy to cream.
Granulated sugar: Sweetens the batter and helps achieve a lovely golden color.
Large eggs: Bind the ingredients together and add richness.
Sour cream: The ultimate secret weapon for moisture and tang, giving the cake its distinct flavor.
Vanilla extract: Infuses the whole cake with warm, aromatic notes.
Light brown sugar (for streusel): Brings that caramelized, sweet crunch to the topping and swirl.
Ground cinnamon (for streusel): Wakes up the cake with a cozy, spiced kick.
Chopped walnuts or pecans (optional, for streusel): Add an irresistible nutty crunch if you love a bit of texture.
Unsalted butter, melted (for streusel): Helps the cinnamon sugar stick together for that perfect golden crumble.

How to Make Sour Cream Coffee Cake

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 350°F (175°C) and greasing a 9-inch round or square baking pan. A little extra flour or parchment paper ensures your Sour Cream Coffee Cake releases effortlessly, keeping those tender layers intact.

Step 2: Mix the Dry Ingredients

Grab a medium bowl and whisk together the all-purpose flour, baking powder, baking soda, and salt. This quick step ensures even distribution, so your cake rises evenly and tastes great in every single bite.

Step 3: Cream the Butter and Sugar

In a large bowl, use a mixer to cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This adds air—key for that melt-in-your-mouth texture. Scrape down the sides to be sure everything is well mixed!

Step 4: Add Eggs, Sour Cream, and Vanilla

Beat in the eggs one at a time to incorporate them smoothly. Next, blend in the sour cream and vanilla extract until the batter is silky and uniform. The sour cream is your secret for an ultra-moist, irresistible crumb.

Step 5: Combine Wet and Dry Ingredients

Gently fold the dry ingredients into the wet mix, stirring just until combined. Over-mixing can make the cake tough, so stop as soon as you don’t see spots of flour. The batter will be thick, and that’s exactly what you want!

Step 6: Prepare the Cinnamon Streusel

In a small bowl, stir together the packed light brown sugar, ground cinnamon, chopped nuts (if using), and melted butter. This mixture will transform your Sour Cream Coffee Cake with layers of spiced, nutty flavor.

Step 7: Layer the Batter and Streusel

Spread half of the cake batter into your prepared pan. Sprinkle half the cinnamon streusel over it, then carefully top with the remaining batter. Finish off with the rest of the streusel, creating that signature swirl that makes every slice so special.

Step 8: Bake and Cool

Bake for 35-40 minutes, or until a toothpick comes out clean from the center of the cake. Let it cool in the pan for about 10 minutes so you can slice cleanly. Serve warm or at room temperature—it’s heavenly either way!

How to Serve Sour Cream Coffee Cake

Garnishes

Dress up your Sour Cream Coffee Cake with a simple drizzle of powdered sugar glaze, a dusting of confectioners’ sugar, or a few extra toasted nuts on top. Fresh berries add a pop of color and a tart contrast that’s stunning for brunch or a special gathering!

Side Dishes

This coffee cake pairs beautifully with just about any warm beverage—think bold coffee, chai latte, or classic black tea. Add a bowl of mixed fruit or a yogurt parfait for a well-balanced breakfast or brunch spread your guests will rave about.

Creative Ways to Present

For an elegant twist, serve individual slices alongside mini espresso cups or package leftover wedges in parchment paper for a thoughtful homemade gift. You can even cut the cake into cubes for a family-style dessert board, surrounded by fruit, chocolate, and extra nuts!

Make Ahead and Storage

Storing Leftovers

Keep your Sour Cream Coffee Cake wonderfully fresh by storing it in an airtight container at room temperature for up to 3 days. If your home is especially warm, pop it in the fridge to maintain that dreamy, moist crumb.

Freezing

Wrap leftover coffee cake slices, or the whole cake, tightly in plastic wrap and a layer of foil. Freeze for up to 2 months. Simply thaw at room temperature or in the fridge overnight whenever you’re craving a nostalgic treat!

Reheating

Enjoy that just-baked taste again by warming individual slices in the microwave for about 15-20 seconds, or pop the cake in a low oven for a few minutes. The cinnamon aroma and fluffy texture come right back to life!

FAQs

Can I make Sour Cream Coffee Cake without nuts?

Absolutely! The nuts in the cinnamon streusel are totally optional and can be left out for a nut-free version without losing any flavor or texture.

What other pans can I use if I don’t have a 9-inch round or square?

You can use a loaf pan (for a taller cake) or even a bundt pan—just adjust the baking time and check with a toothpick for doneness to ensure it bakes all the way through.

Can I use Greek yogurt instead of sour cream?

Yes, full-fat Greek yogurt is a great substitute for sour cream in this recipe if you’re in a pinch. The texture and tang won’t change much, and your coffee cake will still be deliciously moist.

How do I keep the streusel from sinking to the bottom?

When layering, gently dollop the second half of the batter over the streusel and spread it carefully. This keeps the streusel nicely in the center and top, rather than falling to the bottom.

Can I add fruit to Sour Cream Coffee Cake?

Definitely! Adding a layer of blueberries or raspberries between the batter and streusel is a delicious twist. Just know the baking time may need a few extra minutes as the fruit adds moisture.

Final Thoughts

There’s a special kind of joy in sharing a slice of homemade Sour Cream Coffee Cake, warm from the oven and full of love. Whether you’re baking for friends, family, or simply to treat yourself, this recipe is sure to make any day a little sweeter. Give it a try—you’ll come back for seconds!

Sour Cream Coffee Cake Recipe

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4.6 from 10 reviews

Author: admin
Total Time: 55 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the delightful flavors of this Sour Cream Coffee Cake with a cinnamon streusel topping. This moist and tender cake is perfect for breakfast, brunch, or as a sweet treat with your favorite hot beverage.

Ingredients

Scale

Main Cake:

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract

Cinnamon Streusel:

1/2 cup light brown sugar, packed
2 teaspoons ground cinnamon
1/2 cup chopped walnuts or pecans (optional)
2 tablespoons unsalted butter, melted

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease/flour a 9-inch baking pan.
Mix dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, and salt.
Cream butter and sugar: In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, then mix in sour cream and vanilla.
Combine wet and dry: Gradually add dry ingredients to wet, and mix until just combined.
Prepare streusel: Combine brown sugar, cinnamon, nuts, and melted butter in a small bowl.
Layer and bake: Spread half of the batter in the pan, sprinkle half of the streusel, add remaining batter, and top with remaining streusel. Bake for 35-40 minutes.
Cool and serve: Let the cake cool for 10 minutes before slicing and serving.