This coffee cake stands out for its incredibly moist crumb, thanks to the addition of sour cream, which also gives it a subtle tangy flavor. The cinnamon streusel adds a warm, cozy note and a delightful texture contrast. It’s easy to prepare, requires simple ingredients, and can be made ahead for holidays or weekend gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and 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 walnuts or pecans (optional)
Directions
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch square or round baking pan (or a bundt pan if preferred).
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, then add the vanilla extract.
Mix in the sour cream until smooth.
Gradually add the dry ingredients to the wet mixture and mix until just combined.
In a separate bowl, combine the brown sugar, cinnamon, and chopped nuts (if using) to make the streusel.
Pour half of the batter into the prepared pan, then sprinkle with half of the streusel.
Add the remaining batter and top with the rest of the streusel.
Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10–15 minutes before transferring to a wire rack or serving directly from the pan.
Servings and timing
This recipe makes about 9–12 servings. Prep time: 15 minutes Cook time: 40 minutes Cool time: 15 minutes Total time: 1 hour 10 minutes
Variations
Bundt cake style: Bake in a greased bundt pan for a more decorative presentation.
Glazed topping: Drizzle with a simple powdered sugar glaze once cooled.
Fruit-filled: Add a layer of sliced apples or berries between the batter layers.
Nut-free: Omit nuts from the streusel for an allergy-friendly version.
Whole wheat option: Swap half the all-purpose flour for whole wheat flour for a heartier texture.
Storage/Reheating
Store the cooled coffee cake in an airtight container at room temperature for up to 3 days. To extend freshness, refrigerate for up to 5 days. To reheat, warm individual slices in the microwave for about 15–20 seconds. For longer storage, wrap slices tightly and freeze for up to 2 months. Thaw at room temperature or warm gently before serving.
FAQs
What does sour cream do in coffee cake?
Sour cream adds moisture and richness to the cake while contributing a slight tang that balances the sweetness.
Can I use yogurt instead of sour cream?
Yes, full-fat Greek yogurt is a great substitute for sour cream in most coffee cake recipes.
Can I make this ahead of time?
Absolutely. It keeps well and can be made a day in advance for best flavor and texture.
What kind of pan should I use?
A 9-inch square or round pan works well, or use a bundt pan for a more elegant look.
Can I freeze sour cream coffee cake?
Yes, freeze tightly wrapped slices or the whole cake for up to 2 months.
How do I know when it’s done baking?
Insert a toothpick into the center—if it comes out clean or with a few crumbs, the cake is done.
Can I add fruit to the cake?
Yes, try layering sliced apples, blueberries, or chopped pears between the batter layers.
Is this cake overly sweet?
No, it has a balanced sweetness with the option to adjust the streusel or add a glaze if desired.
Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend. Results may vary slightly in texture.
What should I serve with coffee cake?
It pairs wonderfully with coffee, tea, or fresh fruit for a light and satisfying breakfast or snack.
Conclusion
Sour Cream Coffee Cake is a timeless treat that brings warmth and comfort to any table. With its soft crumb, cinnamon-streusel layers, and simple ingredients, it’s a foolproof recipe you’ll come back to again and again. Whether for a family brunch or a cozy morning at home, this classic cake always hits the spot.
Sour Cream Coffee Cake is a moist, tender cake layered with cinnamon-sugar streusel and a hint of tang from sour cream. Perfect for breakfast, brunch, or a cozy afternoon treat.
Ingredients
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup sour cream
1/2 cup brown sugar
1 1/2 tsp ground cinnamon
1/2 cup chopped walnuts or pecans (optional)
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9-inch square or round baking pan (or use a bundt pan).
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Mix in sour cream until smooth.
Gradually add the dry ingredients to the wet mixture and mix just until combined.
In a small bowl, combine brown sugar, cinnamon, and chopped nuts (if using) to make the streusel.
Spread half of the batter into the prepared pan, then sprinkle with half the streusel.
Top with remaining batter and sprinkle the rest of the streusel on top.
Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10–15 minutes before transferring to a wire rack or serving.
Notes
Use Greek yogurt as a substitute for sour cream if desired.For a bundt-style cake, ensure the pan is well-greased and floured.Add a simple glaze of powdered sugar and milk once the cake is cool for extra sweetness.To make nut-free, omit the nuts in the streusel.Layer sliced apples or berries for a fruity variation.
