Sour Cream Coffee Cake

This Sour Cream Coffee Cake is rich, decadent, and buttery, with a generous layer of streusel crumb through the center and over the top. My husband and I really enjoy this cake with a hot cup of coffee for breakfast or with a cold glass of milk for dessert.

Mom’s Amazing Sour Cream Coffee Cake

Satisfy your sweet tooth with this delicious sour cream coffee cake recipe. Perfect for breakfast or dessert, this moist and flavorful cake will become a new favorite in your household. If your family is anything like mine, they love a good coffee cake. This is one of our absolute favorite coffee cakes. The butter and sour cream mixture gives this decadent coffee cake such great flavor and helps keep it moist for days. The cinnamon streusel filling takes it over the top. This tasty cake comes together quickly and easily, making it ideal for holidays and brunches. If you like this recipe, try New York crumb cake, applesauce cake, cream cheese pound cake, and spice cake.

What You Need To Make This Coffee Cake

How to make Sour Cream Coffee Cake?

Start by whisking together the ingredients for the streusel. Whisk together the flour, brown sugar, and cinnamon. Stir in the melted butter with a fork until coarse crumbs form. Set that aside for a few minutes while you mix the coffee cake.

Whisk together the flour, baking powder, baking soda, and salt in a separate bowl. Now, cream the butter and sugar using a handheld electric mixer or a stand mixer with a paddle attachment. Turn the mixer to low and add the eggs and vanilla to the butter mixture. Keeping the mixer on low, add the flour mixture and the sour cream in three increments, alternating between the two. Scrape down the bowl and beaters several times.

Pour half the cake mixture into a baking pan coated with nonstick baking spray. Sprinkle with half the streusel crumb mixture, and carefully spoon the remaining batter on top. Use an offset spatula to gently spread the coffee cake mixture in an even layer. Sprinkle with the remaining streusel crumb topping, and bake until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Beth’s Recipe Tips

• Use full-fat sour cream and honest-to-goodness sweet cream butter.
• Use a hand mixer or a stand mixer to cream the butter and mix the coffee cake ingredients. It will take several minutes to cream the butter and the sugar.
• Always preheat your oven and load the cake on the middle rack in the center.
• Add chopped pecans or walnuts to the streusel crumb for more texture and flavor.
• For a change of pace, cut the ingredients in half for the streusel and use it for the center layer. Then combine 1/4 cup powdered sugar with 1/2-1 teaspoon milk. Drizzle the glaze over the cooled cake.

Store and Freeze

You can store the leftover coffee cake on the counter for up to 3 days or in the refrigerator for up to 5 days.

To freeze, first, cool completely. Then, cover with two layers of plastic wrap followed by a layer of aluminum foil. Freeze for up to 2 months. Thaw in the fridge overnight.

More Breakfast Recipes

Sour Cream Coffee Cake

This family-friendly coffee cake combines sour cream and butter for a moist, rich, decadent cake with an easy four-ingredient buttery streusel crumb topping.

5 from 30 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Servings: 12 servings

Calories: 436kcal

Author: Beth Pierce

Ingredients

Streusel Crumb Topping

• ¾ cup light brown sugar
• 1 ½ cups all-purpose flour
• 1 tablespoon ground cinnamon
• ½ cup unsalted butter melted

Sour Cream Coffee Cake

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter softened
• 1 cup granulated sugar
• 2 large eggs room temperature
• 1 teaspoon vanilla extract
• 1 cup sour cream

Instructions

• Preheat oven to 350 degrees.  Spray with cooking spray or butter a 9×9 inch baking dish with nonstick baking spray.
• Whisk together the flour, brown sugar, and cinnamon in a medium bowl.  Stir in the melted butter with a fork until coarse crumbs form.  Set that aside for a few minutes while you mix the coffee cake.
• Whisk together the flour, baking powder, baking soda, and salt in a separate medium bowl. 
• Using a handheld electric mixer or a stand mixer with a paddle attachment, cream the butter and sugar. Turn the mixer to low and add the eggs and vanilla. Keeping the mixer on low, add the flour mixture and the sour cream in three intervals alternating between the two.  Scrape down the bowl and beaters several times.
• Pour half of the cake mixture into the prepared pan.  Sprinkle with half the streusel mixture and carefully top with the rest of the cake batter.  Use an offset spatula to gently spread the coffee cake mixture.  Sprinkle with the remaining streusel.
• Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Notes

• Use full-fat sour cream and honest-to-goodness sweet cream butter.
• A hand mixer or a stand mixer to cream the butter and mix the coffee cake ingredients. It will take several minutes to cream the butter and the sugar.
• Always preheat your oven and load the cake on the middle rack in the center of the oven.
• Add chopped pecans or walnuts to the streusel crumb for more texture and flavor.
• For a change of pace, cut the ingredients in half for the streusel and use it for the center layer. Then combine 1/4 cup powdered sugar with 1/2-1 teaspoon milk. Drizzle the glaze over the cooled cake.
• Store the leftover coffee cake on the counter for up to 3 days or in the refrigerator for up to 5 days.
• To freeze, first cool completely. Then, cover with two layers of plastic wrap followed by a layer of aluminum foil. Freeze for up to 2 months. Thaw in the fridge overnight.

Nutrition

Calories: 436kcal | Carbohydrates: 60g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 230mg | Potassium: 100mg | Fiber: 1g | Sugar: 31g | Vitamin A: 634IU | Vitamin C: 0.2mg | Calcium: 81mg | Iron: 2mg

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