A classic sour cream coffee cake greets you with a warm scent of cinnamon and brown sugar the moment you open the oven. Its tender crumb, sugary streusel, and not-too-sweet flavor make it one of those bakes you’ll reach for time and again. Whether you’re planning a weekend brunch, need something special for a lazy afternoon, or simply want to bring joy to breakfast, this easy recipe has you covered.
Why Choose Sour Cream Coffee Cake
Sour cream coffee cake stands out for its rich, moist texture. The sour cream not only keeps the crumb soft and lush, but its subtle tang balances the cake’s sweetness. Unlike some coffee cakes that dry out within hours, this one remains moist for days, making it perfect for making ahead. You get pockets of cinnamon swirl and a golden, crunchy-streusel topping—the ultimate sensory experience with every bite.
What Makes It “Coffee Cake”
Despite the name, there’s no coffee in a coffee cake like this. The label comes from tradition: these cakes were always served alongside a hot cup of coffee, especially in the morning or during breaks. In American baking history, coffee cakes evolved as sharing treats with starchy, substantial bases, gentle spices, and crumbly toppings, traditionally paired with your favorite brew.
This recipe fits that mold and then some. It’s simple to make, uses everyday pantry ingredients, and never fails to impress.
Ingredients for Success
For a perfect sour cream coffee cake, gather these basic ingredients:
For the Streusel (Filling and Topping):
– 1 cup light brown sugar, packed
– 1 tablespoon ground cinnamon
– 1 cup chopped pecans or walnuts (optional)
– 4 tablespoons melted unsalted butter
For the Cake Batter:
– 2 1/2 cups all-purpose flour
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon fine salt
– 1 cup unsalted butter, softened
– 1 1/4 cups granulated sugar
– 2 large eggs
– 1 cup full-fat sour cream
– 2 teaspoons vanilla extract
Tools You’ll Need
- 9×13-inch baking pan or a 10-inch tube (Bundt) pan
- Mixing bowls (large and medium)
- Electric mixer or handheld beaters
- Spatula
- Whisk
- Cooling rack
- Parchment paper (optional for easy removal)
Step-by-Step Recipe
1. Prepare Your Pan and Oven
Preheat the oven to 350°F (175°C). Lightly grease your baking pan with butter or nonstick spray. For easy removal, line the pan with parchment, extending edges over the sides. This helps lift out slices without sticking.
2. Make the Brown Sugar Streusel
In a medium bowl, mix brown sugar, cinnamon, chopped nuts, and melted butter. Stir until the mixture is sandy and clumps gently when pressed. Set aside. This blend will form both the sweet, spiced swirl inside the cake and that lovely crunchy layer on top.
3. Mix the Cake Batter
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
Using an electric mixer, cream the softened butter with granulated sugar. Beat on medium speed for about 4-5 minutes, scraping the bowl as needed, until the mixture is fluffy and pale.
Add eggs, one at a time, mixing well after each. Beat in vanilla and the full cup of sour cream. The batter at this stage might look a bit curdled; this is normal due to the sour cream but will smooth out once you add the flour.
With the mixer on low, add dry ingredients in two batches. Mix just until you can’t see streaks of flour. Stop mixing as soon as it’s combined—overmixing makes cake tougher. The batter should feel thick.
4. Layer and Swirl
Spread half of the batter into the prepared pan. Use a spatula or an offset knife to level it.
Sprinkle half the brown sugar streusel evenly over the surface. Dollop the remaining batter on top—try to cover the filling, then gently smooth it with the spatula. Finish by sprinkling the rest of the streusel mix on top.
Here’s a tip if the batter feels too thick to spread: Distribute spoonfuls over the surface before smoothing. This way, you avoid disturbing the streusel layer.
5. Bake
Place the pan in the center of the oven. Bake for 35-45 minutes (for a 9×13 pan) or around 50 minutes (for a Bundt pan). Check doneness with a toothpick inserted in the center—it should come out clean or with a few crumbs.
If the topping browns too quickly, cover the cake loosely with foil about halfway through baking.
Cool the cake on a wire rack for 15 minutes. If you’ve used parchment, lift it out carefully. If you baked in a Bundt, gently loosen the cake with a knife and invert onto a rack or platter.
Serving Suggestions
This cake tastes wonderful slightly warm. Slice and serve as-is or with a dollop of whipped cream.
Pair it with hot coffee, tea, or a café au lait. For brunch, serve alongside seasonal berries or a bowl of fresh fruit salad.
If you like, add a simple glaze (mix 1/2 cup powdered sugar with 1-2 tablespoons milk and drizzle over the cooled cake).
Tips for the Best Sour Cream Coffee Cake
- Measure flour lightly. Scoop flour into your measuring cup, then level off with a knife. Too much flour makes dense cakes.
- Don’t overmix. Once you add flour, mix just enough to blend. Overbeating will toughen the cake.
- Line the pan if possible. Parchment helps release the cake and keeps the streusel topping where it belongs.
- Let the cake cool. This helps flavors develop and makes slicing easier.
- Add nuts for texture. Chopped pecans or walnuts in the streusel add an extra crunch, but you can skip for nut allergies or personal taste.
FAQs and Customizations
Can I make it without nuts?
Yes, the cake comes out just as delicious without any nuts in the filling or topping.
Can I use Greek yogurt instead of sour cream?
Absolutely—plain full-fat Greek yogurt makes a good stand-in for sour cream.
What about add-ins?
Try mixing in mini chocolate chips or dried fruit for a twist. Apples or pears (peeled and finely diced) fold in well for a fruity note.
How do I make it gluten-free?
Use a gluten-free flour blend that substitutes cup-for-cup with all-purpose flour.
Make Ahead and Storage
Freshly baked coffee cake keeps well at room temperature, in an airtight container, for up to 2 days.
For Longer Storage:
- In the fridge: Store leftovers in a sealed container for up to 5 days. Warm slices slightly before serving for best texture.
- To freeze: Wrap slices tightly in plastic wrap and foil, or place the whole cake (unfrosted) in a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature.
Reheating
To enjoy that just-baked texture, warm slices in a low oven (about 300°F/150°C) for 10 minutes or in the microwave for 15-20 seconds.
Nutritional Snapshot
| Serving Size | Calories | Fat | Carbs | Protein |
|---|---|---|---|---|
| 1 slice | ~300 | 15g | 38g | 4g |
Figures are approximate for one generous slice.
Sour cream coffee cake offers everything you’d want in an anytime treat: meltingly moist crumb, pockets of cinnamon-sugar, a crisp topping, and a flavor that holds its own beside a cup of fresh coffee. With minimal effort and simple ingredients, you can master this timeless bake. Try it for a lazy Sunday brunch, an afternoon pick-me-up, or to share at gatherings big and small.
Bake it once, and it might just become your new go-to coffee cake recipe.
Sour Cream Coffee Cake (Easy Recipe)
If you’re as obsessed with coffee cake as I am, you’ll want to try this easy sour cream coffee cake recipe. It’s soft. It’s spiced. It’s oh-so-scrummy.
Ingredients
- 1 teaspoon vanilla extract
- 10 tablespoons butter, softened
- 1 teaspoon baking powder
- 2 cups all-purpose flour
- 2 eggs
- 1 teaspoon cinnamon
- 1 cup brown sugar
- 1 cup sour cream
- 2 tablespoons melted butter
- 1/2 cup chopped pecans, optional
- 1 1/2 cups granulated sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175°C). Grease a 9x13-inch baking pan with non-stick spray or butter. Line the pan with parchment paper.
- For the filling, combine brown sugar and cinnamon. Add melted butter. Stir in chopped pecans, if using. Set aside.
- In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time. Beat after each addition. Beat in the sour cream. Beat in the vanilla. Continue until well combined.
- In a separate bowl, sift together flour and baking powder. Gradually add the dry ingredients to the butter mixture. Beat gently. Stop as soon as you no longer see streaks of dry ingredients. The batter will be dense.
- Spoon and spread half of the batter evenly into the greased pan. Sprinkle half of the filling over it. Spoon and spread the remaining batter on top. Sprinkle the rest of the filling over the batter.
- Bake for 35 to 40 minutes. Insert a toothpick into the center. The cake is done if the toothpick comes out clean. Let the cake cool slightly for about 10 minutes before slicing. Flip the cake onto a wire rack. Let it cool completely. Serve and enjoy!
