If you’re craving a tender, melt-in-your-mouth treat that pairs perfectly with your morning coffee or makes a cozy afternoon snack, look no further than this Sour Cream Coffee Cake. With its buttery crumb, swirls of cinnamon streusel, and a hint of tang from real sour cream, this recipe delivers everything you love about classic coffee cake—only moister, richer, and utterly irresistible. Whether you’re baking for company, holidays, or a well-deserved self-indulgence, this is the kind of homemade cake everyone remembers!

Sour Cream Coffee Cake Recipe - Recipe Image

Ingredients You’ll Need

Making a show-stopping Sour Cream Coffee Cake doesn’t require fancy ingredients—just a handful of kitchen staples that truly shine when combined. Take your time with each one, because every item adds its own special touch to the flavor, texture, and irresistible look of the final bake.

All-Purpose Flour: Gives your coffee cake structure and keeps every bite soft yet sturdy.
Baking Powder & Baking Soda: These leaveners ensure the cake rises beautifully and stays tender.
Salt: Brings out the sweetness and highlights the warm spices in the streusel.
Unsalted Butter: Used in both the batter and the topping for an ultra-rich, buttery depth.
Granulated Sugar: Sweetens the cake and helps create a fluffy crumb.
Eggs: Bind everything together and add moisture for the perfect cake texture.
Vanilla Extract: Adds a lovely aroma and enhances all the flavors.
Sour Cream: This is the key to an incredibly moist, melt-in-your-mouth Sour Cream Coffee Cake!
Light Brown Sugar: Essential for the streusel, giving caramel notes and chewy texture.
Ground Cinnamon: Warms up the streusel with cozy, comforting flavor.
Pecans or Walnuts (optional): Add crunch and a slightly toasty flavor to every layer.

How to Make Sour Cream Coffee Cake

Step 1: Prepare Your Pan and Preheat the Oven

Start by preheating your oven to 350°F (175°C). Grease and flour your chosen pan—either a classic 9×13-inch baking pan or a 10-inch tube pan. This step prevents sticking and helps your cake release like a dream after baking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking aerates the flour and evenly distributes the leaveners, ensuring a perfect rise and even crumb throughout your Sour Cream Coffee Cake.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat together the softened butter and granulated sugar until it’s light, fluffy, and pale in color. This builds structure into your cake and sets the stage for that signature tenderness.

Step 4: Add the Eggs and Vanilla

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for that classic aroma we all love in homemade coffee cakes.

Step 5: Combine Wet and Dry Ingredients

Alternately add the dry ingredients and sour cream to your butter mixture, beginning and ending with dry ingredients. Gently mix just until combined—overmixing can make the cake tough instead of melt-in-your-mouth moist.

Step 6: Make the Cinnamon Streusel

In a small bowl, combine brown sugar, flour, and cinnamon. Cut in the cold, cubed butter with a pastry cutter or fork until crumbly. Stir in the chopped nuts if you’d like a little crunch throughout your Sour Cream Coffee Cake layers.

Step 7: Assemble the Coffee Cake

Spread half the cake batter into your prepared pan, smoothing it out with a spatula. Sprinkle half of your streusel evenly over the batter. Dollop and spread the remaining cake batter, then top with the rest of the streusel for that irresistible, crumbly top.

Step 8: Bake and Cool

Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs. Let it cool slightly in the pan—if you can resist—before slicing and serving up the most delightful Sour Cream Coffee Cake imaginable!

How to Serve Sour Cream Coffee Cake

Garnishes

Although this cake is delicious on its own, a light dusting of powdered sugar brings a touch of elegance. For extra flair, add a dollop of freshly whipped cream or a scoop of vanilla ice cream for a warm-and-cool contrast that’s simply dreamy.

Side Dishes

Pour yourself a big mug of hot coffee or a foamy cappuccino—the ideal pairing for every crumb of this Sour Cream Coffee Cake. If you’re serving brunch, include a platter of fresh fruit or a bowl of Greek yogurt for balance and brightness alongside your sweet treat.

Creative Ways to Present

Try baking individual portions in muffin tins for grab-and-go treats, or use a decorative bundt pan for a showstopping centerpiece at holiday brunches. Stacking slices with a ribbon and a gift tag makes for a thoughtful homemade gift everyone will appreciate.

Make Ahead and Storage

Storing Leftovers

Your Sour Cream Coffee Cake keeps wonderfully at room temperature when covered—just be sure it’s tightly wrapped or in an airtight container to retain moisture. Enjoy within three days for best freshness.

Freezing

This cake freezes like a charm! Wrap individual slices tightly in plastic wrap and pop them in a freezer bag. That way, you have a quick, homemade treat ready for any busy morning or impromptu guest.

Reheating

To reheat, a quick 10-15 seconds in the microwave is all it takes to bring back the tender, just-baked goodness. If reheating from frozen, allow slices to thaw at room temperature before warming.

FAQs

Can I make Sour Cream Coffee Cake ahead of time?

Absolutely! In fact, the flavors deepen beautifully after resting overnight. Make it the night before, cover well, and enjoy a ready-to-go treat the next morning.

Can I substitute yogurt for sour cream?

Plain full-fat Greek yogurt will work in place of sour cream if that’s what you have on hand. It will still give you that moist, tender crumb with a slightly tangy flavor.

Do I have to use nuts in the streusel?

Nope! The cake is just as delightful without nuts or you can swap in seeds, dried fruit, or simply leave the streusel nut-free for allergy-friendly snacking.

What’s the best way to check if the coffee cake is done?

Insert a toothpick in the center—it should come out clean or with only a few moist crumbs. Avoid overbaking so you don’t lose that signature moistness.

Can I double the recipe for a crowd?

Yes, just use two pans or a super-sized baking dish if you have one. Keep an eye on bake times as you may need to add a couple extra minutes for a larger batch.

Final Thoughts

Give this Sour Cream Coffee Cake a try and watch it become a fast family favorite. With warm cinnamon swirls, a crumbly buttery topping, and a supremely moist crumb, there’s nothing better for sharing—or savoring all to yourself. Happy baking!

Sour Cream Coffee Cake Recipe

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4.6 from 7 reviews

Author: admin
Total Time: 55 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich, moist goodness of this Sour Cream Coffee Cake. With a buttery cake layer and a sweet cinnamon streusel topping, this classic treat is perfect for breakfast or dessert.

Ingredients

Scale

For the cake:

2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream

For the streusel:

3/4 cup packed light brown sugar
1/4 cup all-purpose flour
2 teaspoons ground cinnamon
1/2 cup unsalted butter, cold and cubed
1 cup chopped pecans or walnuts (optional)

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Instructions

Preheat oven and prepare pan: Preheat oven to 350°F (175°C) and grease/flour a baking pan.
Mix dry ingredients: Combine flour, baking powder, baking soda, and salt in a bowl.
Cream butter and sugar: Beat butter and sugar until fluffy, then add eggs and vanilla.
Combine wet and dry ingredients: Mix in sour cream and dry ingredients alternately.
Make streusel: Mix brown sugar, flour, and cinnamon; cut in butter.
Layer and bake: Spread half of the batter, sprinkle half of streusel, repeat, then bake for 35-45 minutes.
Cool and serve: Allow to cool before slicing and enjoying.