Sour Cream Coffee Cake is a soft and tender cake with a rich cinnamon swirl and buttery streusel. It’s perfect for brunch or holidays, and every bite melts in your mouth. The secret ingredient, sour cream, adds moisture and a tangy flavor that elevates this classic dessert. Whether you’re hosting a gathering or just enjoying a cozy day at home, this cake is sure to impress your family and friends.
Why You’ll Love This Sour Cream Coffee Cake
This sour cream coffee cake recipe is not just easy to make; it also offers incredible flavor and texture. First, the use of sour cream ensures that the cake is exceptionally moist, making it a moist sour cream coffee cake that stays fresh longer. Additionally, the buttery streusel topping adds a delightful crunch and sweetness. You can easily customize it with nuts, fruits, or spices, making it a versatile choice for any occasion. Plus, it’s perfect for brunch, so why not surprise your guests with this delightful sour cream breakfast cake? Finally, this cake is simple enough for novice bakers, making it an easy sour cream coffee cake that anyone can master.
Ingredients for Sour Cream Coffee Cake
Gather these items:
- 2 tablespoons light brown sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- ½ cup light brown sugar
- ¾ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ⅛ teaspoon table salt
- ½ cup chopped pecans or walnuts (optional)
- ½ cup cold unsalted butter (cubed)
- ½ cup unsalted butter (1 stick, softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream (full-fat)
- ½ teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon table salt
How to Make Sour Cream Coffee Cake Step-by-Step
- Step 1: Preheat your oven to 350℉ (175℃). Grease an 8-inch cake pan generously with butter.
- Step 2: In a small bowl whisk together 2 tablespoons light brown sugar, 1 tablespoon all-purpose flour, and 1 teaspoon ground cinnamon. Set aside for the cinnamon swirl.
- Step 3: In a medium bowl, combine ½ cup light brown sugar, ¾ cup all-purpose flour, 1 teaspoon ground cinnamon, ⅛ teaspoon table salt, and ½ cup chopped pecans or walnuts, if using. Add ½ cup cold unsalted butter (cubed), and mix until crumbs form. Set aside.
- Step 4: Cream together ½ cup unsalted butter and 1 cup granulated sugar on medium-high speed until pale and fluffy, about 3-5 minutes. Add 2 large eggs, mix again, then add 1 cup sour cream and ½ teaspoon vanilla extract. Mix until well combined.
- Step 5: In a separate bowl, whisk or sift 1½ cups all-purpose flour with ½ teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon table salt.
- Step 6: Add dry ingredients to the creamed mixture, folding gently until just combined.
- Step 7: Spoon half of the batter into the prepared pan and smooth it out. Sprinkle the cinnamon filling over it.
- Step 8: Spoon the remaining batter over the filling and smooth it out. Sprinkle the streusel mixture on top.
- Step 9: Bake for 35-45 minutes or until a toothpick inserted comes out clean. Check after 25 minutes to see if the streusel is browning too much; tent with foil if necessary.
- Step 10: Cool for at least 10 minutes before serving.
Pro Tips for the Perfect Sour Cream Coffee Cake
Keep these in mind:
- Serve warm or at room temperature.
- This cake can be stored in an airtight container for several days.
- For extra flavor, add a dash of nutmeg to the batter.
- Consider using a stand mixer for effortless creaming.
- If desired, substitute some of the flour with almond flour for a unique texture.
Best Ways to Serve Sour Cream Coffee Cake
There are many delightful ways to enjoy this coffee cake with sour cream. It pairs wonderfully with a hot cup of coffee or tea for a comforting afternoon treat. You can also serve it as a centerpiece at brunch, perhaps alongside fresh fruit or a light yogurt. For a more indulgent experience, drizzle a simple glaze over the top or serve with whipped cream and berries.
How to Store and Reheat Sour Cream Coffee Cake
To keep your sour cream coffee cake fresh, store it in an airtight container at room temperature for up to three days or refrigerate it for up to a week. If you’d like to enjoy it warm later, simply reheat individual slices in the microwave for about 15-20 seconds or in the oven at 350℉ (175℃) for about 10 minutes.
Frequently Asked Questions About Sour Cream Coffee Cake
What’s the secret to perfect Sour Cream Coffee Cake?
The secret lies in the quality of ingredients and the correct mixing technique. Using full-fat sour cream ensures a moist texture, while properly creaming the butter and sugar creates a light, airy cake. This is essential for a successful sour cream bundt cake.
Can I make Sour Cream Coffee Cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just let it cool completely, then wrap it tightly and store it in the refrigerator. When you’re ready to serve, simply reheat it gently.
How do I avoid common mistakes with Sour Cream Coffee Cake?
To avoid common pitfalls, be sure not to overmix the batter once you add the dry ingredients. This can lead to a dense cake. Also, ensure your baking powder is fresh for the best rise.
Variations of Sour Cream Coffee Cake You Can Try
If you want to mix things up, consider these variations. You can add fruits like blueberries or apples for a fruity twist, or try making a sour cream coffee cake with nuts for added texture. Additionally, for a gluten-free option, substitute the all-purpose flour with a gluten-free blend, making it a great choice for everyone to enjoy!
For more delicious recipes, check out this zucchini bread recipe or gingerbread cheesecake cookies. If you’re interested in variations, cinnamon streusel zucchini bread is a delightful option. You can also learn more about the benefits of sour cream in baking here.
Print
Sour Cream Coffee Cake: 7 Secrets to Moist Perfection
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Sour Cream Coffee Cake is a soft and tender cake with a rich cinnamon swirl and buttery streusel, perfect for brunch or holidays.
Ingredients
- 2 tablespoons light brown sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- ½ cup light brown sugar
- ¾ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ⅛ teaspoon table salt
- ½ cup chopped pecans or walnuts (optional)
- ½ cup cold unsalted butter (cubed)
- ½ cup unsalted butter (1 stick, softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream (full-fat)
- ½ teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon table salt
Instructions
- Preheat your oven to 350℉ (175℃). Grease an 8-inch cake pan generously with butter.
- In a small bowl whisk together 2 tablespoons light brown sugar, 1 tablespoon all-purpose flour, and 1 teaspoon ground cinnamon. Set aside for the cinnamon swirl.
- In a medium bowl, combine ½ cup light brown sugar, ¾ cup all-purpose flour, 1 teaspoon ground cinnamon, ⅛ teaspoon table salt, and ½ cup chopped pecans or walnuts, if using. Add ½ cup cold unsalted butter (cubed), and mix until crumbs form. Set aside.
- Cream together ½ cup unsalted butter and 1 cup granulated sugar on medium-high speed until pale and fluffy, about 3-5 minutes. Add 2 large eggs, mix again, then add 1 cup sour cream and ½ teaspoon vanilla extract. Mix until well combined.
- In a separate bowl, whisk or sift 1½ cups all-purpose flour with ½ teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon table salt.
- Add dry ingredients to the creamed mixture, folding gently until just combined.
- Spoon half of the batter into the prepared pan and smooth it out. Sprinkle the cinnamon filling over it.
- Spoon the remaining batter over the filling and smooth it out. Sprinkle the streusel mixture on top.
- Bake for 35-45 minutes or until a toothpick inserted comes out clean. Check after 25 minutes to see if the streusel is browning too much; tent with foil if necessary.
- Cool for at least 10 minutes before serving.
Notes
- Serve warm or at room temperature.
- This cake can be stored in an airtight container for several days.
- For extra flavor, add a dash of nutmeg to the batter.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
Written by Chef Anna
I'm Anna - a Le Cordon Bleu-trained chef, recipe developer, and the voice behind Chef Johns Gourmet. After a decade in professional kitchens, I now spend my mornings testing recipes and my afternoons writing them down so you can make them perfectly in your own kitchen. Every one of the 1,100+ recipes on this site has been personally cooked, tasted, and refined. I write like I'm standing next to you, walking you through every step. Simple recipes. Bold flavors. Made for real kitchens.