Name: Sour Cream Coffee Cake
Prep time: 20 min
Cook time: PT-485314H3M12S
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour (streusel); 3/4 cup granulated sugar (streusel); 1 tablespoon ground cinnamon (streusel); 1/4 teaspoon salt (streusel); 1/2 cup cold unsalted butter, cubed (streusel); 2 cups all-purpose flour (cake); 1 teaspoon baking powder (cake); 1/2 teaspoon baking soda (cake); 1/4 teaspoon salt (cake); 1/2 cup unsalted butter, softened (cake); 1 cup granulated sugar (cake); 2 large eggs (cake); 2 teaspoons vanilla extract (cake); 1 cup sour cream (cake); 1 cup powdered sugar (glaze); 2–3 tablespoons milk (glaze)

Jump to Recipe·Leave a Review

This Sour Cream Coffee Cake is a moist, buttery delight featuring layers of cinnamon streusel and a sweet glaze. It's the perfect companion to a morning coffee or an afternoon treat.

Why I Love This Recipe

I appreciate how the sour cream adds a rich tanginess, keeping the cake moist and tender. The cinnamon streusel provides a delightful crunch and warmth, making each bite satisfying. It's a versatile cake that suits breakfast, brunch, or dessert occasions.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Streusel

all-purpose flour
granulated sugar
ground cinnamon
salt
cold unsalted butter

For the Cake

all-purpose flour
baking powder
baking soda
salt
unsalted butter, softened
granulated sugar
large eggs
vanilla extract
sour cream

For the Glaze

powdered sugar
milk

Directions

Preheat the oven and prepare a baking pan by greasing it with butter or nonstick spray.
In a bowl, combine flour, sugar, cinnamon, and salt. Cut in cold butter until the mixture resembles pea-sized clumps. Refrigerate the streusel.
In another bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
Alternately add the dry ingredients and sour cream to the creamed mixture, beginning and ending with the dry ingredients. Mix until just combined.
Spread half of the batter into the prepared pan, sprinkle with half of the streusel, then top with the remaining batter and streusel.
Bake until a toothpick inserted into the center comes out clean.
Allow the cake to cool. In a small bowl, whisk together powdered sugar and milk to make the glaze. Drizzle over the cooled cake before serving.

Servings and Timing

This recipe yields approximately 9 servings. Preparation takes about 20 minutes, and baking requires 50–60 minutes, totaling around 1 hour and 10 minutes.

Variations

Nuts: I like adding chopped pecans or walnuts to the streusel for extra crunch.
Fruit: Diced apples can be mixed into the batter for a fruity twist.
Swirl: Instead of layering, I sometimes swirl the streusel into the batter for a marbled effect.
Extra Streusel: For a more indulgent cake, I double the streusel ingredients.
Larger Batch: To serve more people, I prepare two separate 9×9-inch pans instead of one larger pan to ensure even baking.

Storage and Reheating

I store the cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, I wrap individual slices in plastic wrap and freeze them in a freezer-safe bag for up to 3 months. To reheat, I thaw slices at room temperature or warm them in the microwave for about 15–20 seconds.

FAQs

What makes this coffee cake so moist?

The sour cream adds moisture and richness, resulting in a tender crumb that stays moist for days.

Can I prepare this cake in advance?

Yes, I often bake it a day ahead. I store it covered at room temperature and add the glaze just before serving.

Is it possible to make this cake without sour cream?

If I don't have sour cream, I substitute it with plain Greek yogurt in equal amounts, which works well.

Can I add other spices to the streusel?

Absolutely. I sometimes add a pinch of nutmeg or cardamom to the streusel for additional flavor.

How do I prevent the streusel from sinking into the batter?

To keep the streusel from sinking, I ensure the batter is thick enough and gently layer the streusel without pressing it down.

Conclusion

This Sour Cream Coffee Cake is a delightful treat that's easy to make and always a crowd-pleaser. Its moist texture and flavorful streusel make it a favorite in my baking repertoire. Whether for a special occasion or a simple indulgence, it's a recipe I return to time and again.

Sour Cream Coffee Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 20 minutes
Cook Time: 50–60 minutes
Total Time: 1 hour 10 minutes
Yield: 9 servings
Category: Breakfast, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This Sour Cream Coffee Cake is a moist and buttery cake layered with cinnamon streusel and topped with a sweet glaze, perfect for breakfast or dessert.

Instructions

Preheat oven to 350°F (175°C) and grease a 9×9-inch baking pan.
In a bowl, combine streusel ingredients: flour, sugar, cinnamon, and salt. Cut in butter until mixture resembles pea-sized clumps. Refrigerate.
In another bowl, whisk together flour, baking powder, baking soda, and salt for the cake.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
Alternately mix in dry ingredients and sour cream to the creamed mixture, beginning and ending with dry ingredients. Mix until just combined.
Spread half the batter in prepared pan. Sprinkle with half of the streusel. Add remaining batter, then the rest of the streusel.
Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean. Let cool completely.
Whisk powdered sugar and milk together to form glaze. Drizzle over cooled cake before serving.