Sour Cream Coffee Cake is the perfect treat for breakfast, brunch, or dessert. This cake is wonderfully moist and buttery, featuring a cinnamon streusel layer both in the middle and on top. To finish it off, a sweet glaze is drizzled over the cake, making it irresistible. Whether you’re celebrating a special occasion or enjoying a weekend with family, this cake is sure to impress.
Table of contents
Why We Love This Recipe
Coffee cake, with its tender crumb and delicious cinnamon streusel, is an essential part of any breakfast or brunch spread. While it’s traditionally paired with coffee, it can also be enjoyed with a glass of milk. It’s versatile enough to be enjoyed at any time of the day. If you’re new to coffee cake, you might wonder if it contains coffee—don’t worry! Despite the name, coffee cake doesn’t actually have any coffee in the recipe. Instead, it’s named for being the perfect companion to a cup of coffee.
Ingredients for Sour Cream Coffee Cake
- Streusel:
- 1 3/4 cups all-purpose flour
- 1 cup packed light brown sugar
- 1 1/4 tsp ground cinnamon
- 1/4 tsp kosher salt
- 3/4 cup (1 1/2 sticks) unsalted butter (cold), cut into small pieces
- Cake:
- 1/2 cup unsalted butter, softened to room temperature
- 2 cups all-purpose flour
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 cup sour cream
- Glaze:
- 1 cup powdered sugar
- 2 Tbsp whole milk
How to Make Sour Cream Coffee Cake
1. Prepare the Oven and Pan
To start, preheat your oven to 350°F and prepare a 9×9-inch baking pan. You can use butter to grease the pan or opt for nonstick spray if you prefer.
2. Make the Streusel
First, combine the flour, brown sugar, cinnamon, salt, and cold butter in a small mixing bowl. Using a pastry cutter or your hands, mix until the butter creates pea-sized clumps. Afterward, refrigerate the mixture while you prepare the cake batter.
3. Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside as you move on to the wet ingredients.
4. Prepare the Cake Batter
Next, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract. Then, alternate adding the dry ingredients and sour cream to the batter, starting with 1/3 of the dry ingredients, followed by 1/3 of the sour cream. Repeat this process until all ingredients are incorporated.
5. Layer the Batter and Streusel
In your prepared pan, spread half of the cake batter evenly. Next, sprinkle half of the refrigerated streusel mixture on top. Then, add the remaining cake batter and finish with the rest of the streusel.
6. Bake the Coffee Cake
Bake the cake in your preheated oven for about 55 minutes or until the top is golden brown. To check for doneness, insert a toothpick into the center—if it comes out clean or with a few moist crumbs, the cake is ready. Remove the cake from the oven and allow it to cool on a wire rack.
7. Make the Glaze and Serve
While the cake cools, prepare the glaze by whisking together powdered sugar and milk until smooth. Once the cake has cooled slightly, drizzle the glaze over the top. Serve and enjoy!
Variations and Tips
1. Add Nuts or Fruit
For added texture and flavor, consider adding 1 1/4 cups of chopped pecans or walnuts to the streusel. You can also stir diced apples, such as Granny Smith apples, into the cake for a fruity twist.
2. Try Swirling the Streusel
Instead of layering the streusel, you can swirl it into the batter. After spreading half of the cake batter and streusel in the pan, use a butter knife or toothpick to swirl them together before adding the remaining batter and streusel.
3. More Streusel, More Deliciousness
If you love the cinnamon streusel, feel free to double the amount for extra layers of flavor.
4. Baking for a Crowd
If you’re making the coffee cake for a larger group, consider using two 9×9-inch pans instead of one. This will ensure the cake bakes evenly without overflowing.
Baking Tips
- Use Room Temperature Ingredients: For the best results, ensure your butter and eggs are at room temperature before using them in the batter.
- Use Real Butter: For a richer flavor and better texture, always use real butter in this recipe.
- Fresh Ingredients: Fresh baking powder and soda are crucial for the proper rise and texture. Test your baking powder by adding a small amount to hot water—if it bubbles, it’s still good to use.
Make Ahead and Freezing Tips
If you’re planning ahead, you can make the streusel and measure out the dry ingredients the day before. When freezing, wrap the cake tightly in plastic wrap, then place it in a freezer bag. The cake can be frozen for up to 3 months. Thaw in the refrigerator, and enjoy fresh slices of your delicious cake at any time.
Storage
Leftover coffee cake can be stored at room temperature for up to 1-2 days, or refrigerated for up to 1 week. Be sure to cover it well to prevent the cake from drying out.
Print
Sour Cream Coffee Cake with Cinnamon Streusel
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
Description
This Sour Cream Coffee Cake is incredibly moist and buttery, with layers of cinnamon streusel both in the middle and on top. Topped off with a sweet glaze, it’s the perfect treat for breakfast, brunch, or dessert.
Ingredients
- Streusel:
- 1 3/4 cups all-purpose flour
- 1 cup packed light brown sugar
- 1 1/4 tsp ground cinnamon
- 1/4 tsp kosher salt
- 3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into small pieces
- Cake:
- 1/2 cup unsalted butter, softened to room temperature
- 2 cups all-purpose flour
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 cup sour cream
- Glaze:
- 1 cup powdered sugar
- 2 Tbsp whole milk
Instructions
- Preheat oven to 350°F and prepare a 9×9-inch baking pan, greased with butter or nonstick spray.
- Make the streusel: Combine flour, brown sugar, cinnamon, salt, and cold butter in a bowl. Mix until the butter forms pea-sized clumps. Refrigerate while you prepare the cake batter.
- Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Prepare the cake batter: Cream together softened butter and granulated sugar until fluffy. Add eggs one at a time, then stir in vanilla. Alternate adding dry ingredients and sour cream to the batter, starting with 1/3 of the dry ingredients followed by 1/3 of sour cream, repeating until all is combined.
- Layer the batter and streusel: Spread half of the cake batter in the prepared pan, top with half of the streusel mixture, add the remaining batter, and finish with the rest of the streusel.
- Bake the cake for 55 minutes or until golden. Check doneness with a toothpick—it should come out clean or with a few moist crumbs.
- Make the glaze: Whisk together powdered sugar and milk until smooth. Drizzle the glaze over the cooled cake.
Notes
For added texture, include chopped pecans or walnuts in the streusel. You can also swirl the streusel into the batter for a different look. Double the streusel for extra cinnamon flavor!
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Final Thoughts
This Sour Cream Coffee Cake is a must-try! Its rich, moist texture and cinnamon streusel make it the perfect addition to any breakfast, brunch, or dessert table. Whether you enjoy it fresh or save it for later, this recipe is sure to become a favorite in your household.
Related recipes
And remember, if you need some hearty sides to go with it, check out our Loaded Overnight Breakfast Casserole and Homemade Breakfast Sausage Patties for a complete morning feast!
Enjoy the cake, and happy baking!
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