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Best Sour Cream Coffee Cake

November 6, 2012 By Jocelyn - 34 Comments

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The Best Sour Cream Coffee Cake has a delicious cinnamon sugar swirl, chocolate chips, and a sweet glaze on top. Great breakfast cake to go with your morning coffee.

Sour Cream Chocolate Chip Coffee Cake - the sweet cinnamon sugar swirl and chocolate chips make this a decadent cake. Awesome recipe to make for breakfast or brunch. #breakfast #coffeecake #bundtcake #sweet #recipe #brunch

(photos updated March 2018)

CLICK HERE TO PIN THIS RECIPE FOR LATER!

My oldest son chose Home Economics this year for one of his electives at school.  Talk about making this foodie mom proud.  

Although, he did say he chose it because he thought it would be easy.  He also wishes they would cook more than bake.

Say what?  I won’t be much help to him if they start cooking. But if he can learn to make dinner, that could be a good thing around here.

The other day he brought home a recipe that he had to bake as “homework”.  Man, I wish all homework was this fun to do.

I can handle math when it involves measuring cups and sugar. He and I had so much fun working together.

And by working together, I really mean I sat and supervised with a Dark Chocolate Latte while he baked cake.

Sour Cream Chocolate Chip Coffee Cake - swirls of cinnamon sugar and pockets of chocolate make this a delicious way to start out any morning. Great recipe for breakfast or brunch! #breakfast #coffeecake #bundtcake #sweet #recipe #brunch

Making the Best Sour Cream Coffee Cake

Measure your ingredients properly to ensure that your easy coffee cake bakes properly.

We talked about the correct way to measure flour because I stopped him from scooping just in time. Did you know that you should never scoop flour out of the container?

How to measure flour correctly:

  • You need to fluff it first and then gently spoon it into a measuring cup.
  • Use the flat edge of a knife to level off the cup before adding it to your batter.
  • When you pack flour into a cup it adds extra flour.
  • That extra flour can dry out your recipe or make your end product heavy and dense.

I promise, he did all the mixing and all the pouring for this sweet breakfast cake. Well, for the first one that is. I had to make it again and take some new delicious looking pictures.

At first I was trying to be good and only have one bite.  But I must have blacked out because all of a sudden my entire piece disappeared.

Hmmm I’m sensing a pattern because the same thing happened when I made this Banana Caramel Coffee Cake and this Banana Split Coffee Cake.

Sour Cream Chocolate Chip Coffee Cake - this soft breakfast cake has cinnamon sugar and chocolate chips swirled throughout it. Great recipe to make for breakfast or brunch. #breakfast #coffeecake #bundtcake #sweet #recipe #brunch

What makes this the Best Coffee Cake?

Sour cream and chocolate makes this glazed coffee cake taste amazing.

Adding sour cream to the batter makes the cake so rich and moist. What I love about this cake is that it is tender and dense without being heavy at all.

In fact, this breakfast cake is pretty light and has a great texture.

Do I have to use sour cream in this cake?

  • You can substitute Greek yogurt in place of the sour cream, if that’s what you have on hand.
  • A whole milk yogurt will give this coffee cake the closest texture and taste.
  • If you only have low-fat in your fridge, be sure to strain the extra liquid off first.

Sour Cream Chocolate Chip Coffee Cake - this sweet bundt cake has swirls of cinnamon sugar and chocolate chips inside it. This is a great recipe to make for breakfast or brunch. #breakfast #coffeecake #bundtcake #sweet #recipe #brunch

Another reason this cake is the best is the three layers of cinnamon sugar that adds pockets of goodness to every bite of this Sour Cream Coffee Cake.

Chocolate also makes anything better. You could stir the chocolate chips into the crumble mixture if you want too, but I added them to the cake batter instead. Either way works and will taste delicious with your morning cup of coffee.

Add the sugar mixture to the bottom of the pan, in the middle of the batter, and on top of the batter.

Just make sure to flip the cake out of the pan within 10 minutes of it coming out of the oven, so the sugar doesn’t caramelize on the bottom of the pan. I had a small chunk stick to the pan.

If a little bit does stick, just use a knife to loosen it and press it back into the cake. The glaze on top will hide any mishaps.

Sour Cream Chocolate Chip Coffee Cake

(original photos from November 2012)

More easy breakfast recipes you may enjoy:

  • Chocolate Nutella Banana Muffins
  • Banana Nut Cinnamon Rolls
  • Maple Bacon Apple Cinnamon Roll Bake
  • Cherry Chocolate Chip Banana Bread
  • Banana Breakfast Bars 

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Sour Cream Chocolate Chip Coffee Cake - this coffee cake has a swirl cinnamon sugar inside and a sweet glaze on top. It's the perfect recipe for breakfast or brunch! #breakfast #coffeecake #bundtcake #sweet #recipe #brunch

 

Yield: 1 bundt cake/12 slices

Best Sour Cream Coffee Cake

Best Sour Cream Coffee Cake
The Best Sour Cream Coffee Cake has a delicious cinnamon sugar swirl, chocolate chips, and a sweet glaze on top. Great breakfast cake to go with your morning coffee.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Ingredients

For the Cake

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mini chocolate chips

For the Topping

  • 1 cup packed brown sugar
  • 2 Tablespoons cinnamon

For the Glaze

  • 1 cup powdered sugar
  • 1 Tablespoon + 1 teaspoon water

Instructions

  1. Preheat the oven to 350 degrees. Spray a bundt pan with nonstick spray that has flour in it extremely well.
  2. Cream the butter and sugar until light and fluffy. Beat in the sour cream, eggs, and vanilla.
  3. Sift together the flour, baking powder, baking soda, and salt. Slowly add to the butter mixture.
  4. Stir in the chocolate chips gently.
  5. Mix together the topping ingredients. Spoon 1/2 cup topping into the bottom of the prepared pan.
  6. Spread 1/2 the batter into the pan. Sprinkle with 1 cup topping.
  7. Spread the rest of the batter on top. Sprinkle with the rest of the topping over the top of the batter. Bake for 45-50 minutes.
  8. Let the cake cool in the pan for 10 minutes. Place a large plate on top and flip the cake out. Let the cake cool.
  9. Mix together the powdered sugar and water. Drizzle over the top of the cake. Let set before slicing.

Recommended Products

  • Nordic Ware 12-Cup Bundt Pan
    Nordic Ware 12-Cup Bundt Pan
  • Bakers Joy Cake Pan Spray 2 Pack
    Bakers Joy Cake Pan Spray 2 Pack

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving:Calories: 460 Total Fat: 21g Saturated Fat: 12g Trans Fat: 1g Unsaturated Fat: 7g Cholesterol: 73mg Sodium: 390mg Carbohydrates: 68g Fiber: 2g Sugar: 49g Protein: 4g
© Jocelyn @ Inside BruCrew Life
Cuisine: American / Category: Coffee Cakes

Related Posts:

  • Cherry Zucchini Coffee CakeCherry Zucchini Coffee Cake
  • Cherry Chocolate Chip Banana BreadCherry Chocolate Chip Banana Bread
  • Blueberry Pecan Coffee CakeBlueberry Pecan Coffee Cake
  • Sour Cream Banana BreadSour Cream Banana Bread
  • Double Chocolate Banana MuffinsDouble Chocolate Banana Muffins
  • Banana Caramel Coffee CakeBanana Caramel Coffee Cake
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Filed Under: Coffee Cakes Tagged With: breakfast, cake, chocolate chips, cinnamon

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Comments

  1. cindy says

    November 6, 2012 at 7:33 PM

    Oh that all homework was so sweet! Looks like he did a great job. Congrats to your son.

    Reply
  2. amy @ fearless homemaker says

    November 6, 2012 at 8:15 PM

    Sour cream coffee cake is one of my all-time favorite treats + this looks awesome. Two thumbs up to your son choosing a fantastic class! =)

    Reply
    • Jocelyn says

      November 7, 2012 at 8:49 AM

      I couldn’t believe how addicting this cake was…I just kept saying, “just one more slice:-)” And I was thrilled to pieces when he told me he was choosing home ec!!!

      Reply
  3. Jen @ Savory Simple says

    November 6, 2012 at 8:37 PM

    What a fabulous cake!

    Reply
  4. Dorothy @ Crazy for Crust says

    November 6, 2012 at 9:06 PM

    Oh, man. This is amazing! Does he get in trouble for having a slice missing? LOL

    Reply
    • Jocelyn says

      November 7, 2012 at 6:55 AM

      haha! Actually this is the 2nd one that he made…for us:-)

      Reply
  5. Ashley @ Kitchen Meets Girl says

    November 6, 2012 at 10:26 PM

    Oh my goodness, he did SUCH a good job! And no kidding–I could totally go for “homework” like this. 🙂

    Reply
    • Jocelyn says

      November 7, 2012 at 6:56 AM

      Homework like this trumps everything else:-)

      Reply
  6. Hayley @ The Domestic Rebel says

    November 7, 2012 at 9:30 AM

    Oh man, if my homework looked like this, I’d be the valedictorian in no time! (Okay, so I was an A-student with a great GPA but still, this is some motivation I didn’t have, hehe!) This looks awesome and I’m so glad your little one enjoyed making it (and eating!)

    Reply
    • Jocelyn says

      November 7, 2012 at 10:02 PM

      I sure wish I had homework like this when I was in school. My home ec always just stayed at school. He was so proud of himself for doing it all my himself:-)

      Reply
  7. Ashton @ Something Swanky says

    November 7, 2012 at 9:57 AM

    Oh you have no idea my weakness for coffee cake!!!! This looks amazing. Well done brucrew son!

    Reply
    • Jocelyn says

      November 7, 2012 at 10:01 PM

      I heart a good coffee cake too!!! He did do an excellent job on this:-)

      Reply
  8. Liz says

    November 7, 2012 at 10:05 AM

    I have great memories of eating Sour Cream Coffee Cake when I was little. I remember it being the best cake ever! I haven’t tried making one yet but now I have no excuse! Thanks for sharing 🙂

    Reply
  9. Elaine @ Cooking to Perfection says

    November 7, 2012 at 10:11 AM

    Ok, why didn’t my school offer that class?! That’s awesome that he is trying to get in the kitchen more. That’s definitely going to make the girls swoon later in life. 🙂

    Reply
  10. Jessica@AKitchenAddiction says

    November 7, 2012 at 10:36 AM

    I wish I had homework like that when I was in school! This looks amazing! He did a great job!

    Reply
  11. Erin | The Law Students Wife says

    November 7, 2012 at 1:17 PM

    Oh how I love cake for breakfast! Major kudos to your son. He’s well on his way to being a pro! This is beautiful and reminds me of a cake my grandmother makes. Does your son want to come teach my hubby how to bake?

    Reply
  12. sally @ sallys baking addiction says

    November 7, 2012 at 3:15 PM

    What a BEAUTIFUL cake Jocelyn! Honestly – it is simply gorgeous. That chocolate brown sugar topping/swirl looks divine. I never took home ec when I was in school! I wish my homework was baking cakes though. I had to suffer through accounting homework! UGH!

    Reply
  13. Kristy (Sweet Treats & More) says

    November 7, 2012 at 5:21 PM

    this just looks down right amazing!!

    Reply
  14. Karly says

    November 8, 2012 at 9:01 PM

    Um, yes. That’s totally my kind of homework. Where do I sign up?

    Reply
    • Jocelyn says

      November 9, 2012 at 10:14 AM

      I know, right? I sure wish I had homework like that:-)

      Reply
  15. Ruthie says

    November 11, 2012 at 10:26 AM

    Jocelyn… I {heart} coffee cake! Some crazy addiction from my childhood 🙂 This looks amazing! xoxo~ Ruthie

    Reply
    • Jocelyn says

      November 12, 2012 at 7:56 AM

      Thank you so much! Isn’t it great how certain foods just remind us of great memories?

      Reply
  16. Tammy says

    November 11, 2012 at 9:13 PM

    I made this yesterday and it is fabulous.

    Reply
    • Jocelyn says

      November 12, 2012 at 7:54 AM

      I am so happy to hear that you tried and liked it:-)

      Reply
  17. Annette says

    October 22, 2013 at 1:27 AM

    I made this last Saturday, and never got the chance to glaze it. The family dug right in fresh out of the oven and it was gone before the day was over. Thanks for the great recipe!

    Reply
  18. Leah says

    January 15, 2016 at 11:03 AM

    This looks spectacular! going to try it right now with oil instead of butter. do you think that would work?

    Reply
    • Jocelyn says

      January 16, 2016 at 10:52 AM

      I have never mad it with oil, so I’m not quite sure how it will do. I think it would be fine. Keep me posted on how it turned out!

      Reply
      • Leah says

        March 18, 2016 at 4:44 PM

        I can’t remember if i was the one who asked the question lol, but i did make this with oil and it was out of this world! going to make this again right now, using different types of chips i have in my pantry, i.e. white chips, butterscotch and cinnamon…

        Reply
  19. Jerri M says

    February 3, 2017 at 3:35 PM

    Love this! We make one but use a ‘popular’ baking mix as the base, then add the eggs, oil, sour cream to make the batter. it was featured on one of their boxes. Luckily I cut the box apart and kept it because it was never shown again. Thanks for the reminder… I need to make this again!

    Reply
  20. Molly says

    March 2, 2018 at 5:07 PM

    Can you make this in something other than a bundt pan?

    Reply
    • Jocelyn says

      March 3, 2018 at 10:11 AM

      I haven’t done this particular recipe in another pan, but it would work in a 9×13 pan I’m sure. I would just layer the filling in the middle and top if you use that pan. Here is another coffee cake recipe that I did that way. https://insidebrucrewlife.com/2010/01/spring-teasing/

      Reply
  21. Dorothy @ Crazy for Crust says

    March 12, 2018 at 7:36 PM

    That drizzle!!! I want this for breakfast and dessert and every meal in between.

    Reply

Trackbacks

  1. Cinnamon Roll Coffee Cake Pie | Crazy for Crust says:
    November 14, 2012 at 8:00 PM

    […] Sour Cream Coffee Cake by Inside BruCrew Life […]

    Reply
  2. Peach Cinnamon Swirl Bundt Cake says:
    August 21, 2014 at 4:34 PM

    […] Last year I made this Caramel Apple Bundt Cake.  It quickly became my favorite fall dessert of the year.  So moist (yes, I just said that word) and delicious!!!!  I knew this year that I wanted to make the same cake but use fresh peaches in it.   Oh, and then I had the brilliant idea to include a hidden cinnamon swirl like in this Sour Cream Coffee Cake. […]

    Reply

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Jocelyn is the baker, photographer, and writer behind Inside BruCrew Life. She is married to her best friend, and they have three great kids. She spends her days baking sweet treats, and then trying to find ways to give the treats away without eating them all. Grab a cup of coffee and visit while she shares life from their kitchen. Read More…

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