Keep breakfast simple with this easy coffee cake. This Sour Cream Coffee Cake is loaded with cinnamon sugar and has a crunchy streusel topping. It's a classic coffee cake recipe that you will make over and over again for breakfast or brunch.
Sour Cream Coffee Cake
This coffee cake recipe is one that I found in an old church cookbook years and years ago. It's one of those recipes that you can still taste and drool over even if it's been years since making it.
It had been a while since I had made one, so I couldn't wait to make this homemade coffee cake again. One bite and it confirmed to me that this is still the best sour cream coffee cake recipe ever! I'm pretty sure the double filling that I like to add is what makes it so incredible.
Usually I am a big fan of using baking mixes, but I love that this coffee cake because it is actually completely from scratch. And it's so easy to put together too.
But don't take my word for it. Try it out yourself! It's a a classic coffee cake recipe that you will make over and over again.
Ingredients Needed
This classic coffee cake recipe uses simple pantry ingredients to make a soft, tender cake with a swirl of cinnamon sugar.
- Brown Sugar - Sweetens the filling.
- Butter - Unsalted butter allows you to have control over the amount of salt in the recipe.
- Sugar - Granulated sugar gives the coffee cake a sweet and tender crumb.
- Sour Cream - Gives the cake a dense, moist texture.
- Flour - Fluff then spoon and sweep the flour into the baking cup.
- Baking Powder - Provides the lift when the cake bakes.
How to make Sour Cream Coffee Cake
This sweet, buttery, and fluffy coffee cake has a cinnamon crunch that is so easy to make. Homemade coffee cake is the perfect thing to enjoy with a cup of coffee.
- Mix together the topping ingredients with the melted butter in a small bowl. Set it aside to harden and get crumbly, then stir and break apart.
- Beat the softened butter and sugar in a large bowl until light and fluffy.
- Add the eggs, vanilla, and sour cream and mix again.
- Stir together the flour, baking powder, and salt. Slowly add the dry ingredients to the butter mixture.
- Spread half the batter in a greased 9x13 baking dish. Top with half the topping mixture.
- Drop the remaining batter by small spoonfuls on top of the cinnamon sugar filling.
- Use a flat or angled spatula to gently spread the batter out, covering the streusel topping.
- Sprinkle the rest of the cinnamon sugar topping on top of the batter and bake until a tester comes out clean.
- Place on a wire rack and let cool.
- Serve warm or add a glaze once it has cooled completely.
Recipe Variations
Now if you ask me, you should always add a drizzle of glaze to coffee cakes, pastries, or muffins. It's just the right thing to do.
But I realize not everyone agrees with me on this. This classic coffee cake is truly delicious with or without the extra glaze step. I just happen to prefer the sweet glaze.
- Glaze - Whisk together powdered sugar and milk, drizzle it across the top of the cooled sour cream coffee cake.
- Nuts - Add 1 cup of your favorite chopped nuts to the batter before spreading in the pan.
- Fruit - Gently stir your favorite fruit into the batter. Blueberries, raspberries, and blackberries are great choices.
- Greek Yogurt - You can use yogurt in place of the sour cream if you like.
Storage Recommendations
- Counter - Store the coffee cake in a sealed container on the counter for 1-2 days.
- Refrigerator - The coffee cake will keep in the fridge for 3-4 days if sealed tightly.
- Freezer - Cover and wrap the cooled coffee cake and place in a freezer safe bag or container. Freeze for 1-2 months. Thaw overnight in the fridge or at room temperature for a few hours.
Recipe FAQ'S
Slices of this moist cake are served for breakfast or brunch with a cup of coffee.
No, there is no coffee in this classic coffee cake recipe.
Yes, it's an easy recipe to make early in the day or one day ahead of time.
More easy coffee cake recipes
- Easy Banana Coffee Cake
- Pumpkin Cinnamon Roll Cake recipe
- Apple Crumble Cake
- Banana Chocolate Chip Crumb Cake
- Berry Coffee Cake
- Cherry Coffee Cake recipe
- Pumpkin Coffee Cake
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Recipe
Sour Cream Coffee Cake Recipe
This Sour Cream Coffee Cake comes together so quickly. A soft cake with a cinnamon sugar swirl and a crunchy topping will make this a new family favorite for breakfast or brunch. It's a classic coffee cake recipe that is definitely a keeper.
Ingredients
For the Streusel
- ⅔ cup flour
- 1 cup packed brown sugar
- 2 teaspoons cinnamon
- 4 Tablespoons unsalted butter, melted
For the Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- 1 cup sour cream
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
For the Glaze
- 1 ½ cups powdered sugar
- 5-6 teaspoons milk
Instructions
- Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick spray.
- In a medium bowl, mix the dry streusel ingredients together. Add the melted butter and stir until it looks like wet sand. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Mix in the flour, baking powder, and salt.
- Spread half the batter in the prepared pan. Sprinkle half the streusel over the batter in the pan.
- Drop the rest of the batter on top by spoonfuls and gently spread it out with a flat or angled spatula.
- Sprinkle the top with the remaining streusel. Bake 45-50 minutes.
- Remove and cool.
- Stir together the powdered sugar and milk. Spoon into a small Ziplock bag and cut one tip off. Drizzle over the top of the cake. Let set before cutting.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 282Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 47mgSodium: 78mgCarbohydrates: 42gFiber: 0gSugar: 31gProtein: 2g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
(original photo from January 2010)
*The post for this Sour Cream Coffee Cake was first published on January 26, 201o. The photos were updated July 2019, and it was republished July 2021.
Stephanie Snider
This was SO WONDERFUL! The coffee cake was DELICIOUS and the texture was spot on….. fluffy..tender….moist! I’m even thinking about adding apple to it next fall w/ apple pie spice!!! Fabulous! Mine only took 40 minutes, but that’s using my oven….
Ronak Mehta
The cake looks perfect and fabulous to bake for a special day. Yes, its definitely the best coffee cake. Lovely!!
Alicia
Yummmm, the coffee cake look amazing. Doesn't help my growling tummy. I going to have to try it!
Rebekah Williams
That looks scrumptious!!
Sare
OH!! that looks so good!!!!
and I'm so with you on winter being a crap season. I live in AZ where I'm able to wear flip flops all year, and I'm STILL not a fan of winter. BRING BACK THE SUN!!!!
Abigail Jasmine
I love those days!! 🙂
and oh my.....that coffee cake!!!
*GASP* Can I eat the whole pan?? Hehe
Love your blog
*hugS*
Linda Bruner
I made the coffee cake in the summer it was wonderful and enjoyed by several. I am going to make it for Christmas this year. Thank you for the recipe.
b.fox*
THAT picture IS A TEASE!!! Love it!
Holly
That s a great photo! 55/60 is the norm here...! The coffee cake looks amazing. I have a big weakness for coffee cake.
PaisleyJade
Sour cream coffee cake... sounds (and looks) divine!!!
Stephanie
Yikes! Guess you're over the no sugar thing 🙂
grace chute
Ha ha, I'm one of those "non-card" people. I only get excited about them when someone gives them to me, although, I did get one for Christmas with M&M's in it - yum!
I wish I felt good enough to try your coffee cake. Maybe, in a couple of weeks, you could come over and make it for me? Or, come visit us this summer at the beach and I'll make it for you!
LeAnna
Waaaah, we're having blue skies today too, but then they're all telling us it's gonna snow and ice and get all nasty this weekend. Boo. I think I'll make that coffee cake and drown my sorrows in a sea of buttery goodness. Two sticks of butter & two cups of white sugar will make anyone feel better. Mmmmm! Too bad they don't have anymore peppermint mocha coffee creamer in the stores. I tried the powder and it's just not near as good...