You are going to love this classic recipe. A brown sugar and cinnamon streusel filling is layered inside and on top of this Classic Sour Cream Coffee Cake. This easy breakfast cake is a keeper.
We have officially hit the “rainy season” here in Florida. Every afternoon the storms and rain have been coming down like crazy.
The good thing about all this rain is that I don’t have to go outside and water my flower garden each night. I’m good with not being a human snack bar for the mosquitos that have also doubled since the rain has started.
Plus, all the water is keeping all the plants I bought alive. Although, it also means the weeds are growing back through the mulch too. I have been trying to go out every morning to pull the little ones before they take over the flower bed again.
Something else I have been doing this summer is to remake and rephotograph a bunch of the old, old recipes (like these Cherry Mocha Chip Muffins and this Reese’s Ice Cream Cake) that are here on the blog.
After 11 years of blogging, you can imagine how many recipes I still have to do. This project is going to take me quite some time I’m sure.
My husband and I have also been having quite a good time laughing at some of my photography skills from when I first started sharing recipes. I have definitely learned a lot since those first recipe posts.
This weekend I decided to make this Classic Sour Cream Coffee Cake again. This coffee cake recipe is one that I found in an old church cookbook 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.
One bite and it confirmed to me that this is still the best coffee cake ever! I’m pretty sure the double filling that I like to add is what makes it so incredible.
I’m usually a big fan of using baking mixes, but I love that this coffee cake 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 that you will make over and over again.
How to make a Classic Sour Cream Coffee Cake:
- Mix together the dry topping ingredients with the melted butter. Set it aside to harden and get crumbly.
- Beat the softened butter and sugar until light and creamy. Add the eggs, vanilla, and sour cream and mix again. The sour cream is what gives it such a soft and moist texture.
- Stir together the flour, baking powder, and salt. Slowly add the dry ingredients to the butter mixture.
- Spread half the batter in a greased 9×13 pan. Top with half the topping mixture.
- Drop the rest of the batter by small spoonfuls on top of the 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.
- Enjoy warm, or wait until it’s cool and add a glaze.
To Glaze or Not To Glaze:
Now if you ask me, the answer is always add a drizzle of glaze to your coffee cakes, pastries, or muffins. It’s just the right thing to do.
But I realize not everyone agrees with me on this. This cake is truly delicious with or without the extra glaze step. I just happen to prefer the sweet glaze.
- Whisk together the powdered sugar and milk.
- Spoon it into a small Ziplock baggie and cut one tip off.
- Drizzle it across the top of the cooled cake.
More easy coffee cake recipes you may like:
A Banana Split Coffee Cake has all your favorite ice cream toppings swirled in a delicious breakfast cake.
This Blueberry Cream Coffee Cake has four layers of goodness that goes so well with a cup of coffee.
Swirls of brown sugar and spices makes this soft Cinnamon Roll Pumpkin Cake a delicious breakfast cake to enjoy in the morning.
This Apple Butter Crumble Cake has apple butter, a cinnamon oatmeal crumble, and a sweet glaze to top it off. So good for breakfast!
Chocolate chips and an oat streusel make this Chocolate Banana Crumble Cake a delicious choice for breakfast or brunch.
Connect with Inside BruCrew Life! Be sure to follow us on our social media, so you never miss a post.
I also created a fun Facebook group, and I would love for you to join. It’s a group where you can share your favorite recipes, ask questions, share photos, and see what’s new with the BruCrew. If you would like to check it out, you can request to join HERE.
For the Streusel
- 2/3 cup flour
- 1 cup packed brown sugar
- 2 teaspoons cinnamon
- 4 Tablespoons butter, melted
For the Cake
- 1 cup unsalted butter, softened
- 2 cups sugar
- 2 eggs
- 1/2 teaspoon vanilla
- 1 cup sour cream
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Glaze
- 1 1/2 cups powdered sugar
- 5-6 teaspoons milk
- 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: 1
Amount Per Serving: Calories: 282Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 47mgSodium: 93mgCarbohydrates: 42gFiber: 0gSugar: 31gProtein: 2g
(original photo from January 2010)
*The post for this Classic Sour Cream Coffee Cake was first published on January 26, 201o. The photos have been updated, and it was republished on July 7, 2019.