This Sour Cream Coffee Cake is rich, decadent, and buttery, with a generous layer of streusel crumb through the center and over the top. My husband and I really enjoy this cake with a hot cup of coffee for breakfast or with a cold glass of milk for dessert.
Mom’s Amazing Sour Cream Coffee Cake
Satisfy your sweet tooth with this delicious sour cream coffee cake recipe. Perfect for breakfast or dessert, this moist and flavorful cake will become a new favorite in your household. If your family is anything like mine, they love a good coffee cake. This is one of our absolute favorite coffee cakes. The butter and sour cream mixture gives this decadent coffee cake such great flavor and helps keep it moist for days. The cinnamon streusel filling takes it over the top. This tasty cake comes together quickly and easily, making it ideal for holidays and brunches. If you like this recipe, try New York crumb cake, applesauce cake, cream cheese pound cake, and spice cake.
What You Need To Make This Coffee Cake
How to make Sour Cream Coffee Cake?
Start by whisking together the ingredients for the streusel. Whisk together the flour, brown sugar, and cinnamon. Stir in the melted butter with a fork until coarse crumbs form. Set that aside for a few minutes while you mix the coffee cake.
Whisk together the flour, baking powder, baking soda, and salt in a separate bowl. Now, cream the butter and sugar using a handheld electric mixer or a stand mixer with a paddle attachment. Turn the mixer to low and add the eggs and vanilla to the butter mixture. Keeping the mixer on low, add the flour mixture and the sour cream in three increments, alternating between the two. Scrape down the bowl and beaters several times.
Pour half the cake mixture into a baking pan coated with nonstick baking spray. Sprinkle with half the streusel crumb mixture, and carefully spoon the remaining batter on top. Use an offset spatula to gently spread the coffee cake mixture in an even layer. Sprinkle with the remaining streusel crumb topping, and bake until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Beth’s Recipe Tips
- Use full-fat sour cream and honest-to-goodness sweet cream butter.
- Use a hand mixer or a stand mixer to cream the butter and mix the coffee cake ingredients. It will take several minutes to cream the butter and the sugar.
- Always preheat your oven and load the cake on the middle rack in the center.
- Add chopped pecans or walnuts to the streusel crumb for more texture and flavor.
- For a change of pace, cut the ingredients in half for the streusel and use it for the center layer. Then combine 1/4 cup powdered sugar with 1/2-1 teaspoon milk. Drizzle the glaze over the cooled cake.
Store and Freeze
You can store the leftover coffee cake on the counter for up to 3 days or in the refrigerator for up to 5 days.
To freeze, first, cool completely. Then, cover with two layers of plastic wrap followed by a layer of aluminum foil. Freeze for up to 2 months. Thaw in the fridge overnight.
More Breakfast Recipes
Sour Cream Coffee Cake
Ingredients
Streusel Crumb Topping
- ¾ cup light brown sugar
- 1 ½ cups all-purpose flour
- 1 tablespoon ground cinnamon
- ½ cup unsalted butter melted
Sour Cream Coffee Cake
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup sour cream
Instructions
- Preheat oven to 350 degrees. Spray with cooking spray or butter a 9×9 inch baking dish with nonstick baking spray.
- Whisk together the flour, brown sugar, and cinnamon in a medium bowl. Stir in the melted butter with a fork until coarse crumbs form. Set that aside for a few minutes while you mix the coffee cake.
- Whisk together the flour, baking powder, baking soda, and salt in a separate medium bowl.
- Using a handheld electric mixer or a stand mixer with a paddle attachment, cream the butter and sugar. Turn the mixer to low and add the eggs and vanilla. Keeping the mixer on low, add the flour mixture and the sour cream in three intervals alternating between the two. Scrape down the bowl and beaters several times.
- Pour half of the cake mixture into the prepared pan. Sprinkle with half the streusel mixture and carefully top with the rest of the cake batter. Use an offset spatula to gently spread the coffee cake mixture. Sprinkle with the remaining streusel.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Notes
- Use full-fat sour cream and honest-to-goodness sweet cream butter.
- A hand mixer or a stand mixer to cream the butter and mix the coffee cake ingredients. It will take several minutes to cream the butter and the sugar.
- Always preheat your oven and load the cake on the middle rack in the center of the oven.
- Add chopped pecans or walnuts to the streusel crumb for more texture and flavor.
- For a change of pace, cut the ingredients in half for the streusel and use it for the center layer. Then combine 1/4 cup powdered sugar with 1/2-1 teaspoon milk. Drizzle the glaze over the cooled cake.
- Store the leftover coffee cake on the counter for up to 3 days or in the refrigerator for up to 5 days.
- To freeze, first cool completely. Then, cover with two layers of plastic wrap followed by a layer of aluminum foil. Freeze for up to 2 months. Thaw in the fridge overnight.
Nutrition
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Frank
What a delicious coffe cake and so easy to make. It reminded me of the delicious recipes my grandma used to make. Thank you!
Monica
Mom used to make this when I was younger. It is so delicious. It is by far my favorite coffee cake.
Ann Marie Torrey
Hi Beth, I’m a little confused for the streusel. It says melted butter, but the preparation says to use pastry blender or box grater. Am I missing something? Thanks so much. I plan on making this tomorrow
Beth Pierce
Hey Ann Marie! I updated this recipe and forgot to update the notes. Please use melted butter. It is much easier and it produces the same results. Thanks for the heads up. I have updated the notes.
Angela Campos
This was an amazing recipe! The entire family loved it, can’t wait to make it again. It will be perfect fro a family brunch.
Luna S
Sounds like a fantastic breakfast to go with a cup of coffee or juice! I will have to try this out, thanks for sharing it.
Jack
This is my favorite coffee cake. It is moist and buttery. Thanks for sharing the recipe, Beth.
Olga
Mmmm, I love coffee cakes! Plus, we always have sour cream at home. I will make it with my son next rainy weekend.
Melanie
This is such a yummy recipe. I have a friend who loves coffee cake. I am sure she would love one of these on her birthday which is coming up soon.
Beth Pierce
Thanks, Melanie! I sure hope your friend anjoys the cake!
Heather
This is a recipe that puts a smile on my face. Love coffee cake for breakfast lunch and dinner lol.
Beth Pierce
Me too, Heather!
Nancy
I love love love this tasty cake. It also makes a great dessert cake. I could really go for another piece right now but my husband finished it off last night. That dirty dog!
Kim
OMG oh wow! This was so delicious. The whole family loved it. My family is begging me to make it again already. Maybe this weekend I will make two of them. One for me and one for the rest of them.
Nikita
I made this last Sunday and shared it with my Grandma! We both thought it was so yummy. My grandma said that she is going to share the recipe with her old ladies club.
Beth Pierce
Thanks, Nikita! I am so glad that you and your Grandma enjoyed the coffee cake.
Richard
My new favorite coffee cake. The crumb was light and buttery andthe cinnamon streusel topping really took it over the top. I will make it again and again.
Stephanie
Oh my goodness, what a delicious cake! My whole family enjoyed it for dessert.
Debbie
This Sour Cream Coffee Cake was absolutely delicious! I really enjoy a buttery cake with streusel crumb. Especially with a hot cup of coffee!
Beth Pierce
Thanks, Debbie! So glad that you enjoyed it!
Kimberley
This is such a delicious recipe. Thank you for sharing it with us!
Beth Pierce
The pleasure is all mine, Kimberly!
Sheryl
Could you double this and use a 9×13 pan?
Beth Pierce
I am always hesitant to advise people without a test because of the leavening ingredients. I do not think that I would do that. I think that I would make 2 9x9s. You can certainly double the topping ingredients without any problems.
tweenselmom
I need to try making this. I’m a coffee lover and I haven’t done a coffee cake ever. Thanks for the tip!
Tisha
I made this last week. It was absolutely amazing!
Andrea
Wow, this is a fabulous coffee cake. Love that streusel.
Liza
What a fantastic recipe! The sour cream in the cake batter elevates the flavors in this coffee cake to a whole new level, and I love the crunch of walnuts in the streusel topping.
Beth Pierce
Thanks, Liza! I am so glad that you like it!
Jen
This was delicious! I made it for a special after school treat and my kids loved it!
Beth Pierce
Thanks, Jen! So glad that the kids enjoyed it!
Holley
Now this is a coffee cake! I just love the addition of walnuts as well! Great recipe!
Beth Pierce
Thanks, Holley!
Janessa
This was fabulous! Love the streusel topping!
Beth Pierce
Thanks, Janessa!
Sandra
This is such a treat for breakfast! Perfect with coffee! Love it!
Beti
Such a delicious coffee cake! My husband and I enjoyed it with a fresh pot of coffee!
katerina
This coffee cake was amazing!! I had to hide it from my family so I could have another slice with my coffee!
Allyson Zea
My kids love this coffee cake! Thanks for the easy recipe!!!
Beth Pierce
You are most welcome!
Erik
So satisfying with a cup of coffee. Love the layer, makes it extra fancy!
Clarice
Wow! This looks delicious. I have never tried a sour cream coffee cake. Thank you for sharing the recipe. Would love to try this. Appreciate the notes and tips.
Nish
Coffee and cake is the best combination. Would love to try this sometime! It sounds so super-delicious.
Beth L
Looks delicious. Wonder if it could be converted to KETO… I’m trying to cut out sugars.
Stephanie
Such a delicious cake! It’s perfect as a dessert after dinner. I love how soft it stays.
Beth Pierce
Thanks Stephanie! So glad that you enjoyed it!
Colleen
This was so rich and delicious, and I loved the streusel topping! Thanks for the great recipe. I am going to share it with my Mom!
Leanne Wong
I can’t wait to make this! I love baking with sour cream. It makes everything so moist and rich. This looks amazing.
Beth Pierce
Yes, it most certainly does! Enjoy!!
JC
Will this be ok in an 8×8 dish? What would be different?
Beth Pierce
So sorry I missed this question. Yes it should be fine. It might require just a few more minutes baking time.
Haley D Williams
I cannot wait to make this for breakfast! Love the sour cream addition!
Sandra
Such a delicious cake! My family really loved it!
Sara
What a great recipe for Easter! This will definitely be a hit for Easter brunch!
Catalina
Yum! This cake is mouthwatering! I need it!
Catalina
I’ve made it for my family and everyone loved it! Now I make it very often!
Erin
This Sour Cream Coffee Cake is so picture-perfect! The flavor looks incredible!
Dorothy Reinhold
I am so into that Streusel Topping!! This will be a perfect treat for my family tomorrow.