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This scrumptious Sour Cream Coffee Cake has a ribbon of cinnamon streusel in the middle and even more of the cinnamon-sugar goodness on top! It’s a great recipe that is perfect for breakfast and brunch, or even as a simple dessert with a scoop of vanilla ice cream!
We really love coffee cake and in the spring we love this delicious Strawberry Rhurbarb Coffee Cake for brunch on the weekends. Don’t miss any of my other breakfast recipes like these supremely dippable Cinnamon French Toast Sticks, or this Cowboy Quiche or Green Chili Egg Casserole for a savory option.
Sour Cream Coffee Cake
There is nothing like a big slice of warm sour cream coffee cake. Somehow it manages to be light and fluffy while also tasting substantive and filling. It’s unbelievably satisfying with the super moist yellow cake that is the perfect canvas for the buttery cinnamon brown sugar streusel.
I know it’s supposed to be served with coffee, but we love it with glasses of ice cold milk.
Does coffee cake have coffee in it?
No, coffee cake doesn’t actually have any coffee in it. The name comes from the tradition of serving a slice of moist, tender cake with a cup of coffee. There is no actual coffee in the batter.
It’s one of those snacking-type cakes that you can serve for breakfast just as easily as a dessert. I’m more partial to eating it with a scoop of vanilla ice cream on the side for dessert, but no matter when or how you enjoy it, this long-time bakery favorite is sure to please!
Ingredients in sour cream coffee cake
- Flour: I use all-purpose flour in coffee cake and it belongs in both the cake batter and the streusel for a soft, crumble streusel.
- Sugar: Both granulated sugar and brown sugar are in the streusel for the best texture and flavor, although only granulated sugar is used in the cake batter.
- Butter: I almost always use salted butter in my recipes.
- Eggs: Four of them, for binding and richness.
- Sour cream: I tested this recipe with full-fat sour cream, but I feel really confident that you could use Greek yogurt or even reduced fat sour cream and it would still turn out really well.
- Baking powder: For leavening – this is what makes the cake lift and rise.
- Baking soda: This also does the job of providing lift so the cake is light, but it also makes the cake tender.
- Salt: You really can’t bake without salt or your cake will taste bland.
- Cinnamon: Ground cinnamon is added to the streusel for that classic coffee cake flavor.
- Vanilla: To flavor the cake batter and tie everything together.
How to make sour cream coffee cake
- Make the streusel. You can do this by hand or using a mixer. Whisk together the topping ingredients of all-purpose flour, brown and white sugars, salt and cinnamon in a medium bowl, then stir in melted butter until it all clumps together. Leave it lumpy since the larger clumps give an interesting texture to your streusel. You may even want to squeeze a few handfuls of streusel together to get it to clump more!
- Mix the batter. Beat room temperature butter with granulated sugar until light and creamy, then add in eggs, sour cream, and vanilla, mixing well until it is all combined. Add the dry ingredients (all-purpose flour, baking powder, baking soda, and salt), stirring just until combined.
- Layer batter and streusel in a baking pan. Spread about half of the cake batter in the bottom of a 9×13″ baking pan that has been prepped with baking spray. Then sprinkle half of the cinnamon-streusel over the batter. Dollop the remaining batter on top of the streusel and carefully nudge it around to cover the middle streusel layer. It’s a thick batter and will rise while it cooks, so don’t be overly worried if coverage isn’t perfect. Then sprinkle the remaining streusel on top to finish it off!
- Bake for 50-55 minutes in a 350 degree F oven. You can tell that the coffee cake is done when a toothpick inserted into the center comes out clean with only a few crumbs. If the streusel looks like it is browning too much on top, cover the pan with a piece of aluminum foil partway through baking.
Wrap leftover cake in plastic wrap or store in an airtight container on the counter. It will stay moist and delicious for about 2-3 days before it starts tasting stale.
Individually wrapped slices can be frozen for up to 2 months. Reheat in the microwave for a warm piece of cinnamon coffee cake whenever you get the craving!
More breakfast treats you’ll enjoy
- Macadamia Nut Sticky Buns
- Coconut Lime Glazed Banana Bread
- Raspberry Streusel Topped Muffins
- Old-Fashioned Sour Cream Doughnuts
- Easy Blackberry Turnovers
- Chocolate Crepes
- German Apple Pancakes
- Blackberry Scones
- Guava Cream Cheese Cuban Pastries
- 2 1/2 cups all-purpose flour
- 1 1/4 cups brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 1/2 tablespoons ground cinnamon
- 1 cup salted butter, melted
- 3/4 cup salted butter, softened
- 1 1/4 cups granulated sugar
- 1 cup sour cream
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat the oven to 350 degrees F. Spray a 9x13-inch pan with baking spray.
- In a large bowl, whisk together the flour, brown sugar, granulated sugar, salt, and cinnamon for the streusel. Add the melted butter and stir until it clumps together like sand.
- In a separate large bowl, beat the butter and sugar on medium-high speed until creamy and light, about 2-3 minutes.
- Add the eggs, one at a time, beating after each addition. Scrape down the side of the bowl and mix in the sour cream and vanilla extract.
- Add the flour, baking powder, baking soda, and salt, mixing just until combined. The batter will be thick.
- Spread 1/2 of the cake batter into the prepared pan. Sprinkle with half of the streusel, then dollop the remaining cake batter over this, using a knife to nudge the batter together to form a top layer as much as possible. Sprinkle the remaining streusel over the top layer of batter.
- Bake for 50-55 minutes until golden brown on top and a toothpick inserted into the center of the cake comes out clean with just a few crumbs. Serve warm.
Optional: If you like a little nutty crunch in your coffee cake, try adding 1 1/2 cups chopped pecans to the streusel.
Amount Per Serving: Calories: 660Total Fat: 31gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 139mgSodium: 609mgCarbohydrates: 89gFiber: 2gSugar: 48gProtein: 8g
This recipe first appeared on Yellow Bliss Road where I’m a contributor.