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An image of a piece of sour cream coffee cake with a bite taken out of it.
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4.70 from 36 votes

Sour Cream Coffee Cake

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 perfect for breakfast and brunch, or even as a simple dessert with a scoop of vanilla ice cream!
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Breakfast
Cuisine: American
Servings: 12 -16 servings
Calories: 692kcal
Author: Amy Nash



  • 2 ½ cups all-purpose flour
  • 1 ¼ cups brown sugar
  • ½ cup granulated sugar
  • ½ teaspoon salt
  • 1 ½ Tablespoons ground cinnamon
  • 1 cup salted butter melted


  • ¾ cup salted butter softened
  • 1 ¼ cups granulated sugar
  • 1 cup sour cream
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ 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 ½ 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 ½ cups chopped pecans to the streusel.


Calories: 692kcal | Carbohydrates: 93g | Protein: 8g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 639mg | Potassium: 150mg | Fiber: 2g | Sugar: 52g | Vitamin A: 1040IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 3mg