Sour Cream Coffee Cake
This Sour Cream Coffee Cake is ultra moist, fluffy, and soft with a delicious cinnamon streusel in the center and on top. No glaze needed on this classic crumb cake. It’s an easy 9×13 cake that works for breakfast, brunch, or dessert.
Sour Cream Coffee Cake
Cake for breakfast… Why not?! This sour cream coffee cake is so EASY and delicious you will be making it again, and again.
I seriously LOVE coffee cake, because I can’t get enough streusel!
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The streusel in this cake is both inside and out, so you get that sweet cinnamon flavor in each bite, with the perfect crunchy crumb topping.
I also might have a slight obsession with adding sour cream to my cakes (like pound cake and banana bars).
What does adding sour cream to cake do? Sour cream adds fat to cakes creating extra moisture. The acidity in sour cream also activates the baking soda and/or baking powder to help the cake rise and creates a soft, tender crumb with a fluffy texture.
Sour cream cake + streusel. Now that’s a winning combo!
Why is it called coffee cake?
The funny thing about coffee cake is that it doesn’t actually have coffee in it.
Most coffee cakes are just a buttery crumb cake that is meant to be served with coffee, or as a breakfast or brunch item.
Classic coffee cakes are popular because they are so easy to make and don’t require frosting. Just make, bake, and eat.
Of course if you really wanted to, you could whip up a glaze to make it sweeter.
Cake Batter Ingredients
The best part about making this sour cream coffee cake, is that you probably already have most of the ingredients on-hand. For the cake batter you will need:
- Butter
- Granulated Sugar
- Large Eggs
- Vanilla Extract
- Sour Cream
- All-Purpose Flour
- Baking Soda
- Baking Powder
- Salt
How to Make Sour Cream Coffee Cake
- Cream the butter with the sugar. Add the eggs, vanilla, and sour cream.
- Mix thoroughly and scrape bowl.
- Combine the flour, baking soda, baking powder, and salt in another bowl. Slowly add the dry ingredients to the wet ingredients and mix until just combined. Set aside.
Streusel Ingredients
Once the sour cream coffee cake batter is ready, whip up the quick streusel. You will need:
- Brown Sugar
- Granulated Sugar
- Ground Cinnamon
- Salt
- All-Purpose Flour
- Melted Butter
Make the Streusel
- Stir together all of the dry ingredients for the streusel in a separate bowl.
- Add the melted butter and mix well with a fork until combined and crumbly.
Assemble the Coffee Cake
Once the cake batter and streusel are ready, it’s time to assemble the sour cream coffee cake.
- Spread half of the cake batter onto the bottom of a greased 9×13-inch pan. Sprinkle half of the streusel on top.
- Dollop the remaining cake batter on top of the streusel and spread it the best that you can (the batter is thick).
- Sprinkle the remaining streusel over the cake.
Baking and Storage Instructions
Bake the sour cream coffee cake at 350 degrees Fahrenheit for 30-35 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Enjoy warm!
For leftovers, cover the cake pan tightly with foil or plastic wrap. May alternately transfer cake to an airtight container.
Store coffee cake at room temperature for up to 3 days or store in the refrigerator up to one week.
TO FREEZE: Wrap each slice individually with plastic wrap and then foil and place in a freezer bag or freezer-safe container. Freeze up to 3 months.
More Brunch and Breakfast Recipes
- Coffee Cake Muffins
- Blueberry Muffins
- Banana Crumb Muffins
- Apple Cinnamon Muffins
- Flaky Biscuit Recipe
- Waffle Recipe
- Butter Syrup
- Buttermilk Pancakes
- Cinnamon French Toast Recipe
- Coffee Cake Banana Bread
- Best Cinnamon Roll Recipe
Sour Cream Coffee Cake
Ingredients
Cake:
- ½ cup (113 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups (360 g) sour cream
- 2 cups (240 g) all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
Streusel:
- ½ cup (100 g) light brown sugar, packed
- 3 Tbsp granulated sugar
- 1 tsp ground cinnamon
- ⅛ tsp salt
- 1 ½ cups (180 g) all-purpose flour
- ½ cup (113 g) unsalted butter, melted
Equipment
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease a 9×13-inch pan with cooking spray. Set aside.
- With an electric mixer, cream the butter and sugar. Add eggs, vanilla, and sour cream. Mix thoroughly and scrape bowl.
- In a separate bowl, combine the flour, baking soda, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients and mix until just combined. Set aside.
- In another bowl, prepare streusel by stirring all of the dry ingredients. Add melted butter and mix well with a fork until combined and crumbly.
- Spread half of the cake batter into the bottom of a greased 9×13" pan. Sprinkle half of the streusel on top.
- Dollop the remaining cake batter on top of the streusel and spread it the best that you can (the batter is thick). Sprinkle remaining streusel over the top.
- Bake at 350˚F for 30-35 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Notes
- TO STORE: Cover the cake pan tightly with foil or plastic wrap. May alternately transfer cake to an airtight container.
- Store coffee cake at room temperature for up to 3 days or store in the refrigerator up to one week.
- May eat leftovers as-is or nuke in the microwave for 15-20 seconds.
- TO FREEZE: Wrap each slice individually with plastic wrap and then foil and place in a freezer bag or container. Freeze up to 3 months.
Nutrition
Did you make this?
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*Originally published 6/20/13. Updated 8/29/21.
Excellent coffee cake! It’s an easy recipe to prepare and the result is a moist, delicious cinnamon sweet treat!
I added cinnamon to the batter for a little more cinnamon flavor!
I’m so glad you enjoyed this coffee cake Stephanie! Thanks for sharing your experience with the recipe.
The way you describe it is so enticing! I will definitely give this one a go! By the way do you have a good dessert recipe that uses Zucchini? The season of abundance is upon us.
You’ll love this Linda. I do have a few zucchini treats. Happy Baking!
Double Chocolate Zucchini Muffins: https://www.dessertnowdinnerlater.com/chocolate-zucchini-muffins/
Chocolate Zucchini Cake: https://www.dessertnowdinnerlater.com/chocolate-zucchini-cake/
Lemon Zucchini Bread: https://www.dessertnowdinnerlater.com/lemon-zucchini-bread/
Can you leave out the sour cream?
You can substitute it, but don’t leave it out. I would use Greek yogurt. You might be able to use buttermilk or milk plus 1 Tablespoon of white distilled vinegar mixed together. The batter will definitely be thinner, and may cook faster if you use milk.
I LOVE coffee cake! 🙂 When I was 8 & 9 I went through a huge coffee cake phase & requested it as my birthday cake the year I turned 9! Hahaha Yours looks so delicious and moreish and that crumbly struesley top? Licking my screen, I tell ya! Thank you so much for linking up with me this week at Tasty Tuesdays! I’ve pinned this & shared it with my followers! Please be sure to stop back by the party and check out some of the other links!
Wanted to stop by and let you know that your awesome recipe was a Fabulous 5 Feature at this weeks The Weekend re-Treat Link Party! Check it out here: http://thebestblogrecipes.com/2013/06/fabulous-5-features-from-link-party-21-22.html Also pinned while I was here tonight too!
Hope you’ll stop back by this weekend and link up to the party that just went LIVE!
Shauna
http://thebestblogrecipes.com/