Sour Cream Coffee Cake Recipe

This sour cream coffee cake is the ultimate morning treat. A moist, buttery cake layered with a ribbon of cinnamon sugar and topped with a crunchy streusel.

It’s easy enough for a weekend morning and impressive enough for a holiday brunch. The recipe makes a 9×13-inch pan, which serves twelve generous squares.

Best of all, it uses simple pantry staples and comes together in about 20 minutes of active time. You get a bakery-style cake without a single complicated step.

The Secret to Great Sour Cream Coffee Cake

Most coffee cakes are dry and forgettable. This one is different, and the reason is simple: full-fat sour cream. It keeps the crumb incredibly moist and adds a subtle tang that balances the sweet streusel.

The second secret is the double layer of streusel. Instead of just a topping, we put a layer in the middle too. That means every single bite has a swirl of cinnamon spice and a bit of crunch.

Finally, a simple powdered sugar glaze ties it all together. It adds a touch of elegance and seals in extra moisture. This is the coffee cake you’ll make for years.

Servings: 12 | Prep time: 20 minutes | Cook time: 45 minutes | Total time: 1 hour 5 minutes

Ingredients

For the streusel:

• 1 cup all-purpose flour
• 1 cup packed light brown sugar
• 1 tablespoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cubed

For the cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup full-fat sour cream

For the glaze:

• 1/2 cup powdered sugar
• 1-2 tablespoons milk

Ingredient Notes & Swaps

• Full-fat sour cream: This is the key to the cake’s moist texture. Avoid low-fat or fat-free versions, which can make the cake dry and tough. Full-fat Greek yogurt is a perfect 1:1 swap if you’re in a pinch.
• Light brown sugar: I prefer light brown for a milder molasses flavor. Dark brown sugar works too, but it will give the streusel a deeper, more intense taste.
• Unsalted butter: Using unsalted butter gives you control over the salt. If you only have salted butter, reduce the added salt in the recipe to 1/4 teaspoon.
• All-purpose flour: This recipe was developed with AP flour. Using bread flour will make the cake too dense. Do not substitute with whole wheat flour, as it will dry out the crumb.

Instructions

1. Preheat and prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan. If you’re using a 10-inch bundt pan instead, grease it thoroughly and then dust it with flour to ensure the cake releases cleanly.
2. Make the streusel: In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter. Using a pastry blender or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse, pea-sized crumbs. Set this aside.
3. Whisk the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt for the cake. Set aside.



4. Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed. Beat for 3-4 minutes until the mixture is light in color and fluffy. Scrape down the sides of the bowl as needed.
5. Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and beat until just combined.
6. Alternate dry ingredients and sour cream: With the mixer on low speed, add the dry ingredients in three additions, alternating with the sour cream in two additions. Start and end with the dry ingredients. Mix until just combined. Stop as soon as you see the last streak of flour disappear; overmixing will make the cake tough.
7. Assemble the cake: Spread half of the batter into the prepared pan. Sprinkle half of the streusel evenly over the batter. Carefully spread the remaining batter over the streusel layer, then top with the rest of the streusel.



8. Bake: Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown. If you are using a bundt pan, it will need 50-55 minutes. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
9. Make the glaze: In a small bowl, whisk together the powdered sugar and 1 tablespoon of milk. If the glaze is too thick, add the second tablespoon of milk, a teaspoon at a time, until it’s a smooth, pourable consistency. Drizzle over the cooled cake.
10. Serve: Slice and serve. This cake is delicious slightly warm or at room temperature.

Tips & Variations

• Toast the nuts: If you add nuts to the streusel, toast them first. It deepens their flavor and ensures they stay crunchy.
• Room temperature ingredients: Ensure your eggs and sour cream are at room temperature. This helps them incorporate smoothly into the batter and prevents curdling.
• Don’t overmix: Once you add the flour, mix only until it’s just combined. A few small lumps are fine and better than a tough cake.
• Citrus glaze: For a brighter flavor, substitute the milk in the glaze with fresh lemon or orange juice.
• Bundt pan layering: To make a beautiful bundt cake, double the streusel and layer the batter and streusel in three parts: batter, streusel, batter, streusel, batter, streusel.

Make It Your Own

• Berry Swirl: Gently fold 1 cup of fresh blueberries or raspberries into the batter before assembling. The tartness of the berries is a perfect match for the sweet streusel.
• Nutty Crunch: Add 1/2 cup of chopped, toasted pecans or walnuts to the streusel mixture for a classic, crunchy texture.
• Apple Cinnamon: Sauté 1 cup of diced, peeled apples with a tablespoon of butter and a pinch of cinnamon until tender. Let them cool, then layer them with the streusel for an apple-pie-inspired cake.
• Chocolate Lover’s: Add 1/2 cup of mini chocolate chips to the streusel and another 1/2 cup to the batter. A chocolate glaze (made with cocoa powder) would be an excellent finish.
• Maple Pecan: Swap the granulated sugar with an equal amount of maple sugar or add 1 teaspoon of maple extract along with the vanilla. It pairs beautifully with the pecan addition.

Storage & Make-Ahead

This coffee cake stores beautifully. You can bake it entirely a day ahead, which makes it a stress-free option for entertaining.

To store: Once the cake has cooled completely, cover it tightly with plastic wrap or place it in an airtight container. It will keep at room temperature for up to 2 days. For longer storage, place it in the refrigerator for up to 5 days. Bring it to room temperature before serving for the best texture.

To freeze: Freeze the cake unglazed for the best results. Wrap the cooled cake tightly in a double layer of plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 2 months. Thaw it overnight in the refrigerator. To serve, warm it in a 300°F oven for 10 minutes and then drizzle with the glaze.

Nutrition Information

Per serving (1 slice out of 12):

• Calories: 420
• Carbohydrates: 56g
• Protein: 5g
• Fat: 20g
• Saturated Fat: 12g
• Fiber: 1g
• Sugar: 34g
• Sodium: 220mg

Please note that these values are an estimate and will vary based on the exact ingredients you use.

Questions About Coffee Cake

Can I make this coffee cake ahead of time?

Yes, you can. Bake the cake a day in advance. Cool it completely, then cover it tightly and store it at room temperature. For the freshest look, add the glaze just before serving.

Can I use low-fat sour cream?

You can, but full-fat sour cream yields the richest, moistest cake. If you use a low-fat version, the cake may be slightly drier. You can add an extra tablespoon of sour cream to help compensate for the lost fat.

How do I know when the coffee cake is done?

Insert a toothpick into the center of the cake. It should come out clean or with just a few moist crumbs attached. The top should be a beautiful golden brown and spring back when you lightly press the center with your finger.

Can I freeze this coffee cake?

Absolutely. Wrap the cooled, unglazed cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw it at room temperature or overnight in the refrigerator, then glaze and serve.