Sour Cream Coffee Cake

This sour cream coffee cake is made with a sweet and crunchy streusel that’s layered inside and on top of the cake. The coffee cake is incredibly moist and tender thanks to the sour cream, which also gives it a tangy flavor.

I’ve been on a sour cream baking kick for the last couple of weeks, and my most recent creation is this sour cream coffee cake. The sour cream in this coffee cake keeps it incredibly moist. Add in the sweet and crunchy streusel topping, and you get a wonderful treat that’s great for breakfast, brunch, or as an afternoon snack cake with a cup of coffee.

You probably already know that American coffee cake is not made with coffee. Instead, it’s a moist and tender cake that’s usually spiced with cinnamon and baked with a topping made with sugar, butter, and nuts. It gets its name because it’s often served with coffee, so you have every excuse to have it for breakfast.

What I was surprised to learn was that there is also a British coffee cake which is actually made with coffee. It’s a type of sponge cake that is flavored with coffee and is served as a snack cake. I may have to try that version sometime, too.

I have to admit this sour cream coffee cake recipe is deceptively delicious. I figured I’d give it a taste and then give the rest away. Before I knew it, I’d had two pieces! I couldn’t get enough of it.

Ingredients

• Softened unsalted butter
• Granulated sugar
• Large eggs
• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Sour cream
• Vanilla extract
• Ground cinnamon
• Brown sugar
• Chopped pecans

Butter: I use unsalted butter, but you can use salted butter but you might want to reduce the amount of salt in the recipe.

Granulated sugar: This is in both the coffee cake batter and the streusel.

Flour: I have only tested this recipe with all-purpose flour.

Sour cream: Full-fat sour cream works best in this recipe. It adds moisture and flavor.

Cinnamon streusel topping: I use white sugar, brown sugar, cinnamon, and pecans. You can swap the pecans for other kinds of nuts like chopped walnuts or almonds.

Tips for Making Sour Cream Coffee Cake

What makes this coffee cake so special is the sour cream. It gives the cake moisture and a delicious tangy flavor. There’s a lot of sour cream in the batter, so don’t worry if it seems like too much. The cake will come together and have a very tender crumb.

I like thick pieces of cake, so I baked mine in an 8×8 baking dish. If you want thinner pieces, you can also bake it in a 9×13 baking pan, but you will need to adjust the baking time. Most likely, it will need less time to bake.

Because there is so much sour cream in the batter, you need to keep an eye on the cake as it bakes so it doesn’t overbake or underbake. I’ve included recommended bake times, but all ovens are different, so be sure to start checking your cake about ten minutes before the recommended time. Your cake may need more or less time to bake. Test the doneness of your cake with a toothpick or cake tester. The cake is done when it comes out clean.

Some coffee cakes only have a crumble topping, but I added a layer of the crumble inside the cake. So, I poured half of the cake batter in the pan, topped it with half the crumble topping, and then covered it with the rest of the batter. I sprinkled the rest of the crumble over the top of the cake.

If you really love crumble topping (like me), you can double the topping so the inside of the cake has a thicker layer of crumble.

Fully cool the cake before you slice and serve it.

Leftover coffee cake will keep in an airtight container for two to three days. You can also freeze it for several months. Slice it and freeze the slices in a freezer bag, or wrap the cake tightly with plastic wrap and freeze it in a freezer-safe container.

More Breakfast Recipes to Try

• Pumpkin Coffee Cake
• Blueberry Coffee Cake Muffins
• Chocolate Espresso Muffins
• Breakfast Pull Apart Bread
• Glazed Bubble Buns

Sour Cream Coffee Cake

Servings: 8 slices

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Course: Breakfast, Snack

Cuisine: American

This coffee cake is heavy on the sour cream which gives the cake moisture and a great flavor. I especially love the cinnamon crumble topping.

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Ingredients

• 1/2 cup (1 stick) unsalted butter room temperature
• 1 cup sugar
• 2 eggs
• 2 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 8 oz of sour cream
• 1 tsp vanilla extract

For the Topping (see note)

• 1 tsp cinnamon
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1/2 cup chopped pecans

Instructions

• Preheat oven to 350°F. In a mixer, cream together butter and sugar. Add eggs to the mixture, one at a time, beating well after each addition.
  
• In a separate bowl, whisk together the flour, baking soda, baking powder and salt.
• Add the dry ingredients to the creamed mixture. Then add the sour cream and vanilla. Mix until combined.
• Pour half of the batter into a greased 8 x 8 inch pan, and sprinkle with half of the topping, distributing evenly around the surface. Add the remainder of the batter on top, and sprinkle with the remaining topping. Bake for 40-45 minutes, until a toothpick inserted in the middle of the cake comes out clean.

Notes

If you really like crumble topping I recommend doubling the amount of the ingredients. The photos in the post show what the cake looks like with double the amount which I divide for the topping and the inside layer. If you prefer less topping, just make the crumble topping as it's written in the recipe.

Recipe adapted from Gimme Some Oven

Nutrition

Serving: 1slice, Calories: 487kcal, Carbohydrates: 64g, Protein: 5g, Fat: 23g, Saturated Fat: 11g, Sodium: 273mg, Fiber: 1g, Sugar: 39g, NET CARBS: 63

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!