Sour Cream Coffee Cake

I had some sour cream left over after making my sour cream banana nut bread and decided to make a sour cream coffee cake.  I used a recipe submitted by Jan Taylor on  I like that the coffee cake has the streusel layer on top.  Yum.  The one thing I altered about this recipe was the pan size.  It calls for a 9 x 13 inch pan, which ends up making a very thin coffee cake – almost like a brownie.  I am used to thick, tall slices of coffee cake, so decided to use a smaller pan size.  Also I don't think there is enough streusel in the original recipe to spread across a 9 x 13 inch surface.

The coffee cake came out very moist! It's pretty easy to make. It's a tad too sweet for me.  It's not my favorite coffee cake recipe of all time, but it's a keeper. Next time I might try adding a layer of fruit in the middle and more streusel on top.


Here's the recipe using the 8 x 8 inch pan.


  • 1 cup butter
  • 2 cups white sugar
  • 2 eggs
  • 1 cup sour cream
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/3 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 2 tablespoons melted butter
  • 1 teaspoon ground cinnamon


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 8×8 inch baking pan.

  2. In a large bowl, cream together 1 cup butter and white sugar until
    light and fluffy. Beat in the eggs one at a time, then stir in the sour
    cream and vanilla.
  3. Mix in 2 cups flour, baking powder, and salt. Spread
    1/2 of batter in the prepared pan.

  4. Prepare the filling: In a medium bowl mix 1/3 cup flour, brown sugar, 2
    tablespoons melted butter, and cinnamon. Sprinkle cake batter with 1/2
    the filling. Spread second half of batter over the filling, and top
    with remaining filling.

  5. Bake about 40 minutes in the preheated oven, or until a toothpick
    inserted near the center comes out clean.

3 comments on “Sour Cream Coffee Cake”

  1. I’m vegan now, so I don’t eat any dairy. Nevertheless, this looks mouthwatering! Delicious, yum!

  2. That’s too bad. Not really sure how to turn this recipe into something vegan friendly.

  3. I made this recipe and it came out fabulously. I accidentally used 2 cups of sour cream instead of 1. I was afraid that it would be disgusting but it’s delicious. I almost think that if I make this recipe again, I’ll use 2 cups of sour cream again. I do wish that I had more crumble but I didn’t have any extra butter left.

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