Sour Cream Coffee Cake

During my sour cream baking kick two weeks ago, I also made this sour cream coffee cake. The sour cream keeps this cake incredibly moist.  And I love the cinnamon crumble on top and in between.

This cake is deceptively good.  What I mean by that is for some reason I kept forgetting that I liked it. I think because I made it at the same time I made the wonderful sour cream pound cake and chocolate pound cake. I would think “Oh I don’t really like this that much, I’ll just have a tiny bite,” and then next thing you know I’ve eaten two pieces!


Next time, I’ll have to put a more generous layer in between because I had too much crumble left for the top.

When I was making this cake, I was worried because it called for so much sour cream. And when I was mixing it, all I could see was sour cream. I was afraid there wasn’t enough flour!

I actually had to bake the cake a bit longer than the original recipe called for because of all the sour cream which didn’t want to bake. So when it was finally done, I was doubtful as to how it would taste.

But it tasted delicious! Very, very moist. You definitely taste the sour cream, but it’s very yummy.

I made a couple of changes. I used an 8 x8 pan instead of a 9 x 13. I didn’t want my cake to be too thin and I wanted a thicker streusel layer.  I think next time I might also reduce the sour cream a tad. I think the cake had slightly too much, making it harder to bake properly. My streusel top was getting a bit burned as I waited for the cake to fully cook. Here’s the modified recipe below:

Sour cream coffee cake (adapted from gimme some oven)


Cake Ingredients:

1/2 cup (1 stick) 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

    Topping Ingredients:

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


      1. In a mixer, cream together butter and sugar.  Add eggs to the mixture, one at a time, beating well after each addition.

      2. In a separate bowl, whisk together the flour, baking soda, baking powder and salt.

      3. Add the dry ingredients to the creamed mixture. Then add the sour cream and vanilla.  Mix until combined.

      4. Pour half of the batter into a greased 8 x8 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 at 350 degrees for40 -45 minutes, until a toothpick inserted in the middle of the cake comes out clean.

      5 comments on “Sour Cream Coffee Cake”

      1. I’ve never used sour cream in cakes before…now i know its a great way to makes them moist and soft! looks delicious!

        • Sour cream does wonders for cakes! I usually don’t like sour cream by itself, but it makes cakes/cupcakes really moist!

      2. Do you think the recipe would still work if i substitute butter for applesauce or bananas?

        • You know I’m not sure. I haven’t tried it but I don’t think it will work. Applesauce is a good substitute for oil in quickbreads like pumpkin. But I think with coffee cake, it wouldn’t work out the same and you would taste the applesauce.

      3. Pingback: Sour Cream Coffee Cake | Online REL

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