This sour cream coffee cake is moist and sweet. It’s baked in a smaller baking dish so you get tall slices topped with crunchy sweet streusel topping.
I really enjoy coffee cake and after making my sour cream banana nut bread, I decided to use the leftover sour cream to make this sour cream coffee cake.
I love what sour cream does to baked goods. It adds moisture but also a subtle tangy flavor. I decided to make a recipe from All Recipes that looked delicious with lots of streusel topping, which is my favorite part.
Instead of baking the cake in a large 9×13” baking dish, I used a 8×8” square baking dish because I prefer thick, tall slices.
Ingredients
The batter for the cake is easy to make with just one bowl. Here’s what you need to make it:
- Butter
- White sugar
- Eggs
- Sour cream
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
Preheat the oven to 350°F and grease an 8×8 inch baking pan.
Cream the butter and sugar with an electric mixer until light and fluffy. Beat the eggs in one at a time and then stir in the sour cream and vanilla.
Mix in the dry ingredients to the butter mixture.
To make the streusel topping, combine flour, brown sugar, melted butter, and cinnamon.
Pour half of the batter into the baking dish and then sprinkle half of the streusel over the top. Spread the remaining batter over the top and sprinkle the rest of the topping over it.
Bake the coffee cake for 40 minutes or until a toothpick comes out clean.
Recipe Notes
This cake comes out very moist and sweet. Almost a little too sweet for me, but I usually prefer cakes less sweet.
If you make this in a 9×13 pan you may not need to bake it as long. I also recommend that you double the streusel otherwise you’ll only get a thin layer on top.
You can also add some chopped nuts to the streusel topping. Pecans or walnuts would work well.
For an extra touch, you could drizzle a simple glaze over the top before serving. Just whisk powdered sugar with a little cream or half and half in a small bowl.
Store leftovers covered with plastic wrap at room temperature. It will keep for a day or two.
My favorite thing about this sour cream coffee cake is that it’s really easy to make. I like that only need one bowl for the cake batter and it doesn’t require any special steps or techniques to make it. It’s perfect for breakfast or brunch.
More Recipes to Try
Sour Cream Coffee Cake
Ingredients
For the Cake
- 1 cup butter
- 2 cups white sugar
- 2 eggs
- 1 cup sour cream
- 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/8 tsp salt
For the Streusel
- 1/3 cup all-purpose flour
- 1/2 cup packed brown sugar
- 2 tbsp melted butter
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease an 8x8-inch baking pan.
- To make the cake, cream together the butter and white sugar in a large bowl until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla.
- Mix in flour, baking powder, and salt. Spread 1/2 of batter in the prepared pan.
- Make the streusel: In a medium bowl mix flour, brown sugar, melted butter, and cinnamon. Sprinkle cake batter with half of the streusel. Spread second half of batter over the filling, and top with remaining streusel.
- Bake about 40 minutes or until a toothpick inserted near the center comes out clean.
Notes
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.
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.
That’s too bad. Not really sure how to turn this recipe into something vegan friendly.
I’m vegan now, so I don’t eat any dairy. Nevertheless, this looks mouthwatering! Delicious, yum!