Sour Cream Coffee Cake

photo of one piece of Sour Cream Coffee Cake on a plate

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!

photo of a piece of coffee cake on a plate with a fork

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


Sour Cream Coffee Cake

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 8 slices
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.


  • 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

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


  1. 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.
  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 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.


Recipe adapted from Gimme Some Oven

Nutrition Facts
Sour Cream Coffee Cake
Amount Per Serving (1 slice)
Calories 487 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 11g69%
Cholesterol 87mg29%
Sodium 273mg12%
Potassium 188mg5%
Carbohydrates 64g21%
Fiber 1g4%
Sugar 39g43%
Protein 5g10%
Vitamin A 605IU12%
Vitamin C 0.2mg0%
Calcium 86mg9%
Iron 2mg11%
Net Carbs 63g126%
* Percent Daily Values are based on a 2000 calorie diet.
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. All images and content are © Kirbie's Cravings.

photo of a piece of coffee cake

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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