Kirbie's Cravings

Sour Cream Coffee Cake

This sour cream coffee cake is baked with a sweet and crunchy streusel topping 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.

photo of a piece of sour cream coffee cake on a plate

I’ve been on a sour cream baking kick the last couple of weeks and after making a sour cream pound cake and a chocolate sour cream pound cake I made a sour cream coffee cake. Just like those other cakes, 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.

I have to admit this sour cream coffee cake is deceptively delicious. I had, after all, just made two other sour cream cakes, so 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.

What is Coffee Cake?

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.

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.

photo of a slice coffee cake

Tips for Making Sour Cream Coffee Cake

  • What makes this coffee cake so special is the sour cream. It gives the cake moisture, but also gives it 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 will 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 over bake or under bake. 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. Sprinkle 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.

photo of a slices of coffee cake

You might like my pumpkin coffee cake, too! Or, if you’re looking for more recipes be sure to browse my cake recipes collection for more ideas.

photo of a piece of sour cream coffee cake on a plate

Sour Cream Coffee Cake

Servings: 8 slices
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 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.


  • 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


  • 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.


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


Serving: 1slice, Calories: 487kcal, Carbohydrates: 64g, Protein: 5g, Fat: 23g, Saturated Fat: 11g, Cholesterol: 87mg, Sodium: 273mg, Potassium: 188mg, Fiber: 1g, Sugar: 39g, Vitamin A: 605IU, Vitamin C: 0.2mg, Calcium: 86mg, Iron: 2mg, Net Carbs: 63g

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!

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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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