Kirbie's Cravings

Sour Cream Coffee Cake

photo of one slice of 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 allrecipes.com.  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.

Ingredients

  • 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

Directions

    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.

photo of the batter in a bowl

    1. Mix in 2 cups flour, baking powder, and salt. Spread
      1/2 of batter in the prepared pan.
    2. 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.

photo of the batter in a baking pan with the streusel on top

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

overhead photo of the baked coffee cake in a panclose-up photo of a slice of coffee cakephoto of a slice of coffee cake

Sour Cream Coffee Cake

Servings: 1 (8x8-inch) coffee cake
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Breakfast
Cuisine: American
This coffee cake is moist and sweet. I like to bake it in a 8x8-inch pan so the slices are tall with lots of streusel on top.

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

Recipe source: All Recipes

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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3 comments on “Sour Cream Coffee Cake”

  1. 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.

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

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

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