Made with a soft, tender cake that is studded with a rich cinnamon swirl and then finished with a buttery streusel, this Sour Cream Coffee Cake is perfect for entertaining at brunch or during the holidays.
Sour Cream Coffee Cake is the perfect touch to a festive holiday brunch when served alongside Hash Brown Breakfast Casserole, fruit salad, and Baked Bacon. Of course, don't forget the coffee--or better yet, a Homemade Latte.
Coffee Cake is one of those recipes whose origin is quite curious, as it is not made with coffee, nor is this cake thought of as a dessert. Instead, it is designed to be served at breakfast or brunch with a cup of coffee, hence the name coffee cake.
While there are many variations of coffee cakes out there, I do humbly believe that this recipe is the absolute best. And I feel like I can say that without bragging because this recipe for Sour Cream Coffee Cake was shared with me decades ago by a family friend.
It is rich, buttery, and full of cinnamon, yet light and tender. It is the one coffee cake recipe that people will beg you to make again and again. Perfect for Christmas Brunch, Easter Brunch, or just a weekend at home.
What Makes This the Best Coffee Cake Recipe
Sour Cream Coffee Cake is the absolute best version of coffee cake, for a few key reasons.
- Sour Cream. You may have guessed that Sour Cream Coffee Cake is made with sour cream. The sour cream, which is folded into the cake batter, keeps the cake light and fluffy while giving it a bit of tang that balances out the sweetness.
- Cinnamon Swirl. The cake is baked around a cinnamon brown sugar mixture that adds a delicious and beautiful rich swirl throughout the cake. This swirl adds warmth and cinnamon flavor to every bite.
- Buttery Streusel. While most coffee cakes feature streusels, this recipe has streusel overload which is a good thing! The texture and flavor that the buttery crumble adds to this coffee cake are insanely delicious. You will never see a crumb of it left behind on my plate! I am sure to lick the plate clean--even when entertaining, it is just that good!
Notes on Ingredients
- Butter: Butter is key to adding flavor and richness to both the cake and the streusel. Just be sure to use unsalted butter for both the cake batter and the streusel, not salted butter. This will allow you to control the level of salt in the overall recipe.
- Sour Cream: The sour cream adds moistness and tang to the cake batter. Be sure to use full-fat or reduced-fat sour cream, not fat-free as the consistency of the cake may be affected.
- Sugar: This recipe calls for both brown and granulated sugars. The brown sugar adds warmth and color to the cinnamon swirl and the streusel, while the granulated sugar is best suited for the cake batter.
- Nuts: If desired, add chopped pecans or walnuts to the streusel topping for additional crunch and texture. Feel free to omit the nuts if desired though, and this cake will still be plenty delicious.
∗ tips for the best coffee cake∗
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
- Add Flour to the Cinnamon Swirl. We need to add a bit of flour to the cinnamon filling or else it would be completely absorbed into the cake batter, resulting in no distinctive swirl.
- Use Cold Butter for the Streusel. For a streusel that is crumbly and doesn't melt into the cake as it bakes, adding an irresistible texture to the coffee cake, be sure to use cold butter.
- Don't Overmix the Batter. Mix the wet and dry ingredients separately and then simply fold them together using a spatula until the flour is fully moistened. This will prevent overmixing your cake and ensure your coffee cake is tender.
- Layer the Ingredients. Spread half of the cake batter into the pan, then sprinkle with the cinnamon mixture. Dollop the remaining batter over the cinnamon swirl, but don't worry if it isn't perfect.
- Cover with Foil if Needed. After the coffee cake has been baking for 30 minutes, peek at it to see if the streusel is browning too quickly. If needed, tent with foil, so that the streusel does not burn.
- Let Cool Before Sering. While the coffee cake is delicious when served warm, you do want to let the cake rest for 10 minutes after baking or it will not slice easily.
Storing Coffee Cake
- At Room Temperature: Once the coffee cake is fully cooled, you can store it for up to 3 days at room temperature in an airtight container or wrapped well with plastic wrap.
- Freezing Coffee Cake: If you would like to freeze the leftover coffee cake, allow the cake to cool fully. Wrap the cooled cake in plastic wrap, then in a layer of foil, and then place it in a freezer-safe bag. This triple layer of wrap will help prevent the cake from becoming freezer-burned. Thaw the cake overnight in the refrigerator and if desired, warm individual slices in the microwave for 30-45 seconds.
More Delicious Brunch Recipes
As I shared, coffee cake is designed to be served at breakfast or brunch and makes a delicious accompaniment to any of the following recipes.
- Green Chile Egg Casserole
- Overnight French Toast Casserole
- Breakfast Sliders
- Christmas Fruit Salad
- Blueberry Coffee Cake
- Hashbrown Breakfast Casserole
- Cranberry Orange Muffins
If you enjoyed this recipe for Sour Cream Coffee Cake, I would love for you to leave a review and a comment below.
Sour Cream Coffee Cake
Made with a soft, tender cake that is studded with a rich cinnamon swirl and then finished with a buttery streusel, this coffee cake is perfect for entertaining at brunch or the holidays.
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Servings: 12
Calories: 400kcal
Ingredients
For the Filling
- 2 tablespoons light brown sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon cinnamon
For the Streusel
- ½ cup light brown sugar
- ¾ cup all-purpose flour
- 1 teaspoon cinnamon
- ⅛ teaspoon salt
- ½ cup cold unsalted butter cubed
- ½ cup chopped pecans or walnuts optional
For the Cake
- ½ cup unsalted butter 1 stick, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- ½ teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon iodized salt
Instructions
- Preheat your oven to 350℉. Grease an 8-inch pan with butter.
For the Cinnamon Filling
- In a small bowl whisk together the brown sugar, flour, and cinnamon then set aside.
For the Streusel
- In a medium bowl, whisk together the brown sugar, flour, cinnamon, and salt until evenly combined. If using chopped nuts, mix them into this mixture. Add in the cold butter and use your fingers to mix the mixture together, until crumbs form and the butter is well distributed through the flour and sugar. Set aside.
For the Cake
- In a large bowl or stand mixer, cream together the butter and sugar until pale and fluffy. This should take 3-5 minutes. Add in the eggs and mix again to incorporate. Add in the sour cream and vanilla and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Add dry ingredients to the butter mixture, and use a spatula to combine then fold the mixture together until it is just combined.
- Spoon half of the batter into the prepared pan and smooth into an even bottom layer. Sprinkle the cinnamon filling evenly over the batter.
- Spoon the remaining batter in dollops evenly over the filling. Gently smooth it out into an even layer. Evenly sprinkle the streusel mixture over the top of the cake batter.
- Bake in preheated oven for 35-45 minutes or until a toothpick inserted into the center comes out clean, or with a few crumbs. Be sure to check on the cake after 25 minutes to see if the streusel is browning too much. If it is, lightly tent with foil and continue baking.
- Remove the cake from the oven and cool for at least 10 minutes before serving.
Equipment Needed
Notes
Sour Cream: Be sure to use full-fat or reduced-fat sour cream NOT fat-free sour cream. You can also substitute regular-style plain yogurt for sour cream if desired. For the yogurt, do not use Greek-style and any fat percentage works.
Storage: Once the cake is fully cooled, Coffee Cake can be stored for up to 3 days at room temperature in an airtight container or wrapped well with plastic wrap.
Freezing: If you would like to freeze leftover coffee cake, allow the cake to cool fully. Wrap the cooled cake in plastic wrap, then in a layer of foil, and then place in a freezer-safe bag. This triple layer of wrap will help prevent the cake from becoming freezer burned. Thaw the cake overnight in the refrigerator and if desired, warm individual slices in the microwave for 30-45 seconds.
Nutrition
Calories: 400kcal | Carbohydrates: 48g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 192mg | Potassium: 136mg | Fiber: 1g | Sugar: 28g | Vitamin A: 577IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg
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This post was shared in 2021 and updated in 2023.
Teresa
Can you use 1/2 cup.of sour cream and 1/2 buttermilk equivalent to 1 cup?
Kristen Chidsey
Hi Teresa. I actually have only had 1/2 cup of sour cream before and used buttermilk to replace some if it myself. However, I would recommend using 1/2 cup sour cream and 1/3 cup buttermilk, adding 1 to 2 more tablespoons of buttermilk at a time if needed. That will keep the consistency of the cake the same.
Laurie Gorecki
Awesome recipe! I didn't have enough butter to make the streusel topping, so I just made the cake and sprinkled brown sugar and cinnamon on top. It's the best coffee cake I've ever made.
Kristen Chidsey
Thanks for sharing, Laurie!
lida
hi, what’s the temperature of the oven to cook the cake and I can’t seem to find it
Kristen Chidsey
Hi Lida! You can find all the detailed instructinos in the recipe card. This cake bakes at 350 degrees F. Enjoy!!!