Sour Cream Coffee Cake

This sour cream coffee cake is my go to recipe for cozy mornings and family brunches when I want something unfussy yet incredibly special. A soft tender cake is intertwined with a lovely cinnamon swirl and finished with a sweet nutty streusel top. Serve it warm or at room temperature and it always disappears in minutes.

There are so many reasons to crave this cake but honestly I first made it as a quick treat for a weekend breakfast and was blown away by how the cinnamon swirl and buttery crumb reminded me of my grandmother’s kitchen. Now it is a staple for every family holiday and celebration.

Ingredients

• Light brown sugar: Brings a deep caramel note to both the swirl and the streusel use fresh soft sugar that clumps easily in your fingers
• All-purpose flour: Gives the cake its tender crumb sift if lumpy for the best texture
• Cinnamon: Provides cozy warmth choose fresh aromatic ground cinnamon for fullest flavor
• Unsalted butter: Forms the rich base and tenderizes the cake always pick quality real butter for ultimate taste
• Chopped pecans or walnuts: Add crunch and a nutty finish toast them lightly first if you want extra flavor
• Granulated sugar: Sweetens the cake use a fine grained type for best mixing
• Eggs: Bind everything together fresh large eggs are best for even rise
• Sour cream: Delivers moisture and a slight tang which sets this cake apart make sure to use regular or reduced fat avoid fat free
• Vanilla extract: Boosts overall flavor use pure vanilla if possible for a more fragrant cake
• Baking powder and baking soda: Help the cake rise check that both are fresh and active
• Iodized salt: Sharpens all flavors choose a fine salt for perfect distribution

Step-by-Step Instructions

Preheat and Prepare the Pan:

Set your oven to three hundred fifty degrees Fahrenheit and generously coat an eight inch baking pan with butter making sure to get the corners well for easy release

Make the Cinnamon Filling:

Whisk together light brown sugar flour and cinnamon in a small bowl use your fingers to break up any lumps and set this aside

Prepare the Streusel Topping:

In a medium bowl combine the rest of the light brown sugar flour cinnamon salt and nuts if using Add cold cubed butter and rub the mixture between your fingers until sandy crumbles form and the butter is evenly dotted throughout the mixture then set aside

Cream the Butter and Sugar:

In a large bowl or stand mixer beat softened butter with granulated sugar on medium high for three to five minutes until the mixture turns very pale and fluffy scraping the sides often for even aeration

Add Eggs and Flavorings:

Mix in the eggs one at a time into the creamed butter mixture then blend in the sour cream and vanilla extract until perfectly smooth the batter should be creamy and light

Combine Dry Ingredients:

In another bowl whisk or sift flour baking powder baking soda and salt ensure all elements are well mixed so the cake bakes evenly

Fold in the Dry Mixture:

Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon stop as soon as you no longer see dry streaks to keep the cake delicate

Assemble the Layers:

Spoon half the batter into the prepared pan and use an offset spatula or back of a spoon to smooth it flat Sprinkle all the cinnamon filling evenly over this layer

Add Second Batter Layer:

Dollop the rest of the batter in small heaps over the filling and carefully smooth it to form an even layer over the cinnamon

Top with Streusel:

Sprinkle the reserved streusel mixture evenly over the cake surface pressing lightly to help it stick for a generous crunchy crumb

Bake to Perfection:

Slide the pan into your oven Bake thirty five to forty five minutes or until a toothpick poked into the center comes out clean or with just a few moist crumbs If the top is browning early after about twenty five minutes tent loosely with foil and finish baking

Cool and Serve:

Let the baked cake cool at least ten minutes in the pan This allows the cake to firm up so it slices clean and holds together Then slice and serve warm or at room temperature

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You Must Know

• High in moisture thanks to sour cream so it never tastes dry
• Nutty crumb topping gives a perfect crisp contrast
• Holds up well when made ahead or frozen for later

My favorite part is always the thick layer of buttery cinnamon streusel on top It reminds me of mornings spent baking with my mom when she would let me sprinkle the nuts and sneak a little bit of topping straight from the bowl

Storage Tips

Once cooled the coffee cake will keep at room temperature for up to three days Store in an airtight container or wrap tightly with plastic wrap for maximum freshness If you want to keep it longer freeze the completely cooled cake by wrapping in plastic then foil and tuck in a freezer safe bag It tastes just as comforting thawed and warmed gently in the microwave

Ingredient Substitutions

If you do not have sour cream regular plain yogurt works well Just avoid Greek yogurt and fat free varieties as they can change the cake’s texture Nut free households can leave out the pecans or walnuts the topping still bakes into a delicious sweet crust Whole wheat flour can be swapped for a third of the white for a heartier flare

Serving Suggestions

This coffee cake pairs perfectly with a cup of black coffee or milky tea I love slicing it thick and serving at brunch or as an afternoon snack It is also a welcoming treat for guests over the holidays Dust with a little extra powdered sugar for a festive look If you are serving a crowd make two pans as everyone always wants seconds

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Cultural Context

American style coffee cakes like this one are based on European traditions but became beloved in the US as a morning or midday treat They are named for the drink they pair best with not because they contain coffee The sour cream variation is especially common in Midwest and East Coast bakeries where tender crumb and simple ingredients are prized

Recipe FAQs

→ What makes the crumb so tender?

The use of sour cream adds moisture and richness, resulting in a soft, tender cake crumb.

→ Can other nuts be used in the streusel?

Yes, pecans or walnuts work well, but you can try almonds or omit nuts entirely if you prefer.

→ What size pan is best?

An 8x8-inch baking pan provides the right thickness and even baking for this style of cake.

→ How do you know when the cake is done?

Test with a toothpick; it should come out clean or with a few moist crumbs when inserted in the center.

→ Is it possible to freeze leftovers?

Yes, once cooled, wrap the cake well and freeze for up to three months. Thaw overnight in the refrigerator.

→ Can yogurt replace sour cream?

Plain, regular-style yogurt can be substituted, but avoid Greek yogurt for best texture.