Sour Cream Coffee Cake

Category: Treats That Make Everything Better

The ultimate crowd-pleaser, this sour cream coffee cake boasts a buttery, tender crumb thanks to the addition of sour cream and a clever layering method. Each bite offers a delightful combination of cinnamon-laced filling and a crisp, nutty streusel top. It’s baked in a simple 8x8 pan, making it perfect for smaller gatherings or family brunches. Serve warm or at room temperature, and enjoy how the cinnamon swirl and pecan-enriched topping elevate this American classic. Baked goods lovers will appreciate its versatility, moist texture, and how easy it is to prepare and store for later enjoyment.

Clare Recipes
Created By Lily Chen
Updated on Wed, 13 Aug 2025 19:18:50 GMT
A slice of sour cream coffee cake. Save
A slice of sour cream coffee cake. | lilicooks.com

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
A slice of sour cream coffee cake. Save
A slice of sour cream coffee cake. | lilicooks.com

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

A slice of sour cream coffee cake. Save
A slice of sour cream coffee cake. | lilicooks.com

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.

Sour Cream Coffee Cake

Soft cake layered with cinnamon and topped with streusel, ideal for brunch or festive entertaining.

Preparation Time
10 min
Cooking Time
45 min
Overall Time
55 min
Created By: Lily Chen

Category: Sweet Stuff

Skill Level: Moderate

Cuisine Type: American

Output: 12 Serves

Dietary Options: Vegetarian

Ingredients

→ Cinnamon Swirl

01 2 tablespoons light brown sugar
02 1 tablespoon all-purpose flour
03 1 teaspoon cinnamon

→ Streusel

04 ½ cup light brown sugar
05 ¾ cup all-purpose flour
06 1 teaspoon cinnamon
07 ⅛ teaspoon salt
08 ½ cup chopped pecans or walnuts (optional)
09 ½ cup cold unsalted butter, cubed

→ Cake

10 ½ cup unsalted butter, softened (1 stick)
11 1 cup granulated sugar
12 2 large eggs
13 1 cup sour cream (full-fat or reduced-fat)
14 ½ teaspoon vanilla extract
15 1½ cups all-purpose flour
16 ½ teaspoon baking powder
17 ¼ teaspoon baking soda
18 ¼ teaspoon iodized salt

Steps

Step 01

Preheat your oven to 350℉/175℃. Grease an 8-inch cake pan generously with butter.

Step 02

In a small bowl, whisk together 2 tablespoons light brown sugar, 1 tablespoon all-purpose flour, and 1 teaspoon cinnamon. Set aside.

Step 03

In a medium bowl, combine ½ cup light brown sugar, ¾ cup all-purpose flour, 1 teaspoon cinnamon, ⅛ teaspoon salt, and ½ cup chopped pecans or walnuts if using. Add ½ cup cold unsalted butter (cubed) and mix with your fingers until crumbs form and butter is evenly distributed. Set aside.

Step 04

In a large bowl or stand mixer, cream together ½ cup unsalted butter with 1 cup granulated sugar on medium-high speed until pale and fluffy, about 3-5 minutes. Add 2 large eggs and mix until incorporated. Add 1 cup sour cream and ½ teaspoon vanilla extract, mixing until well combined.

Step 05

In a separate bowl, whisk or sift 1½ cups all-purpose flour with ½ teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon iodized salt.

Step 06

Add the dry ingredients to the creamed butter mixture and fold gently with a spatula or wooden spoon until just combined.

Step 07

Spoon half of the batter into the prepared pan and smooth into an even layer. Sprinkle the cinnamon filling evenly over the batter.

Step 08

Spoon the remaining batter in dollops evenly over the filling and smooth into an even layer. Sprinkle the streusel mixture evenly over the top of the batter.

Step 09

Bake the coffee cake in the preheated oven for 35-45 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs. Check after 25 minutes; if the streusel is browning too much, lightly tent with foil and continue baking.

Step 10

Remove the cake from the oven and let cool for at least 10 minutes before serving.

Tips

  1. Ensure to use full-fat or reduced-fat sour cream, not fat-free. You may substitute plain yogurt, but avoid Greek-style yogurt.
  2. Once cooled, store the cake in an airtight container for up to 3 days or freeze wrapped in plastic wrap, foil, and a freezer-safe bag.

Required Tools

  • 8x8 baking pan

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Contains dairy and eggs.
  • Contains gluten.
  • Contains nuts if pecans or walnuts are used.

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 400
  • Fats: 21 g
  • Carbohydrates: 48 g
  • Proteins: 5 g