This Sour Cream Coffee Cake is a moist, tender delight that’s perfect for any occasion. With its rich, buttery crumb and a swirl of cinnamon-sugar filling, every bite is a comforting blend of sweet and spiced flavors. The sour cream adds a luscious tanginess and ensures the cake stays incredibly soft, making it irresistible fresh from the oven or the next day.
Ready in just over an hour, this recipe is surprisingly simple yet feels indulgent. The golden, crackly topping and the aromatic cinnamon scent will fill your kitchen with warmth. Whether it’s for breakfast, brunch, or dessert, this cake is a crowd-pleaser that’s as easy to make as it is to love.
Ingredients for Sour Cream Coffee Cake
- For the Ripple:
- ¼ cup (50 g) granulated sugar
- 1 ½ teaspoons cinnamon
- ¼ teaspoon salt
- For the Cake:
- ½ cup (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- ⅓ cup (66 g) light brown sugar, firmly packed
- 2 large eggs, room temperature preferred
- 1 cup (240 g) sour cream
- 1 ½ teaspoons vanilla extract
- 1 ¾ cups (220 g) all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- For the Streusel Topping:
- 1 ⅓ cups (175 g) all-purpose flour
- 1 cup (200 g) brown sugar, firmly packed
- ¼ cup (50 g) granulated sugar
- 4 ½ teaspoons ground cinnamon
- ¼ teaspoon salt
- 10 Tablespoons (140 g) unsalted butter, melted and cooled
Step-by-Step Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Lightly grease a 9×9” (23x23cm) metal pan with butter and set aside.
- Prepare the ripple: In a small mixing bowl, whisk together ¼ cup granulated sugar, 1 ½ teaspoons cinnamon, and ¼ teaspoon salt. Set aside.
- Make the cake batter: In a large mixing bowl, combine ½ cup softened butter, 1 cup granulated sugar, and ⅓ cup light brown sugar. Use an electric mixer to beat until light and fluffy.
- Add wet ingredients: Beat in 2 large eggs until fully combined. Then, mix in 1 cup sour cream and 1 ½ teaspoons vanilla extract. Scrape down the sides of the bowl to ensure everything is well incorporated.
- Combine dry ingredients: In a separate bowl, whisk together 1 ¾ cups flour, ¾ teaspoon baking powder, ¼ teaspoon baking soda, and ¾ teaspoon salt.
- Mix batter: Gradually fold the dry ingredients into the wet ingredients until the batter is uniform.
- Layer the batter and ripple: Spread slightly less than half of the batter evenly into the prepared pan. Sprinkle the cinnamon-sugar ripple mixture over the batter. Dollop the remaining batter on top and gently spread it into an even layer.
- Prepare the streusel: In a medium bowl, whisk together 1 ⅓ cups flour, 1 cup brown sugar, ¼ cup granulated sugar, 4 ½ teaspoons cinnamon, and ¼ teaspoon salt. Pour 10 Tablespoons of melted, cooled butter over the mixture and use a fork to combine until crumbly.
- Add the streusel: Sprinkle the streusel evenly over the batter.
- Bake: Place the pan on the center rack of the oven and bake for 50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool and serve: Allow the cake to cool before cutting and serving. Enjoy!
Perfect Pairings: Serving Suggestions
This Sour Cream Coffee Cake is a star on its own, but it pairs beautifully with a hot cup of coffee or tea for a cozy breakfast or afternoon treat. For a special touch, serve it with a dollop of whipped cream or a drizzle of caramel sauce. It’s also a great addition to brunch spreads alongside fresh fruit or yogurt.
Keep It Fresh: Storage and Reheating Tips
Store your coffee cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, pop a slice in the microwave for 10-15 seconds or warm it in a 300°F (150°C) oven for 5-10 minutes. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 3 months.
Mix It Up: Recipe Variations
Want to switch things up? Try adding chopped nuts like pecans or walnuts to the streusel for extra crunch. You can also swap the cinnamon ripple for a layer of fruit preserves or fresh berries. For a chocolate twist, mix in ½ cup of chocolate chips to the batter before baking.
Baking Made Easy: Time-Saving Tips
To save time, prepare the ripple and streusel toppings while the oven preheats. Use a stand mixer to quickly cream the butter and sugars, and measure out all your ingredients before starting. If you’re short on time, skip the ripple layer—the streusel topping alone will still make this cake irresistible.
Essential Tools: Equipment Guidance
For best results, use a 9×9” metal baking pan for even baking and a crisp edge. A hand or stand mixer will make creaming the butter and sugars a breeze, and a whisk is perfect for combining dry ingredients. Don’t forget a spatula to scrape the bowl and ensure everything is well mixed!
Sour Cream Coffee Cake
Ingredients
Ripple
- ¼ cup granulated sugar (50 g)
- 1 ½ teaspoons cinnamon
- ¼ teaspoon salt
Cake
- ½ cup unsalted butter (113 g) softened
- 1 cup granulated sugar (200 g)
- ⅓ cup light brown sugar (66 g) firmly packed
- 2 large eggs room temperature preferred
- 1 cup sour cream (240 g)
- 1 ½ teaspoons vanilla extract
- 1 ¾ cups all-purpose flour (220 g)
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
Streusel topping
- 1 ⅓ cups all-purpose flour (175 g)
- 1 cup brown sugar (200 g) firmly packed
- ¼ cup granulated sugar (50 g)
- 4 ½ teaspoons ground cinnamon
- ¼ teaspoon salt
- 10 Tablespoons unsalted butter (140 g) melted and cooled until no longer warm to the touch
Instructions
- Preheat oven to 350F (175C) and lightly grease a 9×9” (23x23cm) metal pan with butter. Set aside.
- In a small mixing bowl, whisk together sugar, cinnamon, and salt for the ripple and set aside.
- ¼ cup (50 g) granulated sugar, 1 ½ teaspoons cinnamon, ¼ teaspoon salt
- For the cake, combine butter and sugar in a large mixing bowl and use an electric mixer to beat together until light and fluffy.
- ½ cup (113 g) unsalted butter, 1 cup (200 g) granulated sugar, ⅓ cup (66 g) light brown sugar
- Add eggs and beat until completely combined.
- 2 large eggs
- Add sour cream and vanilla extract and stir well. Pause periodically to scrape down the sides and bottom of mixing bowl with a spatula to ensure all ingredients are well incorporated.
- 1 cup (240 g) sour cream, 1 ½ teaspoons vanilla extract
- In a separate, medium-sized mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- 1 ¾ cups (220 g) all-purpose flour, ¾ teaspoon baking powder, ¼ teaspoon baking soda, ¾ teaspoon salt
- Gradually fold dry ingredients into wet ingredients until batter is uniform.
- Spread approximately half (slightly less than half is best) of the batter evenly into the bottom of your prepared pan, then sprinkle the cinnamon/sugar ripple mixture over the batter. Dollop the remaining batter over the ripple layer and gently spread into an even layer over the surface. Prepare the streusel topping.
- For the streusel, combine flour, sugars, cinnamon, and salt in a medium-sized bowl and whisk until combined.
- 1 ⅓ cups (175 g) all-purpose flour, 1 cup (200 g) brown sugar, ¼ cup (50 g) granulated sugar, 4 ½ teaspoons ground cinnamon, ¼ teaspoon salt
- Pour melted, cooled butter over the flour mixture and use a fork to toss / claw together the mixture until you have a crumbly streusel mixture (all the butter should be absorbed and no dry flour should be remaining).
- 10 Tablespoons (140 g) unsalted butter
- Sprinkle streusel evenly over prepared batter.
- Bake in center rack of 350F (175C) oven for 50 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow to cool before cutting and serving.