Sour cream coffee cake is a delightful treat that pairs perfectly with your morning coffee or afternoon tea. Its tender crumb, thanks to the generous addition of sour cream, melts in your mouth with every bite. The delightful swirl of cinnamon and brown sugar adds a caramelly sweetness that has the power to transport you back to those cozy afternoons in Grandma’s kitchen. If you’ve ever felt the pull for something sweet yet comforting, this cake is the ticket to indulgence without the fuss.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Sour Cream Coffee Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Sour Cream Coffee Cake

When I first made sour cream coffee cake, I was astounded by how easy it was to bring together such incredible flavors. It’s one of those recipes that feels special, yet is deceptively simple; perfect for both baking novices and seasoned pros. What I adore most is how it transforms into a perfect dessert or snack throughout the day—whether you’re at home or entertaining friends. Just wait until you see the smiles on everyone’s faces when that warm, fragrant cake comes out of the oven!

Why You’ll Love This Recipe

Simple & Quick: With just 20 minutes of prep, you can have your cake batter ready in no time and let the oven do the rest.
Irresistible Flavor: A tangy yogurt-like taste from the sour cream meets a sweet cinnamon filling that dances on your palate.
Eye-Catching Appeal: The delightful crumb and beautifully swirled topping make it a stunning centerpiece for any table.
Flexible Serving: Perfect for breakfast, an afternoon snack, or an impressive dessert at gatherings.
Diet-Friendly Options: You can easily swap ingredients for dairy-free alternatives if needed, making it more inclusive.

Ingredients You’ll Need

3 ¾ cups all-purpose flour: Provides the structure for the cake. For a lighter texture, avoid scooping directly from the bag; instead, spoon it into the measuring cup.
1 tablespoon baking powder: This leavening agent gives the cake its lift and airy texture.
½ teaspoon kosher salt: Enhances all the flavors, balancing the sweetness of the cake.
1 cup unsalted butter (room temperature): Richness and moisture are key in a good cake, and unsalted allows for better control of seasoning.
2 cups granulated sugar: The sweetness is what’s needed, making the cake deliciously sweet.
4 large eggs (room temperature): Eggs help bind the ingredients together and give the cake a beautiful rise.
1 cup full-fat sour cream (room temperature): This is the star ingredient, providing moisture and richness; if you don’t have sour cream, Greek yogurt can work as a substitute.
½ cup whole milk: Keeps the batter smooth and aids in achieving that soft, tender crumb.
¼ cup vegetable oil: Adds extra moisture without affecting the flavor.
2 teaspoons vanilla extract: Offers a comforting sweetness that complements the other flavors.
½ cup light brown sugar (packed): Adds sweetness with a hint of caramel flavor, perfect for the filling.
2 teaspoons ground cinnamon: The warm spice that makes the cake feel cozy and inviting.
½ cup light brown sugar: This will be used for the crumb topping.
½ cup all-purpose flour: To give the crumb topping structure and a slightly sandy texture.
1 teaspoon ground cinnamon: To mix with the topping, enhancing its flavor.
5 tablespoons unsalted butter (cold, cubed): Helps create that wonderful crumbly topping everyone loves.
1 cup confectioners’ sugar: For the glaze, gives a perfectly sweet finish.
2-3 tablespoons whole milk: Adjusts the glaze’s thickness—more or less will alter the consistency.
½ teaspoon vanilla extract (optional): Adds another layer of flavor to your glaze if desired.

How to Make Sour Cream Coffee Cake

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan or line it with parchment for easy removal.
Mix Dry Ingredients: In a medium bowl, combine 3 ¾ cups all-purpose flour, 1 tablespoon baking powder, and ½ teaspoon kosher salt. Whisk together until well blended and set aside.
Cream Butter and Sugar: In a large bowl, using a mixer, beat 1 cup unsalted butter with 2 cups granulated sugar until light and fluffy. This should take about 3-5 minutes.
Add Eggs and Vanilla: Add 4 large eggs one at a time, mixing well after each addition. Then, mix in 2 teaspoons vanilla extract.
Incorporate Sour Cream and Milk: Gradually add the 1 cup full-fat sour cream and ½ cup whole milk, mixing until just combined.
Merge the Dry Mixture: Slowly add the dry ingredients mixture into the wet ingredients, being careful to mix just until combined. Overmixing can lead to a tough cake.
Prepare Filling and Topping: In a small mixing bowl, combine ½ cup light brown sugar, 2 teaspoons ground cinnamon, ½ cup all-purpose flour, and set the crumb mixture aside. In another bowl, combine 5 tablespoons cold, cubed unsalted butter into the mixture until it resembles coarse crumbs.
Layer the Cake: Pour half of the batter into the prepared pan, smoothing it out with a spatula. Sprinkle half of the filling mixture evenly over the batter. Then, pour the remaining batter over, smoothing it out once more. Finish with the rest of the filling mixture on top.
Bake: Bake for 50-55 minutes, checking for doneness with a toothpick. It should come out clean or with just a few crumbs attached.
Cool and Add Glaze: Allow the cake to cool in the pan for about 15 minutes before lifting it out onto a wire rack. Meanwhile, make the glaze by mixing 1 cup confectioners’ sugar with 2-3 tablespoons whole milk and ½ teaspoon vanilla extract until smooth. Drizzle it over the cooled cake before slicing.

Storing & Reheating

To keep your sour cream coffee cake fresh, store it at room temperature in an airtight container for up to 3 days. If you need longer storage, refrigerate it for up to a week, making sure it’s well-sealed. To enjoy later, you can freeze the cooled cake by wrapping it tightly in plastic wrap and then aluminum foil for up to 3 months. When ready to eat, simply thaw at room temperature and reheat in a 350°F (175°C) oven for about 10-15 minutes. The texture might soften slightly after freezing, but a quick warm-up will refresh it beautifully.

Chef’s Helpful Tips

Use room temperature ingredients for the best texture; this includes your eggs and sour cream.
Avoid overmixing once you add the dry ingredients; this can help to keep your cake light and fluffy.
For a deeper flavor, let the cake cool completely before adding the glaze; this will let the glaze set better and not soak in.
Feel free to experiment with flavors by adding nuts or chocolate chips to the filling for added texture and taste.
If you have leftovers, you can slice and enjoy them toasted too; it adds a delightful crispiness!

Enjoying coffee cake is about bringing warmth into your kitchen, and this sour cream version does just that. Its tender crumb, aromatic spices, and sweet cinnamon filling are sure to make it a family favorite. Don’t be afraid to play with the flavors or add your own twist, and most importantly, share it with those you love. There’s nothing quite like bonding over a slice of homemade cake!

Recipe FAQs

Can I use low-fat sour cream?

Absolutely! While full-fat sour cream adds richness and moisture, low-fat is a perfectly acceptable substitute without compromising the flavor too much.

What if I don’t have brown sugar?

If you find yourself out of brown sugar, you can easily make a substitute by mixing granulated sugar with a bit of molasses—1 tablespoon of molasses for each cup of granulated sugar works well!

Can I make this recipe ahead of time?

Yes, you can prepare the batter in advance. Just cover it and store it in the fridge for up to 24 hours before baking. This means you can have it prepped for those busy mornings!

How can I make this recipe dairy-free?

For a dairy-free version, replace the butter with dairy-free margarine or coconut oil, use almond milk instead of whole milk, and substitute sour cream with coconut yogurt or cashew cream.

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Sour Cream Coffee Cake

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Author: Anna
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 12 servings 1x
Category: Cakes
Method: Baking
Cuisine: American

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Description

This Sour Cream Coffee Cake features a moist and tender crumb with a delightful cinnamon swirl and a crunchy topping. Perfect for brunch or as a sweet snack!

Ingredients

Scale

3 ¾ cups (469 g) all-purpose flour
1 tablespoon baking powder
½ teaspoon kosher salt
1 cup (2 sticks / 227 g) unsalted butter, (room temperature)
2 cups (400 g) granulated sugar
4 large eggs, (room temperature)
1 cup (245 g) full-fat sour cream, (room temperature)
½ cup (120 g) whole milk
¼ cup vegetable oil
2 teaspoons vanilla extract
½ cup (100 g) light brown sugar, (packed)
2 teaspoons ground cinnamon
½ cup (100 g) light brown sugar
½ cup (63 g) all-purpose flour
1 teaspoon ground cinnamon
5 tablespoons unsalted butter, (cold, cubed)
1 cup (125 g) confectioners' sugar
2–3 tablespoons whole milk
½ teaspoon vanilla extract, (optional)

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Instructions

Preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking dish by spraying it or greasing and flouring it.
In a medium bowl, combine the all-purpose flour, baking powder, and kosher salt. Mix and set aside.
In a stand mixer bowl, cream the unsalted butter and granulated sugar on medium speed for 2-3 minutes until light and fluffy.
Add eggs one at a time, mixing briefly after each addition.
Incorporate the sour cream, whole milk, vegetable oil, and vanilla extract, mixing on low speed until just combined.
Gradually fold in the dry ingredients, mixing on low speed. Avoid overmixing.
Spread half of the batter evenly in the prepared baking dish.
For the cinnamon swirl, mix brown sugar and ground cinnamon in a small bowl, then sprinkle it evenly over the batter.
Carefully spread the remaining batter on top of the cinnamon layer, using an offset spatula if needed.
Prepare the crumble topping by mixing brown sugar, all-purpose flour, and ground cinnamon in a medium bowl.
Add the cold, cubed butter and work it in until coarse crumbs form.
Sprinkle the crumble topping evenly over the batter in the dish.
Bake for 50-55 minutes, until a toothpick comes out mostly clean with a few moist crumbs.
Cool the cake in the pan for 10-15 minutes before adding the glaze.
To make the glaze, whisk together confectioners’ sugar, 2 tablespoons of milk, and optional vanilla extract until smooth. Adjust milk for desired consistency before drizzling over warm cake.

Notes

Ensure all dairy ingredients are at room temperature for better mixing and texture.
The cake can be topped with extra cinnamon sugar or nuts in the crumble for more flavor.
Store any leftovers in an airtight container at room temperature or in the refrigerator for up to 3 days.