Name: Sour Cream Coffee Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1 cup sour cream; 1/2 cup brown sugar (for cinnamon swirl); 1 1/2 tsp ground cinnamon (for cinnamon swirl); 1/2 cup chopped walnuts or pecans (optional); 1/4 cup all-purpose flour (for topping); 1/4 cup brown sugar (for topping); 1/2 tsp ground cinnamon (for topping); 3 tbsp unsalted butter, melted (for topping)

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Sour Cream Coffee Cake is a soft, moist, and buttery cake with a ribbon of cinnamon sugar running through the middle and a crumbly streusel topping. It’s the kind of comforting, bakery-style cake I love to serve for breakfast, brunch, or as an afternoon treat with a hot cup of coffee or tea.

Why You’ll Love This Recipe

I love this coffee cake because it’s incredibly tender thanks to the sour cream, and the cinnamon swirl adds just the right amount of sweetness and spice. The streusel topping brings a delicious crunch that makes every bite irresistible. It’s easy to make with everyday ingredients, and it always feels like a little indulgence whether I’m serving guests or enjoying a quiet morning at home. Sour Cream Coffee Cake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter, softened
Granulated sugar
Eggs
Vanilla extract
Sour cream

For the cinnamon swirl and topping:

Brown sugar
Ground cinnamon
Chopped walnuts or pecans (optional)
All-purpose flour
Unsalted butter, melted

Directions

I preheat the oven to 350°F (175°C) and grease a 9-inch round or 8×8-inch square baking dish (or a bundt pan if preferred).
I whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
In a large bowl, I cream the butter and sugar together until light and fluffy. I beat in the eggs one at a time, then stir in the vanilla.
I mix in the sour cream until smooth.
I gradually add the dry ingredients to the wet mixture, stirring just until combined—being careful not to overmix.
In a small bowl, I mix together the brown sugar and cinnamon for the filling.
I spread half of the batter into the prepared pan, sprinkle the cinnamon sugar mixture evenly over the batter, then top with the remaining batter.
For the topping, I combine flour, brown sugar, cinnamon, melted butter, and nuts (if using) until crumbly, then sprinkle it over the top of the cake.
I bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
I let the cake cool slightly before slicing and serving warm or at room temperature.

Servings and timing

This recipe serves 8–10.
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour

Variations

I add a drizzle of vanilla or maple glaze over the cooled cake for extra sweetness.
I stir a handful of chocolate chips into the batter for a chocolatey twist.
I use Greek yogurt instead of sour cream if I’m out—it still gives a great texture.
I skip the nuts in the topping or swap them with shredded coconut.
I bake the cake in a bundt pan and layer the cinnamon swirl throughout for a more elegant presentation.

Storage/Reheating

I store leftovers tightly wrapped at room temperature for up to 3 days or in the fridge for up to 5 days. To reheat, I microwave slices for about 10–15 seconds or warm them in a low oven for a few minutes. This cake also freezes well—I wrap it tightly and freeze for up to 2 months. I thaw at room temperature before serving. Sour Cream Coffee Cake

FAQs

Can I make this coffee cake in advance?

Yes, I often bake it the night before and serve it the next day—it stays moist and delicious.

What does the sour cream do in this cake?

Sour cream adds richness and moisture, creating a tender crumb and preventing the cake from drying out.

Can I use low-fat sour cream?

Yes, but I prefer full-fat for the best texture and flavor. Low-fat still works, though it may be slightly less rich.

Do I need to use a mixer?

I usually use a hand or stand mixer for creaming the butter and sugar, but I’ve also made it successfully by hand with some elbow grease.

Can I double the recipe?

Yes, I double the ingredients and bake it in a 9×13-inch pan. I increase the baking time slightly and check for doneness with a toothpick.

Conclusion

Sour Cream Coffee Cake is the kind of timeless recipe that’s always welcome at the table. It’s warm, spiced, and satisfying with its fluffy crumb and sweet cinnamon layers. Whether I’m baking for brunch, sharing with friends, or keeping it all to myself, this coffee cake never fails to bring comfort and joy with every bite.