A Classic Breakfast Treat

Sour cream coffee cake is one of those recipes that never goes out of style. With its moist, tender crumb and buttery cinnamon streusel topping, this cake is perfect for serving at breakfast, brunch, or alongside an afternoon cup of coffee. The addition of sour cream makes the cake extra soft and rich while balancing the sweetness.

Why Sour Cream Makes It Special

The secret ingredient in this recipe is sour cream. It doesn’t just add creaminess — it also keeps the cake moist for days and enhances the buttery flavor. Paired with cinnamon and sugar, it creates a bakery-style coffee cake that feels both indulgent and comforting.

Perfect for Sharing

Whether you’re making this coffee cake for a holiday gathering, family brunch, or to treat yourself on the weekend, it’s always a crowd-pleaser. The streusel topping gives a satisfying crunch, and you can even add chopped nuts or a drizzle of glaze to make it extra special.

Ingredients

Streusel Crumb Topping

• ¾ cup light brown sugar
• 1½ cups all-purpose flour
• 1 tablespoon ground cinnamon
• ½ cup unsalted butter, melted

Sour Cream Coffee Cake

• 2 cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup sour cream

Instructions

Step 1: Prepare the Streusel Topping

In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Stir in the melted butter with a fork until coarse crumbs form. Set aside.

Step 2: Make the Cake Batter

In another bowl, whisk together flour, baking powder, baking soda, and salt.

In a stand mixer or with a handheld mixer, cream together the softened butter and sugar until light and fluffy. Add eggs and vanilla, mixing well. Alternate adding the flour mixture and sour cream in three intervals, mixing on low until just combined.

Step 3: Assemble and Bake

Pour half the cake batter into a greased 9×9 inch baking dish. Sprinkle with half the streusel mixture. Add the remaining batter and carefully spread it out evenly. Top with the rest of the streusel.

Bake at 350°F (175°C) for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Recipe Timing

• Prep Time: 20 minutes
• Cook Time: 35–40 minutes
• Total Time: 55–60 minutes
• Servings: 12 slices

Nutrition (per slice)

• Calories: 436
• Carbohydrates: 60g
• Protein: 5g
• Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 79mg
• Sodium: 230mg
• Sugar: 31g

Sour Cream Coffee Cake

1. Can I make this coffee cake ahead of time?

Yes! This cake stays moist for up to 3 days when stored in an airtight container at room temperature. You can also freeze it for up to 2 months.

2. Can I add nuts to the streusel topping?

Absolutely. Walnuts or pecans add great crunch and flavor to the cinnamon topping.

3. What can I use instead of sour cream?

Greek yogurt is the best substitute for sour cream in this recipe. It provides the same moisture and tang.

4. Can I double the recipe?

Yes, simply bake it in a 9×13 inch pan and adjust the baking time to 40–45 minutes.

5. Do I need to serve it with coffee?

Not at all! While it’s delicious with coffee or tea, this cake makes a tasty dessert on its own.