This Sour Cream Coffee Cake is soft, buttery, and packed with a sweet cinnamon crumble in the middle and on top.
The sour cream keeps every bite moist, while the crunchy topping adds the perfect texture.
It is simple to make with everyday ingredients and tastes even better with a hot cup of coffee or tea.
Why I Love This Recipe
I have been making this coffee cake for years because it never disappoints. It is one of those recipes that fills the kitchen with the smell of cinnamon and butter while it bakes. Every time I make it, someone asks for the recipe before the pan is empty.
What makes it special:
- The sour cream makes the cake incredibly moist.
- The cinnamon streusel gives every bite a sweet crunch.
- It stays fresh for several days.
- It is easy enough for beginners.
- It is perfect for breakfast, brunch, or dessert.
Servings and Time
- Servings: 12
- Prep Time: 20 minutes
- Bake Time: 45–50 minutes
- Total Time: About 1 hour 10 minutes
What You’ll Need
Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Cinnamon Streusel
- ¾ cup light brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup all-purpose flour
- ¼ cup unsalted butter, melted
Pro Tips
- Use room-temperature butter, eggs, and sour cream for a smoother batter.
- Do not overmix once the flour is added or the cake can become dense.
- Spread the middle streusel evenly so every slice has cinnamon flavor.
- Let the cake cool for at least 20 minutes before slicing.
- Check for doneness with a toothpick near the center.
Tools
- 9-inch square baking pan
- Large mixing bowl
- Medium bowl
- Hand mixer
- Rubber spatula
- Whisk
- Measuring cups
- Measuring spoons
- Cooling rack
Substitutions and Variations
- Use plain Greek yogurt instead of sour cream.
- Add ½ cup chopped pecans or walnuts to the streusel.
- Stir ½ teaspoon nutmeg into the topping.
- Add ½ cup mini chocolate chips to the batter.
Make Ahead Tips
You can make the streusel one day ahead and refrigerate it. The baked cake also freezes well for up to 3 months.
Recipe
Step 1: Prepare the Pan and Oven
Preheat the oven to 350°F. Lightly grease a 9-inch square baking pan.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt until evenly combined.
Step 3: Cream the Butter and Sugar
In a large bowl, beat ½ cup softened unsalted butter with 1 cup granulated sugar for about 3 minutes until light and fluffy. Beat in 2 large eggs, one at a time, then mix in 1 teaspoon vanilla extract.
Step 4: Finish the Batter
Add 1 cup sour cream to the butter mixture. Mix until smooth. Add the flour mixture in two additions and gently mix until no dry flour remains.
Step 5: Make the Streusel
In a bowl, stir together ¾ cup light brown sugar, 1 teaspoon ground cinnamon, ¼ cup all-purpose flour, and ¼ cup melted unsalted butter until crumbly.
Step 6: Layer the Cake
Spread half of the prepared batter into the greased pan. Sprinkle half of the cinnamon streusel evenly over the batter. Spread the remaining batter over the top and finish with the remaining streusel.
Step 7: Bake
Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool and Serve
Cool the cake in the pan for 20 minutes before slicing and serving on a round white serving plate.
Why This Recipe Works (Quick Science)
Sour cream adds moisture because of its fat and water content, helping the cake stay soft for days. Baking powder and baking soda work together to create a light texture, while the butter in the streusel melts during baking to create crisp, flavorful crumbs.
Common Mistakes
- Overmixing the batter after adding the flour.
- Using cold butter or sour cream.
- Skipping the middle layer of streusel.
- Cutting the cake while it is still very hot.
- Overbaking, which can dry out the cake.
What to Serve With
- Fresh fruit
- Hot coffee
- Tea
- Cold milk
- Vanilla yogurt
- Scrambled eggs for brunch
Leftovers and Storage
Store covered at room temperature for up to 3 days or refrigerate for up to 5 days. Warm slices in the microwave for about 15 seconds before serving. Freeze individual slices for up to 3 months.
Macros Information (Approximate Per Serving)
- Calories: 330
- Protein: 5g
- Carbohydrates: 42g
- Fat: 16g
- Saturated Fat: 9g
- Fiber: 1g
- Sugar: 25g
- Sodium: 220mg
FAQ
Can I use Greek yogurt instead of sour cream?
Yes. Plain full-fat Greek yogurt works very well.
Can I make this ahead?
Yes. It stays moist for several days and freezes beautifully.
Do I need a stand mixer?
No. A hand mixer works perfectly.
Can I add nuts?
Yes. Chopped pecans or walnuts are delicious in the streusel.
How do I know when it is done?
Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready.
Final Thoughts
This Sour Cream Coffee Cake is one of those classic recipes that never goes out of style. It is soft, rich, full of warm cinnamon flavor, and simple enough to make any day of the week. Whether you enjoy it for breakfast, brunch, or dessert, every slice is comforting and delicious. If you make this recipe, be sure to leave a comment and share how it turned out along with any tips or variations you tried.
