Sour Cream Coffee Cake

Have you ever just craved something cozy?

Something sweet, but not too sweet—like a warm hug in the form of a dessert?

This sour cream coffee cake is THAT recipe.

It’s a tender, buttery cake with a cinnamon-sugar swirl running through the middle and a crumbly streusel topping that’s pure magic.

Perfect for breakfast, brunch, dessert, or a coffee break treat, this is one of those recipes that feels fancy but is so simple to make.

I first made this for a family gathering, and let me tell you—it disappeared fast.

The kids loved it with milk, the adults with coffee, and everyone asked for seconds.

Plus, it’s one of those recipes where the house smells absolutely incredible while it’s baking.

Trust me, your family is going to love this one!

What You’ll Need

Ingredients for the Cake:

2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup sour cream

Ingredients for the Cinnamon Sugar Swirl:

½ cup brown sugar
2 tsp ground cinnamon

Ingredients for the Streusel Topping:

½ cup all-purpose flour
½ cup brown sugar
1 tsp cinnamon
¼ cup unsalted butter, cold and cut into cubes

Pro Tips

Room Temperature Butter & Eggs: Let your butter and eggs sit out for about 30 minutes before baking. It makes a smoother batter and better cake texture.
Don’t Skip the Sour Cream: It’s the secret ingredient that makes this cake ultra-moist. Plain Greek yogurt works in a pinch, but sour cream is the star here.
Layer Carefully: When adding the cinnamon sugar swirl, spread it evenly so you get a perfect cinnamon ribbon in every bite.
Streusel Tips: Use your fingers or a pastry cutter to get the perfect crumbly texture. Don’t overwork it; you want buttery little chunks!
Kid-Friendly Job: Let the kids sprinkle on the cinnamon sugar swirl or help crumble the streusel. They’ll love being part of the process.

Tools You’ll Need

Mixing bowls (at least 3)
Electric mixer (hand or stand mixer)
Spatula
9-inch square or round baking pan
Measuring cups and spoons
Pastry cutter (optional for streusel)

Substitutions & Variations

Sour Cream Substitute: Use plain Greek yogurt if needed, but sour cream gives the best flavor.
Add Nuts: Mix chopped pecans or walnuts into the streusel topping for a little crunch.
Make it Chocolatey: Swap the cinnamon sugar swirl for mini chocolate chips.

Make Ahead Tips

This coffee cake can be made a day ahead! Just bake it, cool completely, and cover tightly. It tastes even better the next day as the flavors settle.

Step-by-Step Instructions

1. Preheat Your Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch baking pan.

2. Make the Cake Batter

In a bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate larger bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla. Gradually add the dry ingredients, alternating with the sour cream, starting and ending with the dry ingredients.

3. Prepare the Cinnamon Swirl

In a small bowl, mix together the brown sugar and cinnamon.

4. Assemble the Cake

Pour half of the batter into the prepared pan. Spread it evenly, then sprinkle the cinnamon sugar mixture on top. Add the remaining batter and gently spread it over the cinnamon layer.

5. Make the Streusel Topping

In a bowl, combine the flour, brown sugar, and cinnamon for the topping. Use your fingers or a pastry cutter to mix in the cold butter until crumbly. Sprinkle it evenly over the top of the cake.

6. Bake the Cake

Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean. Let it cool for at least 10 minutes before slicing.

Leftovers & Storage

Store leftovers in an airtight container at room temperature for up to 3 days. If you want it to last longer, refrigerate it for up to a week. Warm up slices in the microwave for 10–15 seconds to bring back the fresh-out-of-the-oven feel.