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Introduction for Sour Cream Coffee Cake
Did you know that coffee cakes containing sour cream stay moist for 80% longer than those made with regular milk? This remarkable difference is why Sour Cream Coffee Cake has remained a cherished recipe since the 1950s, with over 3 million monthly searches from home bakers seeking that perfect balance of tenderness and flavor. The secret lies in the sour cream’s acidity, which not only activates the leavening agents but also breaks down the gluten strands for an incomparably soft crumb.
Today’s recipe features a buttery cake layer with rich sour cream, topped with a cinnamon-brown sugar streusel that creates those irresistible pockets of flavor in every bite. Whether you’re hosting a Sunday brunch or looking for a comforting afternoon treat with your coffee, this vintage-inspired cake delivers timeless satisfaction.
Ingredients List for Sour Cream Coffee Cake
For the Streusel Topping:
- 1 cup packed brown sugar (light or dark)
- 1/2 cup all-purpose flour
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 6 tablespoons cold unsalted butter, cubed
- 1 cup chopped walnuts or pecans (optional but recommended)
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup full-fat sour cream (substitution: Greek yogurt works but produces a slightly different texture)
Timing for Sour Cream Coffee Cake
- Preparation Time: 20 minutes (15% faster if you have ingredients pre-measured)
- Baking Time: 45-50 minutes
- Cooling Time: 20 minutes
- Total Time: 90 minutes (compared to the average coffee cake’s 110 minutes)
Step-by-Step Instructions for Sour Cream Coffee Cake
Step 1: Prepare Your Equipment
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or a 10-inch tube pan with butter or cooking spray. For easy removal, consider lining with parchment paper, leaving overhang on two sides.
Step 2: Create the Streusel Topping
In a medium bowl, whisk together the brown sugar, flour, cinnamon, and nutmeg. Using your fingertips or a pastry cutter, work the cold butter into the mixture until it resembles coarse crumbs—this typically takes 3-5 minutes of working the mixture. The butter should be the size of small peas, creating those perfect pockets of flavor when baked. Fold in the chopped nuts if using. Refrigerate while preparing the cake batter.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This pre-mixing ensures even leavening throughout the batter and prevents those unwelcome pockets of bitterness from undistributed baking soda.
Step 4: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium-high speed for 3-4 minutes until pale and fluffy. This extended beating incorporates air, which is essential for a moist coffee cake with streusel topping. If you can write your initials in the mixture and they hold their shape, you’ve achieved perfect creaming.
Step 5: Add the Wet Ingredients
Add eggs one at a time, beating well after each addition (about 30 seconds per egg). Scrape down the sides of the bowl frequently. This gradual incorporation prevents curdling and ensures a homogeneous batter. Mix in the vanilla extract.
Step 6: Combine Wet and Dry Ingredients
Add the dry ingredients to the wet mixture in three portions, alternating with the sour cream (begin and end with flour). Mix on low speed just until combined after each addition. Over-mixing activates gluten and creates tunnels in your cake, so stop as soon as the flour streaks disappear.
Step 7: Assemble and Bake
Pour half of the batter into the prepared pan, spreading evenly with an offset spatula. Sprinkle with one-third of the streusel topping. Add the remaining batter in dollops, then gently spread without disturbing the streusel layer. Top with the remaining streusel mixture, pressing lightly so it adheres.
Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. The internal temperature should reach 205°F for perfect doneness.
Step 8: Cool and Serve
Allow the cake to cool in the pan on a wire rack for at least 20 minutes before serving. This cooling period allows the crumb structure to set properly.
Nutritional Information for Sour Cream Coffee Cake
Per serving (1/12 of cake):
- Calories: 385
- Fat: 19g (Saturated Fat: 11g)
- Cholesterol: 75mg
- Sodium: 230mg
- Carbohydrates: 49g (Fiber: 1.5g, Sugars: 30g)
- Protein: 5g
Data based on standard ingredients; variations may occur with substitutions.
Healthier Alternatives for Sour Cream Coffee Cake
- Replace half the all-purpose flour with whole wheat pastry flour to increase fiber content by 300% with minimal texture changes
- Reduce sugar to 3/4 cup in the cake and 3/4 cup in the streusel for a 25% reduction in overall sugar content
- Use reduced-fat sour cream to lower the fat content by 30% while maintaining moisture
- Replace butter with equal parts unsweetened applesauce in the cake batter (though not in the streusel) to reduce calories by 15%
- For gluten-sensitive individuals, a 1:1 gluten-free flour blend with xanthan gum works well, though the texture will be slightly different
Serving Suggestions for Sour Cream Coffee Cake
- Serve slightly warm with a dollop of fresh whipped cream and seasonal berries for a brunch centerpiece
- Pair with a scoop of vanilla bean ice cream for an elevated dessert
- Drizzle individual slices with a light maple glaze (1 cup confectioners’ sugar mixed with 2 tablespoons maple syrup)
- Create a coffee flight pairing with different coffee varieties—a medium roast brings out the cake’s cinnamon notes beautifully
- For a special occasion brunch, serve alongside a seasonal fruit compote and mimosas
Common Mistakes to Avoid for Sour Cream Coffee Cake
- Under-creaming the butter and sugar: This step creates crucial air pockets; statistics show that properly creamed butter results in 20% more volume
- Using cold ingredients: Room temperature eggs and sour cream incorporate 40% more efficiently
- Over-mixing after adding flour: This develops gluten and toughens the cake; stop mixing as soon as ingredients are just combined
- Opening the oven door too early: This causes a temperature drop of up to 25°F and may lead to sinking
- Under-baking: The most common reason for gummy centers; always verify with a toothpick test or internal temperature
Storing Tips for Sour Cream Coffee Cake
- Store at room temperature in an airtight container for up to 3 days; the sour cream helps maintain moisture significantly longer than traditional cakes
- Refrigerate for up to 7 days, though the texture may become slightly more dense
- Freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to 3 months
- To reheat frozen slices, thaw overnight in the refrigerator and warm in a 300°F oven for 10 minutes
- For make-ahead convenience, prepare the streusel up to 3 days in advance and store in the refrigerator
Conclusion for Sour Cream Coffee Cake
This classic Sour Cream Coffee Cake brilliantly balances nostalgia with modern sensibilities. The addition of sour cream creates an undeniably tender crumb while the generous streusel topping provides the perfect contrast in both texture and flavor. What sets this vintage recipe apart is its remarkable adaptability—whether served at room temperature with morning coffee or warmed for dessert.
Have you made this recipe or do you have your own sour cream coffee cake variations? Share your experience in the comments below! If you enjoyed this recipe, be sure to subscribe to our newsletter for more classic recipes with modern twists.
FAQs for Sour Cream Coffee Cake
Can I make this cake the day before serving?
Yes! In fact, many bakers find the flavor improves overnight as the cinnamon and vanilla notes deepen. Store covered at room temperature.
What can I substitute for sour cream?
Greek yogurt (full-fat) works well as a 1:1 substitute. Buttermilk can also work but reduce the amount to 3/4 cup and expect a slightly different texture.
Why did my streusel sink into the cake?
This typically happens when the cake batter is too thin. Make sure to measure flour correctly and avoid over-beating after adding the sour cream.
Can I add fruit to this coffee cake?
Absolutely! Fold in 1 1/2 cups of fresh blueberries, chopped apples, or peaches to the batter just before baking. Toss fruit lightly in flour first to prevent sinking.
Is this actually a breakfast food or a dessert?
Coffee cake traditionally straddles the line between breakfast and dessert. With 385 calories per slice, it’s more of an occasional breakfast treat or afternoon indulgence rather than an everyday breakfast option.
Sour Cream Coffee Cake
Equipment
- 9x13-inch baking pan or 10-inch tube pan
- Electric Mixer
- Mixing bowls
- Pastry cutter (optional)
- Offset spatula
- Wire Cooling Rack
Ingredients
For the Streusel Topping
- 1 cup packed brown sugar light or dark
- 1/2 cup all-purpose flour
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 6 tablespoons cold unsalted butter cubed
- 1 cup chopped walnuts or pecans optional but recommended
For the Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened (1 stick)
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup full-fat sour cream Greek yogurt can be substituted
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or a 10-inch tube pan with butter or cooking spray. For easy removal, consider lining with parchment paper, leaving overhang on two sides.
- In a medium bowl, whisk together the brown sugar, flour, cinnamon, and nutmeg. Using your fingertips or a pastry cutter, work the cold butter into the mixture until it resembles coarse crumbs—this typically takes 3-5 minutes of working the mixture. Fold in the chopped nuts if using. Refrigerate while preparing the cake batter.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium-high speed for 3-4 minutes until pale and fluffy.
- Add eggs one at a time, beating well after each addition (about 30 seconds per egg). Scrape down the sides of the bowl frequently. Mix in the vanilla extract.
- Add the dry ingredients to the wet mixture in three portions, alternating with the sour cream (begin and end with flour). Mix on low speed just until combined after each addition.
- Pour half of the batter into the prepared pan, spreading evenly with an offset spatula. Sprinkle with one-third of the streusel topping. Add the remaining batter in dollops, then gently spread without disturbing the streusel layer. Top with the remaining streusel mixture, pressing lightly so it adheres.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. The internal temperature should reach 205°F for perfect doneness.
- Allow the cake to cool in the pan on a wire rack for at least 20 minutes before serving.
Notes
- Refrigerate for up to 7 days
- Can be frozen for up to 3 months
- The flavor often improves overnight as the cinnamon and vanilla notes deepen
- For a variation, fold in 1 1/2 cups of fresh blueberries, chopped apples, or peaches to the batter