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Sour Cream Coffee Cake 1

Sour Cream Coffee Cake

This classic coffee cake features a buttery cake layer with rich sour cream, topped with a cinnamon-brown sugar streusel that creates irresistible pockets of flavor in every bite. Perfect for Sunday brunch or a comforting afternoon treat with your coffee.
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Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: Coffee Cake, Sour Cream Coffee Cake, Streusel Cake, Breakfast Cake
Prep Time: 20 minutes
Cook Time: 50 minutes
Cooling Time: 20 minutes
Total Time: 1 hour 30 minutes
Servings: 12 slices
Calories: 385kcal

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

- Store at room temperature in an airtight container for up to 3 days
- 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

Nutrition

Calories: 385kcal | Carbohydrates: 49g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 75mg | Sodium: 230mg | Fiber: 1.5g | Sugar: 30g
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