The Ultimate Sour Cream Coffee Cake is a rich, moist, and buttery cake layered with a delicious cinnamon-sugar streusel and topped with a sweet glaze. This classic coffee cake is perfect for breakfast, brunch, or as a cozy treat with your favorite cup of coffee or tea. The sour cream adds incredible moisture and a slight tang that balances the sweetness beautifully.
Why You’ll Love This Recipe
- Moist and Tender: The sour cream keeps the cake soft and fluffy.
- Delicious Streusel Layers: Offers a perfect mix of cinnamon and sugar in every bite.
- Simple Ingredients: Pantry staples come together to make this classic treat.
- Versatile: Great for breakfast, brunch, or a sweet snack.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
For the Streusel:
- 1/2 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 cup chopped pecans or walnuts (optional)
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt pan or a 9×9-inch baking dish.
- Make the Streusel: In a small bowl, combine brown sugar, cinnamon, and nuts (if using). Set aside.
- Mix the Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Prepare the Batter: In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Mix in the sour cream and vanilla extract.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Layer the Cake and Streusel: Pour half of the batter into the prepared pan. Sprinkle half of the streusel mixture over the batter. Add the remaining batter and top with the rest of the streusel.
- Bake: Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake.
- Serve: Slice and enjoy with a hot cup of coffee or tea!
Servings and Timing
- Servings: Makes approximately 10-12 slices
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Variations
- Add Fruit: Mix in a cup of fresh or frozen berries for a fruity twist.
- Chocolate Lover’s Twist: Add chocolate chips to the streusel for extra decadence.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend to make this cake gluten-free.
- Extra Crunch: Top the cake with an oat crumble for added texture.
Storage/Reheating
- Room Temperature: Store in an airtight container at room temperature for up to 2 days.
- Refrigerator: The cake can be stored in the fridge for up to a week.
- Freezer: Wrap slices tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge before serving.
- Reheating: Warm slices in the microwave for 15-20 seconds for that fresh-out-of-the-oven feel.
FAQs
What makes this coffee cake so moist?
The sour cream in the batter adds moisture and creates a tender crumb.
Can I use Greek yogurt instead of sour cream?
Yes, plain Greek yogurt works as a great substitute for sour cream.
Do I have to use a bundt pan?
No, you can use a 9×9-inch baking dish or even a loaf pan. Just adjust the baking time as needed.
Can I prepare this coffee cake ahead of time?
Absolutely! It tastes even better the next day, and you can make it a day or two in advance.
How do I prevent the cake from sticking to the pan?
Make sure to generously grease and flour the pan, especially if using a bundt pan.
Can I omit the nuts in the streusel?
Yes, simply skip the nuts or replace them with seeds or extra streusel mix.
How do I know when the cake is done?
A toothpick inserted into the center should come out clean or with a few moist crumbs.
Can I add a fruit filling to this cake?
Yes, a layer of jam or fresh fruit can be added along with the streusel for extra flavor.
How do I store the cake without it drying out?
Keep it tightly covered or stored in an airtight container to maintain moisture.
Can I make a double batch of this recipe?
Yes, you can double the ingredients and bake it in a larger pan or two smaller pans.
Conclusion
The Ultimate Sour Cream Coffee Cake is a must-try recipe for anyone who loves a moist, flavorful, and comforting treat. With its rich layers of cinnamon streusel and a sweet glaze, this cake is perfect for special occasions, weekend brunches, or just enjoying with a warm beverage. It’s easy to make, versatile, and always a crowd-pleaser. Give it a try and savor every delicious bite!
Print
Ultimate Sour Cream Coffee Cake
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Description
Sour Cream Coffee Cake is a classic, moist, and tender cake layered with a rich cinnamon-sugar streusel, making it perfect for breakfast, brunch, or an indulgent snack. Here’s a detailed recipe to guide you through crafting this delightful treat.
Ingredients
For the Streusel Topping and Filling:
- 1 cup (200g) light brown sugar, packed
- 1 cup (125g) all-purpose flour
- 1 tablespoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, cold and cubed
- 1 cup (120g) chopped pecans or walnuts (optional)
For the Cake Batter:
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (240g) sour cream, at room temperature
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Glaze (Optional):
- 1 cup (120g) powdered sugar
- 2 tablespoons milk or cream
- 1/2 teaspoon pure vanilla extract
Instructions
-
Prepare the Streusel:
- In a medium bowl, whisk together the brown sugar, flour, cinnamon, and salt.
- Cut in the cold, cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Stir in the chopped nuts, if using.
- Refrigerate the streusel mixture while preparing the cake batter.
-
Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23cm) square baking pan or a 9-inch (23cm) Bundt pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the butter-sugar mixture in three parts, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
-
Assemble the Cake:
- Spread half of the cake batter into the prepared pan, smoothing the top with a spatula.
- Sprinkle half of the streusel mixture evenly over the batter.
- Carefully spread the remaining batter over the streusel layer.
- Sprinkle the remaining streusel on top.
-
Bake:
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- If using a Bundt pan, baking may take 45-55 minutes.
- Allow the cake to cool in the pan on a wire rack for about 15 minutes before removing.
-
Glaze (Optional):
- In a small bowl, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth.
- Drizzle the glaze over the cooled cake before serving.
Notes
- Storage: Store the coffee cake in an airtight container at room temperature for up to 3 days.
- Variations: Add a layer of fresh berries or sliced apples between the batter layers for a fruity twist.
- Nuts: For a nut-free version, simply omit the nuts from the streusel.