Name: Sour Cream Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, room temperature; 1 cup granulated sugar; 2 large eggs; 2 cups all-purpose flour; 1 tsp baking soda; 1 tsp baking powder; 1/2 tsp fine sea salt; 1 1/2 cups reduced-fat sour cream (12 oz); 2 tsp pure vanilla extract; Cinnamon-Sugar Topping: 1/4 cup granulated sugar, 1/4 cup packed brown sugar, 1 1/2 tsp ground cinnamon, 1 cup chopped pecans or walnuts (optional); Optional Glaze: 1/2 cup powdered sugar, 1–2 tsp milk

Jump to Recipe·Leave a Review

Sour cream coffee cake is a classic, tender cake swirled with cinnamon-sugar and topped with a crunchy streusel-like layer. The addition of sour cream keeps it incredibly moist while giving it a subtle tang that balances the sweetness. Perfect with a cup of coffee or tea, this cake is a timeless favorite for breakfast, brunch, or dessert.

Why You’ll Love This Recipe

You’ll love this recipe because it’s soft, moist, and packed with layers of cinnamon flavor. The sour cream ensures the cake stays tender, while the cinnamon-sugar topping adds sweetness and crunch. It’s simple to make, uses pantry staples, and is a crowd-pleaser that works equally well for special gatherings or casual mornings at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Coffee Cake:

1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 1/2 cups reduced-fat sour cream (12 ounces)
2 teaspoons pure vanilla extract

Cinnamon-Sugar Topping:

1/4 cup granulated sugar
1/4 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1 cup chopped pecans or walnuts (optional)

Optional Glaze:

1/2 cup powdered sugar
1–2 teaspoons milk

Directions

Preheat oven to 350°F. Grease or spray a 9×13-inch baking dish.
In a bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
In a stand mixer, cream butter and granulated sugar until light and fluffy (about 2 minutes). Beat in eggs one at a time, then add vanilla.
Mix in half the flour mixture, then half the sour cream. Repeat with remaining flour mixture and sour cream until just combined.
In a small bowl, combine granulated sugar, brown sugar, cinnamon, and nuts (if using).
Spread half the batter in the prepared pan. Sprinkle half the cinnamon-sugar topping over it. Spoon and spread the remaining batter over the top, then finish with the rest of the topping.
Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10–15 minutes on a wire rack.
If desired, whisk powdered sugar with milk to make glaze. Drizzle over warm cake before serving.

Servings and timing

This recipe serves 12 people.
Preparation time: 15 minutes
Baking time: 30 minutes
Total time: 45 minutes

Variations

Add a layer of chopped apples or pears between the batter for a fruity twist.
Substitute Greek yogurt for sour cream for a lighter version.
Mix chocolate chips into the batter for extra indulgence.
Add cardamom or nutmeg along with the cinnamon for a spiced variation.
Bake in a Bundt pan for a more decorative presentation (adjust baking time).

Storage/Reheating

Store coffee cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days. Warm slices in the microwave for 10–15 seconds to soften before serving. To freeze, wrap slices or the whole cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

FAQs

Can I use full-fat sour cream instead of reduced-fat?

Yes, full-fat sour cream will make the cake even richer and more moist.

Can I make this recipe without nuts?

Absolutely, simply omit the nuts from the topping.

Can I use a Bundt pan instead of a 9×13 pan?

Yes, but you may need to bake for 40–50 minutes depending on the pan’s size.

What’s the best way to keep the cake moist?

Store it tightly covered and avoid overbaking. The sour cream helps lock in moisture.

Can I prepare the batter ahead of time?

It’s best to bake immediately after mixing, but you can prepare the topping in advance.

Can I double this recipe?

Yes, but bake in two pans for even cooking.

How do I know when the cake is done?

Insert a toothpick into the center—if it comes out clean or with a few crumbs, it’s ready.

Can I make it gluten-free?

Yes, substitute a gluten-free 1:1 all-purpose flour blend.

What if I don’t have sour cream?

Greek yogurt or buttermilk makes a good substitute.

Is glaze necessary?

No, the cake is delicious without it, but the glaze adds extra sweetness and a pretty finish.

Conclusion

Sour cream coffee cake is a classic recipe that never goes out of style. With its tender crumb, rich cinnamon layers, and optional glaze, it’s perfect for breakfast, brunch, or dessert. Whether you serve it fresh from the oven or enjoy a leftover slice with your morning coffee, this cake is sure to become a favorite in your recipe collection.

Maggie