Sour Cream Coffee Cake

Sour Cream Coffee Cake

Description

This Sour Cream Coffee Cake is moist, buttery, and rich with a ribbon of cinnamon-sugar streusel running through the middle and sprinkled on top. Perfect for breakfast, brunch, or as an afternoon treat with coffee or tea, it’s a comforting classic that never goes out of style.

Ingredients

For the Streusel Topping & Filling:

• 1 cup (200g) brown sugar, packed

• 1 tablespoon ground cinnamon

• 1 cup (120g) chopped pecans or walnuts (optional)

For the Cake:

• 2 ½ cups (315g) all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ¾ cup (170g) unsalted butter, softened

• 1 ½ cups (300g) granulated sugar

• 3 large eggs, room temperature

• 1 teaspoon vanilla extract

• 1 cup (240g) sour cream, room temperature

• ½ cup (120ml) whole milk

Instructions

1. Preheat Oven & Prepare Pan

   • Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or a bundt pan.

2. Make the Streusel

   • In a small bowl, combine brown sugar, cinnamon, and nuts (if using). Set aside.

3. Mix Dry Ingredients

   • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

4. Cream Butter & Sugar

   • In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy, about 3 minutes.

5. Add Eggs & Vanilla

   • Beat in eggs one at a time, then add vanilla extract.

6. Incorporate Dry Ingredients

   • Add the dry mixture in three parts, alternating with sour cream and milk. Begin and end with dry ingredients. Mix until just combined — do not overmix.

7. Assemble the Cake

   • Spread half the batter in the prepared pan, sprinkle with half of the streusel mixture. Spread the remaining batter over the top, then sprinkle the remaining streusel evenly.

8. Bake

   • Bake for 40–45 minutes (rectangular pan) or 50–55 minutes (bundt pan), or until a toothpick inserted in the center comes out clean.

9. Cool & Serve

   • Let cool for at least 15–20 minutes before slicing. Serve warm or at room temperature.

Equipment Needed

• 9×13-inch baking pan or bundt pan

• Two mixing bowls (large and medium)

• Electric mixer (hand or stand)

• Measuring cups and spoons

• Rubber spatula

• Cooling rack

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Serving Size: 12 servings

Sour Cream Coffee Cake

This Sour Cream Coffee Cake is moist, buttery, and rich with a ribbon of cinnamon-sugar streusel running through the middle and sprinkled on top. Perfect for breakfast, brunch, or as an afternoon treat with coffee or tea, it’s a comforting classic that never goes out of style.

Print Recipe

Prep Time:15 minutes mins

Cook Time:45 minutes mins

Total Time:1 hour hr

Equipment

• 9x13-inch baking pan or bundt pan
• Two mixing bowls (large and medium)
• Electric mixer (hand or stand)
• Measuring cups and spoons
• Rubber spatula
• Cooling rack

Ingredients

• For the Streusel Topping & Filling:
• 1 cup 200g brown sugar, packed
• 1 tablespoon ground cinnamon
• 1 cup 120g chopped pecans or walnuts (optional)
• For the Cake:
• 2 ½ cups 315g all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup 170g unsalted butter, softened
• 1 ½ cups 300g granulated sugar
• 3 large eggs room temperature
• 1 teaspoon vanilla extract
• 1 cup 240g sour cream, room temperature
• ½ cup 120ml whole milk

Instructions

• Preheat Oven & Prepare Pan
• Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or a bundt pan.
• Make the Streusel
• In a small bowl, combine brown sugar, cinnamon, and nuts (if using). Set aside.
• Mix Dry Ingredients
• In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
• Cream Butter & Sugar
• In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy, about 3 minutes.
• Add Eggs & Vanilla
• Beat in eggs one at a time, then add vanilla extract.
• Incorporate Dry Ingredients
• Add the dry mixture in three parts, alternating with sour cream and milk. Begin and end with dry ingredients. Mix until just combined — do not overmix.
• Assemble the Cake
• Spread half the batter in the prepared pan, sprinkle with half of the streusel mixture. Spread the remaining batter over the top, then sprinkle the remaining streusel evenly.
• Bake
• Bake for 40–45 minutes (rectangular pan) or 50–55 minutes (bundt pan), or until a toothpick inserted in the center comes out clean.
• Cool & Serve
• Let cool for at least 15–20 minutes before slicing. Serve warm or at room temperature.

Servings: 12 servings

10 FAQs About Sour Cream Coffee Cake

1. Can I make this coffee cake ahead of time?
   Yes! It can be baked a day in advance and stored covered at room temperature. The flavors deepen overnight.

2. Do I have to use nuts in the streusel?
   No, the nuts are optional. You can leave them out or replace them with rolled oats for texture.

3. Can I substitute Greek yogurt for sour cream?
   Yes, use full-fat Greek yogurt in equal amounts for a slightly tangier flavor.

4. Can I bake this in a bundt pan instead of a 9×13?
   Yes, but increase the baking time by about 10 minutes and grease the pan thoroughly.

5. How do I know when it’s done baking?
   Insert a toothpick into the center — it should come out clean or with just a few crumbs.

6. Can I freeze this coffee cake?
   Yes! Wrap slices or the whole cake tightly in plastic wrap and then foil before freezing for up to 3 months.

7. Can I add fruit to the batter?
   Yes, blueberries or chopped apples work well, but toss them in flour first to prevent sinking.

8. Can I double the streusel topping?
   Absolutely — if you like extra cinnamon-sugar crunch, make 1.5–2x the streusel recipe.

9. Can I make this gluten-free?
   Yes, substitute a gluten-free all-purpose flour blend in equal amounts. The texture may be slightly different.

10. Why is it called “coffee cake” if it has no coffee?
    It’s meant to be served with coffee, not flavored with it — though you could add espresso powder if desired.

How To Store Sour Cream Coffee Cake

• Room Temperature:
  Store covered with plastic wrap or in an airtight container for up to 3 days.

• Refrigerator:
  If your kitchen is warm or humid, store in the fridge for up to 5 days. Bring to room temperature or warm before serving.

• Freezer:
  Wrap individual slices or the whole cake tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature before serving.

• Reheating:
  Warm slices in the microwave for 10–15 seconds or in a 300°F (150°C) oven for 5–8 minutes to refresh texture.