This Sour Cream Coffee Cake is a delightful treat that combines a moist, tender crumb with a rich cinnamon-sugar swirl and a crunchy streusel topping. Perfect for breakfast, brunch, or an afternoon snack, this cake is sure to become a favorite in your household.

Why I Love This Recipe

I love this recipe because it’s incredibly moist and flavorful, thanks to the sour cream, and the cinnamon-sugar swirl adds a delightful touch of sweetness. The streusel topping provides a satisfying crunch that complements the soft cake perfectly. Plus, it’s easy to make and always impresses guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1/2 cup unsalted butter, room temperature
1 cup granulated white 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
2 teaspoons pure vanilla extract

For the Cinnamon-Sugar Topping:

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

For the Optional Glaze:

1/2 cup powdered sugar
1 to 2 teaspoons milk

Directions

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray.
Prepare the dry ingredients: In a small bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Make the batter: In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Alternately add the dry ingredients and sour cream to the batter, beginning and ending with the dry ingredients. Mix until just combined.
Prepare the cinnamon-sugar topping: In a separate bowl, mix together the granulated sugar, brown sugar, cinnamon, and nuts (if using).
Assemble the cake: Pour half of the batter into the prepared baking dish and spread evenly. Sprinkle half of the cinnamon-sugar topping over the batter. Add the remaining batter on top and spread evenly. Sprinkle the remaining cinnamon-sugar topping over the top.
Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for at least 10-15 minutes before serving.
Prepare the glaze (optional): In a small bowl, whisk together the powdered sugar and milk until smooth. Drizzle over the cooled cake before serving.

Servings and Timing

Servings: 15
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Add fruit: Fold in 1 cup of fresh or frozen blueberries or raspberries into the batter for a fruity twist.
Use different nuts: Substitute almonds or hazelnuts for the pecans or walnuts.
Make it gluten-free: Use a gluten-free all-purpose flour blend in place of regular flour.
Add chocolate chips: Mix in 1/2 cup of mini chocolate chips for a chocolatey version.

Storage/Reheating

Storage: Store the cooled cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Freezing: Wrap individual slices in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature before serving.
Reheating: Warm individual slices in the microwave for 10-15 seconds or in a 300°F (150°C) oven for 5-10 minutes.

FAQs

What does sour cream do in a coffee cake?

Sour cream adds moisture and richness to the cake, resulting in a tender crumb and enhanced flavor.

Can I make this cake ahead of time?

Yes, this cake can be made a day in advance. Store it covered at room temperature or in the refrigerator until ready to serve.

Can I omit the nuts?

Absolutely. If you prefer a nut-free version, simply leave out the nuts from the cinnamon-sugar topping.

How can I tell when the cake is done?

Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.

Can I use Greek yogurt instead of sour cream?

Yes, plain Greek yogurt can be used as a substitute for sour cream in this recipe.

Conclusion

This Sour Cream Coffee Cake is a delightful and versatile treat that’s perfect for any occasion. Its moist texture, flavorful cinnamon-sugar swirl, and crunchy streusel topping make it a crowd-pleaser every time. Whether you’re serving it for breakfast, brunch, or dessert, this cake is sure to impress.