Sour Cream Coffee Cake

Sour cream coffee cake is a delightful treat that merges rich, buttery cake with a scrumptious streusel topping, creating a comforting baked good perfect for any occasion. Its tender, moist texture comes from the addition of sour cream, which really takes this cake to another level. Whether you’re enjoying it with your morning coffee or serving it as a sweet end to a brunch gathering, there’s just something about this cake that brings a smile to everyone’s face.

I first encountered this wonderful recipe during a cozy holiday gathering at a friend’s house. The cake was the star of the dessert table, capturing everyone’s attention with its lovely aroma wafting through the room. One bite in, and I was mesmerized — the balance of sweetness, the warm notes of cinnamon, and the velvety crumb hooked me instantly. Now, it’s become a staple in my kitchen that I love to share with family and friends. I can’t wait for you to experience the joy of baking this sour cream coffee cake at home!

How to Make Sour Cream Coffee Cake

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch pan to prepare for baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together 3 ¾ cups all-purpose flour, 1 tablespoon baking powder, and ½ teaspoon kosher salt. This helps ensure even distribution of the leavening agent.
3. Cream Butter and Sugar: In a large mixing bowl, cream together 1 cup unsalted butter and 2 cups granulated sugar until fluffy and light. This usually takes about 3-4 minutes and helps incorporate air into the batter.
4. Add Eggs and Vanilla: Mix in the 4 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Add in 2 teaspoons vanilla extract as well.
5. Incorporate Sour Cream and Milk: Gradually add 1 cup sour cream, ½ cup whole milk, and ¼ cup vegetable oil, mixing until combined.
6. Combine Dry and Wet Ingredients: Slowly incorporate the flour mixture into the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.
7. Prepare Streusel Topping: In another bowl, mix ½ cup light brown sugar (packed), ½ cup all-purpose flour, 2 teaspoons ground cinnamon, and 5 tablespoons cold, cubed unsalted butter. Use a fork or your fingers to mix until crumbly.
8. Layer the Cake: Pour half of the cake batter into the prepared pan and spread it evenly. Sprinkle half of the streusel mixture over the batter. Pour the remaining batter on top, spreading it gently, then sprinkle the rest of the streusel on top.
9. Bake the Cake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The edges will be lightly golden.
10. Prepare Glaze: While the cake cools, whisk together 1 cup confectioners’ sugar with 2-3 tablespoons milk and ½ teaspoon vanilla extract (if using) until smooth.
11. Drizzle Glaze and Serve: Once the cake has cooled slightly, drizzle the glaze over the top. Allow it to set for a few minutes before cutting into squares. Enjoy your delicious sour cream coffee cake with a warm cup of coffee!

Storing & Reheating

To keep your sour cream coffee cake fresh, store it at room temperature for up to 2 days, covered with a cloche or plastic wrap. For longer freshness, refrigerate it in an airtight container for up to a week. You can also freeze portions of the cake for up to 3 months; wrap individual slices in plastic wrap and place them in a freezer-safe bag. When ready to enjoy, thaw at room temperature and reheat in the oven at 350°F (175°C) for about 10 minutes, or in the microwave for a few seconds until warm. Note that the texture may change slightly upon reheating, but the flavor remains delightful.

Baking is not just a skill; it’s an exploration. Sour cream coffee cake brings together simplicity and flavor in a way that’s approachable yet satisfyingly impressive. With its moist crumb and comforting sweetness, I hope you enjoy making and sharing this recipe with those you cherish.

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Sour Cream Coffee Cake

Recipe Author: Naomi

This Sour Cream Coffee Cake is a comforting treat featuring a rich, buttery cake, a luscious cinnamon filling, and a sweet glaze. Perfect for gatherings or a simple dessert, its moist texture and irresistible flavor make it a hit for any occasion!

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• Prep Time 20 minutes
• Cook Time 50 minutes
• Yield 12 servings 1x

Ingredients

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• 3 ¾ cups (469 g) all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
• 1 cup (2 sticks / 227 g) unsalted butter, (room temperature)
• 2 cups (400 g) granulated sugar
• 4 large eggs, (room temperature)
• 1 cup (245 g) full-fat sour cream, (room temperature)
• ½ cup (120 g) whole milk
• ¼ cup vegetable oil
• 2 teaspoons vanilla extract
• ½ cup (100 g) light brown sugar, (packed)
• 2 teaspoons ground cinnamon
• ½ cup (100 g) light brown sugar
• ½ cup (63 g) all-purpose flour
• 1 teaspoon ground cinnamon
• 5 tablespoons unsalted butter, (cold, cubed)
• 1 cup (125 g) confectioners' sugar
• 2-3 tablespoons whole milk
• ½ teaspoon vanilla extract, (optional)

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Instructions

1. Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking dish with baking spray or grease and flour it.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed until light and fluffy, about 2 to 3 minutes.
4. Add the eggs, one at a time, mixing briefly after each addition.
5. Add the sour cream, milk, vegetable oil, and vanilla extract. Mix on low speed until just combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
7. Spread half of the batter evenly into the prepared baking dish.
8. In a small bowl, mix together the brown sugar and cinnamon. Sprinkle the mixture evenly over the batter.
9. Carefully spread the remaining batter over the cinnamon layer, using an offset spatula if needed to keep the surface even.
10. In a medium bowl, combine the brown sugar, flour, and cinnamon. Add cold butter and work it in until coarse crumbs form.
11. Sprinkle the crumble evenly over the batter.
12. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
13. Allow the cake to cool in the pan for 10 to 15 minutes before adding the glaze.
14. Whisk together confectioners’ sugar, 2 tablespoons milk, and optional vanilla until smooth. Add more milk, a few drops at a time, until it reaches a drizzling consistency.
15. Drizzle the glaze over the warm cake. Allow it to set slightly before slicing and serving.

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Notes

This coffee cake can be stored in an airtight container at room temperature for up to three days.
To enhance flavor, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
For an extra touch, sprinkle with chopped nuts on top before baking.

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Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 30g
• Sodium: 200mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 80mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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