Gimme Some Oven

My Favorite Sour Cream Coffee Cake

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Sour Cream Coffee Cake

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 15 servings 1x

Description

This is my all-time favorite sour cream coffee cake. It’s decadent, and so delicious.


Ingredients

Scale

Coffee Cake Ingredients:

  • 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 (12 ounces) reduced-fat sour cream
  • 1 teaspoon pure vanilla extract, homemade or store-bought

Cinnamon-Sugar Topping Ingredients:

  • 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)

Optional Glaze:

  • 1/2 cup powdered sugar
  • 1 to 2 teaspoons milk

Instructions

  1. Prep the oven and baking dish. Heat oven to 350°F. Mist a 9 x 13-inch baking dish with cooking spray.
  2. Mix the dry ingredients. In a small mixing bowl, whisk together the flour, baking soda, baking powder and salt until combined. Set aside.
  3. Mix the batter. In the bowl of a stand mixer, cream together butter and granulated white sugar on medium-high speed for 2 minutes until light and fluffy. Add vanilla and eggs to the mixture, one at a time, beating well after each addition. Add half of the flour mixture to the butter mixture and mix on medium-low speed until just combined. Add in half of the sour cream and mix until combined.  Repeat with the remaining half of the dry ingredients mixture, followed by the remaining sour cream, mixing until combined.
  4. Prep the cinnamon-sugar topping. In a separate small bowl, whisk together the granulated white sugar, brown sugar, ground cinnamon and nuts (if using) until combined.
  5. Layer the batter. Pour half of the batter into the prepared baking pan and spread it in an even layer. Sprinkle half of the cinnamon-sugar topping evenly on top of the batter. Add the remaining batter by spoonfuls evenly on top of the cinnamon-sugar topping (this makes it more easy to spread), then gently spread the batter out into an even layer. Sprinkle the remaining cinnamon-sugar topping evenly on top of the batter.
  6. Bake. Bake for 30 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Transfer the baking dish to a wire rack and let it cool for at least 10-15 minutes before serving.
  7. Make the glaze. Meanwhile, if you would like to use a glaze, whisk the powdered sugar and 1 teaspoon milk together until combined. Add an extra teaspoon of milk if needed to thin the glaze to a drizzle-able consistency. Or if it seems too thin, add extra powdered sugar.
  8. Serve. Drizzle the glaze over the top of the warm coffee cake. Slice, serve and enjoy!

Notes

Recipe source: Recipe from my good friend, Natalie.

This post was sponsored by McCormick Spices, maker of the yummy ground cinnamon used in this recipe. Thank you for continuing to support the brands I love who help make this site possible!

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283 comments on “My Favorite Sour Cream Coffee Cake”

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  1. I absolutely loved this recipe!! I made it gluten free using gluten free flour and it was delicious!! It was so moist and had a wonderful taste!

  2. I just really, really wanted to make a coffee cake – and when I Googled “best sour cream cinnamon coffee cake recipe” yours came up! And I’m so glad it did! This is delicious. My husband keeps saying “that cake is so good” – I almost wish we had company to share it with, but also I’m happy that we get to devour the whole thing ourselves over the next few days (although I know it won’t be better than right now, fresh out of the oven and warm.) I didn’t have quite enough sour cream so I made up the difference with Greek yogurt (about 1/4 cup). And I doubled the cinnamon to a tablespoon. Otherwise, followed the recipe exactly. Thank you!

  3. Made this today as I had some full fat sour cream to use up. Turns out I was 1/2 cup short so I improvised and added 1/2 cup of buttermilk. Other than this change, I stuck to the recipe. I’m all for making use of what you have and not letting ingredients go to waste.

    Wow, this cake turned out wonderfully moist and flavourful. The batter is super thick so after putting down the top layer of batter I got impatient trying to even it out, so I grabbed a chopstick and purposefully swirled it and evened it out to avoid trying to have an even layer of streusel in between. I then topped it off with the remaining streusel and scattered lots of chopped walnuts on top. Got rave reviews from family and MIL.

  4. The first time I made this cake it came out wonderful everyone loved it. Now I have made it three more times since and it doesn’t come out right at all. It’s not cooking all the way through even after 50 minutes and it rises in the oven but falls while cooling. I don’t know what I’m doing wrong. But it’s a great cake and I’ll keep trying.

    • Tracy Try a metal pan ( Aluminum Nordic Ware has a good one [ Amazon]. Google the differece between baking on glass pans and metal. Hint : Aluminumin is recommended over glass yo prevent cake falling in the Middle. You can also google ” why cakes fall in the middle. One site said most common reason is under baked ( by just a bit)
      Flour 2 hints. Be sure you are dpooning flour into your measuring cup..NOT dipping cup into flour. It packes it down and makes for a dense cake Level off w/ BACK of knife.
      Oven : get an oven thermometor ck oven yemp against what you set it at. Do not keep opening oven door to check if done. Oven temp drops by 5 to 10 degreed. Check at or close to baking time listed.

  5. Almost identical to my mom’s treasured recipe, but with more sour cream, the added brown sugar, and made in a 9×13 instead of tube pan. I made it as written, only adding craisins (because we do that in my family). Wow, it’s fabulous! Thanks for sharing – I can see why it’s such a favorite!

  6. I made it but instead of the glaze topping I made a caramilk sauce It was delicious I definitely will cake this cake again and im not a baker. usually cake mixes but this cake was easy and really really delicious 5 stars for sure Ive been asked for the recipe

  7. Looks very delicious. My wife makes that for breakfast on Christmas morning. Love it!

  8. This is my first coffee cake and my first review of any recipe! This cake, as sooooo many who made it before me have said, is absolutely delicious. I didn’t read any of the comments beforehand, but now I agree with some about making adjustments— I would add more of the cinnamon crumb mix–because I like it and it could really use more in the middle. Also, I thought it was my oven, but I had to increase the bake time by alomst 15minutes. I checked it every five minutes. I was starting to think it would be overdone, but it was perfect.
    I believe I’ve found my “forever” coffee cake recipe!!

  9. Super yummy. Supermarket was out of reduced-fat sour cream so I used full fat.
    Made a different topping that had melted butter and flour for a different texture.
    Baked for 35 minutes because it looked a little pale after 30 at 350.
    Next time I might reduce sugar by a bit- it is very sweet.
    Texture is wonderful-cake-y, light, delicate crumble.

  10. I finally made this after Pinning it years ago. The best coffee cake I have ever made. My guest can’t do nuts so I left those off. I will not next time. I love pecans on a coffee cake. Great recipe!

  11. Just made it this afternon to use up some sour cream. One swap: 1 cup wholewheat flour for 1 cup all-purpose. Other than that… COULD have eaten the whole thing by myself, but decided instead to share with 5 neighbours. Yumms and thanks!

  12. This is amazing! I did double the sugar/cinnamon mixture. It baked perfectly in 30 minutes even. It is so light. Truly a perfect recipe. Will definitely make again. Be sure to spray your off-set spatula for spreading.

  13. Just Amazing 😉. I love the taste and texture!

  14. Mine was underdone in the middle but now I realize that it’s because I used a smaller pan. But still very good, I put it back in the oven for a little bit, (after the fact… my special Pampered Chef cake tester let me down!)