My Favorite Sour Cream Coffee Cake

This Sour Cream Coffee Cake recipe is easy to make, perfectly soft and moist, and filled with the BEST cinnamon-y sweet flavors. It's the perfect sweet treat for breakfast, brunch, or dessert. | gimmesomeoven.com

This recipe is sponsored by McCormick Spices.

Between my three-and-a-half years of college, three summer internships in between, traveling and playing out with our band on the weekends, and apartment-hopping with friends for years after college — I feel like I lived with a record number of roommates during my twenties.  But one of those roommates was an extra-special kindred spirit:

My friend, Natalie.

She and I lived together during my final semester at our tiny Midwestern college, where I was wrapping up a degree in classical vocal performance (yes, opera) and she was studying the world of non-profit management.  And while our worlds looked very different during the days, there was one thing we both looked forward to in the evenings — cooking together.  And specifically — cooking together for friends.

Both of us were just learning how to cook at the time, and our repertoires were pretty limited.  But the good news about learning how to cook in college is that there were always plenty of hungry and willing taste-testers nearby, our other roommates being two of them.  I was the expert in the house on how to make egg drop soup and pasta galore (which we loved to toss on the ceiling back then to see if it was done ?).  And Nat was the expert on casseroles and desserts and all things “comfort food” (for which she credited her small-town Kansas roots).  We had so much fun together that year experimenting and feeding our friends all of our hits (and definitely a few “misses”).  But without a doubt, my most delicious take-away from that year was learning Natalie’s recipe for how to make the most amazing sour cream coffee cake.

Oh my goodness, you guys.  This coffee cake.

This Sour Cream Coffee Cake recipe is easy to make, perfectly soft and moist, and filled with the BEST cinnamon-y sweet flavors. It's the perfect sweet treat for breakfast, brunch, or dessert. | gimmesomeoven.com

Many of you already experienced how life-changing this coffee cake can be, since this was actually one of the very first recipes I shared on the blog back in 2010.  But when I made it again recently, I realized how far down it was now buried in the recipe archives and that too few of you seemed to know it existed.  So for a bit of a #ThrowbackThursday post, I thought I would bring it back to the front page of the blog again to share with you.

Because if you love some good ol’ fashioned coffee cake, I’m telling you, this recipe is the absolute best.

And it also happens to be incredibly easy.  (<– Trust me, if we could make it back in those days, anyone can make it.)  ?

Just mix up a simple sour cream cake batter…

This Sour Cream Coffee Cake recipe is easy to make, perfectly soft and moist, and filled with the BEST cinnamon-y sweet flavors. It's the perfect sweet treat for breakfast, brunch, or dessert. | gimmesomeoven.com

…and then whisk together a simple cinnamon-sugar topping.  (I used McCormick Ground Cinnamon, which has been doing good work in my kitchen this holiday season.  I’ve already gone through two bottles!  ?)
This Sour Cream Coffee Cake recipe is easy to make, perfectly soft and moist, and filled with the BEST cinnamon-y sweet flavors. It's the perfect sweet treat for breakfast, brunch, or dessert. | gimmesomeoven.com

Then you just layer half of the cake batter in a baking dish, sprinkle on half of the cinnamon-sugar mixture, repeat with the remaining cake batter, repeat with the cinnamon-sugar…and then bake to delicious perfection.

(Pro tip on the batter-spreading though: Since the batter is fairly sticky, it can be a little difficult to spread.  So I recommend adding it to the pan in small clumps, then spreading it around with a rubber spatula until smooth and even.  And if the batter is sticking to your rubber spatula too much, just spray it with some cooking spray!)

This Sour Cream Coffee Cake recipe is easy to make, perfectly soft and moist, and filled with the BEST cinnamon-y sweet flavors. It's the perfect sweet treat for breakfast, brunch, or dessert. | gimmesomeoven.com

Then, if you’re really feeling indulgent, you probably should go ahead and drizzle on a quick and easy glaze.   I mean, you definitely should.
This Sour Cream Coffee Cake recipe is easy to make, perfectly soft and moist, and filled with the BEST cinnamon-y sweet flavors. It's the perfect sweet treat for breakfast, brunch, or dessert. | gimmesomeoven.com

Then, this gorgeous coffee cake will be ready to serve and enjoy.  (And yes, that yummy line of cinnamon sugar baked into the middle of the cake is the best.)

This Sour Cream Coffee Cake recipe is easy to make, perfectly soft and moist, and filled with the BEST cinnamon-y sweet flavors. It's the perfect sweet treat for breakfast, brunch, or dessert. | gimmesomeoven.com

Seriously, I’ve made this coffee cake recipe dozens and dozens of times since college, and it never gets old.  And it’s always a crowd favorite.

And I love that every time I make it, I’ll always think of Natalie.  ?  Thanks for the good memories and good recipe, sweet friend!

5
5 / 5 (5 Reviews)
Did you make this recipe?
Leave a review »

Sour Cream Coffee Cake

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

Ingredients:

Coffee Cake Ingredients:

  • 1/2 cup (1 stick) butter, room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups (12 ounce) reduced-fat sour cream
  • 1 teaspoon McCormick Vanilla Extract, homemade or store-bought

Cinnamon-Sugar Topping Ingredients:

  • 1 1/2 teaspoons McCormick Ground Cinnamon
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 cup chopped pecans or walnuts (optional)

Optional Glaze:

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

Directions:

To Make The Coffee Cake:

  1. Preheat oven to 350°F.  Spray a 9 x 13-inch baking pan with cooking spray, set aside.  Prepare the cinnamon-sugar topping (see below), set aside.
  2. In the bowl of a stand mixer, cream together butter and sugar on medium-high speed for 2 minutes until light and fluffy. Add the vanilla and add the eggs to the mixture, one at a time, beating well after each addition.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder and salt.  Add half of the dry ingredients 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.
  4. Pour half of the batter into the prepared baking pan, and spread it around so that it covers the bottom of the pan in an even layer.  Sprinkle half of the cinnamon-sugar topping evenly on top. Spread the remainder of the batter on top in an even layer (<– although note that the batter will be sticky and difficult to spread, so I recommend adding with a spoon in little clumps, and then use a rubber spatula to help spread it out in an even layer).  Sprinkle the remaining cinnamon-sugar topping evenly on top.
  5. Bake for 30 minutes, or until a toothpick inserted in the middle of the cake comes out clean.  Remove from the oven, then drizzle with the glaze if desired (see below).
  6. Serve warm.  Or let the cake cool to room temperature, then cover and keep for up to 3 days.

To Make The Cinnamon-Sugar Topping:

  1. Whisk all ingredients together in a small mixing bowl until combined.

To Make The Glaze:

  1. Whisk powdered sugar and milk together until smooth.  Add more milk if you’d like to thin out the glaze, or more powdered sugar if you’d like to thicken it.

Recipe from my friend Natalie.

All images and text ©

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

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!  

Leave a Reply

Your email address will not be published. Required fields are marked *

239 comments on “My Favorite Sour Cream Coffee Cake”

  1. Pingback: My Favorite Sour Cream Coffee Cake - FullBellies.co

  2. Oh. My. God. I NEED TO MAKE THIS! Thank you so much!

    Charmaine Ng

  3. This looks like just the thing for Christmas morning!
    Kari

  4. This reminds me of an old recipe of my mom’s from the 60’s, called Merk’s Coffee Cake — one of my all-time favorites. It was done in a bundt pan, which looked lovely with the middle layer of goodness.

  5. Nothing beats cinnamon and sugar…and cake! Thanks for this awesome recipe, can’t wait to make it!

  6. Perfect! Going to make it for Christmas morning….best thing about it….I do t have to go to the grocery!!

  7. Hi,
    Can we substitute greek yogourt instead of sour cream ,
    thank ypu for all your wonderful recipes
    Nathalie

  8. Awww that is almost my grandma’s Sour Cream Coffee Cake recipe!! I know what I’m making for Christmas morning!! Thanks for the reminder of this scrumptious cake! 

  9. Yummy, tyty ty from across the wide seas in Australia.

  10. mmm, I adore a good coffee cake. That is my ideal weekend breakfast!

  11. Savor a classic! A brown sugar, nut and spice filling is layered and baked in a rich sour cream coffee cake .

  12. Looks delicious!!! Happy New Year! :)

  13. This looks so perfect! A great brunch recipe for the New Year! 

  14. Can you use regular sour cream or does it have to be reduced fat sour cream?

  15. Just made this cake for Christmas and it was a runaway hit! Everyone was asking when I will be making it again!

    One note, when I was making the cake I noticed the recipe calls for vanilla extract in the ingredients, but there are no directions to actually add it to the mix!

    P.S.I have been making something from your blog every week since I stumbled onto it a few months ago, and have been impressed every single time. Thanks so much for sharing! 

    • Thanks for sharing, Taylor — we’re so glad it was a hit! And oops, we’re sorry about that, thanks for letting us know — we will edit the recipe!

  16. Just put this in he oven, and as I as cleaning up I realized I never used the vanilla. It’s in the ingredient list but not the directions.. When was it supposed to go in?

    • Hi Abby! We’re so sorry about that, we realized we mistakenly left it out of the instructions. It’s since been edited (you add it when you add the eggs). We hope you still enjoyed it!

  17. This is a great recipe – just made it yesterday for a small New Year’s brunch.  Added about a tablespoon of milk to the batter to thin it a little bit.  I don’t have a 9×13 pan so used a deep dish 9 inch pie plate instead and baked it for about 40 minutes.  Came out great and Ididn’t use icing.  Thanks!

  18. This looks absolutely divine. I love cakes with sour cream. Such a wonderful texture. That top layer of cinnamon sugar looks like it formed the perfect crunchy crust to go with the cake too. Probably going to have to make this now. I’ve been thinking about it too much. Thanks for the post.

    Cheers,
    Jason

  19. Hey Ali, 
    Congrats on your engagement, your fiancé is a very lucky man. I just made your sour cream coffee cake recipe and noticed that in your ingredient list there is vanilla listed, but it isn’t mentioned in the directions. Thanks for the tip of spraying the spatula with cooking spray, it made the sticky task much simpler. I also have a tip for you regarding brown sugar ; simply seal the bag with a twist tie, and then put it into a large zip-lick storage bag, no more dried out sugar. But you probably already knew about that one. Looking forward to sharing the coffee cake with my family tonight. Thanks for the great recipes, Dave.

    • Hi Dave! Oops, thanks for catching that for us, we just edited it (you add the vanilla when you add the eggs)! And we hope you and your family enjoyed the cake! :)

  20. This looks absolutely divine. I love cakes with sour cream. Such a wonderful texture. That top layer of cinnamon sugar looks like it formed the perfect crunchy crust to go with the cake too.

  21. It is wonderful, Give me one
    Thank you so much

  22. could i swap whole wheat flour (in place of regular flour) and 1/2 cup room temp coconut oil for butter? thanks!

    • Hi Jill! We think you could definitely do coconut oil instead of butter, but we would be hesitant about using all whole wheat flour for this (if you do, use white whole wheat flour), but we think a combination of whole wheat and ap flour would work best (otherwise it’ll be really dense and possibly a little on the dry side). We would suggest trying a cup of each, or doing 1 1/2 cups ap and 1/2 cup of whole wheat. We hope this is helpful and that you enjoy the coffee cake!

  23. This looks delicious. I don’t have a mixer; if I mix by hand will it still turn out?

    • Thanks, Andrea! You really want to use a mixer for this, to cream the butter and sugar together really well. A hand mixer works just fine though. If you can’t get one, perhaps you could borrow one from a friend? Anyway, we hope you can try this sometime! :)

  24. I made it and it is so tasty!!!

    Rating: 4
  25. I did this cake today and it is very good. Soft, delicate. I have put a little less sugar ( 3 tbs less) and didn’t do the glaze. I recommend to try , it is easy and very good. Thank you for sharing . ???

    Rating: 5
    • Thanks for sharing with us, Joanna — we’re so glad to hear you enjoyed it!

  26. Pingback: These 15 Mother’s Day Desserts are Just the Right Amount of Sweet

  27. Thank you for this perfect recipe! I have made your Sour Cream Coffee Cake for my family as well as friends and I get the same reaction from everyone who has tasted it….”I love it, its the best coffee cake Ive ever had”, and I agree. This is wonderful so go ahead and make it, I promise you will be HAPPY you did!

  28. Totally yummy! Got many compliments when I brought it to a family gathering. I didn’t have sour cream so I used plain fat-free Greek yogurt. And no nuts because, unfortunately, my husband doesn’t like them, though I do. I’ve been baking for many years. This recipe is going in my file box of favorites!

    Rating: 5
  29. Forgot to mention a suggestion: Spreading thick batters in pans is sometimes easier if you grease the pan with solid shortening. The sprays can be so darn slippery, especially if you use too much! I also found it helpful to press the cinnamon layer down with the back of a spoon to coax the batter into the corners of the pan.

  30. This was delicious! I don’t bake much so I was happy to make use this simple recipe and end up with great results.

    Rating: 5
  31. Did make as directed.Came out as promised.Wonderul cake.Not too sweer and a flavourful hint of the spice and sugars.Definately a 5Plus cake.

    Rating: 5
    • That’s great, Pat, we’re so glad to hear it turned out nicely for you!

  32. Pingback: Cinnamon Zucchini Streusel Coffee Cake - Barbara Bakes

  33. Very excited to try this recipe. Do you think the proportions will work if I half it exactly? My husband and I just don’t need the whole thing!