Sour Cream Coffee Cake, with a sweet and crunchy streusel topping and a cinnamon sugar layer in the middle, is the most delicious coffee cake recipe you’ll find!
This is the perfect sweet treat to make for entertaining or to bring to a breakfast get together with friends. The inside of the coffee cake is super moist!
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SOUR CREAM COFFEE CAKE
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Sour Cream Coffee Cake is one of my favorite things to bake. There’s just something irresistable about that crunchy cinnamon sugar topping and the light and fluffy texture of the cake. I loved this recipe so much that I’m pretty confident my jeans are now just a wee bit tighter as a result.
What is in a coffee cake?
I am willing to bet most of my readers know the answer to this one, but in case you aren’t familiar with this American classic, allow me to describe it for you.
Coffee cake does not have coffee in it. I think that’s the main reason people might wonder what is in a coffee cake. From my understanding, it is called a coffee cake because it is best enjoyed for breakfast with a hot cup of coffee. But I feel the same way about cobblers and pies, but they aren’t called coffee cobblers or coffee pies. Maybe they should.
Coffee cake consists of a tender, moist cake that often has some kind of cinnamon sugar swirl mixed into the batter. The addition of nuts is usually personal preference. When there’s a choice to add nuts, my answer is usually YES.
The defining part of a coffee cake, however, is the crunchy cinnamon sugar topping. It is oh-so-naughty, yet worth every calorie.
The combination of sweet and crunchy with moist and tender is the perfect flavor and texture marriage!
If you’re wondering what coffee cake tastes like…
There is a fair amount of cinnamon sugar flavor throughout.
The cake portion, however, has a large amount of both egg and sour cream. These two ingredients are what create the moist cake. The flavor of the cake isn’t super sweet when compared to the topping.
If you’re wondering what this coffee cake tastes like, I will tell you that it was the best damn coffee cake I’ve ever eaten.
Coffee cake variations:
If you’re looking for that same great cinnamon sugar coffee cake flavor, but with a twist, you might want to try these recipes:
Can you freeze coffee cake?
This recipe is for a very traditional coffee cake made in a bundt pan. It makes a lot, so it is perfect for large family gatherings or potlucks. Or, if you’re like me and enjoy this coffee cake way too much, you can always freeze what you can’t eat.
I have frozen this exact recipe and it thawed and tasted perfectly.
I will admit that I thought I could take the thawed frozen leftovers and turn it into a bread pudding. It was a recipe fail. Stick to challah or brioche for your bread puddings, friends! This coffee cake is not meant to be transformed into anything else!
Sour Cream Coffee Cake
- 1/2 cup brown sugar packed
- 1/2 cups chopped pecans
- 1 1/2 teaspoons ground cinnamon or pumpkin pie spice
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1 tablespoon ground cinnamon or pumpkin pie spice
- 6 tablespoons butter melted
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter softened
- 1 1/4 cup white sugar
- 3 eggs slightly beaten
- 2 teaspoon vanilla extract
- 1 1/2 cups sour cream
- Preheat oven to 350 degrees F. Grease 10-inch angel food tube pan.
- In small bowl, mix together filling ingredients. Set aside.
- In a separate bowl, make the topping by whisking together the sugar, salt, flour, and cinnamon. Add the melted butter, stirring until well combined. Set aside.
- To make the cake, sift together the flour, baking powder, baking soda, and salt. Set aside. In the bowl of your stand mixer, cream together butter and sugar using the paddle attachment on high speed until light and fluffy. Stir in eggs and vanilla on low speed until combined. Beat in the flour mixture alternately with the sour cream. Do not over mix.
- Spread 1/3 of the cake batter in the prepared pan. Sprinkle with 1/2 of the filling mixture. Cover with another third of the cake batter, then the remaining filling, and then the remaining cake batter.
- Sprinkle the topping mixture over the batter in the pan.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then lift bottom out of pan (remove sides) to allow cake to finish cooling. Once completely cool, you can loosen the cake from the center and bottom with a knife and then use a couple spatulas to lift the cake off of the cake pan bottom and transfer to a platter.
- Best if served the same or very next day. Store in an airtight container.
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