Sour Cream Coffee Cake

Sour Cream Coffee Cake:

Welcome to the delightful world of baking, where the sweet aroma of cinnamon and the rich flavor of sour cream come together to create a mouthwatering treat – Cinnamon Sour Cream Coffee Cake. This classic recipe is perfect for breakfast, brunch, or any time you crave a comforting slice of cake with your coffee. Whether you’re an experienced baker or a novice in the kitchen, this recipe is designed to be approachable and enjoyable for all. Get ready to embark on a baking adventure that will fill your home with warmth and the irresistible scent of freshly baked goodness.

Sour Cream Coffee Cake:


  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups sour cream
  • 3 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt

For the Cinnamon Streusel:

  • 1 cup brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 1 cup chopped nuts (optional)


  1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or a 9×13-inch baking dish.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined.
  6. In a small bowl, mix together the brown sugar, ground cinnamon, and chopped nuts (if using) to create the cinnamon streusel.
  7. Pour half of the batter into the prepared pan, spreading it evenly. Sprinkle half of the cinnamon streusel over the batter. Repeat with the remaining batter and streusel.
  8. Use a knife to swirl the batter and streusel together for a marbled effect.
  9. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Time Duration Table:

Step Time Required
Preheating Oven 10 minutes
Preparation 20 minutes
Baking 50-60 minutes
Cooling 15 minutes (in pan)
Total Approx. 1 hour 45 minutes

Q&A: Q: Can I use salted butter instead of unsalted? A: While you can use salted butter, it’s recommended to use unsalted to have better control over the overall saltiness of the cake.

Q: Can I omit nuts from the streusel? A: Yes, you can omit nuts or replace them with your preferred alternative, such as chopped chocolate or dried fruit.

Q: Can I make this ahead of time? A: Yes, the coffee cake can be made a day in advance. Store it covered at room temperature.

Q: Can I freeze the coffee cake? A: Yes, the cooled and wrapped coffee cake can be frozen for up to three months. Thaw it overnight in the refrigerator before serving.

Enjoy your baking journey, and savor every delicious bite of this Cinnamon Sour Cream Coffee Cake!

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