Go Back
Sour cream coffee cake on a plate with fork.
Print Recipe
No ratings yet

Sour Cream Coffee Cake Recipe

Discover the ultimate Sour Cream Coffee Cake Recipe – moist, tender cake with irresistible cinnamon streusel layers. Easy to make, perfect for brunch or dessert!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 9 servings
Author: Robyn Stone

Equipment

Ingredients

Coffee Cake:

  • 1/2 cup (113 g) butter room temperature
  • 1/2 cup (99 g) sugar
  • 1 large (50 g) egg room temperature
  • 1/2 cup (113.5 g) sour cream room temperature
  • 2 tablespoons (25 g) milk whole milk or half and half
  • 1 teaspoon (5 g) vanilla extract
  • 1 cup (120 g) all-purpose flour
  • 1/2 teaspoon (1 g) kosher salt
  • 1/2 teaspoon (2 g) baking powder
  • 1/4 teaspoon (1 g) baking soda

Streusel:

  • 1/2 cup (60 g) all-purpose flour
  • 1/3 cup (71 g) brown sugar
  • 1 teaspoon (2.5 g) ground cinnamon
  • 4 tablespoons (56 g) butter room temperature
  • 1/2 cup (54.5 g) chopped pecans optional

Maple Glaze:

  • 1/4 cup (28 g) confectioners' sugar
  • 1 tablespoon (20 g) maple syrup
  • 1 teaspoon (5 g) vanilla extract optional

Instructions

  • Prep: Grease 8x8 baking dish or coat with Cake Goop. Preheat the oven to 350º F.
  • Make Streusel: Add the ingredients for the streusel to a mixing bowl. Cut the butter into the flour and sugar with a fork until the butter is pea-sized sized pieces. Stir in the nuts, if using.
  • Make the Cake Batter: Cream together the butter and sugar until light and fluffy, about 3 minutes. Add the egg, sour cream, milk, and vanilla extract and mix until just combined. Whisk together the flour, salt, baking powder, and baking soda in a separate bowl. Add the flour mixture to the egg mixture and mix until just combined.
  • Assemble the Cake: Smooth half of the cake batter into the prepared 8x8 baking dish. Spread half of the streusel mixture over the layer of cake batter. Spread the remaining cake batter on top of the streusel and then sprinkle the top of the cake batter with the remaining streusel.
  • Bake: Place the baking dish into the preheated oven and bake until a toothpick inserted into the center comes out clean, about 40 to 45 minutes. Check the cake at 30 minutes to make sure it is not browning too much on top. You can cover with a piece of foil if needed to prevent it from overbrowning. Remove from the oven and cool for 10 minutes before serving.
  • Glaze the cake: (Optional) Whisk together the confectioners' sugar, maple syrup, and vanilla extract until smooth. If the glaze is too thick, add a splash more maple syrup or even half and half. If too thin, add a teaspoon more confectioners' sugar. Drizzle over the baked and cooled cake.

Notes

Make Ahead Instructions: This coffee cake is best served fresh but can be made beforehand. Store covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freezer Instructions: Cool completely. Wrap well in foil or store in an airtight, freezer-safe container in the freezer for up to 3 months. Thaw and allow to reach room temperature for serving. 
Pan Size Adjustments: For a 9x13-inch pan, double the recipe and bake for 45-55 minutes. For a bundt pan, grease well with Cake Goop or your favorite baking spray and bake 50-60 minutes.

Nutrition

Calories: 383kcal | Carbohydrates: 42g | Protein: 4g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 297mg | Potassium: 120mg | Fiber: 1g | Sugar: 25g | Vitamin A: 590IU | Vitamin C: 0.2mg | Calcium: 53mg | Iron: 1mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code