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Sour Cream Coffee Cake
Soft sour cream coffee cake with cinnamon-sugar filling and streusel topping. Bakes evenly, slices cleanly, and keeps well for make-ahead mornings.
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Servings: 12
Calories: 537kcal
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Ingredients
Cinnamon Swirl
- ¼ cup granulated sugar
- 1½ teaspoons ground cinnamon
- ¼ teaspoon kosher salt
Cake
- ½ cup salted butter room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1½ cups sour cream
- 2 teaspoons vanilla extract
Streusel Topping
- 1⅓ cups all-purpose flour
- 1 cup light brown sugar firmly packed
- ¼ cup granulated sugar
- 4 teaspoons ground cinnamon
- ¼ teaspoon kosher salt
- 10 tablespoons salted butter melted and cooled
Optional Glaze
- ½ cup powdered sugar
- 2 teaspoons milk
Instructions
Prepare the Pan and Oven
- Preheat the oven to 350°F.
- Lightly grease a 9×13-inch metal baking pan with butter.
- Set aside.
Make the Cinnamon Swirl
- In a small bowl, whisk together the granulated sugar, cinnamon, and salt.¼ cup granulated sugar, 1½ teaspoons ground cinnamon, ¼ teaspoon kosher salt
- Set aside.
Make the Cake Batter
- In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy.½ cup salted butter, 1 cup granulated sugar
- Add the eggs and mix until fully combined.2 large eggs
- Add the sour cream and vanilla extract and mix until smooth, scraping down the sides and bottom of the bowl as needed.1½ cups sour cream, 2 teaspoons vanilla extract
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon kosher salt
- Gradually fold the dry ingredients into the wet ingredients until just combined and uniform.
Assemble the Cake
- Spread slightly less than half of the batter evenly in the prepared pan.
- Sprinkle the cinnamon swirl mixture evenly over the batter.
- Dollop the remaining batter over the cinnamon layer and gently spread into an even layer.
Make the Streusel Topping
- In a medium bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, and salt.1⅓ cups all-purpose flour, ¼ cup granulated sugar, 4 teaspoons ground cinnamon, ¼ teaspoon kosher salt, 1 cup light brown sugar
- Pour the melted, cooled butter over the mixture.10 tablespoons salted butter
- Use a fork to combine until crumbly and no dry flour remains.
Bake
- Sprinkle the streusel evenly over the batter.
- Bake on the center rack for about 50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool slightly before glazing or serving.
Make the Optional Glaze
- In a small bowl, whisk together the powdered sugar and 1 teaspoon milk.½ cup powdered sugar, 2 teaspoons milk
- Add additional milk, a few drops at a time, until the glaze reaches a drizzling consistency.
- Drizzle over the warm or cooled coffee cake.
Notes
Substitutions
- Unsalted butter may be used; add an extra ¼ teaspoon salt to the cake and streusel.
- Greek yogurt or full-fat plain yogurt can replace sour cream in equal amounts.
- Dark brown sugar may be used in place of light brown sugar for a deeper flavor.
- Serve warm or at room temperature.
- Pairs well with black coffee, espresso drinks, or hot tea.
- Suitable for brunch, potlucks, or make-ahead breakfasts.
- Store covered at room temperature for up to 2 days.
- Refrigerate in an airtight container for up to 5 days.
- Wrap tightly and freeze the unglazed cake for up to 2 months.
- Thaw overnight in the refrigerator or at room temperature before serving.
Nutrition
Serving: 1 piece w/ glaze | Calories: 537kcal | Carbohydrates: 77g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 484mg | Potassium: 121mg | Fiber: 1g | Sugar: 49g | Vitamin A: 756IU | Vitamin C: 0.3mg | Calcium: 89mg | Iron: 2mg
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.