Amazing sour cream coffee cake: 1 moist bite

There is simply nothing better than waking up on a quiet weekend morning and smelling that unforgettable aroma wafting from the oven. If you are chasing that perfect cup-companion, look no further! I’ve spent ages tinkering, adapting my grandmother’s focus on simple, honest baking, to bring you the ultimate sour cream coffee cake. This recipe guarantees the most moist and tender crumb you’ve ever tasted, thanks to that beautiful sour cream. But the real star? The heavy-handed cinnamon streusel, loaded both in the middle and piled high on top! It’s ideal for feeding a crowd at brunch or just making your Tuesday feel a little bit like a holiday dessert.

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If you love reliable recipes that deliver big on flavor without needing fussy techniques, you are in the right place. You can find more of my go-to breakfast and brunch favorites right here: my best early morning bakes.

Why This Classic Sour Cream Coffee Cake Recipe Works (E-E-A-T)

You know how some coffee cakes turn out just… fine? A little dry around the edges? Not this one. I promise you, this sour cream coffee cake changes the game because of two non-negotiable things: the sour cream and the topping ratio. My grandmother never used sour cream in her baking, but after trying dozens of variations to make a truly moist coffee cake recipe, I found that the full-fat stuff activates the baking soda perfectly.

That acid gives you the most unbelievably tender crumb cake structure. It practically melts in your mouth! But the real secret I learned—after reading hundreds of sad reviews online about other recipes—is the streusel. People complain they never get enough topping, right?

Well, with this recipe, we split the batch exactly in half! Half for the filling layer right in the middle, and half for the crunchy crown. I tested this obsessively until the topping was so abundant, you practically needed a shovel to get a slice. That’s the commitment I make to you, just like I committed to bringing my grandmother’s soulful cooking back into my busy life. You can read more about my journey right here on my About page!

Gathering Ingredients for Your Sour Cream Coffee Cake

Alright, gathering the ingredients is where the magic starts! Remember, for this sour cream coffee cake to be truly perfect and achieve that wonderful moist crumb, quality counts. We are separating things into three groups because the crumb and the topping are totally different beasts. Please, please use full-fat sour cream; those low-fat versions just don’t give you the richness you need here. Don’t skimp on the butter either—it needs to be the right temperature for creaming!

For the Cake Batter

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

For the Cinnamon Streusel Filling and Topping

• 1 cup packed light brown sugar
• 2 tablespoons all-purpose flour
• 2 teaspoons ground cinnamon
• 1/2 cup cold unsalted butter, cut into small pieces

Optional Vanilla Glaze Ingredients

This part is entirely up to you! I sometimes skip it when I want a very simple sour cream coffee cake that’s just perfect with black coffee in the morning.

• 1 cup powdered sugar
• 2 tablespoons milk or cream
• 1/2 teaspoon vanilla extract

Step-by-Step Instructions for the Best Sour Cream Coffee Cake

Preparation and Streusel Creation

First things first, let’s get organized! You’re going to preheat your oven to 350°F (175°C). Grab your 10-inch tube pan or a 9×13 dish—I usually use the tube pan because it helps everything bake more evenly. Get it well greased and floured so we don’t have any sticking drama later. Now, for the star of the show, the streusel! In a separate bowl, mix that brown sugar, the 2 tablespoons of flour, and the cinnamon until combined. Time to cut in that cold butter. I use my fingertips for this; you want it to look like coarse, pebbly sand. Once you hit that perfectly coarse texture, scoop half of that goodness out and set it aside—that’s your topping. The other half is going right into the middle of the cake!

Mixing the Moist Coffee Cake Recipe Batter

Okay, grab your big mixing bowl for the batter. This is where we build that amazingly moist coffee cake recipe structure. Start by creaming your softened butter and granulated sugar until it looks light and almost fluffy—don’t rush this part! Beat in those four eggs, one at a time, making sure each is fully incorporated before adding the next. Then, gently mix in the vanilla and the sour cream. Don’t worry if it looks a little curdled—that’s normal when you add the sour cream!

In another bowl, whisk your flour, baking powder, baking soda, and salt together. Now, add the dry stuff to the wet stuff gradually. Low speed only! The second it comes together, stop the mixer. Seriously, if you overmix, you lose that beautiful tender crumb cake texture we are aiming for. It’s better to stop a little early and finish the last few stirs by hand.

Assembling and Baking Your Sour Cream Coffee Cake

Time for assembly! Pour about half of your batter into your prepped pan. Sprinkle that first half of your streusel mixture evenly over this batter layer. Pour the remaining batter right on top—try to cover the streusel completely. Then, take the last reserved streusel and sprinkle it lavishly over the top layer. This ensures a killer crumb topping cake!

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Bake this beauty for about 50 to 60 minutes. Start checking around the 50-minute mark by inserting a wooden pick into the center. If the top is getting too dark before the center is done—and sometimes this sweet topping browns fast—gently tent it with some foil for the final 15 minutes. Trust me, that foil shield saves the day!

Cooling and Glazing

Patience is required here, even though it smells heavenly! Let the cake sit in that pan on a wire rack for about 15 minutes. This lets it set up so it doesn’t fall apart when you unmold it. Then, carefully flip it out onto the wire rack to cool all the way down. If you try to glaze it warm, you’re just going to get sticky soup!

If you decide you want that sweet drizzle, whisk the powdered sugar, milk, and vanilla until it’s smooth and pourable. Once the cake is totally cooled—and I mean totally—drizzle that glaze haphazardly over the top. It looks great when it drips down the sides!

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For more reliable great bakes, check out some of my other favorite cinnamon cake techniques.

Tips for a Perfect Cinnamon Swirl Coffee Cake

Now that you’ve mastered the layering method, I want to share a couple of little tricks to make this sour cream coffee cake absolutely legendary. Remember that streusel mix we made? If you want a true ribbon—a defined cinnamon swirl coffee cake layer instead of just a filling—here is what you do: when you pour that first half of the batter in, sprinkle the streusel down, and then *gently* swirl a knife just through the batter layer underneath the streusel before pouring on the second half of the batter. It mixes just enough!

Also, don’t be afraid to customize! If you want a little crunch and richness, use those raw pecans I mentioned, finely chopped, and swap them into the streusel mix instead of some of the flour. These little tweaks make this version your own unique baking weekend treat. It’s such a reliable recipe; you’ll feel like a baking superstar!

For other recipes where cinnamon plays the lead role, you might want to check out my rich chocolate cinnamon rolls sometime!

Making Variations of Your Sour Cream Coffee Cake

One thing I absolutely love about this classic coffee cake? It’s such a wonderful base for playing around! The structure is so trustworthy, thanks to that sour cream, so you don’t have to worry about everything falling apart when you experiment. If you’re looking to shake things up for real, especially if you’re trying to use up what you have on hand, this is the perfect recipe for it.

For instance, if pecans are your jam—and honestly, who can argue with that buttery crunch?—you can dive straight into making pecan coffee cake variations. Just chop up about a cup of pecans, toast them lightly if you have the time, and toss them right into that streusel mixture that you are making. It adds such a fantastic depth of flavor!

Or maybe you’re thinking fruit! I’ve seen so many readers make a beautiful blueberry coffee cake recipe version. You just gently fold about a cup of fresh or frozen (don’t thaw them!) blueberries right into the final batter before you layer it up. Keep that topping the same, and suddenly you have a bright, summery cake ready for that afternoon coffee break!

Storing Your Homemade Coffee Cake

This homemade coffee cake is so moist because of the sour cream, so naturally, we want to keep it that way! If you are serving it within a day or two, just leave it right there on the counter. Cover it tightly once it’s completely cool—I usually use plastic wrap followed by foil, or just pop the whole thing under a cake dome if I have one handy. It does great at room temperature for up to three days.

If you need it to last longer, definitely pop it in the fridge. Just make sure it’s wrapped up well before chilling because the cold air can sneak in and dry out the edges. Before serving the refrigerated slices, just let them sit on the counter for about 30 minutes to come back to room temperature; that brings the tenderness right back!

Serving Suggestions for This Easy Brunch Cake

This sour cream coffee cake is so versatile; it moves past being just a breakfast item easily! While it is an absolute staple for an easy brunch cake, don’t stop there. It’s delicious served slightly warmed with a dollop of real whipped cream on the side—it instantly becomes a lovely coffee cake dessert.

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If you are serving it cold, a tiny bit of lemon zest sprinkled over the top of the glaze brightens everything up nicely. And, of course, you absolutely must have coffee! If you’re feeling fancy that morning, I have a great recipe for classic Irish coffee that pairs amazingly well with that rich cinnamon flavor.

Frequently Asked Questions About Sour Cream Coffee Cake

Can I use Greek yogurt instead of sour cream for this cake?

Oh, that’s a tricky one! I always recommend sticking to full-fat sour cream for this recipe because the fat content is crucial for that signature moist texture we’re hunting for. Greek yogurt is much thicker and has less fat. If you absolutely can’t find sour cream, you can try using plain, full-fat yogurt, but you might need to thin it out just slightly with a teaspoon of milk to get the right consistency. I haven’t tested it much, though, so manage your expectations on that tender crumb cake!

Why is my cinnamon streusel sinking into the middle of my cake?

Ugh, the sinking streusel! It drives me crazy when that happens because we worked so hard on that beautiful crumb topping cake layer. Usually, it sinks for two reasons, and both relate to assembly when making this sour cream coffee cake. First, make sure you pour the *second half* of your batter over the streusel layer gently, almost spooning it on top rather than dumping it all in one spot. Second, make sure your streusel pieces are coarse, not fine powder. If they are too fine, they can just melt into the wet batter. That’s why cutting the cold butter properly is key!

What if I want to make this a from scratch coffee cake but skip the glaze?

You absolutely can skip the glaze! If you want a healthier or just simpler version of this classic coffee cake, leaving off the glaze makes it perfect for an everyday breakfast treat. It will still be delicious and moist on its own. If you want something on top *besides* the streusel, try dusting the cooled cake lightly with just powdered sugar for a simple finish. It’s still a wonderful from scratch coffee cake experience!

Can I use this recipe to bake muffin cups instead of a large cake?

Yes! This batter adapts really well. Fill your muffin liners about two-thirds full. Because they are smaller, they will bake much faster—probably only 20 to 25 minutes. Be sure to put the streusel mixture on top of the batter in the cups right before they go into the oven. It makes for a fantastic sour cream breakfast cake serving!

If you’re looking for more sweet ideas that I’ve tested thoroughly, check out all my dessert favorites!

Nutritional Estimates for Your Sour Cream Breakfast Cake

Now, I have to give you the standard disclaimer that every home cook has to share! Remember, I focus on getting great flavor onto the table, not running lab tests. The provided nutritional information, which you can see listed out elsewhere on this page, is purely an estimate based on the standard metrics for the ingredients I used.

The final calorie count for your slice of this glorious sour cream breakfast cake can change a bunch depending on what brand of butter you buy, if you use pecans, or how heavy-handed you are with that optional vanilla glaze! So, please treat those numbers as a general guide, won’t you? We’re here for the joy of baking and eating, not the anxiety of counting every crumb!

Share Your Experience Baking This Classic Coffee Cake

I truly hope this recipe becomes a staple for your family just like it is for mine! Once you’ve baked this sour cream coffee cake, I absolutely want to hear all about it. You know how much I stress about that moist crumb? Let me know in the comments if it delivered! Did you use the optional glaze, or did you stick to the simple dusting? Tell me everything!

If you made this, please leave it a rating! Clicking those little stars—five stars for the best thing since sliced bread, anything less means I need to go back to testing! Your feedback helps other home cooks know they can trust this recipe, too. This is the kind of honest, tried-and-true cooking I want to share with everyone.

And seriously, snap a picture! Tag me on social media when you share your beautiful slices. I love seeing how they turn out on different tables across the country. It makes all my testing worthwhile!

There are always more reliable, easy-to-follow recipes popping up on my official Recipe Blog page, so come back soon and say hello!

Classic Sour Cream Coffee Cake with Abundant Cinnamon Streusel

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This recipe yields a moist and tender coffee cake featuring a generous cinnamon-sugar streusel topping and a ribbon swirl inside. It is perfect for breakfast, brunch, or a simple dessert.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 60 min
• Total Time: 80 min
• Yield: 12 servings 1x
• Category: Breakfast/Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• Cake Batter:
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup full-fat sour cream
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Streusel Filling and Topping:
• 1 cup packed light brown sugar
• 2 tablespoons all-purpose flour
• 2 teaspoons ground cinnamon
• 1/2 cup cold unsalted butter, cut into small pieces
• Optional Glaze:
• 1 cup powdered sugar
• 2 tablespoons milk or cream
• 1/2 teaspoon vanilla extract

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube pan or a 9×13 inch baking dish.
2. Make the streusel: In a medium bowl, combine the brown sugar, 2 tablespoons of flour, and 2 teaspoons of cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside half for the topping and half for the filling.
3. Make the cake batter: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream.
4. In a separate bowl, whisk together the 3 cups of flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
5. Assemble the cake: Pour half of the batter into the prepared pan. Sprinkle the reserved streusel filling evenly over the batter. Gently spoon the remaining batter over the streusel layer. Sprinkle the remaining streusel evenly over the top of the cake batter.
6. Bake for 50 to 60 minutes, or until a wooden pick inserted into the center comes out clean. If the topping browns too quickly, loosely tent the cake with foil for the last 15 minutes of baking.
7. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
8. If using the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake before serving.

Notes

• For a richer flavor, you can substitute 1/4 cup of the flour in the streusel with finely chopped pecans. This cake pairs well with coffee, making it a great alternative to relying on meal delivery companies for breakfast.
• If you are looking for simple recipes for everyday meals, this cake is forgiving and uses common pantry staples.
• To achieve the cinnamon swirl, gently swirl a knife through the batter layers after adding the first half of the batter and before adding the second half, if you prefer a more defined middle layer instead of just a filling layer.

Nutrition

• Serving Size: 1 slice
• Calories: 410
• Sugar: 35g
• Sodium: 280mg
• Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 10g
• Trans Fat: 0.5g
• Carbohydrates: 48g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 95mg