If your idea of comfort is a cozy kitchen filled with the scent of cinnamon and vanilla, then this Sour Cream Coffee Cake is about to become your new family favorite. It’s impossibly moist, layered with a generous swirl of cinnamon sugar, and finished with a tender crumb that melts in your mouth. Whether you’re brewing your morning coffee or looking for a sweet treat to charm your brunch guests, this classic bake brings just the right balance of richness and warmth to every bite.
Ingredients You’ll Need
With just a handful of pantry staples and a splash of sour cream, you’ll create a cake that’s both simple and unforgettable. Each ingredient in this Sour Cream Coffee Cake plays a vital part, from the creamy base to the crunchy nutty layers and the fragrant cinnamon swirl.
- Unsalted Butter (1 cup, softened): The base of our batter, adding richness and creating a soft, tender texture.
- Granulated Sugar (2 cups): Sweetens the cake and helps achieve that classic crumbly golden top.
- Large Eggs (2): Give structure and help the cake rise beautifully for a light, fluffy finish.
- Sour Cream (1 cup): The secret to an incredibly moist, flavorful cake and that iconic tangy note.
- Vanilla Extract (1 teaspoon): Rounds out the flavors and adds warmth to each slice.
- All-Purpose Flour (2 cups): Provides structure, ensuring the cake holds together yet stays perfectly tender.
- Baking Powder (1 teaspoon): Gives the cake a gentle lift for a soft, airy crumb.
- Baking Soda (1/2 teaspoon): Helps the sour cream work its magic and ensures optimal leavening.
- Salt (1/4 teaspoon): Highlights all the sweetness and balances the overall flavor profile.
- Chopped Walnuts (1/2 cup, optional): Adds crunch and a hint of buttery nuttiness to each bite.
- Light Brown Sugar (1/2 cup): Brings molasses depth to the cinnamon swirl, making it extra irresistible.
- Ground Cinnamon (2 teaspoons): The signature spice, lending fragrance and that crave-worthy warmth.
How to Make Sour Cream Coffee Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C) and generously greasing your 9×13-inch baking dish. This helps ensure your Sour Cream Coffee Cake doesn’t stick and unmolds beautifully every time.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar. Take a couple of extra minutes here; mixing until it’s light and fluffy will set the stage for an airy, tender crumb.
Step 3: Add Eggs, Sour Cream, and Vanilla
Beat in your eggs one at a time, ensuring each is well incorporated. Then fold in the luscious sour cream and a splash of vanilla extract. This combo makes your cake shockingly moist and aromatic.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing these first guarantees even distribution, so there are no uneven pockets in your cake.
Step 5: Mix Wet and Dry Ingredients
Gradually add the flour mixture into your wet batter. Go slow and stop mixing as soon as everything is combined to keep the cake light and fluffy—overmixing can toughen the texture.
Step 6: Make the Cinnamon-Sugar Swirl
In a small bowl, stir together the walnuts (if you like that nutty crunch), brown sugar, and cinnamon. This classic mixture is what gives Sour Cream Coffee Cake its iconic swirl and irresistible flavor.
Step 7: Layer the Batter and Filling
Spread half the batter evenly into your prepared pan. Sprinkle with half the cinnamon-sugar mixture, gently swirling with a knife for a marbled effect. Cover with the rest of the batter, then scatter over the remaining cinnamon-sugar mix for a pretty, golden crown.
Step 8: Bake and Cool
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool before slicing to keep those gorgeous layers intact and the crumb perfectly tender.
How to Serve Sour Cream Coffee Cake
Garnishes
For a classic touch, dust your Sour Cream Coffee Cake with powdered sugar just before serving. If you’re feeling a little fancy, a light drizzle of vanilla or maple glaze adds elegance and extra flavor. Stud a few walnut halves on top for style and crunch.
Side Dishes
This cake pairs beautifully with freshly brewed coffee, of course, but it’s also lovely alongside fresh berries, a fruit salad, or even a dollop of whipped cream. For brunch, try serving it with a light yogurt parfait or a simple omelet.
Creative Ways to Present
Cut your coffee cake into slender bars and serve on a rustic wooden board for a modern twist. For special occasions, stack slices like a layer cake with a drizzle of glaze between each tier. Or, cut into cubes and skewer with fresh fruit for a playful dessert platter.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Sour Cream Coffee Cake tightly in plastic wrap or keep it in an airtight container at room temperature for up to three days. This keeps the cake moist and preserves its tender crumb.
Freezing
To freeze, wrap slices or the whole cake in two layers of plastic wrap, then foil. Store in the freezer for up to three months. Thaw overnight at room temperature when you’re ready to enjoy another slice of homemade comfort.
Reheating
If you like your coffee cake warm, simply pop a slice in the microwave for about 15 seconds. For the oven, gently reheat covered in foil at 300°F (150°C) until just warmed through—your kitchen will smell amazing all over again!
FAQs
Can I substitute Greek yogurt for sour cream in Sour Cream Coffee Cake?
Absolutely! Greek yogurt works well and still delivers a moist, rich crumb with a slight tang. Just use it in equal measure—it’s a handy swap if you’re out of sour cream.
What size pan should I use for this recipe?
This recipe is designed for a 9×13-inch baking dish, which allows for perfect baking and beautiful layers. You can also use two 8-inch square pans if you want to share or freeze one for later.
How do I know when my Sour Cream Coffee Cake is done baking?
The best clue is a golden top and a toothpick that comes out clean or with just a few moist crumbs when inserted in the center. Start checking at the 40-minute mark, as oven temps may vary.
Can I make this cake without nuts?
Yes! The walnuts are entirely optional. You’ll still get plenty of flavor and texture from the cinnamon-sugar swirl, so feel free to omit them or swap for pecans if you prefer.
Is Sour Cream Coffee Cake suitable for freezing?
It freezes beautifully! Just be sure to wrap it well and thaw before serving for the best flavor and texture. It’s a great make-ahead option for brunch or unexpected guests.
Final Thoughts
Bringing Sour Cream Coffee Cake into your home means more than just having a dessert on hand—it’s an invitation to slow down and savor the little moments, whether shared over coffee or enjoyed as a late-night treat. Give this recipe a try; I promise it’s the kind you’ll come back to again and again for its unbeatable comfort and amazing flavor!
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Sour Cream Coffee Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in a moist and flavorful Sour Cream Coffee Cake that’s perfect for brunch or as a delightful dessert. This easy-to-make cake is a crowd-pleaser with its cinnamon-sugar swirls and nutty topping.
Ingredients
Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Topping:
- 1/2 cup chopped walnuts (optional)
- 1/2 cup light brown sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven and prepare the baking dish: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cream butter and sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
- Add wet ingredients: Beat in the eggs one at a time, then mix in the sour cream and vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Blend wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Prepare topping: In a small bowl, combine the walnuts (if using), brown sugar, and cinnamon.
- Layer batter and topping: Spread half the batter evenly into the prepared baking dish. Sprinkle half of the cinnamon-sugar mixture over the batter. Spread the remaining batter on top and sprinkle with the remaining cinnamon-sugar mixture.
- Bake: Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let cool before slicing and serving.
Notes
- You can substitute Greek yogurt for sour cream if needed.
- For extra texture, add a streusel topping or glaze after baking.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 24g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
