Classic Sour Cream Coffee Cake

Indulge in the ultimate breakfast delight with this extraordinary Sour Cream Coffee Cake. Renowned as the queen of all breakfast cakes, its incredibly soft and moist texture, combined with a delightful cinnamon streusel crunch, makes it the only coffee cake recipe you’ll ever need. Perfect for a leisurely weekend morning or a special brunch, this cake promises a memorable culinary experience.

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While this sour cream rendition is truly special, you might also enjoy exploring other delightful coffee cake variations. For a fruity twist, consider this Banana Coffee Cake with Honey Glaze, or embrace the flavors of autumn with a comforting Pumpkin Coffee Cake.

The Heartwarming Tradition of Breakfast

I confess, I am absolutely a breakfast person. If the world allowed it, every single day would begin with a grand, elaborate, and utterly delicious breakfast spread. And it’s not strictly limited to mornings; a hearty breakfast for dinner is one of my favorite indulgences. There’s something inherently comforting and joyful about breakfast foods that simply can’t be matched.

Growing up, my mom was a breakfast hero. Every day, except for Saturdays, we were treated to a warm, homemade breakfast. The options were endless – from creamy oatmeal and comforting cream of wheat to fluffy pancakes, perfectly cooked eggs, and freshly baked muffins. Looking back, I don’t think I fully grasped just how incredibly lucky I was to start each day with such a loving and delicious meal.

In the hustle and bustle of adult life, those elaborate weekday breakfasts are a cherished memory. My mornings now typically involve a quick protein shake or a couple of eggs scrambled while I’m getting ready. But then there are the weekends – those precious, unhurried days. Weekends are reserved for slowing down, savoring moments, and creating wonderful breakfasts or a decadent brunch. And for those special occasions, this Sour Cream Coffee Cake steps into the spotlight as the ultimate indulgence.

Mastering the Ingredients: What Makes This Coffee Cake Shine

Each ingredient in this Sour Cream Coffee Cake recipe plays a vital role in achieving its signature moist crumb and irresistible flavor. Understanding the purpose behind each component ensures a perfect bake every time.

For the Cake:

• Butter: You’ll need unsalted butter, softened to room temperature for the cake batter. This allows it to cream properly with sugar, incorporating air for a light texture.
• Granulated Sugar: Provides sweetness and helps keep the cake moist by attracting and holding onto moisture.
• Eggs: Large eggs, also at room temperature, contribute to the cake’s structure, richness, and help with leavening. Bringing them to room temperature allows them to emulsify better with the butter and sugar, resulting in a smoother batter.
• Sour Cream: The star ingredient for texture! Sour cream’s high fat content makes the cake incredibly moist and tender. Its acidity also reacts with the baking soda, aiding in the cake’s rise and contributing to a fine, delicate crumb. We’ll delve deeper into its magical properties below.
• Vanilla Extract: Use pure vanilla extract for the best flavor. It enhances all the other ingredients and adds a warm, inviting aroma.
• Flour: This recipe primarily calls for cake flour, which has a lower protein content than all-purpose flour. This results in a more tender and delicate cake crumb. However, if cake flour isn’t readily available, all-purpose flour can be used, though the cake may be slightly denser.
• Baking Powder and Baking Soda: These chemical leavening agents work in tandem to give the cake its beautiful rise and airy texture. Baking soda reacts with the acidic sour cream, while baking powder provides an additional lift, ensuring a light and fluffy cake.
• Salt: A crucial flavor enhancer, salt balances the sweetness and brings out the nuanced flavors of the other ingredients. Always use kosher salt for consistent seasoning.

For the Streusel:

• Brown Sugar: Light brown sugar is preferred for the streusel, adding a deep, caramelized sweetness and a lovely moist chewiness. Dark brown sugar can also be used for a more intense molasses flavor.
• All-Purpose Flour: Forms the base of the streusel, binding the ingredients together to create that crumbly texture.
• Cinnamon: Absolutely essential for that classic coffee cake flavor! Its warm spice perfectly complements the rich cake. For a seasonal twist, especially in fall or winter, consider substituting pumpkin pie spice for an even cozier aroma and taste.
• Cold Butter: Unlike the cake batter, the streusel requires cold butter, cut into small pieces. This is critical for achieving a crumbly, distinct streusel topping that melts slowly as the cake bakes, preventing it from blending too much into the batter.

For the Glaze:

• Powdered Sugar: The base for a smooth, pourable glaze. No need to sift if you whisk it well before adding liquids to break up any clumps.
• Maple Syrup: Adds a subtle, warm maple flavor to the glaze, elevating the overall taste profile. If maple syrup isn’t on hand, a combination of milk and a touch of vanilla extract can be used as a substitute.
• Milk: Used sparingly to achieve the desired consistency for the glaze. Start with a small amount and add more gradually until the glaze reaches a drizzle-able consistency.

Baking Perfection: How to Make Sour Cream Coffee Cake

Creating this magnificent Sour Cream Coffee Cake is a straightforward process that yields incredibly rewarding results. Follow these steps for a perfect bake:

Preparing the Cake Batter:

1. Preheat Oven and Prepare Pan: Begin by preheating your oven to 350°F (175°C). Generously grease and flour a 10-inch tube pan (or a Bundt pan or 9×13 inch baking dish, as discussed in the tips section). This crucial step ensures your cake releases easily after baking.
2. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer in a large bowl), cream together the softened unsalted butter and granulated sugar. Beat on medium-high speed for 4-5 minutes until the mixture is light, fluffy, and noticeably paler in color. This step is essential for incorporating air, contributing to the cake’s light texture.
3. Incorporate Eggs: Add the room temperature eggs one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl with a spatula after each egg to ensure everything is thoroughly combined.
4. Add Wet Ingredients: Stir in the sour cream and vanilla extract. Beat until just combined and smooth. Be careful not to overmix at this stage.
5. Combine Dry Ingredients: In a separate medium bowl, whisk together the cake flour, baking powder, baking soda, and kosher salt. Whisking ensures these ingredients are evenly distributed, promoting a consistent rise.
6. Combine Wet and Dry: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until combined. Stop mixing as soon as no streaks of flour remain to avoid developing too much gluten, which can lead to a tough cake. Finish with a spatula, gently folding any remaining flour from the bottom and sides of the bowl into the batter.

Crafting the Cinnamon Streusel:

7. Prepare the Streusel Mixture: In another bowl, combine the packed light brown sugar, all-purpose flour, ground cinnamon, and kosher salt. Whisk to combine.
8. Cut in Cold Butter: Add the cold unsalted butter, cut into small pieces, to the dry streusel mixture. Use a pastry cutter or a fork to cut the butter into the sugar-flour mixture until it resembles coarse crumbs, with some pieces of butter no larger than a small pea. The cold butter is key to creating distinct, crispy streusel bits.

Assembling and Baking the Cake:

9. Layer the Cake: Spoon about one-third of the prepared cake batter into your greased and floured pan. Use a knife or an offset spatula to gently spread the batter into an even layer.
10. First Streusel Layer: Evenly sprinkle half of the streusel mixture over the first layer of batter.
11. Second Batter Layer: Carefully spoon another one-third of the cake batter over the streusel, gently spreading it out to cover the streusel layer.
12. Second Streusel Layer: Sprinkle the remaining streusel mixture over this second batter layer.
13. Final Batter Layer: Finish by carefully spooning and spreading the remaining cake batter over the last streusel layer.
14. Bake: Transfer the pan to the preheated oven and bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. Baking time may vary depending on your oven and pan size.
15. Cool: Allow the cake to cool in the pan on a wire rack for at least 20-30 minutes. This cooling period is crucial for the cake to set and firm up before attempting to invert it. Trying to remove it too soon can cause it to break apart.
16. Remove from Pan: After cooling, carefully invert the cake onto a serving platter, streusel-side up. Continue cooling completely on the rack before glazing.

Preparing the Glaze:

16. Whisk Glaze Ingredients: In a small bowl, whisk together the powdered sugar and maple syrup until smooth.
17. Adjust Consistency: If the glaze is too thick, add milk 1 teaspoon at a time until you reach a smooth, drizzle-able consistency.
18. Glaze the Cake: Once the cake is completely cooled, generously drizzle the maple glaze over the top using a spoon or fork. Allow the glaze to set slightly before serving.

The Secret Weapon: Sour Cream in Baking

If you’re new to using sour cream in your baking, prepare to be amazed. It’s truly a game-changer, and here’s why it’s so fantastic for cakes, especially this coffee cake:

1. Unmatched Moisture: Sour cream boasts a higher fat content than milk or buttermilk, which translates directly into an incredibly moist cake. The fat tenderizes the crumb, preventing dryness and ensuring that each bite is lush and tender. This moistness isn’t just for immediate enjoyment; it also helps the cake stay fresh and delicious for several days after baking. A properly stored sour cream coffee cake will remain moist and flavorful for 2-3 days, a true testament to the power of this ingredient.
2. Tenderizing Acidity and Leavening Aid: Sour cream is acidic. This acidity plays a crucial role by reacting with baking soda, producing carbon dioxide gas that helps the cake rise. Even though this recipe also includes baking powder, the sour cream’s acid contributes significantly to the cake’s light and airy texture. It also helps to break down gluten, further tenderizing the cake crumb and preventing it from becoming tough. The combination of fat, moisture, and acidity makes sour cream an indispensable ingredient for achieving a superior cake texture.

Pro Tips for Coffee Cake Perfection

Achieve bakery-quality results every time with these valuable tips and tricks:

• Pan Choice Matters: The original recipe was designed for a tube pan. If using a tube pan, ensure it’s thoroughly greased and floured. Spoon half the batter, then half the streusel, followed by the remaining batter, and finally the rest of the streusel on top. For a Bundt pan, you’ll want to aim for three layers of batter and two layers of streusel. This ensures the streusel is properly encased and doesn’t end up on the very bottom (which becomes the top when inverted). This cake also bakes beautifully in a 9×13 inch pan; simply adjust baking time as needed.
• Grease and Flour: The Golden Rule: Do not skip greasing AND flouring your pan, especially when using a decorative Bundt pan. This dual action creates a non-stick surface that allows the cake to release cleanly and beautifully.
• Keep Streusel Butter Cold: For a perfectly crumbly streusel, always use very cold butter. Cold butter creates distinct pockets within the streusel mixture, leading to that desirable crunchy texture when baked. If the butter is too warm, it will melt too quickly and absorb into the flour, resulting in a less defined crumble.
• Patience is Key for Cooling: Resist the urge to remove the cake from the pan immediately after baking. Allowing it to cool in the pan for 20-30 minutes lets the cake firm up and settle. Attempting to unmold a hot cake will almost certainly lead to it falling apart. If you notice any sticking or breaking when trying to remove it, simply let it cool for a bit longer.
• Enhance with Nuts: For an added layer of flavor and texture, consider folding about ½ cup of chopped pecans or walnuts into your streusel mixture. The nuts toast beautifully during baking, adding a delightful crunch.
• Glaze Options: While the maple glaze is one of my favorite elements, adding a subtle sweetness and shine, it’s optional. If you don’t have maple syrup, a simple glaze made with powdered sugar, milk, and a dash of vanilla extract works wonderfully. You can also omit the glaze entirely for a less sweet, more rustic coffee cake.

Storing Your Delicious Coffee Cake

To enjoy the exceptional moistness of this coffee cake for as long as possible, proper storage is key:

• Cool Completely: Before storing, ensure the cake is entirely cooled to room temperature. Storing a warm cake will create condensation, leading to a soggy texture.
• Airtight is Best: The best way to keep your coffee cake fresh is in an airtight container. A dedicated cake keeper is ideal for whole cakes. If you don’t have one large enough, cutting the cake into individual slices and storing them in smaller airtight containers can work, though they might not stay fresh quite as long as a whole cake. Alternatively, wrap the entire cake or individual slices tightly in plastic wrap, followed by a layer of aluminum foil for maximum protection against air exposure.
• Room Temperature vs. Refrigerator: This coffee cake will stay wonderfully moist at room temperature for up to 3 days. For extended freshness, you can store it in the refrigerator for up to 5 days. Just bring it back to room temperature or gently warm a slice before serving for the best texture and flavor.
• Freezing for Later: Yes, you can freeze this coffee cake! If you plan to freeze it, do so *before* adding the glaze. Wrap the cooled cake tightly in several layers of plastic wrap, then an additional layer of aluminum foil, and place it in a freezer-safe bag or container. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator, then bring to room temperature and apply the glaze just before serving.

More Sweet Breakfast Delights to Explore

If you love starting your day with something sweet and comforting, be sure to try these other fantastic breakfast recipes:

• Homemade Cinnamon Pull-Apart Monkey Bread
• Classic Zucchini Bread Recipe
• Irresistible Puffed French Toast Sticks
• Decadent Overnight French Toast Casserole
• Warm and Spicy Cinnamon Muffins
• Elegant Stuffed French Toast
• Fluffy Dutch Baby German Pancake

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Sour Cream Coffee Cake

This Sour Cream Coffee Cake is the queen of the breakfast cakes! Super soft and moist with a great cinnamon crunch, this is the only coffee cake recipe you’ll need.

Author:
Deborah Harroun

Prep Time:
15 minutes

Cook Time:
55 minutes

Cooling Time:
20 minutes

Total Time:
1 hour 30 minutes

Servings:
12 servings

Course:
Breakfast

Cuisine:
American

Ingredients

Cake:

• 12 tablespoons unsalted butter, at room temperature
• 1 1/2 cups granulated sugar
• 3 large eggs, at room temperature
• 1 1/4 cups sour cream
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups cake flour*
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt

Streusel:

• 3/4 cup packed light brown sugar
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon kosher salt
• 3 tablespoons unsalted butter, cut into small pieces and cold

Glaze:

• 1/2 cup powdered sugar
• 2 tablespoons maple syrup
• 1-3 teaspoons milk, if needed for thinning

Instructions

1. Preheat the oven to 350ºF (175°C). Generously grease and flour a 10-inch tube pan.**
2. In the bowl of a stand mixer (or with a hand mixer), cream the room temperature unsalted butter and granulated sugar together for 4 to 5 minutes, until lighter in color and fluffy.
3. Add the large eggs, one at a time, scraping down the sides of the mixer bowl after each addition to ensure thorough incorporation.
4. Stir in the sour cream and vanilla extract, beating until just combined and smooth.
5. In a separate bowl, whisk together the cake flour, baking powder, baking soda, and kosher salt until well combined.
6. With the mixer on low speed, gradually add the dry flour mixture to the wet batter. Mix just until combined, being careful not to overmix. Finish by stirring gently with a spatula to ensure all ingredients are incorporated.
7. In another bowl, prepare the streusel. Combine the packed light brown sugar, all-purpose flour, ground cinnamon, and kosher salt. Add the cold unsalted butter pieces, and use a pastry cutter or a fork to cut the butter into the mixture until it forms a coarse crumble, with butter pieces no larger than a small pea.
8. Spoon approximately half of the cake batter into the prepared tube pan. Use a knife or an offset spatula to gently spread the batter into an even layer.
9. Evenly sprinkle half of the streusel mixture over the first layer of batter.
10. Carefully drop the remaining cake batter over the streusel layer and gently spread it with a knife or offset spatula to create an even top layer. Sprinkle the remaining streusel over the top of the cake.
11. Bake in the preheated oven for 45-55 minutes, or until a wooden skewer or toothpick inserted into the middle comes out clean.
12. Let the cake cool in the pan for about 20 minutes on a wire rack. Then, carefully remove the cake from the pan and transfer it to a serving platter, ensuring the streusel side is facing up. Allow the cake to cool completely before glazing.
13. In a small bowl, whisk together the powdered sugar and maple syrup for the glaze. If you prefer a thinner icing, add 1-3 teaspoons of milk, one teaspoon at a time, until the desired consistency is reached. Drizzle the glaze generously over the top of the cooled coffee cake with a spoon or fork.

Recipe Notes:

*While cake flour provides the most tender crumb, this coffee cake can also be successfully made using all-purpose flour.

**You can also use a Bundt pan for this recipe. If using a Bundt pan, aim for three distinct layers of batter and two layers of streusel in between, ensuring the streusel doesn’t end up directly on the bottom (which becomes the top when inverted). A 9×13 inch baking pan is another viable option, simply adjust baking time accordingly.

Recipe adapted from Barefoot Contessa Parties!

Nutrition Information

Serving: 1 slice, Calories: 473 kcal (24%), Carbohydrates: 69g (23%), Protein: 4g (8%), Fat: 21g (32%), Saturated Fat: 14g (88%), Polyunsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 93mg (31%), Sodium: 214mg (9%), Fiber: 0g, Sugar: 46g (51%)

Keywords:
cinnamon streusel coffee cake, coffee cake recipe, sour cream coffee cake, moist coffee cake, homemade breakfast cake, easy coffee cake