This Sour Cream Coffee Cake recipe is such a delicious centerpiece to any brunch table. With this cake, you will have everyone coming back for seconds!
I absolutely love holiday brunches. They are the perfect time to cover a table in all sorts of deliciousness, sip mimosas or bloody marys, and chat with loved ones. Besides all of that, when else is it okay to have cake before noon?
This simple Coffee Cake recipe is the perfect addition to a brunch any time of year. Make it the night before and bring it out at the end with that final cup of coffee. Your guests are bound to fall in love with this moist, perfect cake.
How to Make Coffee Cake
Here is a brief overview of how this delicious cinnamon coffee cake comes together. You’ll love this easy coffee cake recipe that is so delicious that it will become your new brunch staple. Throw it together the night before for easy hosting.
- Make the topping. Whisk together the dry ingredients for the streusel and cut the butter into the dry ingredients until the mixture is crumbly.
- Make the filling. Whisk together the brown sugar, flour, and cinnamon for the filling and set aside.
- Combine dry ingredients for the batter. In a large bowl, mix the flour, baking soda, baking powder, cinnamon, and salt.
- Combine wet ingredients for the batter. Beat the butter and granulated sugar together until light and fluffy. Add the eggs, one at a time, and then the vanilla. Make sure to fully scrape down the sides and then add the sour cream, and finally, the milk.
- Mix wet and dry ingredients. Slowly add in the flour mixture and mix.
- Build the cake. Pour half of the batter into the pan and top with the filling. Carefully add the rest of the batter. Top with the streusel and bake.
- Add the icing. Before serving, whisk together the powdered sugar and milk. Drizzle over the coffee cake.
Cutting Butter into Sugar and Flour
A key step in this recipe is to cut the butter into the sugar and flour for the streusel topping. To do this you will want to start with cold butter. Using a pastry cutter (see the one linked below) or two forks to combine the ingredients until it becomes crumbly.
Pastry Cutter
Tips and Tricks
- Measure the flour correctly. Scooping flour directly from the container with a measuring cup can cause it to pack and result in 25% more than you need. Use a spoon to scoop the flour into a dry measuring cup and then level it off with the flat end of a spatula.
- Use fresh baking soda and baking powder. These ingredients need to be replaced in your pantry every six months for them to continue to be reactive. To test your baking soda, mix a little with vinegar. It should react immediately if it is fresh. Baking is a science, and fresh ingredients help!
- Use room-temperature butter for the batter. The butter will feel cold to the touch, but you should be able to dent it with your finger easily. Do not use melted butter. (Be sure to use cold butter to make the streusel topping.)
- Use room-temperature sour cream and eggs. Take both ingredients out of the refrigerator before you preheat the oven.
- Make good use of your spatula. Scrape down the sides and bottom of the mixing bowl in between adding ingredients.
FAQ
No, there is no coffee in coffee cake. It pairs well with coffee and is referencing what it is served with, not an ingredient.
If you have leftovers that you want to save, cut this into individual pieces. Place it on a parchment paper lined baking sheet. Freeze for 2 hours. Then transfer to an airtight container and return to the freezer for up to three months.
This recipe has not been tested with gluten-free flour, but you could try it with a gluten-free flour alternative that is good for baking.
Variations
This is a really easy recipe to change up and vary.
- Blueberry Coffee Cake: This spin incorporates lemon zest, lemon juice and frozen blueberries.
- Cranberry Orange Coffee Cake: I love this one for the holidays!
Blueberry Coffee Cake
Storing
Store your cinnamon coffee cake for up to three to five days. Cover it tightly with plastic wrap. It does not need to be stored in the refrigerator. Always use your best discretion with leftovers.
Freezing Leftover Coffee Cake
This sour cream coffee cake freezes really well. I suggest cutting the cake into individual pieces before freezing so that you can pull out just the amount you want without thawing the whole cake. For best results, store in an airtight container in the freezer for up to three months.
What to Serve with Coffee Cake
Pair this easy coffee cake recipe with a hot mug of coffee or an Eggnog Latte and serve with one of these delicious brunch recipes.
If you make this sour cream coffee cake or any of my other recipes, leave a comment and let me know what you think!
Coffee Cake
Ingredients
Streusel Topping
- 1 cup brown sugar packed
- 1 cup all purpose flour
- 1 teaspoon cinnamon
- 8 tablespoons unsalted butter
Filling
- 1/4 cup brown sugar
- 1/4 cup flour
- 1/2 teaspoon cinnamon
Cake Batter
- 2 cups all purpose flour scooped and leveled
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 1 cup granulated sugar
- 3 eggs room temperature
- 2 teaspoons vanilla extract
- 3/4 cup sour cream
- 1/4 cup milk (I used skim, but you could go up in fat content)
Icing
- 1/2 cup powdered sugar
- 1 tablespoon milk (more as needed)
Instructions
- Preheat the oven to 350 degrees. Spray a 9 by 13 inch baking dish generously with cooking spray. Set aside.
To Make Streusel Topping
- In a small bowl, whisk together the dry ingredients for the streusel.1 cup brown sugar, 1 cup all purpose flour, 1 teaspoon cinnamon
- Using a pastry cutter or a fork, cut the butter into the dry ingredients until the mixture is crumbly. Set aside.8 tablespoons unsalted butter
To Make the Filling
- Whisk together the ingredients for the filling and set aside.1/4 cup brown sugar, 1/4 cup flour, 1/2 teaspoon cinnamon
For the Cake Batter
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.2 cups all purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon salt
- In a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, beat the butter and granulated sugar together until light and fluffy, about 3 to 6 minutes.1/2 cup unsalted butter, 1 cup granulated sugar
- Add in the eggs, one at a time. Now beat in the vanilla extract. Scrape down the sides, and beat in the sour cream until the mixture is smooth and combined. Scrape down the sides again. Finally, beat in the milk.3 eggs, 2 teaspoons vanilla extract, 3/4 cup sour cream, 1/4 cup milk
- Add in the flour mixture, and beat on low for a few moments until you can beat on high until the mixture is just combined.
- Pour half of the batter into the prepared pan. Top with the filling. Carefully add the rest of the batter. Top with the streusel, and bake for 40 to 45 minutes or until a toothpick inserted in the middle comes out with just a few crumbs.
For Icing
- Before serving, whisk together the powdered sugar and milk. If necessary, add a little more milk until the mixture is runny. Drizzle over the coffee cake.1/2 cup powdered sugar, 1 tablespoon milk
Sarah says
9×13 pan for this?
Correct.
Jesus Jose De Maria says
Awesome food so yummy
I’m so glad you enjoy it!
Norma says
This is a lovely struesel cake, but I will make it taller in my old, small tube cake pan. I wish I could enclose a photo, as it is quite old, and unusual.
I live coffee cakes, especially if they have some chooped walnuts in the layer in the middle! Thanks, Joy.
I hope it turns out great, Norma!