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.

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For a little different twist on the coffee cake, you can also check out this Banana Coffee Cake with Honey Glaze.

I am a total breakfast person. If I had it my way, I would have a big, elaborate, delicious breakfast every day. Not always in the morning (I love a good breakfast for dinner!), but breakfast foods are definitely my favorite.

I’ve mentioned this before on this blog, but my mom made breakfast every day growing up, except for Saturdays. Every other day, we would get a hot breakfast – anything from oatmeal, cream of wheat, pancakes, eggs, muffins…the list goes on and on. Back then, I don’t think I really realized just how lucky I was.

These days, I would love it if I was able to have breakfast like that every morning. And being a breakfast person, I do make sure to eat every morning, but it’s usually a protein shake, or a couple of eggs thrown on the stove while I am getting ready in the morning.

But the weekends – those are special. We actually have the time to relax and make wonderful breakfasts. And it’s a perfect time for this Sour Cream Coffee Cake.

Sour Cream in Baking

If you’ve never used sour cream in baking, you are really missing out. There are two main reasons that sour cream is great for baking.

1. It’s higher fat content makes for a moist cake – which you always want. Especially with coffee cake. The texture is better and the cake will stay moist for longer. In fact, if stored correctly, this cake will still be moist 2-3 days later.
2. Sour cream works as an acid to activate the baking soda. That is not its most important use in this coffee cake, though, since it has both baking powder and baking soda. For this cake, it is primarily used for the texture of the cake.

Tips and Tricks

• If you don’t have cake flour, you can use all-purpose flour. Cake flour will make the coffee cake more tender, but the recipe works with all-purpose flour, as well.
• If you don’t have a tube pan, you can also use a bundt pan. If using a bundt pan, you’ll want to do three layers of the batter and two layers of the streusel so that the streusel doesn’t end on the top (which becomes the bottom). You can also bake this in a 9×13 pan.
• The reason I grease AND flour the pan is so that the coffee cake comes out of the pan easily. Don’t skip the flour – especially if you end up using a bundt pan.
• When making the streusel, make sure your butter is cold.
• Let the cake cool before trying to remove it from the pan. If you try to remove it right after baking the cake, it will fall apart. I wait at least 20 minutes, and if the cake is breaking as I’m trying to remove it, I’ll wait even longer.
• You can skip the glaze, but it’s one of my favorite parts! I love the hint of maple, but if you don’t have maple syrup, you can use milk and a bit of vanilla extract.

Storing Coffee Cake

This cake will stay nice and moist, as long as it is stored correctly.

Make sure that the cake is completely cooled before storing.

Store the cake in an airtight container. I have this cake keeper (aff link) and it works well. If you don’t have a big enough storage container you can cut the cake into slices, although they won’t stay fresh as long. Another alternative is to wrap the cake tightly in plastic wrap or foil.

The cake should be good for up to 3 days at room temperature, or you can store it in the refrigerator for up to 5 days.

More Sweet Breakfast Recipes

Monkey Bread Recipe
Zucchini Bread Recipe
French Toast Sticks
Overnight French Toast Casserole
Cinnamon Muffins

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Sour Cream Coffee Cake

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★★★★★

5 from 2 reviews

• Author: Deborah Harroun
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 30 minutes
• Yield: 12 servings 1x
• Category: Breakfast
• Method: Baked
• Cuisine: American

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Description

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.

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Scale 1x2x3x

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

Glaze:

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

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Instructions

1. Preheat the oven to 350ºF. Grease and flour a 10-inch tube pan.**
2. In the bowl of a stand mixer (or in a bowl with a hand mixer), cream the butter and the sugar together until lighter in color, 4 to 5 minutes.
3. Add the eggs, one at a time, scraping down the sides of the mixer after each addition.
4. Add the sour cream and the vanilla extract and beat until combined.
5. In another bowl, whisk together the flour, baking powder, baking soda and salt.
6. With the mixer on low, add the flour mixture and mix just until combined. Stir with a spatula to make sure all of the batter is stirred together.
7. In another bowl, make the streusel.  Combine the brown sugar, flour, cinnamon and salt in a bowl. Add the butter, and with a pastry cutter or a fork, cut the butter into the mixture to form a crumble.
8. Spoon half of the batter into the prepared tube pan. Use a knife or an offset spatula to even out the batter.
9. Sprinkle half of the streusel mixture over the top of the batter.
10. Carefully drop the remaining batter over the top of the streusel and gently spread with the knife or offset spatula into an even layer. Sprinkle the remaining streusel over the top.
11. Bake in the preheated oven for 45-55 minutes, or until a tester comes out clean.
12. Let the cake cool in the pan for about 20 minutes, then remove the cake to a serving platter, streusel side up.
13. In a small bowl, whisk together the powdered sugar and maple syrup. If you want a thinner icing, add a little bit of milk. Drizzle over the cake with a spoon or a fork.

Recipe Notes:

*I have made this coffee cake with all-purpose flour and it works.

**You can also use a bundt pan, but you’ll want to do three layers of the batter and two layers of the streusel so that the streusel doesn’t end on the top (which becomes the bottom). You can also bake this in a 9×13 pan.

Recipe from Barefoot Contessa Parties!

Nutrition

• Serving Size: 1 slice
• Calories: 473
• Sugar: 46 g
• Sodium: 214 mg
• Fat: 21 g
• Saturated Fat: 14 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 69 g
• Fiber: 0 g
• Protein: 4 g
• Cholesterol: 93 mg

Keywords: sour cream coffee cake, coffee cake recipe, cinnamon streusel coffee cake