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.
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 or a delicious brunch. And that is a perfect time for this Sour Cream Coffee Cake.
Ingredients
Butter: For this recipe, you’ll need room temperature butter for the cake, but cold butter for the streusel. I like to use unsalted butter.
Sugar: You’ll need granulated sugar for the cake.
Eggs: I use large eggs. Take them out of the refrigerator when you take the butter out, so that they will be at room temperature when you make the cake.
Sour Cream: Sour cream makes this cake have the best texture! Make sure and read the section below about why I like to use sour cream in baking.
Vanilla Extract: Pure vanilla extract is always best!
Flour: This cake calls for cake flour. But if you don’t have cake flour, you can use all-purpose flour. Cake flour will give the cake a more tender crumb, but the recipe works with all-purpose flour, as well.
Baking Powder and Baking Soda: You’ll want to use both powder and soda in this recipe. They both work to give the cake great texture and help to give it its rise.
Salt: The salt will give flavor and balance.
Brown Sugar: This is for the streusel. I like light brown sugar, but dark brown sugar will work, as well.
Cinnamon: You can’t skip the cinnamon! If you are making this in the fall or winter, try subbing in pumpkin pie spice for even more warmth.
Powdered Sugar: This is for the icing. No need to sift it, but I do like to run a whisk through it before adding the liquid.
Maple Syrup: This brings just a hint of maple to the icing. If you don’t have maple syrup, you could just use milk and a little bit of vanilla extract for flavor.
Milk: You will only need this if you want to thin out the icing.
How to Make Sour Cream Coffee Cake
Start by making your batter. Beat the sugar and butter together, then start adding in the eggs.
Add the sour cream and the vanilla, then beat until smooth.
In another bowl, whisk together the flour, baking powder, baking soda and salt.
Add the dry ingredients to the batter and stir just until combined. You don’t want to overmix.
Once you have made the batter, make the streusel filling.
Combine the sugar, flour, and cinnamon, then use a fork or a pastry cutter to cut the butter into the sugar mixture. You want to incorporate the butter pretty well – the pieces should be smaller than a pea.
Next you assemble the cake before baking. Start by adding 1/3 of the batter to the pan.
Then sprinkle half of the streusel over. Top that with another 1/3 of the batter.
Sprinkle on the remaining streusel, then the rest of the cake batter.
Bake the cake until a tester inserted in the middle comes out clean.
Once the cake has cooled, you can make the icing by whisking together the powdered sugar and maple syrup. Add milk, if needed, to thin it out. Drizzle this over the top of the 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.
- 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.
- 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
- The original recipe published here was made in a tube pan. If making in a tube pan, spoon half of the batter into the greased and floured tube pan. Sprinkle half the streusel, add the rest of the batter, then top with the remaining streusel. You can also bake this in a 9×13 pan.
- If you like nuts, add some chopped pecans to the streusel mixture.
- 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 for 20-30 minutes 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 individual 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.
You can also freeze the cake. If freezing, do not add the icing and then add that just before serving.
More Sweet Breakfast Recipes
Monkey Bread Recipe
Zucchini Bread Recipe
French Toast Sticks
Overnight French Toast Casserole
Cinnamon Muffins
Stuffed French Toast
Dutch Baby
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Sour Cream Coffee Cake
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
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.
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
Instructions
- Preheat the oven to 350ºF. Grease and flour a 10-inch tube pan.**
- 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.
- Add the eggs, one at a time, scraping down the sides of the mixer after each addition.
- Add the sour cream and the vanilla extract and beat until combined.
- In another bowl, whisk together the flour, baking powder, baking soda and salt.
- 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.
- 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.
- Spoon half of the batter into the prepared tube pan. Use a knife or an offset spatula to even out the batter.
- Sprinkle half of the streusel mixture over the top of the batter.
- 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.
- Bake in the preheated oven for 45-55 minutes, or until a tester comes out clean.
- Let the cake cool in the pan for about 20 minutes, then remove the cake to a serving platter, streusel side up.
- 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
Marie Gonzalez says
I made this recipe this morning and it is delightful. I used a Bundt pan and only half the cinnamon crumb mixture in the middle. I used my own recipe for orange cream cheese icing. This is a perfect coffee cake thanks for the post.
★★★★★
Tammy says
This recipe is a keeper. Everyone loved it!
★★★★★
Pearlsofeast says
This is a fantastic cake recipe,I would to try them when we have our my friends coming over.
Patricia Scarpin says
Deb, I can help you finish it off if you want to. 😉
Tartelette says
It’s being printed right now!
eatme_delicious says
I love coffee cake! This looks so good. And I love the double streusel layer. I wish I could eat something like this for breakfast everyday!
missy says
that looks melt-in-your-mouth good!! [love ina’s recipes]
Emiline says
Coffee cake sounds really good- Especially with lots of streusel. Isn’t streusel the cat’s pajamas?
Kelly-Jane says
That looks superb! I’m currently cooking a lot of Ina recipes, will have to check if this one is bookmarked.
Brilynn says
I like the look of whole cakes too… so much though that I’d rather make myself a giant cake instead of muffins even when I’m the only one eating it!
PheMom says
Yum! That is cool that your Mom was able to do that. This looks really good. I will definately try it, maybe as jumbo muffins or something.
KJ says
I love breakfasts too. Cake is not something that is ever served for breakfast here. But I’m all for it, if it is as good as this.
diva says
great picture. makes me really wwant some cake now.
Shelley says
yummmmmmmmmy! I love the Barefoot Contessa. I will try the cake
Jenny says
gorgeous Deborah! This coffee cake looks incredible! I love breakfast foods, I almost enjoy it more at dinner time!
Great pics and recipe!
Amy Cates says
I am SO HONORED! And SHOCKED! The fact that my name is tied to a cooking/food blog is quite a surprise. I am a cut-and-paste girl and did just that with the coffee cake recipe as a food salute to Seinfeld. Next thing you know, I’m mentioned on workingwomanfood.
Thanks for the mention!
Amy
amycates.blogspot.com
Kevin says
I really enjoy a nice sour cream coffee cake for breakfast. This one looks really good with the streusel and drizzle!
Dana McCauley says
Yum! I love coffee cake. I would likely eat it after breakfast though.
As a baker I love that coffee cake is usually gorgeous right out of the oven. I often resist making other cakes since you need to mess up the kitchen two or three times if you need a filling and a frosting.
Indigo says
Maple syrup glaze? I’m already in love.
noble pig says
I have to say, sour cream coffee cake is one of the world’s best inventions. The flavors are so perfectly matched and moist. I would love to try this version.
Lina says
oh my! I would looove to have that for breakfast! It looks so amazing!
Katie says
Wow it looks wonderful. Is this is the kind of thing you have for breakfast can I come to stay? 🙂
Grace says
yeah, i’d require a lot more glaze than that! i’m pretty sure i have an icing addiction, because i was thinking i’d quadruple the glaze recipe.
my name is grace, and i’m a glaze-aholic.
Lore says
I admire your mom for what she did!
The cake looks gorgeous and I’m especially fond of the Streusel 🙂
Elle says
My Mom believed in a hot breakfast every morning for all of us, too. Being a morning person, I mostly liked that, although not the cream of wheat.
This coffee cake is better than any I’ve seen…two, count ’em two layers of strudel! The weekend is coming!!
kamaile says
I love all things breakfast as well. This coffee cake looks outstanding. Love the extra layer of streusel! 🙂
Mary says
Can you believe I’ve been married for over a year and just found out tonight that my husband loves coffee cake? Yours looks fantastic!
Shandy says
My Mom used to make all of us breakfast during the week too! She also always had dinner on the table by 5:30 p.m. every night. I am still in awe of how she was able to accomplish this. The coffee cake looks delicious and a must bake. I love the look of the struesel and you stated that the cake was moist. . .a must for me =D Thank you so much for sharing
Jessy and her dog Winnie says
Looks great! Coffee cake is pure heaven in the morning!
Deborah Dowd says
I share your perspective on breakfast- I love doing a big sit-down on the weekends. Your coffee cake makes me nostalgic for the days when we could eat coffeecake without guilt!
Birdie says
Just checking in to see what you have been up to! I’ve been a way for a while and it looks like you have tested some really great recipes. The pic of the coffee cake looks great
blogger interrupted says
This looks great — I’m a huge fan of breakfast too, especially if it’s something baked. And thanks for the visit and comment on my blog!
Steph says
Yum Deborah! I love coffee cakes, I love eating cake for breakfast anytime I can get away with it! It looks soooo good!
Mansi Desai says
that looks awesome! I’ce made a modified version of this…but without the icing:)
kellypea says
I really love coffee cake, too. And with sour cream? YUM! I don’t have this cookbook, but know that with her other recipes — it’s an amazing one. Love your breakfast story. We used to have hamburgers for breakfast on Sunday mornings if you can believe that. Doncha just love those memories?
Meeta says
Deborah I love big breakfasts and brunches. It’s a luxury we enjoy mostly on the weekends I admit but then we really indulge. This cake looks delish!
Cakespy says
This makes me want to weep with joy. Coffee cake is one of my greatest pleasures in the world.
Ben says
In my case, we never left the house without eating a big breakfast. Fruit and homemade yogurt were always ready plus eggs, or cheese quesadillas or any other breakfast dish. I was so lucky too 🙂
This cake looks so good it is making me hungry again :-p
Elle says
Oh mu gosh, that looks gooood. I love streusely things, too! Bookmarking this one!
Augustina says
I’m a breakfast person too! it’s prbably my favorite meal of the entire day. This cake looks so,so good!!
Patsyk says
I love the Barefoot Contessa cookbooks – don’t own one, but I am always looking through them at my mother-in-laws house. This recipe sounds devine!
glamah16 says
You were lucky. Breakfast is a luxury for weekends . Im lucky if I can grab a bit of fruit or yogurt. Im intrigued by this book. I see the show occasionaly butI havent caught the bug.