Sour Cream Coffee Cake Recipe

This classic sour cream coffee cake bakes up incredibly moist with a tender crumb and buttery cinnamon streusel. It is easy enough for weekdays and charming enough to make guests think you planned ahead.

Print Recipe

Prep Time 15

Cook Time 40

Total Time 55

Course Breakfast, Dessert, Snack

Cuisine American

Servings 12 slices

Calories 325 kcal

Equipment

Mixing bowl
whisk
Hand mixer
8x8 Baking Pan
Measuring cups
Spatula,
Cooling rack
Freezer
oven

Ingredients

Cake Batter

2 cups all purpose flour
3/4 cup granulated sugar
1/2 cup butter softened
2 large eggs
1 cup sour cream
2 tsp vanilla
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Streusel Filling

3/4 cup brown sugar
3/4 cup flour
1 tbsp cinnamon
5 tbsp cold butter cubed

Glaze Optional

1/2 cup powdered sugar
1 tbsp milk

Instructions

Preheat oven to 350°F. Grease and line an 8x8 pan with parchment.
Cream softened butter and sugar until light and fluffy. Beat in eggs one at a time, then vanilla.
Mix in sour cream until smooth and thick.
Stir flour, baking powder, baking soda, and salt together. Fold into wet mixture just until combined.
Rub brown sugar, flour, cinnamon, and cold butter together until crumbly clusters form.
Spread half the batter in pan. Add half the streusel. Cover with remaining batter and top with remaining streusel.
Bake 38 to 40 minutes until golden and center springs back with light pressure.
Cool 15 minutes. Drizzle glaze if desired. Slice warm for softer pieces or cool fully for neat cuts.

Notes

For a softer texture, avoid overmixing and remove when just set. For crispier edges, bake a few extra minutes. Freeze wrapped slices up to two months. Chill before cutting layered pieces for tidy assembly. Add nuts, berries, or cocoa for flavor changes. Store covered two days at room temperature or five days chilled.

Keyword Bristle Cookie, coffee cake, Ice Cream Cookie, Sour Cream Coffee Cake