Table of Contents
- Why I Love this Sour Cream Coffee Cake Recipe
- Sour Cream Coffee Cake Ingredients
- How to Make Sour Cream Coffee Cake
- Pro Tips for Success
- Variations and Substitutions
- Serving and Storage
- Frequently Asked Questions
- More Coffee Cake Recipes
- Watch How to Make Sour Cream Coffee Cake
- Have I Convinced You to Make This Recipe?
- Sour Cream Coffee Cake Recipe
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The ideal coffee companion, this sour cream coffee cake utilizes sour cream to create a moist and dense crumb. A cinnamon-sugar filling runs through the center, and a sweet, rich vanilla glaze drizzled over the top creates an irresistible treat.
Why I Love this Sour Cream Coffee Cake Recipe
I’m all about a good sweet treat—especially one I can enjoy first thing in the morning! This coffee cake is perfect with my morning coffee, super moist and packed with flavor. It’s great for brunch, dessert, or just as a little treat to share (or keep for yourself since it freezes like a dream).
The secret to its soft, dense texture is sour cream, giving it that cozy, homemade feel with every bite. Warm cinnamon and brown sugar make it taste just like a classic, and a simple vanilla glaze over a buttery crumb topping adds the right amount of sweetness. It’s the kind of treat anyone will love!
Sour Cream Coffee Cake Ingredients
There are no special ingredients needed to make this sour cream coffee cake, and I’ll almost bet that everything will be in your pantry:
- Light brown sugar creates a textured topping and middle layer to the cake, breaking up the smooth, dense cake.
- Cinnamon adds a warm, balanced flavor to the loaf, which is perfect for any time of the year, but especially the cozier seasons of fall and winter.
- Sugar brings sweetness and texture to the cake. It also aids in raising the batter and creating the final form.
- Butter adds creaminess to the cake, giving a light texture and rich flavor. It also serves as the base for the glaze.
- Eggs bind the batter together and leaven the mixture, which is essential to proper baking.
- Vanilla extract adds flavor to the batter and glaze, creating a light note that brightens the treat. If you want to make your own vanilla extract at home, it’s super easy!
- Sour cream is the secret to creating a moist and beautiful cake. Its tanginess also helps to cut through the sweetness. If you don’t have sour cream on hand, Greek yogurt is an apt substitute.
- All-purpose flour gives structure to the batter, expanding during baking to create the final dessert.
- Baking powder assists in baking, lifting the cake, and making it airy and light.
- Kosher salt, as in so many baked desserts, enhances the other flavors in the dish.
- Powdered sugar is a light additive to make the glaze sweet and textured.
How to Make Sour Cream Coffee Cake
There are five steps to preparing sour cream coffee cake:
- Prepare the cinnamon sugar layer
- Prepare the batter
- Add the dry ingredients
- Assemble the cake
- Add the glaze
Step 1: Prepare the cinnamon sugar layer. In a small bowl, add the brown sugar and cinnamon. Mix until well combined and set aside.
Step 2: Mix the wet ingredients. In a large bowl, add the butter and sugar. Mix them together using a spatula or mixer until light and fluffy. Mix in the eggs, one at a time. Add in the vanilla extract and mix together, then add in the sour cream and mix.
Step 3: Add the dry ingredients. Add the flour, baking powder, and kosher salt to the cake batter. Mix together until all dry streaks have been incorporated.
Step 4: Assemble the cake. Line an 8 ½ x 4 ½-inch metal loaf pan with a parchment sling. Pour half of the batter into the prepared pan, spreading it into an even layer. Sprinkle half the cinnamon crumble over the top, then cover with the remaining batter, smoothing it into an even layer. Top with the remaining cinnamon crumble. Place in a preheated 350°F oven for 50 to 60 minutes until a skewer comes out mostly clean. Remove from the oven and let cool for 15 minutes. Then remove the cake from the pan and place it on a cooling rack.
Step 5: Add the glaze. In a separate small bowl, add melted butter, vanilla, and powdered sugar and mix together until smooth. Drizzle over the cake. Let set before slicing so that the glaze can harden slightly.
Pro Tips for Success
- Add the eggs to the batter one at a time. This allows them to be incorporated more effectively.
- Use a parchment sling on the pan to create a more uniform loaf that is easy to remove after baking. Using metal binder clips to secure the parchment to the pan lets it stay in place while filling. Remove the clips after adding the batter to the pan, as the loaf will expand while baking.
- Use a skewer or a toothpick to judge if the cake has fully baked. Place it in the center of the cake and then remove it. If the skewer comes out mostly clean, with just a few crumbs, it can be removed from the oven. It needs additional baking time if it returns wet with batter clinging to the skewer.
- If the glaze becomes too thick and challenging to drizzle, heat it for a few seconds. The warmth will liquify it, making it easier to drizzle over the cake. Or add in 1 tbsp of heavy cream.
Variations and Substitutions
There are many ways to personalize this coffee cake. Feel free to make it your own!
- Sour cream can be substituted with plain Greek yogurt for a similar taste.
- Additional ingredients like nuts or fruit can be added to the batter to enhance the cake’s texture or flavor. Blueberries and raspberries work well for a fruit potion, while pecans and walnuts are excellent choices for nuts. If you love blueberries, make sure to check out my classic blueberry coffee cake recipe, and if nuts are your thing, make Grandma’s coffee cake.
- Squeeze some lemon juice into the glaze to add a bit of citrus flavor.
Serving and Storage
To serve: Coffee cake can be served at room temperature or slightly warm. It pairs well with various coffees, from light- and medium-roast blends to something substantial like an espresso.
To store: Place in an airtight container and enjoy within 2 to 3 days. To keep it longer, place the loaf (or individual slices) in the freezer in a freezer-safe container.
Frequently Asked Questions
Either option will work, but for the richest flavor, full-fat sour cream will provide the best results.
No, the coffee cake can be kept in an airtight container at room temperature for 2 to 3 days. If the cake is not finished by then, place it in a freezer-safe container and freeze it in individual slices or as a whole loaf. When ready to eat, simply let thaw to room temperature and enjoy!
Watch How to Make Sour Cream Coffee Cake
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Sour Cream Coffee Cake
Ingredients
- ½ cup light brown sugar lightly packed
- 2 tsp ground cinnamon
- ¾ cup granulated sugar
- 8 tbsp (1 stick) unsalted butter room temperature
- 2 large eggs room temperature
- 1 cup sour cream room temperature
- 1 ½ tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp kosher salt
For the drizzle (optional)
- 4 tbsp unsalted butter melted
- 1 tsp vanilla extract
- ⅓ cup powdered sugar sifted
Instructions
- Preheat the oven to 350°F. Grease an 8 ½ x 4 ½-inch loaf pan, line it with a parchment paper sling, and set it aside.
- Prepare the topping. In a small bowl, combine the brown sugar and cinnamon. Mix well and set the bowl aside.½ cup light brown sugar, 2 tsp ground cinnamon
- Prepare the wet ingredients. In a large bowl, cream the granulated sugar and butter until light and fluffy, 3-5 minutes. Add the eggs and vanilla extract and mix well to incorporate. Then add the sour cream and mix.¾ cup granulated sugar, 8 tbsp (1 stick) unsalted butter, 2 large eggs, 1 ½ tsp vanilla extract, 1 cup sour cream
- Add the dry ingredients. Add the flour, baking powder, and salt and mix until incorporated. A few dry streaks are fine.2 cups all-purpose flour, 2 tsp baking powder, 1 tsp kosher salt
- Bake the cake. Pour half of the batter into the prepared loaf pan. Sprinkle with half of the brown sugar mixture. Repeat with the remaining batter and brown sugar mixture on top. Bake in the preheated 350°F oven until a toothpick comes out clean when inserted into the middle of the loaf, 50-60 minutes. Remove from the oven and cook in the pan for 15 minutes before removing. Drizzle with the glaze (ingredients below) and serve.
- Prepare the drizzle. In a bowl, combine the melted butter, powdered sugar, and vanilla extract. Whisk until smooth and drizzle over the cake immediately. If the frosting needs to be thinned, add 1 tbsp room temperature heavy cream and whisk.4 tbsp unsalted butter, ⅓ cup powdered sugar, 1 tsp vanilla extract
Omg! I just made this and it is absolutely DIVINE!!!!! so incredibly moist and delicious !!!! Thank you !