This sour cream coffee cake is designed to be enjoyed alongside your favorite cup of coffee or tea.

This sour cream coffee cake is a true crowd-pleaser and my boyfriend’s dad’s absolute favorite. It is incredibly easy to make yet looks and tastes like something from a professional bakery. The secret is in the sour cream, which gives the cake a rich, tender crumb that stays fresh for several days.

The highlight of this recipe is the cinnamon streusel. Half of the streusel melts into the center of the cake, creating a sweet, spiced layer that surprises you with every bite. The rest sits on top, forming a golden crust that adds a delightful crunch. The combination of buttery cake and warm cinnamon makes this coffee cake perfect for any occasion.

Enjoy it for breakfast with a hot cup of coffee or tea, serve it as a mid-afternoon snack, or slice it for dessert. It is best enjoyed sliver by sliver, so keep a small knife nearby for those irresistible extra pieces. Because it stays fresh for days, this coffee cake is ideal for meal prep, brunch gatherings, or gifting to friends and family.

If you are looking for an easy coffee cake recipe that delivers bakery-quality results, this sour cream coffee cake is the one to try. Moist, flavorful, and topped with a crunchy cinnamon streusel, it is a classic you will make again and again.

Sour Cream Coffee Cake

5 from 2 votes

Prep Time 30

Cook Time 40

Yield 1 Loaf

Ingredients

Streusel

135 g Dark Brown Sugar
95 g All-Purpose Flour
10 g Cinnamon
85 g Salted Butter, cold & cubed

Cake

166 g All-Purpose Flour
1 tsp Baking Powder
¼ tsp Baking Soda
¼ tsp Salt
113 g Salted Butter, softened
150 g White Sugar
2 Large Eggs
3 tsp Vanilla Extract
120 g Full-Fat Sour Cream
2 tbsp Whole Milk

Instructions

Streusel

Combine brown sugar, all-purpose flour and cinnamon, gently whisk to incorporate
135 g Dark Brown Sugar
95 g All-Purpose Flour
10 g Cinnamon
Add the cold cubed butter and use either a pastry cutter or your hands (I find my hands work best) and mix until you have the consistency of sand, pea sized butter chunks will also do.
85 g Salted Butter
Cover and place the bowl in the fridge until needed.

Cake

Line a loaf pan with a strip of parchment paper and gently butter the uncovered sides of the dish.
Preheat oven to 350°.
Whisk flour, baking powder, baking soda and salt. Set aside.
166 g All-Purpose Flour
1 tsp Baking Powder
¼ tsp Salt
¼ tsp Baking Soda
Using either stand mixer or a hand mixer, in a separate bowl, beat the butter and sugar until smooth and pale.
113 g Salted Butter
150 g White Sugar
Add the eggs and vanilla and beat to combine. Add the sour cream and beat to incorporate.
2 Large Eggs
3 tsp Vanilla Extract
120 g Full-Fat Sour Cream
Combine the wet and dry ingredients and beat gently to mix. While mixing, add the whole milk to help ensure everything is incorporated.
2 tbsp Whole Milk
Put half of the batter at the bottom of the loaf pan and cover with half of the streusel mixture.
Cover with the remaining batter, using an offset spatula to gently spread it to the edges, and top with the remaining streusel.
Bake for 40 minutes, or until cake has totally set. The toothpick technique may be a little deceiving as the streusel in the middle melts and may stick to the toothpick.
When done, remove and allow to cool completely on a cooling rack.

Notes

As mentioned, this can also be made into muffins which is fabulous (jumbo muffins are my preference). Instead of dividing the batter/streusel into the loaf pan, you’re going to separate it into the jumbo muffin tin. I like to use jumbo tulip muffin tin liners as the bring the ‘bakery style’ look together!