Sour Cream Coffee Cake Recipe – American Special
Enjoy this creamy breakfast cake classic—our sour cream coffee cake recipe yields a delightfully moist coffee cake with a tender crumb. Topped with a buttery cinnamon crumb topping, it’s rich, comforting, and perfect for morning indulgence or weekend brunch, all baked to perfection in about 1 hour and 15 minutes.
- Prep Time15 min
- Cook Time45 min
- Perform Time10 min
- Total Time1 hr 10 min
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
For the Streusel:
- 1/2 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1 tsp ground cinnamon
- 1/4 cup unsalted butter, cold and cut into small pieces
How to make Sour Cream Coffee Cake:
Preheat the Oven:Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
Make the Streusel:In a small bowl, combine the brown sugar, flour, and cinnamon.
Cut in the cold butter using a fork or pastry cutter until the mixture forms small crumbs. Set aside.
Prepare the Cake Batter:In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside
In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in batches, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined.
Assemble the Cake:Pour half of the cake batter into the prepared pan and spread it evenly.
Sprinkle half of the streusel mixture over the batter.
Add the remaining batter and spread it evenly, then top with the remaining streusel.
Bake:Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
If the top is browning too quickly, cover the cake loosely with aluminum foil for the last 10-15 minutes of baking.
Cool and Serve:Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve with a hot cup of coffee or tea.
Recipe Notes :
This cake shines as a make-ahead cake—prepare the batter and bake the night before, then reheat briefly for soft, fresh flavors.
For a crunchier top, use the streusel topping tip: press a bit more butter-sugar-spice crumb over the cake just before baking to enhance texture.
Best serve warm with coffee—a fresh brew boosts the cake’s comforting flavors and rounds out the perfect breakfast pairing.
