Sour Cream Coffee Cake Recipe – American Special
Sour Cream Coffee Cake is a classic, indulgent dessert that combines a rich, moist cake with a sweet, cinnamon-sugar swirl and a crumbly streusel topping. The addition of sour cream gives the cake a tender, velvety texture, making it wonderfully moist and flavorful without being too heavy. Perfect for serving at brunch, as an afternoon treat, or alongside a cup of coffee, this cake is a comforting and crowd-pleasing option for any occasion. With its warm, spiced flavor and buttery crumb topping, Sour Cream Coffee Cake is a timeless favorite that never goes out of style.
- 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 :
Moisture:The sour cream makes the cake incredibly moist and soft, so don’t skip it.
Streusel:The streusel is optional but adds great flavor and texture. You can add nuts (like walnuts or pecans) to the streusel if desired.
Flavor Variations:You can swap out the cinnamon for other spices like nutmeg or add a bit of lemon zest for extra flavor.
Make-Ahead:This cake keeps well for 3-4 days in an airtight container. It also freezes beautifully—just wrap it tightly in plastic wrap and aluminum foil before freezing.
Serving Tip:This cake is delicious served warm or at room temperature. A dusting of powdered sugar on top is also a nice touch for presentation.
