I discovered a breakfast treat that transforms my mornings: my sour cream coffee cake. Its tender crumb paired with a cinnamon streusel topping and luscious glaze invites a delightful surprise in every bite. I absolutely love how each slice reveals layers of flavor that spark curiosity and brighten my day.

Jump to Recipe

I recently whipped up my favorite sour cream coffee cake, and honestly, it turned out amazing. The cake is unbelievably moist and buttery with a kick that comes from a perfectly spiced cinnamon streusel layered right in the middle and on top.

I mixed 2 cups all-purpose flour, 1 cup granulated sugar, and 1/2 cup unsalted butter along with 2 large eggs, 1 cup sour cream, a tsp of vanilla extract, baking powder, baking soda, and a pinch of salt to create the cake base. The streusel, made from extra flour, light brown sugar, ground cinnamon, and diced cold butter, adds a sweet crunch.

I finished it off with a glaze of powdered sugar, milk, and a splash of vanilla extract that you barely help but never want to put down. If you like a little twist on your typical breakfast sweets, this sour cream coffee cake is definitely something you need to try.

Why I Like this Recipe

I love this recipe because it’s so moist and buttery that every bite feels like a little party in my mouth. My kitchen fills with the sweet smell of cinnamon as the streusel melts into the cake, and I just can’t get enough of that crunchy layer on top and in the middle. I also really enjoy how simple it is to whip up even on a busy day and, once the glaze drizzles over it while it’s still warm, the whole thing tastes perfectly balanced between sweet and rich.

When I make this cake, I always feel excited because I know I’m about to enjoy such a comforting treat. I love that the final result is not only delicious but also a bit rustic and homey, like something I’ve perfected over time even if it’s not perfect every single time.

Ingredients

Print Recipe (No Advertisments)

All-purpose Flour: Brings structure, texture and many carbohydrates to this cake.
It’s fundamental.
Granulated Sugar: Adds sweetness and helps in browning but can be overconsumed sometimes.
Sour Cream: Delivers tangy flavor and moisture.
Gives the cake its rich taste.
Unsalted Butter: Provides richness and flavor; its fat content helps create that moist crumb.
Eggs: Packed proteins that bind ingredients together.
They help in rising and consistency.
Light Brown Sugar: Contributes warmth and a slight molasses taste, enhancing streusel flavor.
Powdered Sugar: Used for a sweet glaze finish that coats cake just right.
Baking Powder: Helps the cake rise evenly; its leavening power is reliable.
Vanilla Extract: Adds warmth and a rich aroma, subtle but impactful in flavor.

Ingredient Quantities

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened

2 large eggs

1 cup sour cream

1 tsp vanilla extract

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup all-purpose flour (for the streusel)

1/2 cup packed light brown sugar (for the streusel)

1 tsp ground cinnamon (for the streusel)

1/4 cup cold unsalted butter, diced (for the streusel)

1 cup powdered sugar (for the glaze)

2 tbsp milk (for the glaze)

1/2 tsp vanilla extract (for the glaze)

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 350°F and grease a 9-inch cake pan well

2. In a bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt

3. In another large bowl, cream 1/2 cup unsalted butter with 1 cup granulated sugar until it’s light and fluffy; then add in 2 large eggs one at a time followed by 1 cup sour cream and 1 tsp vanilla extract

4. Gradually mix the dry ingredients into the wet mixture until just combined, try not to overmix or the cake might get tough

5. In a small bowl, make the streusel by combining 1/2 cup all-purpose flour, 1/2 cup packed light brown sugar and 1 tsp cinnamon, then cut in 1/4 cup cold unsalted butter diced into small pieces until you get a crumbly texture

6. Pour half of the batter into the prepared pan and evenly sprinkle about half of the streusel mixture on top

7. Pour the rest of the batter over that layer and then finish off by sprinkling the remaining streusel evenly over the top

8. Bake in the preheated oven for around 35-40 minutes or until a toothpick inserted in the center comes out clean

9. While the cake is baking, mix together 1 cup powdered sugar, 2 tbsp milk and 1/2 tsp vanilla extract in a small bowl to make the glaze

10. Once the cake is out of the oven and still warm, generously drizzle the glaze over the top and let the cake cool completely before serving Enjoy your moist and buttery sour cream coffee cake!

Equipment Needed

1. Oven (preheat to 350°F)
2. 9-inch cake pan (make sure to grease it well)
3. Three or more mixing bowls (one for the dry mix, one for the wet ingredients and one small bowl for the glaze or streusel)
4. Measuring cups and measuring spoons
5. Whisk
6. Hand mixer or stand mixer
7. Rubber spatula
8. Small knife (for dicing the cold butter)
9. Toothpick (to check if the cake is done)

FAQ

Can I make this cake ahead of time?
A: Yep, you can totally make it a day earlier. Just keep it in an airtight container and if you want, warm it up a bit in the oven to bring back that fresh-baked feel.

Why does the recipe use sour cream?
A: Sour cream helps add moisture and that tangy flavor that makes the cake extra tender and delicious.

How can I tell when the cake is done?
A: Stick a toothpick in the middle. If it comes out clean or with just a few moist crumbs, then your cake is ready.

Can I substitute any ingredients?
A: Sure, you can swap sour cream with yogurt if you like, but keep in mind it might change the flavor a bit. Also, you can try different spices in the streusel for a unique twist.

How long will the cake keep?
A: It should be good for around 3 days at room temperature, but if you put it in the fridge it might last up to a week.

Sour Cream Coffee Cake (cinnamon Streusel) Recipe Substitutions and Variations

Instead of sour cream you can use full fat Greek yogurt, it works fine and keeps the cake moist.
If you don’t have unsalted butter, try using salted butter but reduce the extra salt you add.
You can swap all-purpose flour with whole wheat flour, though the texture might be a bit denser.
For the streusel, use dark brown sugar instead of light brown sugar to get a richer flavor.
If you don’t have powdered sugar for the glaze, blend granulated sugar until its a fine powder.

Pro Tips

1. When you’re creaming the butter and sugar, beat them until they’re super light and fluffy. Not overdoing it later is key cause too much mixing can make the cake tough.

2. Keep that cold butter for the streusel as cold as possible. If it softens too much, you won’t get those perfect crumbly bits on top.

3. Use a light hand when folding in the dry ingredients into the wet mix. Overmixing even a little can give you a denser cake than desired.

4. Drizzle the glaze over the cake while it’s still a bit warm. It helps the glaze soak in better, and you get that extra sweet kick once it cools down.