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Sour Cream Coffee Cake is one of those recipes that feels extra special but takes just about 15 minutes to prep. With a soft and tender crumb, a cozy cinnamon swirl, and a buttery streusel topping, this coffee cake is perfect for brunch, holiday mornings, or a crowd-pleasing dessert.
Kristen's Keys for Sour Cream Coffee Cake
There are a few key tips that will make this a recipe you quietly become known for.
- Sour cream is key. It balances the sweetness and keeps the cake tender and moist for days, just as it does in my Banana Cake, Chocolate Bundt Cake, and Texas Sheet Cake. Be sure to use full-fat sour cream for the best consistency and flavor.
- Don't skip the flour in the cinnamon swirl. It may seem unnecessary, but that little bit of flour keeps the swirl from melting into the batter as it bakes. Without it, the cinnamon disappears instead of staying layered.
- Cold butter matters for the streusel. Using cold, cubed butter creates those crumbly, bakery-style clusters that gives the coffee cake an irresistible crunchy finish.
5-Star REader REview
This cake is absolutely delicious. I have made it many times. It is a family favorite that everyone can't get enough of!!! -Carol
How to Make Sour Cream Coffee Cake
This sour cream cake comes together with minimal effort, especially if you pay attention to this section that guides you through the process.
Step One: Prepare Cinnamon Swirl
Simply whisk together the brown sugar, cinnamon, and flour together in a small bowl and set aside for assembling the cake.
Step Two: Prepare Streusel
In a medium bowl, combine brown sugar, flour, chopped nuts, cinnamon, and salt. Add in the cold cubed butter, and using your hands, combine the mixture until crumbs form and the butter is well distributed through the flour and sugar. Set aside for assembling the cake.
👉🏻Nuts are optional. Adding chopped pecans or walnuts adds a nice crunch and rich finish to the coffee cake, but feel free to omit them. The cake will still be incredible.
Step Three: Prepare Cake Batter
A coffee cake batter comes together just like most cake batters. Cream the wet ingredients together, combine the dry ingredients in a separate bowl, and then use a gentle hand to fold in the dry ingredients to keep the cake light, rather than dense.
Step Four: Assemble Coffee Cake
To assemble the cake, spread half the batter into a well-buttered 8×8 pan. Sprinkle the cinnamon swirl evenly over the top, then dollop the remaining batter over it and gently smooth it out. Finish with an even layer of streusel.
Step Five: Bake
Bake for 40-45 minutes, or until the cake is set, and a toothpick inserted into the center comes out mostly clean. I recommend checking on the cake at the 30 minute mark. If you notice the streusel is browning quickly, tent the cake with foil to prevent the streusel from burning.
Serving Suggestions
This coffee cake fits in just as easily at Christmas breakfast as it does on a regular Saturday morning. I love serving it with something savory, like hash brown casserole or green chile egg casserole, and something fresh, like fruit salad, to balance out brunch. Just don't forget the coffee😉 Preferably a homemade latte.
Storage Tips
Thanks to the sour cream, this coffee cake keeps well for several days, making it an optimal make-ahead brunch recipe.
- At Room Temperature: Once cooled, store the cake at room temperature for up to 3 days, tightly wrapped or in an airtight container.
- To Freeze: Wrap the cooled cake in plastic wrap, then foil, and place it in a freezer-safe bag. This triple layer keeps freezer burn away. Thaw overnight in the fridge.
More Delicious Baked Goods Perfect for Brunch
Sour Cream Coffee Cake
Video
Ingredients
For the Cinnamon Swirl
- 2 tablespoons light brown sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
For the Streusel
- ½ cup light brown sugar
- ¾ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ⅛ teaspoon table salt
- ½ cup chopped pecans or walnuts, optional
- ½ cup cold unsalted butter, cubed
For the Cake
- ½ cup unsalted butter, 1 stick, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream, full-fat
- ½ teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon table salt
Instructions
- Preheat your oven to 350℉ (175℃_. Grease an 8-inch cake pan generously with butter.
- In a small bowl whisk together 2 tablespoons light brown sugar, 1 tablespoon all-purpose flour, and 1 teaspoon ground cinnamon. Set aside for the cinnamon swirl.
- In a medium bowl, combine ½ cup light brown sugar, ¾ cup all-purpose flour, 1 teaspoon ground cinnamon, ⅛ teaspoon table salt, and ½ cup chopped pecans or walnuts, if using. Add ½ cup cold unsalted butter (cubed), and use your fingers to mix the mixture together, until crumbs form and the butter is well distributed through the flour and sugar. Set aside to top the cake.
- In a large bowl or stand mixer, cream together ½ cup unsalted butter with 1 cup granulated sugar on medium-high speed until pale and fluffy. This should take 3-5 minutes. Add 2 large eggs and mix again to incorporate. Add 1 cup sour cream and ½ teaspoon vanilla extract and mix again until well combined.
- In a separate bowl, whisk or sift 1½ cups all-purpose flour with ½ teaspoon baking powder, ¼ teaspoon baking soda. and ¼ teaspoon table salt.
- Add dry ingredients to the creamed butter mixture, and use a spatula or wooden spoon to gently fold the flour into the wet ingredients, until just combined.
- Spoon half of the batter into the prepared pan and smooth into an even bottom layer. Sprinkle the cinnamon filling evenly over the batter.
- Spoon the remaining batter in dollops evenly over the filling. Gently smooth it out into an even layer. Evenly sprinkle the streusel mixture over the top of the cake batter.
- Bake the coffee cake in preheated oven for 35-45 minutes or until a toothpick inserted into the center comes out clean, or with a few crumbs. Be sure to check on the cake after 25 minutes to see if the streusel is browning too much. If it is, lightly tent with foil and continue baking.
- Remove the cake from the oven and cool for at least 10 minutes before serving.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was shared in 2021 and updated in 2025.
Hi -- do you think I could prepare the cake and put it in refrigerator overnight to bake in morning? Thanks so much!
Hi Carole! I have honestly not tried preparing this cake and refrigerating it before baking. If you do that, I would recommend letting the cake come to room temperature while the oven is preheating and adding the streusel right before baking it.
Could you bake this in a Bundt cake pan instead of a 8x8 cake pan?
Hi Beverly! To make this in a bundt pan, the ratios would be different, as a standard Bundt cake typically yields slightly more than a 9x13 pan I can not give you accurate timing either unless I tested this myself. I would start by doubling the recipe and baking at 350 degrees for 45-50 minutes in a well-greased bundt pan.
Great coffee cake.Is one of my favorites.
First time making it, easy enough and delish. No nuts, nothing added. Perfectly plain. Taking it camping for early morning risers!
Lucky campers! I am so happy to hear you enjoyed Lisa!
Simply exquisite!
Thanks Carlos!
Can this recipe be doubled?
Yes! I would bake in a 9×13 buttered baking dish. You may need an extra 3 to 5 minutes for baking, so keep a close eye on the cake at the end of bake time. Enjoy
OMG. This cake is super moist and delicous. I used 1/2 cup ground almonds each in the filling and topping instead of pecans or walnuts. Gave just a hint of almond flavor. This is a fantastic recipe.
Thanks for sharing you added almonds Joan! So happy to hear you enjoyed!
Just made this for dinner company. It was my first coffee cake and a total hit! It was light and fluffy and not too sweet. I’ll be making this again 🙂
Thanks for sharing Shaina! It makes me so happy to hear you and your guests enjoyed this coffee cake!
I have a question? I made the coffee cake but the topping sunk into the cake?? What happened.
Hi Lisa! I am sorry that happened to you. It may have been that your butter was too warm in the topping and so it melted too quickly into the batter of the cake. The butter should be room temperature and soft to the touch, but not melting.