This Sour Cream Coffee Cake is soft, tender, and full of rich, buttery flavor. A sweet cinnamon swirl runs through the middle, topped with a crunchy crumble and a simple glaze that drizzles perfectly over each slice. It’s perfect for breakfast, brunch, or a cozy afternoon snack with a cup of coffee or tea. The sour cream keeps the cake moist and tender, while the cinnamon and crumble give it that classic coffee cake charm everyone loves. If you love coffee cake, try my Blueberry Coffee Cake next!
Ingredients & Substitutions
- Flour: All-purpose flour gives the cake a soft but sturdy texture. For a gluten-free option, you can use a 1:1 gluten-free flour blend.
- Butter: Unsalted butter at room temperature makes the cake tender and rich. If you only have salted butter, reduce the added salt a little.
- Granulated Sugar: Sweetens the cake and helps the cinnamon swirl taste bright.
- Eggs: Eggs give the cake structure and moisture. Using large, room-temperature eggs helps the batter mix smoothly. If you are out of eggs, you can try one of my tested egg substitutes.
- Sour Cream: Keeps the cake moist and tender for a soft crumb.
- Milk: Adds extra softness. You can use any kind of milk (dairy or plant-based).
- Vegetable Oil: Adds a little extra moisture so the cake stays soft. Neutral oils like canola or light olive oil work too.
- Vanilla Extract: Enhances the cinnamon and overall sweetness. Almond extract can be used for a slightly nutty twist.
- Cinnamon Swirl: Made with light brown sugar and ground cinnamon. For a warmer flavor, you can add a pinch of nutmeg or pumpkin pie spice.
- Crumble Topping: Brown sugar, flour, cinnamon, and cold butter create a sweet, crunchy layer on top. Cold butter helps make pea-sized crumbs.
- Glaze: Made with confectioners’ sugar, milk, and optional vanilla. Drizzle over the cake after it cools for a sweet finish.
FAQs
Why is Sour Cream Coffee Cake so soft and moist?
The sour cream keeps the cake tender, while the butter adds richness. This combination creates a soft, fluffy crumb that stays moist even a day later.
Can I make coffee cake ahead of time?
Yes! You can bake it a day ahead and keep it covered at room temperature. The flavors develop even more as it sits.
Can I make Sour Cream Coffee Cake without sour cream?
Yes! Sour cream makes the cake extra moist, but you can substitute plain yogurt or buttermilk if needed. The texture may be slightly different.
Can I add nuts, chocolate chips, or fruit to Sour Cream Coffee Cake?
Absolutely! Fold in chopped nuts, chocolate chips, or dried fruit to customize your coffee cake. Just avoid adding too much liquid, or the cake may get dense.
Can I make Sour Cream Coffee Cake gluten-free?
Yes! Replace the all-purpose flour with a 1:1 gluten-free flour blend. The cake may have a slightly different texture, but it’s still delicious.
Serving Ideas
- Breakfast or Brunch: Slice thick and serve with a cup of coffee or tea for a cozy morning treat.
- Dessert: Serve slices after dinner with a scoop of no-churn vanilla ice cream or a dollop of whipped cream for an easy, sweet ending.
- Snack or Coffee Break: Cut into smaller squares for a midday snack or a coffee break treat.
- Party or Gathering: Serve on a platter at brunch, potlucks, or showers. Drizzle with extra glaze for a beautiful presentation.
How to Store Sour Cream Coffee Cake
Room Temperature: Keep the cake in an airtight container or wrapped tightly in plastic wrap for 2 to 3 days. It will stay soft and delicious, ready to slice and enjoy anytime.
Refrigerator: Store the cake in the refrigerator for up to 5 days. Wrap tightly so it doesn’t dry out. Slice and serve chilled, or warm slices in the oven at 325 to 350°F for 5 to 10 minutes until soft and slightly warmed.
Freezer: Sour Cream Coffee Cake freezes well! Let it cool completely, without the glaze, then wrap tightly in plastic wrap and foil or place in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the fridge before serving, then drizzle with glaze.
Sour Cream Coffee Cake
Ingredients
Cake
- 3 ¾ cups (469 g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 2 cups (400 g) granulated sugar
- 4 large eggs, room temperature
- 1 cup (245 g) full-fat sour cream, room temperature
- ½ cup (120 g) whole milk
- ¼ cup vegetable oil
- 2 teaspoons vanilla extract
Cinnamon Swirl
- ½ cup (100 g) light brown sugar, packed
- 2 teaspoons ground cinnamon
Crumble Topping
- ½ cup (100 g) light brown sugar
- ½ cup (63 g) all-purpose flour
- 1 teaspoon ground cinnamon
- 5 tablespoons unsalted butter, cold, cubed
Glaze
- 1 cup (125 g) confectioners' sugar
- 2-3 tablespoons whole milk
- ½ teaspoon vanilla extract, optional
Instructions
Coffee Cake
- Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish with baking spray or grease and flour it.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed until light and fluffy, about 2 to 3 minutes.
- Add the eggs, one at a time, mixing briefly after each addition.
- Add the sour cream, milk, vegetable oil, and vanilla extract. Mix on low speed until just combined. (The batter may look slightly curdled; this is normal.)
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Spread half of the batter evenly into the prepared baking dish.
Cinnamon Swirl
- In a small bowl, mix together the brown sugar and cinnamon.
- Sprinkle the mixture evenly over the batter.
- Carefully spread the remaining batter over the cinnamon layer, using an offset spatula if needed to keep the surface even.
Crumble Topping
- In a medium bowl, combine the brown sugar, flour, and cinnamon.
- Add cold butter and work it in with a fork, pastry cutter, or your fingers until coarse crumbs form.
- Sprinkle the crumble evenly over the batter.
Bake
- Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. The top should be golden and set.
- Allow the cake to cool in the pan for 10 to 15 minutes before adding the glaze.
Glaze
- Whisk together confectioners’ sugar, 2 tablespoons milk, and optional vanilla until smooth. Add more milk, a few drops at a time, until it reaches a drizzling consistency.
- Drizzle the glaze over the warm cake. Allow it to set slightly before slicing and serving.
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