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Classic Sour Cream Coffee Cake
Gerry Biordi

Classic Sour Cream Coffee Cake

Classic Sour Cream Coffee Cake is a moist, tender cake with a rich cinnamon-sugar swirl and a delicious crumb topping. Made with sour cream for extra softness, this comforting cake is perfect for breakfast, brunch, afternoon coffee, or a cozy homemade dessert
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 385
Ingredients Method Video Notes

Ingredients
  

For the Coffee Cake
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 cup full-fat sour cream
  • 2 teaspoons pure vanilla extract
For the Cinnamon Filling
  • 1/2 cup packed light brown sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
For the Cinnamon Crumb Topping
  • 1/3 cup packed light brown sugar
  • 1/3 cup chopped pecans or walnuts
  • 1 teaspoon ground cinnamon
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cold unsalted butter

Method
 

  1. Prepare the oven and pan: Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan and line the bottom with parchment paper if desired.
  2. Mix the dry ingredients: Whisk together the flour, baking powder, baking soda, and salt in a medium bowl
  3. Prepare the filling: In a small bowl, combine the brown sugar, flour, and cinnamon.
  4. Prepare the crumb topping: Mix the brown sugar, chopped nuts, cinnamon, and flour. Cut in the cold butter until coarse crumbs form.
  5. Cream the butter and sugar: Beat the softened butter and granulated sugar for 2 to 3 minutes, until light and fluffy.
  6. Add the eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
  7. Finish the batter: Add the dry ingredients alternately with the sour cream, beginning and ending with the dry ingredients. Mix just until combined. Do not overmix.
  8. Layer the cake: Spread half of the batter into the prepared pan. Sprinkle the cinnamon filling evenly over the batter.
  9. Add the remaining batter: Carefully spread the remaining batter over the cinnamon layer.
  10. Add the topping: Sprinkle the cinnamon crumb mixture evenly over the top.
  11. Bake: Bake for 40 to 50 minutes, or until the center is set and a toothpick inserted into the middle comes out with a few moist crumbs.
  12. Cool: Let the cake cool in the pan for 20 to 30 minutes before slicing and serving.

Video

Notes

  • Use room-temperature eggs and sour cream for a smoother batter.
  • Measure flour carefully to avoid a dry cake.
  • Do not overmix after adding the flour.
  • Full-fat sour cream gives the best texture and richness.
  • Pecans and walnuts can be used interchangeably.
  • For a nut-free version, simply leave out the nuts.
  • Store the covered cake at room temperature for up to 3 days.
  • Refrigerate for up to 5 days or freeze for up to 2 to 3 months.
  • Nutrition information is an estimate and can vary depending on the ingredients and brands used.