Sour Cream Coffee Cake

Who’s ready for some cinnamon crumble, melt-in-your-mouth, heavenly soft coffee cake?! I know I am. Seriously, I’d recommend baking more than one loaf, because this cake does not last long.

Coffee cake

The sour cream in this coffee cake makes it SO soft, SO tasty and SO moist! I’ll never make coffee cake without sour cream again!

Coffee cake

I’ve always been a fan of coffee cake. I know it’s supposed to be like a breakfast kinda thing, but it’s actually one of my favorite desserts! Really, it’s such a versatile cake, I think it’s acceptable to eat at any time of day or night!

Coffee cake

In addition to sour cream, I also use a small amount of buttermilk in this recipe, which adds even more tangy deliciousness to the cake. I use mostly granulated sugar, but also a bit of brown sugar for some added moisture–seriously, can a coffee cake be too moist? I think not.

Coffee cake

I like to add enough batter to cover the bottom of the pan, then some of the cinnamon crumble topping, then the rest of the batter, and finally the rest of the topping, in order to get that cinnamon swirl throughout the cake. You’re perfectly welcome just to put all of the topping on top of the cake, or distribute it however you’d like. The recipe for the topping makes quite a bit of crumble, so only add as much as you see fit.

Coffee cake

Ok, shall we get to the recipe? I think so. Here’s the recipe for the yummiest coffee cake you’ll ever taste, the perfect treat for day or night!

Print Recipe
Sour Cream Coffee Cake
Prep Time 10 minutes
Cook Time 50 minutes
Servings
loaf
Ingredients
Prep Time 10 minutes
Cook Time 50 minutes
Servings
loaf
Ingredients
Instructions
  1. Preheat the oven to 350 degrees and spray a 9x5 loaf pan with nonstick spray.
  2. Combine the 1 1/4 cup flour, baking powder, baking soda and salt in a bowl and set aside.
  3. In the bowl of a stand mixer or with a handheld mixer, cream the butter and sugars.
  4. Add the sour cream and buttermilk and mix until combined.
  5. Add the egg and vanilla and mix until combined.
  6. Add the dry ingredients to the wet ingredients and mix until just combined. Careful not to overmix.
  7. To make the topping, combine the cinnamon, brown sugar and flour in a bowl.
  8. Use a fork to cut in the cold butter until the mixture is a crumble.
  9. Pour about half the batter into the pan.
  10. Pour about half of the topping over the batter to create a swirl through the middle of the cake.
  11. Pour the rest of the batter on top.
  12. Top with the remaining crumble.
  13. Bake for around 50 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs and no batter.
  14. Allow the cake to cool completely before serving.
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