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Slices of Sour Cream Coffee Cake topped with a crumbly streusel and drizzled with icing, arranged neatly on parchment paper.

Sour Cream Coffee Cake

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A delightful, moist Sour Cream Coffee Cake topped with a sweet cinnamon crumb, perfect for any coffee break.
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Prep Time 20 minutes
Cook Time 35 minutes
cool_time 15 minutes
Total Time 1 hour 10 minutes
Servings: 10
Course: Breakfast, Dessert
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Cinnamon Crumb Mixture
  • ⅔ cup 135g packed dark or light brown sugar adds sweetness and depth
  • ¾ cup 95g all-purpose flour spooned & leveled for structure
  • 2and ½ teaspoons ground cinnamon for spice and flavor
  • 6 Tablespoons 85g unsalted butter cold and cubed provides richness and texture
Cake
  • 1and ⅓ cups 166g all-purpose flour spooned & leveled for structure
  • 1 teaspoon baking powder helps the cake rise
  • ¼ teaspoon baking soda balances acidity and texture
  • ¼ teaspoon salt enhances flavor
  • ½ cup 113g unsalted butter softened to room temperature for creaminess
  • ¾ cup 150g granulated sugar sweetens the cake
  • 2 large eggs at room temperature (binds the batter together)
  • 2 teaspoons pure vanilla extract adds depth of flavor
  • ½ cup 120g full-fat sour cream at room temperature adds moisture and tenderness
  • 2 Tablespoons 30ml milk any kind dairy or nondairy adds creaminess
  • Vanilla Icing Optional
  • 1 cup 120g confectioners’ sugar sifted for smoothness
  • ½ teaspoon pure vanilla extract adds flavor
  • 2 Tablespoons 30ml heavy cream or milk to thin the icing to the right consistency

Method
 

  1. Preheat the oven to 350°F (177°C) and grease an 8-inch square pan with parchment paper.
  2. For the cinnamon crumb mixture, combine brown sugar, flour, and cinnamon in a medium bowl. Cut in the cold butter until the mixture forms pea-sized crumbs. Refrigerate until ready to use.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. In a separate large bowl, beat the softened butter and granulated sugar with a handheld mixer on high until creamy and smooth, about 3 minutes. Scrape the bowl as needed.
  5. Add the eggs and vanilla extract to the butter mixture and beat until combined. Add the sour cream and beat until smooth.
  6. Gradually add the dry ingredients to the wet ingredients, beating on low speed until just combined. Add the milk and mix gently until fully incorporated. The batter will be thick.
  7. Spread half of the batter into the prepared pan. Sprinkle half of the crumb mixture on top, then spread the remaining batter over the crumbs. Sprinkle the rest of the crumb mixture on top.
  8. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for 15 minutes on a wire rack.
  10. For the icing, whisk together the powdered sugar, vanilla extract, and cream or milk. Drizzle over the warm cake.
  11. Carefully lift the cake from the pan using the parchment overhang and slice into squares.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 6IUCalcium: 2mgIron: 8mg

Notes

This classic cake features a rich, buttery crumb that’s perfect with your morning coffee or as an afternoon treat.

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