Sour Cream Coffee Cake
This single layer Sour Cream Coffee Cake is the perfect excuse to have cake for breakfast. The cinnamon-sugar flavor combination is a tasty way to start your day.
Easy Sour Cream Coffee Cake Recipe
What is it about coffee cake? Just the name makes my heart sing. I particularly love a single layer cake as it tends to leave little behind as leftovers to temp my sweet tooth. Cakes like my blueberry crumble coffee cake and raspberry cream cheese coffee cake are two examples. When baking for a larger gathering, a larger tube pan version that yields more slices is my glazed cinnamon streusel coffee cake. Regardless, they’re a crowd favorite and usually disappear quickly.
How to Make the Best Sour Cream Coffee Cake Recipe
This scratch made coffee cake is one that people will always gravitate to for a sweet companion for a cup of coffee or hot tea.
- Ingredients you’ll need to make Homemade Sour Cream Coffee Cake recipe: All purpose flour, sugar, baking powder, baking soda, salt, butter, large eggs, vanilla extract and sour cream.
- To make the topping you’ll need: Brown sugar, all purpose flour, cinnamon, nutmeg, chopped pecans or walnuts and melted butter.
- Sour cream is in the title. In a pinch, Greek yogurt can be used in the same amount. Full fat, please.
- The streusel for this crumb cake isn’t terribly wet. It’s only lightly moistened with butter.
- This cake can be baked in a square 9 x 9 inch pan or any similar size pan or oven safe skillet, as well.
- Walnuts or pecans will work well in this cake.
- I serve this cake with a simple dusting of powdered sugar. It can be glazed, if you like.
- To make an optional glaze: Start with around 1/2 cup powdered sugar mixed with 2 tablespoon heavy cream and a splash of vanilla. Continue to add until it reaches drizzle consistency.
- Store at room temperature in an airtight container for up to 3 days.
More Southern Style Cake Recipes to Make
Coffee cake can be served any time of day but is especially good for breakfast, brunch or a mid morning snack. More cake recipes you may like to try:
- I also have a single layer Cinnamon Pecan Coffee Cake recipe where the batter is embellished with fresh orange zest.
- This stunning Banana Pudding Layer Cake will turn any occasion into something special.
- Classic Southern Hummingbird Cake.
- German Chocolate Layer Cake with that coconut pecan frosting that makes it irresistible.
- Lemon Sour Cream Pound Cake can be enjoyed any time of day.
- You may also enjoy this Coffee Lover’s Coffee Cake recipe from Taste of Home.
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Helpful Kitchen Items:
Sour Cream Coffee Cake
Servings: 10 pieces
Calories: 384kcal
Ingredients
- 2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 1 8 oz sour cream
- Topping:
- 2/3 cup packed light brown sugar
- 1 Tbsp all purpose flour
- 2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/2 cup chopped pecans or walnuts
- 2 Tbsp butter melted
Instructions
- Preheat oven to 350°F. Spray the bottom and sides of 9 inch springform pan or 9 x 9 inch square baking pan with baking spray. You can also butter and flour. Set aside.
- In a medium-size mixing bowl, use a whisk to sift together flour, baking powder, baking soda and salt.
- Using an electric mixer, cream together butter and sugar with vanilla. Beat for 2 minutes until creamy and combined. Add eggs one at a time beating well after each addition.
- Lower speed of the mixer, adding the sifted dry ingredients alternately with the sour cream beginning and ending with flour. Beat just until fully combined, don not over beat.
- Meanwhile, in a separate bowl, toss together brown sugar, flour, cinnamon, nutmeg and pecans. Toss with melted butter.
- Spread one half batter in prepared pan. Sprinkle 1/2 topping over batter. Pour remaining batter on top, sprinkling the top of the cake with reserved topping.
- Bake for 30 minutes, then lay foil on top. Continue to bake for another 20-30 minutes or until a toothpick inserted into the center shows moist crumbs.
- Cool in the pan for 30 minutes, then remove outer ring. Cool completely on a cooling rack. (If using a 9 x 9 inch pan, cool completely in the pan.)
- Store leftovers at room temperature in an airtight container.
Notes
- Walnuts work well in this cake, too.
- I serve this cake with a simple dusting of powdered sugar. It can be glazed, if you like. Start with around 1/2 cup powdered sugar mixed with 2 Tbsp heavy cream and a splash of vanilla. Continue to add until it reaches drizzle consistency. This easily doubles if you like lots of glaze.
- Store at room temperature in an airtight container for up to 3 days.
Nutrition
Serving: 1serving | Calories: 384kcal | Carbohydrates: 55g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 212mg | Potassium: 131mg | Fiber: 1g | Sugar: 35g | Vitamin A: 412IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!
I made this for overnight guests we had recently. We all loved it, thanks for sharing your recipes!
How would I determine the nutritional facts
Please use one of the 1000’s of free online calculators for this, or any, recipe. There are many variables and you can personalize according to the ingredients and brands you use. Here’s an example on My Fitness Pal.
I made this coffee cake last week for the birthday of a co-worker and everyone loved it. It was delicious!! Have you ever made it in a 9×13 baking dish? If so, how did it turn out?
Hi Jacki, oh wonderful! It would be very thin if made in 9 x 13 inch dish. You’d need to make some adjustments to the ingredient amounts. Maybe you’d like this Honey Bun Cake that size.
Thank you! The Honey Bun cake looks delicious! I’ll have to try it.
You’re most welcome. I also meant to say, it would probably take 1 and 1/2 recipes for the sour cream coffee cake to fill a 9 x 13 inch pan.
How does this do in the freezer?
Freezes great!
does it have to be covered through all the baking time?
No, cover halfway through baking at the 30 minute point, to prevent over browning.
Delicious cake!I never write reviews for bakes I’ve made but this cake is delicious and I had to write about it. It tastes amazing, it’s moist and soo soft. Just perfect. Thanks so much for this recipe. Definitely will be making this again. Even as a basic sponge, I’ll make it without the filling and try it this way.
Oh, this reminds me of a coffee cake that I made many years ago. I will be trying this one for sure. I enjoy a lot of your recipes. Thanks!
I hope you enjoy it, Doris!