Sour Cream Coffee Cake

This soft, moist, and irresistibly spiced Sour Cream Coffee Cake is the perfect companion to your morning coffee or afternoon tea. With layers of tender cake and cinnamon-sugar filling, plus an optional glaze, it’s simple to make and sure to impress.

Ingredients

Coffee Cake:

• ½ cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon fine sea salt
• 1½ cups (12 oz) reduced-fat sour cream
• 2 teaspoons pure vanilla extract

Cinnamon-Sugar Topping:

• ¼ cup granulated sugar
• ¼ cup packed brown sugar
• 1½ teaspoons ground cinnamon
• 1 cup chopped pecans or walnuts (optional)

Optional Glaze:

• ½ cup powdered sugar
• 1 to 2 teaspoons milk

Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Lightly grease or spray a 9×13-inch baking dish with nonstick cooking spray.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

3. Make the Batter

In a stand mixer (or using a handheld mixer), cream together the butter and sugar on medium-high speed for about 2 minutes, until light and fluffy. Beat in the eggs, one at a time, then mix in the vanilla extract.

On low speed, mix in half of the dry ingredients, followed by half of the sour cream, just until combined. Repeat with the remaining dry ingredients and sour cream. Do not overmix.

4. Prepare the Cinnamon-Sugar Topping

In a small bowl, stir together the granulated sugar, brown sugar, cinnamon, and nuts (if using). Set aside.

5. Layer the Cake

Spread half of the batter evenly into the prepared baking dish. Sprinkle half of the cinnamon-sugar topping over the batter. Dollop the remaining batter on top in spoonfuls, then carefully spread it into an even layer. Finish with the remaining cinnamon-sugar topping.

6. Bake

Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool on a wire rack for at least 10–15 minutes.

7. Make the Glaze (Optional)

While the cake cools, whisk together the powdered sugar and 1 teaspoon of milk. Add more milk, a few drops at a time, until you reach a pourable consistency. If it’s too thin, add more powdered sugar.

8. Serve

Drizzle the glaze over the warm coffee cake. Slice and serve warm or at room temperature.

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Why You’ll Love This Recipe

• Extra Moist Texture: Thanks to sour cream, every bite is rich and tender.
• Simple Ingredients: Everything you need is likely already in your pantry.
• Versatile: Great for breakfast, brunch, or dessert.
• Make-Ahead Friendly: Stays fresh for days and freezes well.

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Tips

• Use room temperature ingredients for better mixing and even baking.
• Don’t overmix the batter—this helps keep the cake soft.
• Spoon and level the flour to avoid using too much.
• For best results, use full-fat or reduced-fat sour cream—avoid fat-free.

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Variations and Substitutions

• Nuts: Skip them if you’re nut-free or try chopped almonds for a twist.
• Add fruit: A layer of sliced apples or a handful of blueberries can be added between the batter layers.
• Spices: Add a pinch of nutmeg or cardamom to the cinnamon topping for added warmth.
• Gluten-Free: Substitute with a 1:1 gluten-free all-purpose flour blend.

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FAQs

Can I make this in advance?
Yes! It can be baked a day ahead and stored covered at room temperature or in the fridge for up to 5 days.

Can I freeze it?
Absolutely. Let it cool completely, then wrap well and freeze for up to 3 months. Thaw at room temperature before serving.

What can I use instead of sour cream?
Plain Greek yogurt (preferably full-fat) is a great substitute.

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Serving Suggestions

• Perfect with a hot cup of coffee, chai, or herbal tea.
• Serve with fresh berries or a dollop of whipped cream for dessert.
• Warm up leftovers in the microwave for 10–15 seconds to bring back that fresh-baked feel.