This retro-style sour cream coffee cake has great flavor with a delicious cinnamon-sugar ribbon throughout.
This tender, moist crumb cake is perfect for that mid-morning or afternoon cuppa. It’s perfect for when a friend or neighbor stops by and it freezes well!
A Fave Coffee Cake Recipe
A classic coffee cake does not contain coffee rather it is served alongside a cup of coffee (or tea)! I love this cake for its slightly dense yet moist and tender crumb (and delicious cinnamon flavor).
- This is one versatile recipe you’ll love, baked as a bundt cake and drizzled with an icing glaze.
- This easy-to-bake and take cake can be made the day before and shared at any party, picnic, or get-together!
- Simple ingredients that are probably already in the pantry and refrigerator mean this cake can be baked at the last minute!
- Serve this cake for dessert or with brunch, coffee or tea.
- Sour cream gives this cake a tangy flavor and an ultra-moist ‘crumb.’ However, equal amounts of Greek yogurt can be used in place of sour cream for the same tangy, moist result.
- Use unsalted butter when baking. The amount of salt in salted butter can vary by brand so it’s best to use unsalted and add your own salt.
- All purpose flour, baking soda, baking powder, large eggs, granulated sugar, and pure vanilla extract make up the rest of the batter.
ADD-INS: This cake is perfect for add-ins because everything goes with the bright buttery vanilla flavor and the cinnamon streusel ribbon! Blueberries, chopped peeled apples, mini chocolate chips, toasted coconut, pecans, or walnuts are welcome additions to sour cream coffee cake!
PRO TIP: For best results, if using berries, toss them in flour before adding them to the batter so they don’t sink to the bottom of the cake pan.
How to Make Sour Cream Coffee Cake
Moist and delicious, this cake comes together like a dream! A buttery crumb with a cinnamon layer.
- Whisk together dry ingredients (except sugar). Whisk wet ingredients (except butter) in a separate bowl.
- Cream butter & sugar together in a bowl & alternate adding the wet/dry ingredients.
- Gently pour half of the cake batter into the pan & sprinkle with brown sugar and cinnamon. Cover with remaining batter. Bake until a wooden pick comes out clean.
Optional Icing Glaze: We love to top this cake with a little bit of vanilla icing/glaze.
What is a Bundt Pan?
A bundt pan is a round pan that usually has bumps or ridges like a bundt pan unlike a tube pan with smooth sides. The hole in the middle of the pan helps the cake bake evenly as the tube also conducts heat throughout the batter. You can find bundt pans here.
No bundt pan? Use a tube ban if you have one, a tube pan is a little bit bigger so the cake will be thinner and may need less time (check it early). A round springform pan will work as well, based on the size the cooking time will vary. The cake can also be baked in muffin tins, two 9-inch round pans, or two loaf pans. Be sure not to fill any of the pans more than 1/2 to 2/3 full.
Coffee cake is best stored in the fridge but it’s best served at room temperature. Remove the cake from the refrigerator at least 30 minutes before serving.
I drizzle the cake with a glaze icing and serve it with a cup of hot coffee but it’s great with whipped cream, ice cream, and/or fruit.
How to Store Coffee Cake
- Keep sour cream coffee cake in an airtight container at room temperature or in the refrigerator for up to 5 days.
- Freeze individual slices in zippered bags for up to one month. Take slices out and thaw them at room temperature.
- Use slices in easy overnight maple walnut French toast or make French toast sticks. Leftover slices can also be cut into cubes and used in a strawberry trifle.
Amazing Afternoon Treats
Did you make this Sour Cream Coffee Cake? Leave us a rating and a comment below!
Sour Cream Coffee Cake
Sour Cream Coffee Cake is so moist & delicious with a cinnamon streusel filling. It’s perfect with coffee or tea for an afternoon or after-dinner pick-me-up!
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Preheat the oven to 350°F. Grease and flour a bundt pan and set aside.
Mix the cinnamon sugar in a small bowl and set aside.
In a medium bowl, mix flour, baking powder, baking soda, & salt. In a separate bowl whisk eggs, sour cream, and vanilla.
Combine sugar and butter in a medium bowl. Alternate adding the sour cream mixture and the flour mixture until combined. Do not overmix.
Add half of the batter to the pan, sprinkle the cinnamon mixture on top, and cover with the remaining batter.
Bake 40-45 minutes or until a toothpick comes out clean.
Cool the cake & drizzle with optional glaze (below) if desired.
- 5 tablespoons icing sugar
- 1/2 teaspoon vanilla
- 1 1/2 tablespoons heavy cream
Combine icing sugar and vanilla in a small bowl. Stir while adding the heavy cream a bit at a time until you reach desired consistency. I like a thicker icing but you can add more cream to make a glaze if desired. You may not need all of the heavy cream.
- Do not overmix the batter.
- Grease the pan well to ensure the cake comes out easily.
- If using a dark bundt pan, the cake can cook quicker so be sure to check it early. Bake just until a toothpick comes out clean.
- If desired, you can make a thinner glaze or additional glaze to cover the cake.
Leftovers can be kept in an airtight container at room temperature or in the fridge for up to 5 days.
Freeze individual slices in zippered bags for up to one month. Thaw them at room temperature.
Calories: 504, Carbohydrates: 55g, Protein: 6g, Fat: 30g, Saturated Fat: 18g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 119mg, Sodium: 371mg, Potassium: 151mg, Fiber: 1g, Sugar: 30g, Vitamin A: 949IU, Vitamin C: 1mg, Calcium: 77mg, Iron: 2mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)