Sour Cream Coffee Cake

This sour cream coffee cake is my go to recipe for cozy mornings or when I want a treat that feels both homey and especially indulgent. With a moist buttery crumb from the sour cream plus a cinnamon swirl and nutty streusel on top it is the kind of cake that makes a brunch table extra inviting. Serve it warm or at room temperature and the toasty layers and sweet aroma win everyone over in minutes.

I first baked this coffee cake for a chilly Saturday breakfast and was amazed at how the warm cinnamon and slightly tangy cake brought back memories of my grandmother’s kitchen. Now it is a must for every family holiday and Sunday together.

Ingredients

• Light brown sugar: brings depth and caramel notes to the swirl and the crumb look for soft fresh sugar that clumps easily
• All purpose flour: gives the cake its delicate structure sift it if you see lumps for even mixing
• Cinnamon: adds cozy warmth always opt for fresh ground cinnamon for best flavor
• Unsalted butter: forms the foundation for both cake and crumble choose real high quality butter for best taste
• Chopped pecans or walnuts: create irresistible crunch and toasty richness lightly toast them first for extra nuttiness
• Granulated sugar: sweetens the cake a fine grained type blends the smoothest
• Eggs: bind everything and give lightness buy fresh large eggs for more lift
• Sour cream: delivers richness and a signature tang regular or reduced fat is fine but skip fat free versions
• Vanilla extract: boosts the overall flavor profile try for pure vanilla over imitation
• Baking powder and baking soda: lift the batter check their dates for reliable rise
• Iodized salt: sharpens and balances all the flavors use a finely textured salt for easy blending

Instructions

Preheat And Prepare The Pan:

Set your oven to three hundred fifty degrees Fahrenheit and generously butter an eight inch baking pan Be sure to get into the corners so the cake does not stick after baking

Make The Cinnamon Filling:

In a small bowl combine light brown sugar flour and cinnamon Using your fingers break up any clumps until the mixture feels sandy and set aside

Prepare The Streusel Topping:

Mix together the remaining light brown sugar flour cinnamon salt and nuts in a medium bowl Add cold diced butter then work the mixture between your fingers until it becomes evenly crumbly and the butter pieces are coated throughout Set aside

Cream The Butter And Sugar:

In a large bowl use an electric mixer to beat the softened butter with granulated sugar for three to five minutes You want the mixture to become pale and fluffy Stop often to scrape down the bowl so all the sugar gets well mixed with the butter

Add Eggs And Flavorings:

Add eggs one at a time to the butter mixture beating until just blended Each time scrape down the bowl for even texture Mix in sour cream and vanilla extract until the batter is totally smooth

Combine Dry Ingredients:

In a separate bowl whisk together flour baking powder baking soda and salt until fully combined This helps the cake rise evenly

Fold In The Dry Mixture:

Use a spatula to gently fold the flour blend into the wet mixture Stop as soon as you no longer see white streaks of flour This keeps the cake tender

Assemble The Layers:

Spread half the batter in the pan and level the top Next sprinkle the entire cinnamon filling evenly over this base

Add Second Batter Layer:

Spoon the remaining batter over the filling in small dollops then smooth out with the back of a spoon being gentle to avoid shifting the swirl layer

Top With Streusel:

Scatter all the streusel topping evenly over the cake and press it down lightly to help it adhere

Bake To Perfection:

Place the pan in the center of the oven and bake for thirty five to forty five minutes Test for doneness by inserting a toothpick in the center It should come out clean or with moist crumbs If the top browns fast after twenty five minutes lay a piece of foil on top and finish baking

Cool And Serve:

Once baked let the cake cool at least ten minutes Before slicing this resting step lets the crumb set and the slices hold together beautifully Enjoy warm or at room temperature

My favorite thing about this cake is the layer of cinnamon and buttery brown sugar at the center Sprinkling the crunchy nuts as a kid was a job I took seriously and the kitchen always smelled like a sweet hug afterward It is hard not to pick off the toasty bits as soon as it comes out of the oven

Storage Tips

Let the cake cool completely then store tightly wrapped at room temperature for up to three days If you need to keep it longer wrap the cooled cake in plastic and then foil and freeze When ready to enjoy again unwrap and warm gently before serving Your second slice will be just as moist as the first

Ingredient Substitutions

Yogurt can replace the sour cream just use plain regular style not Greek or fat free For nut free diets feel free to leave out the pecans or walnuts and the crumb will still have great crunch For a rustic twist swap a third of the flour for white whole wheat

Serving Suggestions

This coffee cake goes so well with both coffee and tea I like to serve it generous and thick for brunch or as a cozy afternoon snack A dusting of powdered sugar is the easiest way to make it look festive or you can double the recipe for a crowd since everyone comes back for more

Cultural Context

American coffee cakes have roots in old world recipes brought over by European immigrants Here in the States they are famous as a morning or midday treat Best of all despite the name these cakes do not contain coffee but are perfect with a warm drink Sour cream versions are especially beloved on the East Coast for their exceptionally tender crumb

This cake is cozy and crowd-pleasing no matter the season. Enjoy it with your favorite morning drink or as a sweet afternoon treat.

Common Questions About Recipes

→ What keeps the crumb so soft and moist?

The addition of sour cream adds extra moisture, resulting in a soft, richly tender cake texture.

→ Can I substitute another nut in the topping?

Yes, almonds or hazelnuts can replace pecans or walnuts, or you can omit the nuts for a plain streusel.

→ What pan size ensures even baking?

An 8x8-inch pan delivers the ideal cake thickness and promotes even cooking throughout.

→ How do I know when the cake is done baking?

Insert a toothpick in the center; it should come out clean or with just a few moist crumbs attached.

→ Can the cake be frozen for later?

Absolutely! Cool completely, wrap well, then freeze for up to three months. Thaw overnight before serving.

→ Is there a yogurt alternative for sour cream?

Yes, plain regular yogurt works, but avoid Greek or nonfat yogurts to preserve the cake's soft crumb.