Sour Cream Coffee Cake

This classic sour cream coffee cake is everything a great coffee cake should be—tender, buttery, and generously layered with a warm cinnamon streusel. The sour cream gives the cake exceptional moisture and a soft crumb, while the streusel adds sweetness, spice, and just the right amount of nutty crunch. With a swirl inside and a crumble on top, every slice feels special and deeply comforting.

It’s the kind of cake that works beautifully for breakfast gatherings, weekend baking, or holidays when you want something homemade that feels effortless. The batter assembles quickly, the ingredients are familiar, and the finished cake looks impressive once sliced. Perfect with coffee or tea, this cake brings a nostalgic, bakery-style aroma to your kitchen while delivering dependable results every time.

What You’ll Like About This Recipe

• A tender, moist crumb. Sour cream is the secret to a velvety texture that stays soft for days. Its subtle tang balances the sweetness and keeps the cake from feeling heavy, even with a generous streusel layer.
• Cinnamon streusel inside and out. The swirl baked into the center provides warmth and flavor throughout the cake, while the topping adds crunch and aroma. The contrast between buttery cake and spiced streusel makes each bite layered and satisfying.
• Perfect for sharing or entertaining. This large, tall coffee cake serves a crowd and slices beautifully. It’s ideal for brunches, potlucks, office treats, and holiday mornings when you want a reliable centerpiece.
• Easy to prepare with everyday ingredients. The batter uses simple pantry staples—flour, butter, sugar, cinnamon, and sour cream. The streusel comes together in one bowl, and the assembly is straightforward even for novice bakers.

Ingredient Notes

• Brown sugar – Adds moisture and caramel-like depth to the streusel. Light or dark brown sugar both work; dark brown gives a more robust molasses note.
• All-purpose flour – Used in both the streusel and the cake. For the streusel, flour helps create a crumbly texture; in the cake, it provides structure and tenderness.
• Cinnamon – The key flavor in the streusel. A freshly opened jar will deliver the warmest aroma and best results.
• Butter – Cold butter is essential for a crumbly streusel, while softened butter is important for creaming in the cake batter. Both contribute richness and structure.
• Pecans – Finely chopped pecans add nutty flavor and crunch. Walnuts can substitute if preferred.
• Sour cream – Provides moisture, richness, and acidity for a tender crumb. Full-fat sour cream works best.
• Milk – Adds just enough looseness to the batter so it spreads easily around the streusel.
• Vanilla extract – Enhances the cake’s aroma and complements the cinnamon.

Steps to Make Sour Cream Coffee Cake

1. Prepare the pan by greasing and flouring it thoroughly so the streusel-topped cake releases easily after baking.
2. Mix the streusel by combining the dry ingredients and cutting in cold butter until the mixture forms coarse crumbs. Stir in the nuts to add texture and flavor.
3. Combine the cake’s dry ingredients in a separate bowl to ensure the leavening is evenly distributed.
4. Cream the butter and sugar until light and fluffy; this step aerates the batter and builds the foundation for a tender cake.
5. Add the eggs one at a time, mixing well after each addition to maintain a smooth and cohesive batter.
6. Blend in the vanilla and sour cream, then gently mix in the dry ingredients followed by the milk. Stop mixing as soon as the flour disappears to avoid a dense texture.
7. Layer the batter and streusel by spreading half the batter into the pan, sprinkling on most of the streusel, then adding small spoonfuls of remaining batter and smoothing gently. Finish with the remaining streusel on top.
8. Bake until the cake tests clean in the center, allowing it to cool before turning it out so the crumb sets and the streusel stays intact.
9. Whisk the glaze until smooth and drizzle it over the cooled cake so it settles into the ridges and adds sweetness.

Pro Tips

• Measure flour lightly by spooning and leveling to avoid a dense or dry cake.
• Use room-temperature ingredients so the batter mixes evenly and rises properly.
• Do not overmix the batter after adding flour; this keeps the crumb soft and tender.
• Chop pecans finely so they integrate smoothly into the streusel without creating overly large crunchy pieces.
• Cool completely before glazing to prevent the drizzle from melting into the cake.

Recipe Variations

• Walnut streusel version. Replace pecans with walnuts for a more robust, slightly bitter nuttiness that pairs well with cinnamon.
• Cinnamon-chocolate swirl. Add a small handful of mini chocolate chips to the streusel for a richer, dessert-like variation.
• Blueberry coffee cake. Fold fresh blueberries into the batter for bursts of fruit that complement the cinnamon-streusel center.
• Maple glaze. Swap part of the milk in the glaze for maple syrup to give the topping a warm, caramelized flavor.
• Spiced streusel twist. Add nutmeg, cardamom, or allspice to the streusel for a deeper, more aromatic flavor profile.

How to Store

• Refrigerate: Store cooled cake in an airtight container for up to 5 days. The streusel will stay flavorful, and the crumb remains moist due to the sour cream.
• Freeze: Wrap whole or sliced cake tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 3 months and thaw at room temperature before serving.
• Reheat: Warm slices briefly in the microwave or in a low oven if you prefer the cake slightly warmed and the streusel aromatic.