Sour Cream Coffee Cake (Easy Recipe)

If you’re as obsessed with coffee cake as I am, you’ll want to try this easy sour cream coffee cake recipe asap.

It’s soft, spiced, and oh-so-scrummy.

This coffee cake is soft, tender, and ridiculously moist! And it’s all thanks to the not-so-secret ingredient, sour cream.

It also has a layer of buttery, brown sugar, and cinnamon streusel on top and in the middle. That alone should tell you how tasty and fragrant this cake is.

So make this sour cream coffee cake this weekend and have a slice (or two) with your favorite cuppa for the perfect breakfast.

Best Ever Sour Cream Coffee Cake Recipe 

Coffee cakes are a bit denser than regular cakes, and they’re not overly sweet. That means they’re perfect for breakfast. 

Enriched with butter, eggs, and sour cream, the finished sponge is tender, delectable, and moist.

Plus, the brown sugar cinnamon filling and topping gives it just the right amount of sweetness and spice.

In short, this coffee cake is absolutely breakfast material.

That said, don’t feel like you can’t have it in the afternoon or at midnight. It’s so good, you’ll crave it all day!

It’s also a cinch to make. The recipe calls for basic baking ingredients, and the steps are so easy to follow.

So what are you waiting for? Let’s get baking!

Why Is It Called Coffee Cake?

This coffee cake has no coffee in it! I know, it’s confusing. 

Coffee cake gets its name from the fact it’s most often served with coffee. And the term is part of a broader category of cakes that are served with coffee for breakfast. However, the most famous usually features a sponge base with some kind of streusel or crumble on top.

How to Make Sour Cream Coffee Cake

1. Preheat the oven to 350 degrees Fahrenheit (175°C) and grease your baking pan with butter or cooking spray.

If you have parchment paper, use that to line the bottom and sides of the pan. Leave some overhangs on the sides for easy cake release.

2. Prepare the filling and topping.

Combine the brown sugar, cinnamon, melted butter, and chopped pecans. Set aside for later.

3. Make the cake batter.

Cream the butter and sugar until light and fluffy, about 5-8 minutes. Don’t skip this step, as it’ll make your coffee cake soft and tender.

Add the eggs one by one. Beat after every addition to ensuring the eggs incorporate well into the batter.

Beat in the sour cream and vanilla.

In a separate bowl, sift the flour and baking powder. Sifting will keep lumps from forming in the batter.

Slowly add the dry ingredients to the butter mixture. Lower the speed of your electric mixer and beat just until well combined. 

Expect a thick, dense batter.

4. Assemble the layers.

Spoon 1/2 of the batter into the prepared pan and smooth it out with a spatula. Then, sprinkle half of the filling over the batter.

Repeat this step with the remaining batter and filling on top.

5. Bake and enjoy!

Bake the cake until a toothpick inserted into the center comes out clean.

Allow it to cool in the pan for 10 minutes, then transfer it onto a wire rack to cool completely.

Or, if you can’t wait anymore, serve the cake warm. Enjoy!

Tips and Tricks

• Measure the flour correctly, as too much will make the cake dry and rubbery. Use a kitchen scale for the most accurate measurement!
  • If you don’t have a kitchen scale, spoon the flour into a measuring cup and level it off with the back of a knife.
• Don’t overmix the ingredients. When you add the dry ingredients, lower the mixer speed and stop beating as soon as you no longer see streaks of flour. 
• Expect the cake batter to be thick! The best way to add the 2nd layer is to drop spoonfuls of batter over the filling and then spread it gently with an offset spatula. You can also use a piping bag.
• Grease the spatula with non-stick spray to keep it from sticking. You don’t need a lot.
• Keep a close eye on the cake as it bakes. If you notice the top browning too quickly, cover it loosely with aluminum foil.
• Don’t let the cake cool in the pan longer than 10 minutes. The brown sugar in the filling might stick to the pan, making it hard to release the cake.

Make Ahead and Storage Instructions

To Make Ahead

No one wants to wake up extra early in the morning to cook!

So, make your life easier by baking the cake the night before – it’ll still be moist and fresh the following day.

To Store

You can leave this sour cream coffee cake on the countertop for up to 2 days. Just be sure to wrap it well with plastic wrap.

For a longer shelf-life, store the cake in the fridge for up to 5 days.

To Freeze

This coffee cake freezes well!

Double wrap either the entire cake or individual slices with plastic wrap and foil. Place it/them in a freezer-safe bag, label the bag, and freeze.

Frozen coffee cakes will keep well for up to 3 months.

To Serve

Just let the cake thaw on the countertop overnight, and it’ll be ready for you the next morning.

More Coffee Cake Recipes You’ll Love

Apple Coffee Cake (Best Recipe!)
Snickerdoodle Coffee Cake
Bisquick Coffee Cake
Starbucks Coffee Cake
Cream Cheese Coffee Cake