Sour Cream Coffee Cake
Sour cream coffee cake is a decadent treat that combines a moist, tender crumb with a delightful crumbly cinnamon streusel topping. This easy-to-make cake fills your kitchen with an irresistible aroma, perfect for any occasion—be it brunch, dessert, or a cozy afternoon snack. With its rich flavor and inviting texture, this sour cream coffee cake will quickly become a favorite in your home.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup sour cream
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs (room temperature)
- 1 tablespoon vanilla extract
- 1/2 cup unsalted butter (softened)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round springform pan.
- In a mixing bowl, cream the softened butter and granulated sugar until fluffy. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gently fold in the sour cream until fully combined.
- In another bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Gradually add to the wet mixture on low speed until just combined.
- For the streusel topping, mix brown sugar, flour, and cinnamon with cold butter until crumbly.
- Pour half of the batter into the prepared pan; sprinkle half of the streusel on top. Add the remaining batter followed by more streusel.
- Bake for 40-45 minutes or until a toothpick comes out clean. Allow cooling before serving.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 288
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 48mg