Sour Cream Coffee Cake Recipe

My sour cream coffee cake is super easy and mouthwatering, with a tender crumb, crumbly streusel layer, and optional vanilla glaze. It’s the ultimate breakfast, weekend brunch, and perfect pairing for coffee any time!

 

What could be better than waking up to a freshly baked coffee cake and a steaming cup of freshly brewed coffee? Actually, it’s everyone’s dream to eat cake for breakfast and any meal thereafter.

If we could somehow pretend that eating cake is just as healthy as munching on vegetables, I would gladly do the baking every single day! I might even convince hubby to join me on this quest because he loves anything to do with coffee.

Where’s the Coffee in Coffee Cake?

Before you call me out and ask me why there’s no coffee in this cake, let me tell you…there’s no trace of coffee in this cake. Nada! Unlike British coffee cake, which is coffee-flavored, Americans typically enjoy their cake with coffee or tea. And so the name in the USA.

Then there’s the debate about crumble cake, which is a coffee cake. However, not all coffee cakes are crumble cakes. It all comes down to the amount of streusel. The crumble cake is about half streusel, while a coffee cake has a thinner layer.

How to Make Coffee Cake With Sour Cream

1. Cream the butter and sugar until light and fluffy. Add the eggs one at a time and gently mix for about a minute between each addition. (Photo 1)
2. Add milk, sour cream, and vanilla extract, and mix until combined, 1-2 minutes. (Photo 2)
3. Mix the dry ingredients. Then, mix them with the batter until just combined. (Photos 3-4)

1. For the streusel, mix the flour, brown sugar, cinnamon, nutmeg, salt, and butter in a medium-sized bowl. (Photos 5-6)
2. Spoon half the cake batter into a greased 10-inch tube pan and spread it out with a spatula. Sprinkle about three-quarters of the streusel mixture over it. Spoon the rest of the batter into the pan, spread it out, and sprinkle the remaining streusel on top. (Photo 7)
3. Bake at 350℉ (180℃) for 50-60 minutes or until a cake tester inserted into the center of the cake comes out clean. (Photo 8)

1. Stir the glaze ingredients until smooth, adjusting the consistency with water. (Photos 9-10)
2. Let the cake cool completely, about 30 minutes. Place it, streusel-side-up, on a serving plate. (Photo 11)
3. Drizzle as much of your favorite glaze on the top as you like. (Photo 12)

Recipe Notes and Tips

• You can also bake this cake in a 9”x13” baking dish at 325℉ (165℃) for about 40 minutes or until a tester inserted into the center of the cake comes out clean.
• For extra sweetness, make a glaze by mixing a cup of powdered sugar, a teaspoon of vanilla, and a teaspoon or two of milk until smooth. Adjust the amount of milk to get the pourable consistency you desire.

Make Ahead and Storage Instructions

This cake keeps well at room temperature for 2-3 days, in the fridge for a week, or 3-4 months in the freezer. I like freezing it wrapped in individual servings, but you could freeze the whole thing for a stress-free holiday dessert. Just thaw it overnight in the fridge, then let it set at room temperature for 30 minutes before serving.

Perfect Pairings

While a pot of coffee is traditional, a pumpkin spice latte, chai tea latte, and lemongrass tea are also great. You could also make this an excellent item on a breakfast charcuterie board.

More Soul-Satisfying Brunch Recipes to Enjoy

By Imma

Watch How to Make It

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This blog post was originally published in June 2019 and has been updated with additional tips, new photos, and a video.