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Sour Cream Coffee Cake

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This single layer Sour Cream Coffee Cake is the perfect excuse to have cake for breakfast. The cinnamon-sugar flavor combination is a tasty way to start your day.

Sour Cream Coffee Cake

What is it about coffee cake? Just the name makes my heart sing. I particularly love a single layer cake as it tends to leave little behind as leftovers to temp my sweet tooth. Cakes like my blueberry crumble coffee cake and raspberry cream cheese coffee cake are two examples. When baking for a larger gathering, a larger tube pan version that yields more slices is my glazed cinnamon streusel coffee cake. Regardless, they’re a crowd favorite and usually disappear quickly.

Helpful tips for Making Coffee Cake

  • Sour cream is in the title. In a pinch, Greek yogurt can be used in the same amount. Full fat, please.
  • The streusel for this crumb cake isn’t terribly wet. It’s only lightly moistened with butter.
  • This cake can be baked in a square 9 x 9 inch pan as well.
  • Walnuts work well in this cake, too.
  • I serve this cake with a simple dusting of powdered sugar. It can be glazed, if you like. Start with around ½ cup powdered sugar mixed with 2 Tbsp heavy cream and a splash of vanilla. Continue to add until it reaches drizzle consistency.
  • Store at room temperature in an airtight container for up to 3 days.

Other Coffee Cake Recipes to Try

I also have a single layer cinnamon pecan coffee cake recipe where the batter is laced with orange zest. You may also enjoy this coffee lover’s coffee cake recipe from Taste of Home.

 

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5 from 1 vote

Sour Cream Coffee Cake

Prep Time20 mins
Cook Time50 mins
Cooling time2 hrs
Total Time3 hrs
Course: Breakfast, brunch, Cake
Cuisine: American
Keyword: best-coffee-cake-recipes, sour-cream-coffee-cake
Servings: 10 pieces

Ingredients

  • 2 cups all purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 1 8 oz sour cream
  • Topping:
  • cup packed light brown sugar
  • 1 Tbsp all purpose flour
  • 2 tsp ground cinnamon
  • ⅛ tsp ground nutmeg
  • ½ cup chopped pecans or walnuts
  • 2 Tbsp butter melted

Instructions

  • Preheat oven to 350°F. Spray the bottom and sides of 9 inch springform pan or 9 x 9 inch square baking pan with baking spray. You can also butter and flour. Set aside.
  • In a medium-size mixing bowl, use a whisk to sift together flour, baking powder, baking soda and salt.
  • Using an electric mixer, cream together butter and sugar with vanilla. Beat for 2 minutes until creamy and combined. Add eggs one at a time beating well after each addition.
  • Lower speed of the mixer, adding the sifted dry ingredients alternately with the sour cream beginning and ending with flour. Beat just until fully combined, don not over beat.
  • Meanwhile, in a separate bowl, toss together brown sugar, flour, cinnamon, nutmeg and pecans. Toss with melted butter.
  • Spread one half batter in prepared pan. Sprinkle ½ topping over batter. Pour remaining batter on top, sprinkling the top of the cake with reserved topping.
  • Bake for 30 minutes, then lay foil on top. Continue to bake for another 20-30 minutes or until a toothpick inserted into the center shows moist crumbs.
  • Cool in the pan for 30 minutes, then remove outer ring. Cool completely on a cooling rack. (If using a 9 x 9 inch pan, cool completely in the pan.)
  • Store leftovers at room temperature in an airtight container.

Notes

  • Walnuts work well in this cake, too.
  • I serve this cake with a simple dusting of powdered sugar. It can be glazed, if you like. Start with around ½ cup powdered sugar mixed with 2 Tbsp heavy cream and a splash of vanilla. Continue to add until it reaches drizzle consistency. This easily doubles if you like lots of glaze.
  • Store at room temperature in an airtight container for up to 3 days.
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