Recipe

Sour Cream Coffee Cake

Tender, cinnamon-swirled coffee cake with a generous streusel and a soft, buttery crumb thanks to sour cream.

By Matt Campbell

•

4.8

A thick slice of sour cream coffee cake on a small plate, showing a cinnamon streusel layer and golden crumb, with a coffee mug nearby on a warm kitchen table

This is the kind of cake that makes your kitchen smell like you have your life together, even if you are in sweatpants eating the first slice standing at the counter. Sour cream coffee cake is a classic for a reason: it bakes up plush and tender, the cinnamon streusel hits that sweet spot between crisp and melty, and it somehow works for breakfast and dessert without starting a family debate.

My version keeps the ingredients easy to find and the steps low drama. There is a thick streusel layer in the middle, more on top, and an optional vanilla glaze for when you want that bakery vibe. No fussy equipment, no weird specialty ingredients, just cozy carbs and crisp edges where it counts.

Measured flour, sugar, sour cream, eggs, butter, cinnamon, and baking powder arranged on a bright home kitchen countertop

Why It Works

Sour cream = tender crumb: The acidity and fat keep the cake moist and soft for days, especially when kept covered. For peak cozy texture, it is best within 2 to 3 days at room temperature.
Streusel in the middle and on top: You get cinnamon sugar in every bite, plus those crisp, buttery nuggets on the surface.
Simple mixing method: Cream butter and sugar for lift, then alternate dry ingredients and sour cream so the batter stays smooth and does not get overworked.
Easy to customize: Add nuts, skip the glaze and let the streusel do all the talking, or make it taller in a springform pan.

Pairs Well With

Storage Tips

How to Store It

Room temperature: Keep tightly covered for up to 3 days. If your kitchen runs dry, press a piece of parchment against the cut side before wrapping to help prevent drying out.
Refrigerator: Store covered up to 5 days. Bring to room temp or warm slices briefly so the crumb softens again.
Freezer: Wrap individual slices in plastic wrap, then place in a freezer bag for up to 2 months. Thaw at room temp, or microwave in 15 to 20 second bursts.

Make Ahead

Streusel: Make it up to 3 days ahead and refrigerate in an airtight container. Bring it to room temperature and break up any big clumps before layering.
Bake ahead: This cake is even better once it has had a little time to settle. Bake the night before, cover tightly, and glaze just before serving if you want the prettiest finish.

Several slices of coffee cake stacked neatly on a plate, ready to store or serve

Common Questions

What does sour cream do in coffee cake?

Sour cream adds moisture and tenderness, and its acidity works with the baking soda to help the cake bake up soft with a fine crumb. It also gives a subtle tang that makes the cinnamon and vanilla taste brighter.

Can I use Greek yogurt instead of sour cream?

Yes. Use full-fat plain Greek yogurt 1:1 for the sour cream. The cake will be slightly less rich but still very tender. Avoid flavored yogurt.

Why did my streusel sink?

Usually the middle layer was too heavy or the batter under it was spread too thin. Make sure your streusel is crumbly, not a wet paste, and spread half the batter evenly before adding the middle streusel.

How do I know when it is done?

A toothpick inserted into the cake portion, not straight into the streusel seam, should come out with a few moist crumbs, not wet batter. The top should look set and golden, and the center should spring back lightly.

Can I bake this in a Bundt pan?

You can, but use extra care. Grease every nook thoroughly and flour the pan, and keep the streusel layer lighter so it does not migrate. Let the cake cool 15 to 20 minutes before turning it out to reduce sticking.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking pan (or 9-inch springform for a taller cake)
Mixing bowls (1 large, 1 medium)
Hand mixer or stand mixer
Measuring cups and spoons
Rubber spatula
Whisk
Parchment paper (optional but helpful)

I did not take the straight line into cooking school, but I did take the long, practical road of baking for real people with real mornings. Coffee cake is one of those “bring it to the table and watch it disappear” bakes. The first time I made this version, I went a little feral with the streusel and realized that is actually the whole point. It is not a dainty dessert. It is a cozy, cinnamon-heavy promise that you can have cake with your coffee and nobody can stop you.

Sour Cream Coffee Cake

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 12

Ingredients

Streusel

1 cup all-purpose flour
3/4 cup light brown sugar, packed
2 teaspoons ground cinnamon
1/2 teaspoon fine salt
6 tablespoons unsalted butter, melted and cooled slightly
1/2 cup chopped pecans or walnuts (optional)

Cake

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup unsalted butter, softened
1 1/4 cups granulated sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
1 1/4 cups sour cream, room temperature
2 tablespoons milk (if batter is very thick)

Optional Vanilla Glaze

1 cup powdered sugar
1 to 2 tablespoons milk or cream
1/2 teaspoon vanilla extract
Pinch of salt

Instructions

Heat the oven and prep the pan. Heat oven to 350°F. Grease a 9x13-inch pan. For easy lifting, line with parchment with a little overhang on the long sides, then grease the parchment too.

Using a 9-inch springform: Grease and line the bottom with parchment. Plan on a longer bake, about 45 to 55 minutes. If the top browns early, loosely tent with foil for the last 10 minutes.
Make the streusel. In a medium bowl, whisk flour, brown sugar, cinnamon, and salt. Stir in melted butter until you get clumps. Fold in nuts if using. It should look crumbly and hold together when squeezed. Set aside.
Mix the dry ingredients. In a separate bowl, whisk flour, baking powder, baking soda, and salt.
Cream butter and sugar. In a large bowl, beat softened butter and granulated sugar on medium-high until fluffy, about 2 to 3 minutes. Scrape down the bowl.
Add eggs and vanilla. Beat in eggs one at a time, mixing well after each. Beat in vanilla. Scrape down the bowl again.
Alternate dry ingredients and sour cream. Add the dry ingredients in 3 additions, alternating with the sour cream in 2 additions. Mix on low just until combined. If the batter feels unusually thick and hard to spread, add up to 2 tablespoons milk.

Pro tip: Stop mixing while you can still see a few flour streaks, then finish folding with a spatula until no dry flour remains. Overmixing is how tender cake turns into “why is this chewy.”
Layer it. Spread half the batter into the pan. Sprinkle on about half the streusel. Add the remaining batter in spoonfuls across the top, then gently spread it out. Finish with the remaining streusel.
Bake. Bake 38 to 45 minutes, until a toothpick inserted into the cake portion comes out with a few moist crumbs. Let cool at least 20 minutes before glazing.

For clean slices: You can slice warm, but letting it cool closer to room temperature gives you neater layers.
Optional glaze. Whisk powdered sugar, 1 tablespoon milk, vanilla, and salt. Add a little more milk until it drizzles easily. Drizzle over warm cake for a glossy soak-in, or over cooled cake for a more defined ribbon on top.
Slice and serve. Cut into squares and serve with coffee, tea, or the quiet satisfaction of having cake ready to go.