Sour Cream Coffee Cake

Name: Sour Cream Coffee Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 9 servings
Cuisine: American
Ingredients: 6 tablespoons (85 g) unsalted butter, softened, at room temperature; ¾ cup (150 g) granulated sugar; 2 large eggs, at room temperature; 1 teaspoon (5 ml) vanilla extract; 1 cup (240 ml) sour cream, at room temperature; 1¾ cup (220 g) all-purpose flour; 1½ teaspoon (7½ g) baking powder; ½ teaspoon (3 g) kosher salt; ¾ teaspoon (2 g) ground cinnamon; 2 tablespoons (25 g) granulated sugar; 4 tablespoons (55 g) unsalted butter, cold, cut into small cubes; ½ cup (60 g) all-purpose flour; ½ cup (100 g) packed light brown sugar; 1 teaspoon (3 g) ground cinnamon

From the MyKitchenBank Kitchen

A tender, moist coffee cake with a cinnamon-sugar crumb topping and swirl of cinnamon throughout. The sour cream keeps the crumb soft and rich, while the streusel adds textural contrast and sweet spice. Perfect for breakfast or an afternoon snack with coffee.

Prep: 15 min
Cook: 35 min
Wait: 15 min
Total: 1 hr 5 min
Makes: 9×9-inch (23×23 cm) cake (9 servings)

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Steps

Before you start

Preheat oven to 350°F (175°C)
Have all ingredients at room temperature for even mixing
Use a 9×9-inch (23×23 cm) baking pan, buttered and floured or lined with parchment

1
Prepare the pan and crumb topping
- Butter and flour a 9×9-inch (23×23 cm) baking pan, or line with parchment.
- In a medium bowl, combine the cold butter cubes, all-purpose flour, brown sugar, and cinnamon.
- Using your fingertips, pinch and rub the mixture until it resembles coarse breadcrumbs with some pea-sized clumps remaining.
- Set aside.
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Ready when: Topping resembles breadcrumbs with some pea-sized lumps
Tip: Keep the butter cold so the topping stays crumbly rather than greasy
2
Mix cinnamon swirl
- In a small bowl, stir together the cinnamon and 2 tablespoons sugar until evenly combined.
- Set aside.
3
Cream butter and sugar
- In a large bowl, whisk together the softened butter and 3/4 cup granulated sugar until light and fluffy, about 2 minutes.
- The mixture should be noticeably pale and increased in volume.
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Ready when: Mixture is pale, light, and fluffy
Tip: This step is important—proper creaming incorporates air, which helps the cake rise
4
Add eggs and vanilla
- Add one egg to the butter mixture and whisk until fully combined, about 30 seconds.
- Add the second egg and whisk again until fully incorporated.
- Pour in the vanilla extract and whisk to combine.
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Ready when: Mixture is smooth and uniform
Tip: Add eggs one at a time so they incorporate evenly and the batter doesn't look curdled
5
Combine dry ingredients
- In a medium bowl, whisk together 1¾ cups all-purpose flour, baking powder, and salt.
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Ready when: Dry ingredients are evenly mixed
6
Build the batter
- Add half the dry ingredients to the butter mixture and fold in gently with a spatula until just combined.
- Add half the sour cream and fold in until just combined.
- Repeat with the remaining dry ingredients and sour cream, folding until the batter is uniform with no streaks of flour.
- Do not overmix.
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Ready when: Batter is smooth with no visible dry flour
Tip: Overmixing develops gluten and toughens the cake—fold gently until just combined
7
Fill the pan and layer swirl
- Spread half the batter into the prepared pan.
- Sprinkle half the cinnamon-sugar mixture over the batter.
- Dollop the remaining batter over the cinnamon-sugar layer and smooth gently.
- Sprinkle the remaining cinnamon-sugar mixture over the top.
- Distribute the crumb topping evenly over the entire surface.
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Ready when: Pan is filled and topped evenly
Tip: Don't stir the batter too much when adding the second half—you want defined cinnamon layers, not a uniform mix
8
Bake the cakeOven 350°F / 175°C
- Bake in a preheated 350°F (175°C) oven for 30–35 minutes, until a toothpick inserted into the center of the cake (avoiding the crumb topping) comes out clean or with just a few moist crumbs.
- The top should be golden brown.
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Ready when: Toothpick inserted into center comes out clean or with a few moist crumbs; top is golden brown
Tip: If the crumbs are browning too quickly, loosely tent with foil after 25 minutes
9
Cool before serving
- Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes.
- This allows the structure to set and makes slicing cleaner.
- Serve warm or at room temperature.
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Tip: Cutting too soon may cause the cake to crumble; waiting 15 minutes improves texture

Good to know

Tips

Bring all ingredients to room temperature before mixing—cold eggs and sour cream won't incorporate smoothly and may cause the batter to look curdled
The crumb topping stays crunchier if the butter stays cold; avoid overworking the topping mixture or it will turn greasy
This cake is best eaten the day it's made, when the crumbs are crispest and the cake is most tender
For extra flavor, add a pinch of nutmeg or cardamom to the cinnamon-sugar mixture

Make ahead

The unbaked batter can be assembled in the pan, covered, and refrigerated for up to 4 hours. Bake directly from the refrigerator, adding 3–5 minutes to the bake time.

Storage & reheating

Room temperature: covered loosely in an airtight container for up to 2 days. Refrigerator: covered in an airtight container for up to 4 days. Freezer: wrap individual slices in plastic wrap, then foil, for up to 3 months. Thaw at room temperature for 1–2 hours, or reheat in a 300°F (150°C) oven for 10–12 minutes.

Substitutions

sour cream → plain Greek yogurt. Use full-fat Greek yogurt thinned with 2 tablespoons milk to match the consistency; the cake will be slightly denser but still tender
vanilla extract → almond extract. Use 0.5 teaspoon almond extract instead; it adds a subtle nuttiness
unsalted butter, softened → coconut oil or neutral oil. Use the same amount of melted coconut oil or vegetable oil; the crumb will be slightly more tender and less rich
ground cinnamon → allspice or apple pie spice. Replace the 0.75 teaspoon cinnamon with allspice or apple pie spice for a warmer, more complex spice flavor