The Daily Plate

Sour Cream Coffee Cake

This sour cream coffee cake is the brunch-table centerpiece: impossibly moist crumb, a ribbon of cinnamon sugar through the middle, and a thick, buttery crumb topping that shatters when you cut in. The sour cream is the secret — it keeps every slice tender for days. Serve it alongside our Easy Banana Bread for a coffee spread that disappears fast.

Sliced sour cream coffee cake with thick crumb streusel topping, a slice lifted showing tender moist crumb
Prep time20 min
Cook time45 min
Total1 hr 5 min
Yield12 servings
CuisineAmerican
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🪵Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs, room temperature
  • 1 1/2 cups full-fat sour cream
  • 1 tsp vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • Crumb: 1 cup flour + 3/4 cup brown sugar + 1/2 cup cold butter + 1 1/2 tsp cinnamon
  • Swirl: 1/3 cup brown sugar + 1 1/2 tsp cinnamon

👩‍🍳Instructions

  1. Prep. Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch pan. Rub the crumb ingredients into coarse crumbs and chill; mix the swirl ingredients in a small bowl.
  2. Cream. Beat the butter and sugar until pale and fluffy, 3–4 minutes. Add the eggs one at a time, then the sour cream and vanilla.
  3. Finish the batter. Whisk the flour, baking powder, baking soda, and salt; fold into the wet just until combined.
  4. Layer. Spread half the batter in the pan, sprinkle the cinnamon swirl evenly over it, then dollop and gently spread the remaining batter.
  5. Top and bake. Pile all of the chilled crumb over the top. Bake 42–48 minutes, until a toothpick comes out with moist crumbs (not wet batter).
  6. Cool. Cool at least 20 minutes in the pan so the crumb sets, then slice into squares and serve warm or at room temperature.

💡 Coffee cake smarts

Full-fat sour cream is non-negotiable for that velvety crumb — light sour cream makes a drier cake. Chill the crumb topping so it stays pebbly instead of melting into the batter. This cake actually tastes better on day two, so it’s a perfect make-ahead brunch bake.

Common questions

Can I make this ahead?

Absolutely — bake it a day ahead; the flavor deepens and the crumb stays moist. Keep covered at room temperature up to 3 days.

Can I freeze coffee cake?

Yes. Wrap cooled slices tightly and freeze up to 2 months. Thaw at room temperature or warm in a 300°F oven for 10 minutes.

What can I use instead of sour cream?

Full-fat plain Greek yogurt is the best 1:1 substitute and gives a similarly tender crumb.

Can I bake it in a Bundt pan?

Yes — grease the pan well and bake 50–60 minutes. Layer the swirl and crumb the same way.

Slice of sour cream coffee cake with cinnamon swirl and crumb topping
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