I finally found the sour cream coffee cake that gets the cake-to-streusel ratio right, with buttery cinnamon ribbons in every bite. This is the one I want on every Christmas breakfast table.

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I’m obsessed with this Sour Cream Coffee Cake because it fixes my biggest coffee cake complaint: sad little crumbs on top of a giant slab of cake. Not here.

I get that thick, buttery streusel situation in every bite, with enough tender cake underneath to keep it from turning into straight crumble. The sour cream makes the crumb soft without getting heavy, and the light brown sugar gives the topping that deep, almost caramel edge I can’t leave alone.

And that vanilla drizzle? Totally extra, totally worth it.

But honestly, I’d eat it bare from the pan. For breakfast.

Twice.

Ingredients

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Flour gives the cake structure, so it slices nicely without getting heavy.
Baking powder and soda help it rise soft, fluffy, and bakery-style.
Salt keeps the sweetness from going totally overboard.
Sugar brings that tender crumb and classic coffee cake sweetness.
Butter adds rich flavor, because honestly, that’s where the magic starts.
Eggs hold everything together and add a little protein, too.
Vanilla makes the whole cake smell warm, cozy, and homemade.
Sour cream keeps it super moist with a tiny tang.
Milk loosens the batter so it bakes up soft, not dense.
Brown sugar makes the streusel taste caramel-y and extra cozy.
Cinnamon brings the classic coffee cake vibe everyone expects.
Cold butter turns the topping crumbly, crunchy, and snackable.
Nuts add crunch, but you can skip them if you’re not feeling it.
Powdered sugar drizzle makes it look cute and tastes sweet.
Plus, vanilla in the glaze ties the whole thing together.

Ingredient Quantities

2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup unsalted butter softened

2 large eggs

1 teaspoon vanilla extract

1 cup sour cream

1/4 cup milk

For the streusel

1 cup packed light brown sugar

1 cup all purpose flour

1 teaspoon ground cinnamon

1/2 cup cold unsalted butter cut into small pieces

1/2 cup chopped pecans or walnuts optional

For the vanilla drizzle

1 cup powdered sugar

1 to 2 tablespoons milk

1/2 teaspoon vanilla extract

How to Make this

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1. Preheat oven to 350°F. Grease and flour a 9×13 inch pan or line with parchment.

2. Make the streusel: in a bowl combine 1 cup packed light brown sugar, 1 cup all purpose flour, and 1 teaspoon ground cinnamon; cut in 1/2 cup cold unsalted butter with a pastry cutter or fingers until mixture resembles coarse crumbs; stir in 1/2 cup chopped pecans or walnuts if using.

3. Whisk together dry cake ingredients: 2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt; set aside.

4. In a large bowl cream 1/2 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy.

5. Beat in 2 large eggs one at a time, then mix in 1 teaspoon vanilla extract.

6. Combine wet and dry: add the flour mixture to the butter mixture in three additions alternating with 1 cup sour cream and 1/4 cup milk, beginning and ending with the dry ingredients; mix until just combined and batter is smooth but not overmixed.

7. Spread half of the batter evenly in the prepared pan, sprinkle half of the streusel over the batter, spread the remaining batter on top, then finish by sprinkling the remaining streusel evenly over the cake.

8. Bake for 35 to 45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs and the top is golden; allow the cake to cool in the pan on a wire rack for at least 15 minutes.

9. Make the vanilla drizzle by whisking 1 cup powdered sugar with 1 to 2 tablespoons milk and 1/2 teaspoon vanilla extract to reach a pourable consistency, then drizzle over the warm or cooled cake.

Equipment Needed

1. 9×13 inch baking pan plus parchment paper or nonstick spray
2. Mixing bowls (large and medium)
3. Measuring cups and measuring spoons
4. Whisk
5. Electric hand mixer or stand mixer (or sturdy wooden spoon if mixing by hand)
6. Pastry cutter or two forks for the streusel
7. Rubber spatula for folding and spreading batter
8. Offset spatula or knife to smooth batter (optional)
9. Wire cooling rack and toothpicks for doneness testing

FAQ

Q: Can I substitute the sour cream with something else?
A: Yes. Use plain Greek yogurt cup for cup for a similar tang and richness. You can also use full fat buttermilk, though the batter will be slightly thinner so reduce the milk by 1 to 2 tablespoons.

Q: What pan size and baking time should I use?
A: Use a 9×13 inch baking pan for an even bake. Preheat oven to 350°F and bake 35 to 40 minutes, or until a toothpick in the center comes out with a few moist crumbs. If using a round 9 inch pan, start checking at 30 minutes.

Q: How do I prevent the streusel from sinking into the cake?
A: Layer half the batter, sprinkle streusel in an even layer, then add the remaining batter and top with more streusel. Press the streusel gently to help it adhere and create distinct layers.

Q: Can I make this ahead or freeze it?
A: Yes. Bake and cool completely, then wrap tightly and freeze up to 2 months. Thaw in the refrigerator overnight and bring to room temperature before glazing. You can also freeze unbaked assembled cake for up to 1 month; thaw in fridge and bake as directed, adding a few extra minutes if needed.

Q: How should I store leftovers and how long do they keep?
A: Store cooled cake in an airtight container at room temperature for 2 days or refrigerated for up to 5 days. Add the vanilla drizzle just before serving if you want a fresher finish.

Q: I do not eat nuts. Can I omit the pecans or walnuts?
A: Absolutely. Omit the nuts or replace them with 1/2 cup of toasted oats or extra streusel for crunch. The streusel will still provide great texture and flavor.

Best Recipe For Sour Cream Coffee Cake From The Food Charlatan. Substitutions and Variations

Sour cream: substitute plain Greek yogurt 1:1 for same tang and texture, or use buttermilk (replace the 1 cup sour cream and 1/4 cup milk with about 1 cup buttermilk and omit additional milk).
Unsalted butter (softened): substitute melted coconut oil 1:1 for similar fat and moisture, or use neutral vegetable oil 7 8ths the volume (use 7/8 cup oil for 1 cup butter).
All purpose flour: substitute whole wheat pastry flour 1:1 for a slightly denser, nuttier cake, or use a gluten free 1:1 baking blend 1:1 if avoiding gluten.
Granulated sugar: substitute light brown sugar 1:1 for added moisture and caramel notes, or use coconut sugar 1:1 for a lower glycemic option; if using liquid sweeteners like honey, use about 3 4ths cup honey for 1 cup sugar and reduce liquids slightly.

Pro Tips

1. Bring eggs, butter, and sour cream to room temperature before mixing. It helps the batter come together smoothly so you get a tender, evenly textured cake.

2. Keep the streusel butter cold and cut it in until the mixture is coarse crumbs. Large, cold crumbs give better contrast between crunchy topping and soft cake; if it warms, pop it briefly into the fridge before using.

3. Alternate dry and wet additions and stop mixing as soon as the batter is combined. Overmixing develops gluten and makes the cake dense instead of light and tender.

4. Press the bottom layer of batter gently but evenly into the pan and scatter the streusel rather than packing it down. That prevents sinking and keeps nice pockets of crunchy topping throughout.

5. Wait until the cake is slightly warm, not piping hot, before drizzling the icing. Warm cake allows the glaze to set attractively without melting completely, and cooling at least 15 minutes helps the cake finish cooking and slice cleanly.

Best Recipe For Sour Cream Coffee Cake From The Food Charlatan.

Recipe by Samantha Dalling

0.0 from 0 votes

I finally found the sour cream coffee cake that gets the cake-to-streusel ratio right, with buttery cinnamon ribbons in every bite. This is the one I want on every Christmas breakfast table.

Servings

servings

Calories

510

kcal

Equipment: 1. 9×13 inch baking pan plus parchment paper or nonstick spray
2. Mixing bowls (large and medium)
3. Measuring cups and measuring spoons
4. Whisk
5. Electric hand mixer or stand mixer (or sturdy wooden spoon if mixing by hand)
6. Pastry cutter or two forks for the streusel
7. Rubber spatula for folding and spreading batter
8. Offset spatula or knife to smooth batter (optional)
9. Wire cooling rack and toothpicks for doneness testing

Ingredients

2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter softened
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1/4 cup milk
For the streusel
1 cup packed light brown sugar
1 cup all purpose flour
1 teaspoon ground cinnamon
1/2 cup cold unsalted butter cut into small pieces
1/2 cup chopped pecans or walnuts optional
For the vanilla drizzle
1 cup powdered sugar
1 to 2 tablespoons milk
1/2 teaspoon vanilla extract

Directions

Preheat oven to 350°F. Grease and flour a 9×13 inch pan or line with parchment.
Make the streusel: in a bowl combine 1 cup packed light brown sugar, 1 cup all purpose flour, and 1 teaspoon ground cinnamon; cut in 1/2 cup cold unsalted butter with a pastry cutter or fingers until mixture resembles coarse crumbs; stir in 1/2 cup chopped pecans or walnuts if using.
Whisk together dry cake ingredients: 2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt; set aside.
In a large bowl cream 1/2 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy.
Beat in 2 large eggs one at a time, then mix in 1 teaspoon vanilla extract.
Combine wet and dry: add the flour mixture to the butter mixture in three additions alternating with 1 cup sour cream and 1/4 cup milk, beginning and ending with the dry ingredients; mix until just combined and batter is smooth but not overmixed.
Spread half of the batter evenly in the prepared pan, sprinkle half of the streusel over the batter, spread the remaining batter on top, then finish by sprinkling the remaining streusel evenly over the cake.
Bake for 35 to 45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs and the top is golden; allow the cake to cool in the pan on a wire rack for at least 15 minutes.
Make the vanilla drizzle by whisking 1 cup powdered sugar with 1 to 2 tablespoons milk and 1/2 teaspoon vanilla extract to reach a pourable consistency, then drizzle over the warm or cooled cake.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.