Easy Sour Cream Coffee Cake Recipe

Sour cream coffee cake is a classic dessert that has been around for generations. This delicious, moist coffee cake is made with sour cream and topped with a crunchy sugar streusel. Whether you are looking for an easy dessert to bring to a potluck or want to treat yourself, this sour cream coffee cake is sure to be a hit.

This coffee cake is a moist, delicious, and simple-to-make recipe your friends and family will love. Make a large coffee cake for a big gathering, or divide the easy sour cream coffee cake recipe into two loaf pans – one to eat now, one to freeze for later. This wonderful sour cream coffee cake recipe is a great dessert or early morning breakfast. Honest to goodness, you will be glad you tried this easy-to-make recipe! Yum!

Easy Sour Cream Coffee Cake Recipe

This is a classic sour cream coffee cake recipe with a streusel topping, one your mother or grandmother might have made and served to friends and family. It is fantastic to serve with a hot cup of coffee or a glass of milk.

This is a fabulous dessert, a breakfast recipe, and one of my favorite brunch recipes. It is so easy to make that I would not consider it a special occasions cake… more of an anytime coffee cake. Because I usually make this in two loaf pans, freezing the second cake, I always have something on hand when friends drop by. In other words, while it can be used for a holiday or special occasion, it isn’t just that type of coffee cake.

Because this classic coffee cake can be made in two loaf pans, it is an excellent baked goods recipe to donate to a church or school bake sale. It is also great for a potluck as the individual slices hold up.

This is a favorite recipe of ours. I hope it becomes on of your favorite recipes, too.

Tips and variations for making this sour cream coffee cake:

● This is one of my niece’s recipes. I was pretty meh when she suggested it, but honestly, this is a simple coffee cake recipe that tastes phenomenal!! You would never guess that from the ingredients as they are pretty basic, but OMG this tastes fantastic.

● While my directions call for a 13″x9″ pan, I have made this by dividing this sour cream coffee cake recipe into two loaf pans and baking. I actually prefer those portions as we will eat one, and freeze one. If you decide to do that, watch the baking time.

● In the United States 8 tablespoons of butter = 1 stick, and 1 stick of butter = ½ a cup.

● To soften the butter to room temperature remove the butter from the fridge and set on the counter an hour before baking.

● How to make vanilla extract.

● You can add cinnamon to the streusel topping to make a cinnamon sugar streusel if you prefer. Hubby is not the biggest cinnamon fan, and honestly even I like it better without the traditional cinnamon addition and consider this to be a really good coffee cake without it.

● I always use full-fat sour cream for this recipe. I do not know how it will turn out using reduced-fat sour cream.

● If you would like to cool this cake on a wire rack you can, but I only suggest that if you are making two loaf pans and not the large 13″x9″ recipe. While the parchment paper (pinched at the corners) should prevent breakage, it is better to be safe than sorry. For best results, move the 13″x9″ coffee cake to cool directly on a cutting board where you can cut the homemade coffee cake into slices or squares.

● Store in an airtight container or plastic wrap.

● If freezing, wrap well in freezer wrap or foodsaver as nothing tastes worse than freezer burned cake. You freeze after baking and cooling.

● Instead of lining your pan with parchment paper and spraying with a non-stick spray, you can grease and flour the baking pan. However, the parchment paper method makes removing the sour cream coffee cake from the baking pan a breeze!

● This recipe is made with simple pantry ingredients commonly found at your local grocery store.

Here are some more coffee cake recipes you might enjoy:

● Gingerbread Coffee Cake Recipe
● Lemon Pound Cake Recipe
● Sour Cream Pound Cake Recipe

Easy Sour Cream Coffee Cake Ingredients:

Ingredients For Topping:

● 1 cup Brown Sugar
● 2 TBSP Flour
● 2 TBSP Salted Butter

Ingredients For Cake:

● 2 cups All-purpose Flour
● 1 tsp Baking Soda
● 1 tsp Baking Powder
● ½ tsp Salt
● 8 TBSP Unsalted Butter, softened
● 1 cup white Sugar
● 3 Eggs
● 1 tsp Vanilla Extract
● 1 cup Sour Cream

Easy Sour Cream Coffee Cake Mise en Place:

● Measuring Cup
● Measuring Spoons
● Medium Bowl
● Rubber Spatula
● Stand Mixer (paddle attachment, whisk, bowls, etc.) or Hand Mixer
● Baking Pan 13″x9″
● Non-stick Spray
● Parchment Paper
● Toothpick or Cake Tester

Easy Sour Cream Coffee Cake Directions:

1. To make the topping:
2. In a medium-sized bowl, combine 1 cup of brown sugar, 2 tablespoons of flour, and 2 tablespoons of salted butter.

3. Combine together using a fork until the mixture is pebbly. Set aside.

4. To make the cake:
5. Preheat oven to 350°F.
6. To prepare the baking pan, lightly spray a 13″ x 9″ baking pan with non-stick spray. Place one sheet of parchment paper across the pan. Place a second sheet of parchment paper across the first sheet (to form an +). Set aside the prepared pan.
7. Sift together 2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and salt. Set aside.

8. In a large mixing bowl, using a stand mixer, cream butter, and sugar together.

9. Add eggs one at a time to the butter mixture, beating on low speed until combined after each addition.

10. Add 1 teaspoon of vanilla extract.

11. Slowly add sifted dry ingredients to the wet ingredients in the large bowl, do not overbeat.

12. Fold in sour cream by hand.

13. Pour the sour cream cake batter into the prepared baking pan.

14. Sprinkle the top of the cake with the prepared streusel mixture topping.

15. Bake in preheated 350° oven for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.

16. To remove the cake from the pan, simply pinch the parchment paper on the opposite side (so the weight of the easy sour cream coffee cake is supported), lift up the coffee cake, and place it on a cutting board to fully cool.

Yield: 1

Easy Sour Cream Coffee Cake Recipe

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Easy Sour Cream Coffee Cake Recipe. Sour cream coffee cake is a classic dessert that has been around for generations. This delicious, moist coffee cake is made with sour cream and topped with a crunchy sugar streusel. Whether you are looking for an easy dessert to bring to a potluck or want to treat yourself, this sour cream coffee cake is sure to be a hit.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 15 minutes

Total Time 1 hour

Ingredients

Ingredients For Topping:

• 1 cup Brown Sugar
• 2 TBSP Flour
• 2 TBSP Salted Butter

Ingredients For Cake:

• 2 cups All-purpose Flour
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• ½ tsp Salt
• 8 TBSP Unsalted Butter, softened
• 1 cup white Sugar
• 3 Eggs
• 1 tsp Vanilla Extract
• 1 cup Sour Cream

Instructions

1. To make the topping:
2. In a medium-sized bowl, combine 1 cup of brown sugar, 2 tablespoons of flour, and 2 tablespoons of salted butter.
3. Combine together using a fork until the mixture is pebbly. Set aside.
4. To make the cake:
5. Preheat oven to 350°F.
6. To prepare the baking pan, lightly spray a 13″ x 9″ baking pan with non-stick spray. Place one sheet of parchment paper across the pan. Place a second sheet of parchment paper across the first sheet (to form an +). Set aside the prepared pan.
7. Sift together 2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and salt. Set aside.
8. In a large mixing bowl, using a stand mixer, cream butter and sugar together.
9. Add eggs one at a time to the butter mixture, beating on low speed until combined after each addition.
10. Add 1 teaspoon of vanilla extract.
11. Slowly add sifted dry ingredients to the wet ingredients in the large bowl, do not overbeat.
12. Fold in sour cream by hand.
13. Pour the sour cream cake batter into the prepared baking pan.
14. Sprinkle the top of the cake with the prepared streusel mixture topping.
15. Bake in preheated 350° oven for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
16. To remove the cake from the pan, simply pinch the parchment paper on the opposite side (so the weight of the easy sour cream coffee cake is supported), lift up the coffee cake, and place it on a cutting board to fully cool.

Recommended Products

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Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 172Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 42mgSodium: 144mgCarbohydrates: 25gFiber: 0gSugar: 16gProtein: 2g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

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