Sour Cream Coffee Cake is full of warm cinnamon and sugar flavors that’ll make you feel like you’re having a special dessert for breakfast!
Why We Love Sour Cream Coffee Cake
- I love this Sour Cream Coffee Cake so much!! It makes quite a lot so it’s perfect for sharing with friends and family for a weekend brunch or during the holidays.
- All of the ingredients needed are most like in your pantry already so there is nothing fancy you need to go and buy.
- You can make this coffee cake the night before for an even easier breakfast the next day.
- There is no coffee in this coffee cake( although it goes perfectly with a hot cup of joe) but there is plenty of butter and sour cream, which makes this Bundt cake super moist and tender.
Ingredients You’ll Need to Make Sour Cream Coffee Cake
TOPPING/FILLING: You will need ground cinnamon, sugar, and vanilla extract. We’re keeping it classic. If you find you’re out of granulated sugar, brown sugar will work just fine.
DRY INGREDIENTS: You will need sugar, flour, baking powder, and baking soda. If you don’t have salted butter on hand, be sure to add 1/4 teaspoon of salt to the flour mixture.
WET INGREDIENTS: Set out the salted butter and eggs so that they come to room temperature. You’ll also need some sour cream and vanilla extract for the coffee cake batter.
GLAZE: If you’d like to make a glaze for the coffee cake, you will need powdered sugar and warm milk or half-n-half.
How to Make Sour Cream Coffee CakeJump to Recipe
STEP 1 Preheat the oven to 350 degrees F and grease a Bundt pan with vegetable shortening or non-stick spray. Start by mixing the topping in a small bowl, beginning with the cinnamon and sugar and then adding the vanilla extract and mixing well. Most of the topping will be used in the batter but save 3-4 tablespoons to sprinkle on top.
STEP 2 In a mixing bowl, cream the butter and sugar together until fluffy and then add and beat the eggs and vanilla extract. In a separate bowl, mix the flour, baking soda, and baking powder. Add half of the dry ingredients to the bowl of creamed ingredients and mix. Mix in the sour cream. Then add the rest of the dry ingredients and mix until just combined.
STEP 3 Pour 1/2 of the batter into the prepared Bundt pan and then sprinkle the topping mix over the batter. Make sure not to get the topping too close to the center tube where it could cause sticking issues. Add the remaining batter to the pan and then sprinkle with the reserved topping. Bake for 35-40 minutes.
STEP 4 Once the Sour Cream Coffee Cake has cooled and released from the pan, you can mix the glaze and drizzle as much as you like over the top of the coffee cake.
Tips & Tricks
- For the glaze, you want the consistency to be like glue. (Weird, I know.) It should be thick enough that it stays on top of the coffee cake but not so thick that it hardens and breaks when you slice the cake. Glaze that is too thin will simply run off of the cake so check the thickness before you drizzle it on.
- Be sure you don’t put any of the filling on the bottom of the bundt cake pan. It will caramelize and cause the cake to stick to the pan. With this recipe you’ll still get that nice coffee cake crumb topping vibe, just on the bottom of each slice.
- Now, you may be wondering, can you freeze Sour Cream Coffee Cake? The answer is yes! Once the cake has cooled, wrap it tightly and store it in the freezer for up to three months. Let the cake thaw on the counter overnight before serving.
- Want to make this coffee cake in a loaf pan? The recipe is the same and will fill one 9-inch x 5.5-inch loaf pan. You’ll sprinkle half of the filling mixture in the middle of the batter and the sprinkle the other half on top of the cake batter. Bake for 45-50 minutes, or until a cake tester comes out clean. Drizzle with glaze if desired.
Sour Cream Coffee Cake FAQ
What does putting sour cream in cakes do?
Sour cream is a wonderful ingredient for adding moisture and creaminess to cakes without adding more liquid. The fat in the sour cream gives this coffee cake a really great richness, and the acidity helps make the cake fluffy as it reacts with the baking soda. I think we’ve all had a dry and crumbly coffee cake at some point in our lives, but by adding sour cream to this coffee cake recipe you’ll have an extra delicious and moist cake that is such a treat for breakfast.
Does Sour Cream Coffee Cake need to be refrigerated?
Sour Cream Coffee Cake does not need to be refrigerated and can sit on the counter, in an airtight container, for up to three days. You can refrigerate the cake if you want it to last for a week, again, in an airtight container or freeze it for three months.
What can I do with a lot of sour cream?
Let’s just say I’ve gotten the giant Daisy sour cream tub at Sam’s Club before and sat there staring at it going, “What did I just do?” Don’t get me wrong sour cream is my favorite condiment to put on darn near everything, but sometimes I need to mix it up. These recipes are a great way to use up extra sour cream.
- French Onion Dip
- Cinnamon Swirl Quick Bread
- Creamy Baked Chicken Flautas
- Loaded Bacon Ranch Potato Salad
- Overnight Blintz Bake
- Chicken & Cornbread Casserole
- Homemade Blue Cheese Dressing
Other Recipes You May like
- Air Fryer French Toast Sticks
- German Pancakes
- Cinnamon Sugar Muffins
- Baked French Toast Casserole
- Blueberry Streusel Muffins
- Homemade Cinnamon Rolls
Sour Cream Coffee Cake
- Preheat your oven to 350 degrees F. Grease a bundt cake pan with shortening or non-stick cooking spray, be sure to get the tube in the middle too. Set aside.
- In a small mixing bowl, whisk together the sugar and cinnamon for the filling. Add in the vanilla and whisk until combined. Set aside 1/4 cup of the filling for later.
- In a large mixing bowl, beat together the butter and sugar on medium speed. Add the eggs and vanilla and mix until combined and smooth.
- In a medium mixing bowl, stir together the flour, baking powder, and baking soda. Add half of the flour mixture to the wet ingredients and mix. Add the sour cream to the batter and mix again. Then add the rest of the flour to the bowl and mix until just combined.
- Pour half of the batter into the prepared bundt cake pan. Sprinkle the filling all over the batter. (Keep it away from the edges to prevent sticking. )Then pour the rest of the batter into the pan, spreading into an even layer. Top the cake batter with the reserved 1/4 cup of filling.
- Bake for 35-40 minutes, or until a toothpick inserted halfway between the wall and tube of the pan comes out clean.
- Remove the coffee cake from the oven and let it cool on a wire rack. Once cooled, run a knife around the out edge and inner tube of the pan and then turn the coffee cake out onto a serving plate.
- If you want to glaze the cake: Stir together the powdered sugar at 2 tablespoons of warm milk in a medium mixing bowl. Add a little milk at a time and then mix until the glaze has a glue-like consistency. It should be thick, but run off the spoon. (see note) Drizzle all over the bundt cake before cutting it into 12 slices.
- If you don’t have salted butter on hand, add 1/4 teaspoon of salt to the flour mixture.
- If the glaze is too thick, it will harden and crack when you slice the cake. If it’s too thin, it won’t stick to the cake or it’ll just soak in. You can always do a test drizzle to check the consistency. If your glaze gets too thin, add some more powdered sugar to thicken it back up.
- You can also make this Sour Cream Coffee Cake in a loaf pan. The recipe is the same and will fill one 9-inch x 5.5-inch loaf pan. You’ll sprinkle half of the filling mixture in the middle of the batter and then sprinkle the other half of the topping on top of the cake batter. Bake for 45-50 minutes, or until a cake tester comes out clean.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.