Sour Cream Coffee Cake

Sour cream coffee cake with streusel topping is the perfect light and tender accompaniment to a strong cup of coffee. The sour cream in the cake keeps it very moist and adds just a touch of tanginess. Serve as a sweet breakfast, brunch or dessert!

Overview

• Skill Level: Beginner
• Technique Used: The Creaming Method for Cakes
• Components Used: Perfect Pound Cake, Classic Streusel Topping

This sour cream coffee cake is incredibly rich and so tender it will literally melt in your mouth. The base of this cake is my sour cream pound cake recipe. It’s buttery and rich with just a hint of tang from the sour cream.

This cake combined with a generous amount of streusel topping makes the perfect cake to pair with a strong cup of coffee. Add a drizzle of sweet glaze to send it over the top!

Ingredient List

There are 2 components to this recipe: my perfect pound cake and streusel topping

Cake Flour: Cake flour is used in the pound cake recipe because it has a lower protein content and a finer grind than all-purpose flour. All-purpose flour mixed with cornstarch can be substituted if cake flour is not available.

Learn how to make a cake flour substitute here!

Butter: The large amount of butter in this recipe is typical of any pound cake recipe making a very rich and buttery cake.

Eggs: Eggs serve several purposes in this recipe. They not only bind the structure together but they also leaven the cake and adds to the tenderness and richness. Since pound cakes do not call for a leavening agent like baking powder or soda, eggs are the only way the cake can rise.

This process is explained in the creaming method for cakes here.

Salt: Salt balances out the sweetness of the cake and ensures that it does not taste flat.

Vanilla: Vanilla is technically an optional ingredient in a pound cake recipe. I think is pairs perfectly with the spiced streusel flavor but can be left out for a classic buttery cake flavor. Vanilla extract or paste can be used.

Sour Cream: Sour cream is used as a source of moisture in the cake and adds a touch of tang to the flavor. Sour cream can be substituted with plain yogurt if necessary.

Streusel Topping: Streusel topping is very traditional (and essential if you ask me!) for a good coffee cake. My version is made with 2 types of sugar, flour, butter, and a touch of salt. The flavor of this streusel is the ground cinnamon. For a fun twist, swap the cinnamon for store-bought or homemade chai spice!

Tips for Success

• It is extremely important that your ingredients are at room temperature for the cake portion of this recipe. This ensures that the butter and sugar will maintain the web of air that is created during the creaming process. Check out this article for tips on how to quickly bring ingredients to room temperature if you were not able to plan ahead.
• Because this sour cream coffee cake is a butter based cake it uses The Creaming Method for the process of making the batter. This method is simple but understanding the basic process will set you up for success in creating an incredibly tender and light cake.
• The streusel topping for this recipe can be made ahead of time and kept in an airtight container in the refrigerator for up to 3 days before making this cake.

How to make sour cream coffee cake

We’ll first start by making the streusel topping, then the pound cake batter, then combining the two to bake in the oven. Let’s get started!

Make the streusel topping

Whisk together the dry ingredients for the streusel topping including the flour, cinnamon, salt, and both sugars. Add the melted butter and start mixing together with a spatula.

Switch to mixing with your fingers to create small clumps. Set the bowl in the refrigerator to chill while you make the rest of the recipe.

Make the cake batter

Start by sifting the cake flour into a medium bowl. Whisk in the salt and set aside.

Cream the sugar with the soft, room temperature butter until very light and fluffy. I’m using a hand mixer and large mixing bowl but a stand mixer works great too. Cream the mixture together for about 5 minutes for the best creamy and fluffy texture.

With the mixer running on low, add the vanilla extract or paste and the eggs. Add the eggs one at a time fully mixing them in before adding another. Do not rush this process. Scrape down the sides of the bowl with a spatula to make sure everything is incorporated.

Alternate adding the dry ingredients into the bowl in three additions with the sour cream in two additions. Mix on medium speed until fully combined and then stop. Do not over-mix at this stage.

Transfer the batter into a parchment lined square baking pan. Sprinkle the streusel topping over the top of the batter. Use your hands to separate the streusel into small clumps.

Bake

Bake for 50-55 minutes until a cake tester inserted into the middle of the cake comes out with moist crumbs. Set the pan on a cooling rack and allow the cake to cool for at least 20 minutes before serving. If desired, drizzle with powdered sugar glaze.

How to store

Wrap fully cooled cake tightly in plastic wrap and store at room temperature for up to 3 days or in the freezer for up to 2 months. While coffee cake can technically be stored in the refrigerator to extend the shelf life, the flavor will diminish and the texture will dry out.

MORE RECIPES FROM BAKER BETTIE!

If you loved this recipe, you might like to try these other delicious brunch recipes!

• Chocolate Chip Coffee Cake Muffins
• Espresso Coffee Cake with Chocolate and Pecans
• Cranberry Sour Cream Coffee Cake