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Sour cream coffee cake with streusel topping is a perfectly light and tender accompaniment to a strong cup of coffee. The sour cream in this coffee cake keeps it very moist and adds just a touch of tanginess.

Piece of sour cream coffee cake

Overview

This sour cream coffee cake is incredibly rich and so tender it will literally melt in your mouth. The creaming method is used to make the perfect fluffy cake that is combined with a generous amount of streusel topping layered in the middle as well as on top of the cake.

Cake flour is an important ingredient to keep this cake fluffy and tender, but can be substituted with a combination of all-purpose flour and cornstarch if it is not available. (See recipe notes for specifics on substitutions.)

Tips, Tricks, and Techniques for Success

  • It is extremely important that your ingredients are at room temperature for 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 process 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.

Ingredient Functions

  • Cake flour is used in this recipe instead of all-purpose flour because it has a lower protein content and a finer grind. All-purpose flour mixed with cornstarch can be substituted if cake flour is not available. (See recipe notes for amounts.)
  • Baking powder is a chemical leavener that helps make the cake rise. The baking powder is doing most of the heavy lifting in this recipe.
  • Baking soda is also a chemical leavener, but is used in this recipe because there is an acidic ingredient present, sour cream. The baking soda and sour cream will interact with each other to further help the cake to rise and to create tenderness.
  • Salt balances out the sweetness of the cake and ensures that it does not taste flat.
  • Butter adds flavor as well as tenderness and richness to the coffee cake. The butter needs to be at room temperature so that it will hold a web of air when beaten with the sugar. These air pockets support the role of the baking powder and baking soda and expand when baked to help the cake rise.
  • Granulated sugar sweetens the cake and also works in conjunction with the butter to create air pockets when beaten together. This process is called “creaming”.
  • Vanilla only serves to add flavor to the cake. It could be left out completely or replaced with almond extract if preferred.
  • Eggs serve several purposes in a cake, the main one being binding the structure together. Eggs also help leaven the cake and adds to the tenderness and richness.
  • Sour Cream is used as the main source of moisture in this cake. Sour cream is also acidic and works in partnership with the baking soda to make the cake rise. Sour cream can be substituted with plain yogurt if necessary.

If you enjoy this recipe, you might also enjoy my Chocolate Chip Coffee Cake Muffins! 

Slice of Sour Cream Coffee cake
Yield: 12 servings

Sour Cream Coffee Cake

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Sour cream coffee cake with streusel topping is the perfectly light and tender accompaniment to a strong cup of coffee. The sour cream in this coffee cake keeps it very moist and adds just a touch of tanginess.

Ingredients

For the streusel topping

  • 200 grams (1 cup) brown sugar, light or dark
  • 200 grams (1 cup) granulated sugar
  • 150 grams (1 ¼ cups) all-purpose flour
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 113 grams (½ cup, 1 stick) unsalted butter, melted

For the cake batter

  • 215 grams (2 cups minus 2 tablespoons) cake flour
  • ¼ teaspoon kosher salt
  • 226 grams (1 cup, 2 sticks) unsalted butter, room temperature
  • 300 grams (1 ½ cups) granulated sugar
  • 1 teaspoon vanilla extract or paste
  • 4 large eggs, room temperature
  • 60 grams (¼ cup) sour cream, room temperature

Instructions

Prep

  1. At least 30 minutes before mixing, take the butter for the cake batter (226 grams/ 1 cup), eggs (4 large), and sour cream (60 grams/ ¼ cup) out of the refrigerator to come to room temperature. *It is especially important that the eggs are room temperature for this recipe due to the large quantity. Measure out the rest of the ingredients.
  2. Position an oven rack to the center position. Preheat the oven to 350°F/175°C.
  3. Prepare a 9 x 13-inch (23 x 33 cm) baking pan with non-stick spray and parchment paper. Leave the long sides longer for easier removal after baking.

Make the streusel topping

  1. In a large mixing bowl, whisk the brown sugar (200 grams/ 1 cup), granulated sugar (200 grams/ 1 cup), flour (150 grams/ 1 ¼ cups), ground cinnamon (1 tablespoon), and salt (¼ teaspoon) together. 
  2. Stir in the melted butter (113 grams/ ½ cup) and mix with your hands until crumbly. Set aside.

Make the cake

  1. Sift the cake flour (215 grams/ 2 cups minus 2 tablespoons) into a mixing bowl and add the salt (¼ teaspoon). Whisk together and set aside. 
  2. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, combine the softened butter and sugar (300 grams/ 1 ½ cups). Cream together on medium speed until very light and fluffy, about 5 minutes. Stop the mixer and scrape down the sides of the bowl several times during mixing. The mixture should be very pale yellow after mixing.
  3. With the mixer running, add the vanilla extract or paste (1 teaspoon). Next, add in the eggs one at a time (4 total), mixing on medium speed and allowing each egg to fully incorporate before adding the next. Scrape down the sides of the bowl frequently. Do not rush this process.
  4. Alternate adding the dry ingredients into the bowl in three additions with the sour cream (60 grams/ ¼ cup) in two additions, starting and stopping with the dry ingredients. Mix on medium speed in between each addition until fully incorporated. 
  5. Transfer the batter into your prepared pan and top with the streusel mixture. Spread it out evenly.
  6. Bake for 45-55 minutes until a cake tester inserted into the middle of the cake comes out with moist crumbs. 
  7. Set the pan on a cooling rack and allow the cake to cool for at least 20 minutes before serving.
  8. Cover leftover cake in plastic wrap after fully cooled and keep at room temperature for up to 3 days. 

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© Baker Bettie
Category: Cakes