Sour Cream Coffee Cake Recipe

This unbelievably easy Sour Cream Coffee Cake is a lifesaver for those impromptu coffee gatherings! Throw it together in minutes and watch it disappear – there's never a crumb left. The moist, tender crumb and delicious streusel topping are irresistible. Perfect for brunch, coffee dates, or any occasion where you need a crowd-pleasing dessert that's surprisingly simple to make.

Prep Time 15 mins

Cook Time 55 mins

Calories 642.4 kcal

Protein 17g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Sour Cream Coffee Cake

1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
Flour
Baking Soda
Baking Powder
1 cup sour cream
Brown Sugar
Cinnamon
Nuts

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How to Make Sour Cream Coffee Cake

**Make the Crumble Topping:** In a medium bowl, combine 1 cup flour, ½ cup brown sugar, ½ cup chopped nuts, and ½ teaspoon cinnamon. Cut in ½ cup cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
**Preheat & Prep:** Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or a tube/bundt pan.
**Cream Butter & Sugar:** In a large bowl, cream together 1 cup softened butter and 1 ¾ cups sugar until light and fluffy.
**Add Wet Ingredients:** Beat in 3 eggs one at a time, then stir in the vanilla extract.
**Combine Dry Ingredients:** In a separate bowl, whisk together 2 ½ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt.
**Combine Wet & Dry:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
**Fold in Sour Cream:** Gently fold in 1 cup of sour cream.
**Layer Batter & Topping:** Pour half of the batter into the prepared pan. Sprinkle with half of the crumble topping. Pour the remaining batter over the topping and sprinkle with the remaining crumble topping.
**Bake:** Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. If the top is browning too quickly, loosely cover with foil.
**Cool & Serve:** Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Serve and enjoy!