A Hidden Recipe: Ultra-Moist Sour Cream Coffee Cake in 4 Easy Steps

There’s something magical about the smell of cinnamon and sugar baking together—especially when it’s coming from my sour cream coffee cake. My great-aunt Mabel used to make this every Sunday morning, and that first warm bite with its tender crumb and crunchy streusel topping still takes me right back to her sunny kitchen. The secret? A generous dose of sour cream keeps every slice unbelievably moist, while layers of cinnamon-brown sugar filling create little pockets of gooey goodness in every forkful. After thirty years of tweaking her recipe, I’m convinced this version—with its perfect sour cream tang and buttery crumble—will become your new weekend tradition too.

Why You’ll Love This Sour Cream Coffee Cake

This isn’t just any coffee cake—it’s the kind that disappears before the coffee’s even poured! Here’s why it’s my go-to:

• Unbelievably moist crumb thanks to full-fat sour cream (no dry cakes here!)
• Effortless to make—just layer batter and streusel, no fancy techniques needed
• Crowd-pleasing magic with that cinnamon-sugar swirl everyone fights over
• Better the next day (if it lasts that long) as flavors meld beautifully

Seriously, the hardest part? Waiting for it to cool before slicing!

Sour Cream Coffee Cake Ingredients

Every great coffee cake starts with quality ingredients – here’s exactly what you’ll need (and why each one matters):

For the Cake Batter

• 1 cup sour cream (full-fat only – this keeps the cake ultra-moist)
• 1 cup granulated sugar
• 2 large eggs (room temperature – they blend better!)
• 1 tsp pure vanilla extract (skip the imitation stuff)
• 2 cups all-purpose flour (spooned & leveled)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt (balances the sweetness)
• ½ cup unsalted butter (softened but still cool to touch)

For the Cinnamon Streusel

• ½ cup packed brown sugar (dark brown for deeper flavor)
• 1 tsp ground cinnamon (Vietnamese cinnamon is my secret weapon)

Pro tip: Set your eggs and sour cream out 30 minutes before baking – room temp ingredients make all the difference!

How to Make Sour Cream Coffee Cake

Don’t let the fancy streusel layers fool you—this coffee cake comes together with just a whisk and some arm muscle! Here’s exactly how to nail it:

Preparing the Batter

First, beat the softened butter (it should dent slightly when pressed) with sugar until fluffy—about 2 minutes by hand. Add eggs one at a time, then vanilla and sour cream. In another bowl, whisk flour, baking powder, baking soda and salt. Gently fold dry ingredients into wet batter just until combined—overmixing makes tough cake!

Layering the Streusel

Spread half the batter in your greased pan (it’ll be thick—that’s normal!). Mix brown sugar and cinnamon, then sprinkle half over batter. Repeat layers, ending with streusel. Use a knife to swirl gently if you want pretty ribbons.

Bake at 350°F for 35-40 minutes. When the edges pull away from pan and a toothpick comes out with moist crumbs (not wet batter), it’s done. Cool 20 minutes before devouring!

Tips for the Best Sour Cream Coffee Cake

After burning more than a few batches (oops!), here are my hard-earned secrets for perfect coffee cake every time:

• Temperature matters: Room temp eggs and sour cream mix smoother and rise better—cold ingredients can make the batter curdle.
• Check your oven: My old oven runs hot—use an oven thermometer! Overbaked cake loses that signature sour cream moisture.
• Resist peek-a-boo syndrome: No opening the oven door before 30 minutes or your cake might sink in the middle.
• Cooling is crucial: That 20-minute wait lets the crumb set—slicing too soon turns perfect layers into crumbs.
• Streusel trick: Press the top layer lightly into the batter so it bakes into the cake, not just on it.

Trust me—these little things make all the difference between good and “Oh my gosh, can I have the recipe?!”

Sour Cream Coffee Cake Variations

Once you’ve mastered the classic version, try these easy twists to keep things interesting—my family begs for all of them!

• Nutty crunch: Stir ½ cup chopped pecans or walnuts into the streusel mix
• Spice swap: Replace cinnamon with cardamom or pumpkin pie spice for a warm, exotic note
• Berry surprise: Add 1 cup fresh blueberries between batter layers (toss in flour first to prevent sinking)
• Citrus zing: Mix 1 tbsp orange zest into the batter and drizzle with orange glaze after baking

The beauty of this recipe? It’s like a blank canvas for your cravings!

Storing and Reheating Sour Cream Coffee Cake

This cake stays miraculously moist thanks to all that sour cream goodness! Keep leftovers in an airtight container at room temp for up to 3 days—though let’s be honest, it rarely lasts that long in my house. For longer storage, wrap slices tightly in plastic and freeze for 2 months. My favorite trick? Revive day-old cake by microwaving a slice for 10-15 seconds—just enough to make the streusel slightly gooey again. Pure magic!

Sour Cream Coffee Cake FAQ

After making this recipe for decades (and fielding every possible question from friends), here are the answers to what everyone asks:

Can I use Greek yogurt instead of sour cream?
Absolutely! Plain full-fat Greek yogurt works in a pinch—your cake might be slightly less rich but still delicious. Just don’t use non-fat versions or your cake could turn out dry.

Why did my cake sink in the middle?
Usually from opening the oven door too early or underbaking. That blast of cold air makes the center collapse. Wait until at least the 30-minute mark to check doneness!

Can I make this coffee cake ahead?
You bet! Bake it the night before—the flavors actually improve. Just wrap cooled cake tightly in foil. Want to prep further ahead? Freeze baked cake for up to 2 months.

Help! My streusel sunk into the batter!
This happens when the batter’s too thin (did you measure flour correctly?) or the streusel wasn’t pressed in lightly. Next time, try chilling the batter 15 minutes before layering.

Nutritional Information

Nutritional values are estimates and vary by ingredients/brands. Per serving (1 slice): 280 calories, 38g carbs, 12g fat, 4g protein. Enjoy in moderation!

Share Your Sour Cream Coffee Cake

I’d love to see your masterpiece! Tag me @BakingWithJoy when you make this recipe – nothing makes me happier than seeing your crumb shots and hearing which variation you tried. Happy baking! You can also find more delicious recipes on Pinterest.

Print