Magical sour cream coffee cake: 1 rich slice

Oh, my friends, if you’re looking for that perfect slice of cozy comfort, you’ve found it tucked right here in this dish. You know me—I traded spreadsheets and endless meetings for the sheer joy of pulling something truly magnificent out of the oven after hitting burnout in my old corporate life. That’s how I discovered that incredible peace, and it usually involves butter and sugar! This Ultra-Moist sour cream coffee cake is the absolute pinnacle of that feeling. Forget dry, disappointing morning cakes; this one boasts a tender crumb you have to feel to believe, all thanks to that magical dollop of sour cream. Plus, we aren’t skimping! We are giving you a double layer of fragrant cinnamon streusel—one ribbon inside and a glorious crumb topping shining on top. Trust me, this recipe proves that incredible food doesn’t have to be complicated. Every step is approachable for home cooks, and you can read more about my journey over at the about page here. You deserve this simple baking victory!

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Why This Ultra-Moist Sour Cream Coffee Cake is Your New Favorite

When I say this is the best sour cream cake you’ll ever make, I mean it! This recipe hits all the right notes for a true comfort food cake. It’s the highlight of any brunch—seriously, my brunch recipes everyone loves usually center around this one. We aren’t just talking about a sprinkle on top; we’re talking about that thick, flavorful ribbon of cinnamon streusel running right through the middle.

• The incredible moistness means you get a fresh bite even the next day!
• Perfect for weekend mornings or as a simple, impressive dessert after dinner.
• It’s so reliably delicious, making it a fantastic, make-ahead coffee cake option. Find more ideas for comfort food here.

You can check out my foolproof breakfast quiche recipe too, but this cake is special.

Achieving the Perfect Tender Crumb Cake Texture

The secret weapon here is definitely using full-fat sour cream. It doesn’t just add a little tang; the acidity reacts gently with the leaveners, giving you a beautiful, plush lift. Plus, that creamy fat content coats the flour just right, preventing any tough gluten development. That’s how we get that melt-in-your-mouth, tender crumb cake finish every time!

Essential Ingredients for Classic Homemade Coffee Cake

Okay, friend, for a sour cream coffee cake this perfect—with those gorgeous inner layers—we need to be smart about our ingredients, but nothing scary, I promise! The most important thing to do before you even glance at the mixer? Get your butter softened, your eggs out, and your sour cream room temperature. This helps everything combine into that smooth, glossy batter we need for maximum fluffiness. Don’t cheat on the full-fat sour cream; that’s where the magic lives!

For the Double Cinnamon Streusel (Topping and Layer)

This is our flavor engine! Remember, we need enough of this gorgeous crumb mixture to split between the middle layer and the top. For the butter in the streusel, it MUST be cold and cut into little cubes so it stays crumbly when mixed in.

• 1 cup all-purpose flour
• 1 cup packed light brown sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
• Optional: 1/2 cup chopped pecans (This is my favorite addition for a little crunch!)

For the Ultra-Moist Sour Cream Coffee Cake Batter

These are the building blocks for our impossibly tender crumb cake. Just make sure that butter is truly softened to the point where you can easily press your finger into it.

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs (room temperature is best!)
• 1 teaspoon vanilla extract
• 1 cup full-fat sour cream

Optional Vanilla Glaze Ingredients

If you want a little extra sweetness drizzled across the top once it’s completely cool, this glaze is super simple! It helps make it look extra professional for any holiday breakfast cake gathering.

• 1 cup powdered sugar
• 2 tablespoons milk or cream
• 1/4 teaspoon vanilla extract

Step-by-Step Instructions for Your Sour Cream Crumb Cake

Now for the fun part! This is where we build that incredible texture layer by layer. Before we even touch the mixer, remember to get your oven preheated to 350°F (175°C). I use a 10-inch tube pan, greased and floured really well—no one wants this glorious cake sticking!

Preparing the Cinnamon Streusel Coffee Cake Topping and Layer

First up, we make the streusel because it needs to be ready to go. Grab a medium bowl and whisk together your flour, brown sugar, cinnamon, and salt. Now, take that cold butter we cubed up and use a pastry blender—or honestly, just use your fingertips, that’s what I do!—and cut that butter in until it really looks like coarse, sandy crumbs. Don’t mix it into a paste; we want texture!

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Here’s the key step for our double layer: scoop exactly half of this finished streusel mixture into a separate bowl and set it aside. That reserved half is our glorious top layer. The other half is staying right here; that’s our middle ribbon.

Mixing the Tender Crumb Cake Batter

Time for the cake itself! In your big bowl, beat that softened butter and granulated sugar together. You need to let the mixer run for a full 3 minutes until it looks genuinely light and fluffy, almost pale yellow. Then, add those eggs one at a time, making sure each one is incorporated before adding the next. Don’t forget the vanilla.

Since we want that tender crumb cake texture, we have to alternate. Pour in a third of your dry flour mix, mix just until it starts to disappear. Then add half of your room-temperature sour cream and mix gently. We repeat that pattern: dry, sour cream, and finish with the last bit of dry. Stop mixing the second you don’t see any more dry streaks. Overmixing is the enemy of moistness!

Assembling and Baking the Sour Cream Coffee Cake

This layering technique is what separates our sour cream coffee cake from the rest! Pour half of that beautiful batter into your prepared pan and spread it gently. Take the first batch of streusel (the one you *didn’t* set aside) and sprinkle it evenly across that layer. Then, carefully dollop the remaining batter on top. Finish it all off by sprinkling that second, reserved pile of streusel goodness right over the top.

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Bake this masterpiece for 50 to 60 minutes at 350°F (175°C). If you notice the top getting dark too fast—which happens with all that sugar—just loosely drape a piece of foil over it for the last 15 minutes. You know it’s done when a skewer comes out clean. Then, let it chill in the pan for about 15 minutes before flipping it out to cool completely. For more tips on speedy baking without sacrificing flavor, check out my thoughts on quick loaves here.

Tips for Success Making the Best Sour Cream Coffee Cake

Listen, getting this sour cream coffee cake right is just about following a few golden rules, and then you’ll have a recipe you can trust forever. Baking should be fun, not frustrating, so these little expert pointers are the trick to ensuring you always get that soft, moist coffee cake recipe result we are aiming for.

Ingredient Temperature Matters for Moist Coffee Cake Recipe

Seriously, don’t skip this! For the batter, your eggs and that wonderful sour cream need to be at room temperature. When cold ingredients hit that creamed butter, they shock the mixture, causing it to deflate and look curdled. Room temperature items mix in smoothly, locking in air and guaranteeing that uniformly moist crumb cake texture we love.

Avoiding Overmixing in Your Sour Cream Coffee Cake

This is probably the most important piece of advice for any cake, but especially for a tender one like this. Once you start adding the flour mixture, only mix until you see the last streaks of dry ingredients disappear. Seriously, stop right there! If you keep mixing, you’re developing gluten, and gluten means tough. We want soft, cakey goodness that feels like a true comfort food cake treat.

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If you’ve ever struggled with a loaf cake that came out just a touch dry, check out my tips for pumpkin streusel recipes—the same principles for moistness apply!

Variations for Your Cinnamon Streusel Coffee Cake

While this sour cream coffee cake is pretty much perfect as written, I always love giving you options to make it uniquely yours! If you already added pecans to the streusel—great job, you monster truck driver of flavor!—you can also try adding a handful of fresh blueberries right into the bottom layer of your batter.

For a really decadent breakfast cake, try making a quick pecan swirl instead of just adding them to the topping. Swirl a spoonful of melted butter mixed with brown sugar and pecans between the bottom cake layer and the middle streusel layer. It’s so good! If you are interested in other fun flavors, my recipe for a pumpkin snickerdoodle cake shows how easily we can adjust spices!

Storage and Make Ahead Coffee Cake Instructions

One of the reasons I love this sour cream coffee cake so much is that it passes the all-important ‘make ahead coffee cake’ test! Since it’s so moist, it holds up beautifully. You can totally keep it wrapped up tightly at room temperature for about three days. Honestly, I think the flavor deepens a bit!

If you need to keep it longer, wrap slices tightly in plastic wrap and then foil, and tuck them into the freezer. Just make sure you skip the glaze if you plan on freezing!

When you’re ready to eat them later, just let them thaw on the counter or warm them up gently in the microwave. For other great meals you can prep days ahead, check out my article on make ahead breakfast burritos!

Frequently Asked Questions About This Sour Cream Coffee Cake

I know you have questions! When diving into a classic recipe like this sour cream cobbler cake, it is natural to wonder about substitutions or timing. That’s why I keep a little FAQ section right here, just like I do for my other easy entertaining recipes. We want you to feel confident before you even turn the oven on! If you ever have another burning question not covered here, zip over to my contact page, and I’ll try my best to answer.

Can I use Greek yogurt in this moist coffee cake recipe?

That’s a common question when people look for a moist coffee cake recipe! Yes, you absolutely can substitute Greek yogurt, but you need to watch the texture. Greek yogurt is much thicker than full-fat sour cream. I would use a 1:1 substitution (1 cup yogurt for 1 cup sour cream), but you might need to add an extra tablespoon or two of milk or cream to the batter just to keep that liquid balance right. Don’t expect the exact same density, though—sour cream wins on ultimate richness!

What is the best way to serve this brunch recipes everyone loves cake?

Honestly, this cake is amazing either way! If you are serving it warm—maybe after letting it cool for just 10 minutes out of the oven—it smells heavenly and the streusel is soft. But for make-ahead purposes, room temperature is perfect, especially if you’ve added that pretty vanilla drizzle. Pair it with a strong coffee or fresh black tea. It’s also lovely with a side of fresh strawberries when serving it for brunch recipes everyone loves!

Estimated Nutritional Data for This Comfort Food Cake

I always give a little disclaimer here because, let’s be honest, when you’re using sugar, butter, and sour cream, we aren’t exactly aiming for a salad! These numbers are based on my calculations for a single slice of this comfort food cake, assuming you are using the base recipe without the optional glaze. For full details and more context on how I estimate these figures, please check out my official disclaimer on this page. Remember, every bite is pure joy!

• Serving Size: N/A (1 slice)
• Calories: 420
• Sugar: 35g
• Fat: 25g
• Protein: 5g

Share Your Pure Cooking Joy

I truly hope this sour cream coffee cake brought you the same peaceful joy it brings me every time I bake it! Now it’s your turn to get creative in the kitchen. Please, please leave a star rating right below this to let me know how it went, and share any little changes you made in the comments. I love seeing photos of your bakes! Tag us or find us over on Facebook to connect with the community here at Pure Cooking Joy! If you run into any tech troubles or just want to chat more, you can always reach out via my contact page.

Ultra-Moist Sour Cream Coffee Cake with Double Cinnamon Streusel

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Make this classic sour cream coffee cake that features a rich, tender crumb, a thick ribbon of cinnamon streusel in the middle, and a generous crumb topping. It is simple to make and perfect for brunch or a cozy morning treat.

• Author: purejoyalex
• Prep Time: 20 min
• Cook Time: 60 min
• Total Time: 80 min
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• For the Streusel Topping and Layer: 1 cup all-purpose flour
• 1 cup packed light brown sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
• Optional: 1/2 cup chopped pecans
• For the Cake: 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup full-fat sour cream
• For the Optional Glaze: 1 cup powdered sugar
• 2 tablespoons milk or cream
• 1/4 teaspoon vanilla extract

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Instructions

1. Prepare the Streusel: In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt for the streusel. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. If using, mix in the pecans. Set aside half of this mixture for the topping; keep the other half ready for the middle layer.
2. Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube pan or a 9×13 inch baking dish.
3. In a small bowl, whisk together the flour, baking powder, baking soda, and salt for the cake. Set aside.
4. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
5. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
6. In a separate small bowl, briefly whisk the sour cream.
7. Alternate adding the dry ingredients and the sour cream to the butter mixture, beginning and ending with the dry ingredients (three additions of dry, two of sour cream). Mix only until just combined after each addition. Do not overmix.
8. Assemble the Cake: Pour half of the cake batter into your prepared pan and spread evenly. Sprinkle the reserved half of the streusel mixture evenly over the batter layer. Gently spoon the remaining cake batter over the streusel layer. Sprinkle the remaining streusel mixture on top.
9. Bake: Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. If the topping browns too quickly, loosely tent the cake with foil for the last 15 minutes of baking.
10. Cool: Let the cake cool in the pan on a wire rack for 15 minutes. Run a knife around the edges and invert the cake onto the rack to cool completely.
11. Make the Optional Glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake before serving.

Notes

• This cake is excellent for meal planning; it keeps well at room temperature for up to three days.
• For the most tender crumb, use room temperature eggs and sour cream.
• If you are looking for alternatives to traditional baking, consider how sous-vide precision cooker techniques might apply to other desserts, though this cake is best baked traditionally.

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 35g
• Sodium: 280mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0.5g
• Carbohydrates: 48g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 95mg