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If you’re looking for a moist, tender, and flavorful coffee cake that’s perfect for breakfast, brunch, or dessert, this Sour Cream Coffee Cake is the answer! With layers of cinnamon streusel, a creamy filling, and a tender sour cream cake base, this recipe is a family favorite that’s sure to impress. Let’s get baking!
Why You’ll Love This Recipe
- Moist & Tender: The sour cream keeps the cake incredibly soft.
- Layered with Flavor: Cinnamon streusel and cream cheese filling add richness.
- Perfect for Any Occasion: Great for breakfast, brunch, or dessert.
- Easy to Make: Simple steps with stunning results.
Ingredients
the Cake:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
the Cinnamon Streusel:
- 3/4 cup brown sugar
- 1 1/2 teaspoons cinnamon
- 1/2 cup chopped walnuts (optional)
- 2 tablespoons unsalted butter (melted)
the Cream Filling:
- 8 oz cream cheese (softened)
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Garnish:
- Powdered sugar (for dusting)
Step-by-Step Instructions
1. Preheat & Prep
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. Make the Cake Batter
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Mix in the vanilla extract.
- Alternately add the dry ingredients and sour cream, mixing until just combined.
3. Make the Cinnamon Streusel
- In a small bowl, mix the brown sugar, cinnamon, chopped walnuts (if using), and melted butter until crumbly.
4. Make the Cream Filling
- In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
5. Assemble the Cake
- Pour half of the cake batter into the prepared pan and spread it evenly.
- Sprinkle half of the streusel over the batter.
- Spread the cream filling evenly over the streusel.
- Top with the remaining cake batter and sprinkle the rest of the streusel on top.
6. Bake
- Bake at 350°F (175°C) for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool & Serve
- Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Tips for the Best Sour Cream Coffee Cake
- Don’t Overmix: Overmixing can make the cake dense. Mix until just combined.
- Use Room Temperature Ingredients: This ensures a smooth batter and even baking.
- Add Greek Yogurt: Replace half of the sour cream with Greek yogurt for extra moisture.
- Let It Cool: Allow the cake to cool completely before slicing for clean layers.
Serving Ideas
- For Breakfast: Serve with a cup of coffee or tea.
- For Brunch: Pair with fresh fruit or a side of yogurt.
- As a Dessert: Top with whipped cream or a drizzle of caramel sauce.
Frequently Asked Questions (FAQ)
Can I use a different pan?
Yes! Use a 9×13-inch baking dish for a larger cake, adjusting the baking time as needed.
Can I make this gluten-free?
Yes! Use a gluten-free flour blend and ensure all other ingredients are gluten-free.
Can I freeze this cake?
Yes! Wrap the cooled cake tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
What if I don’t have sour cream?
You can substitute with plain Greek yogurt or buttermilk.
Why This Recipe is a Game-Changer
This Sour Cream Coffee Cake is the ultimate comfort food—moist, tender, and packed with flavor. It’s quick to make, easy to customize, and perfect for any occasion. Plus, it’s a guaranteed crowd-pleaser!
Final Thoughts
If you’re looking for a classic, delicious cake that’s sure to impress, this Sour Cream Coffee Cake is the answer. Give it a try and let me know how it turns out!
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