This classic coffee cake with crumb topping is easy to make. Sour Cream Coffee Cake is wonderfully moist and has a delicious streusel topping.
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I really wish you could smell and taste this delicious coffee cake right now! Oh, it smells amazing! One of my mom’s best desserts was this moist and tasty coffee cake recipe.
Peaches and blueberries are in season right now, so I decided to use them! Cut up the peaches into small pieces and place in a bowl with blueberries. If you prefer, cut up two apples (Macoun, Granny Smith, or Macintosh) into small pieces and toss with a little cinnamon (maybe 1 teaspoon) and add to your cake batter. Be sure and try Orange Dreamsicle Cake, Chocolate Layered Cake, Red Velvet Cake, and Strawberry Shortcake.
You’ll need a few loaf pans. Order here if you need.
These paper loaf pan liners are amazing! No need for spraying cooking spray on your pans. Just plop these babies into your loaf pans and you’ll easily remove the coffee cakes, banana bread, and any yeast bread you bake.
How to make Streusel Topping:
Simply add the ingredients to a bowl and press together with your fingers to combine. Add the desired amount of cinnamon to your liking.
How to make Sour Cream Coffee Cake:
Step 1: Cream together the sugar and butter. Be sure and scrape the bottom and sides of the bowl occasionally with a rubber spatula.
Step 2: Add the vanilla, eggs, and sour cream.
Step 3: Add half of the flour and combine. Add the remaining flour and baking powder and mix until combined.
Step 4: Fold in the blueberries and peaches.
Step 5: Divide the batter evenly between three lined loaf pans.
Step 6: Spread the streusel topping evenly over the coffee cake batter.
Step 7: Place the loaf pans onto a half sheet pan lined with parchment paper. Place the cakes into a preheated 350 degree F oven and bake for 60 minutes. Test the cakes. They are done when a toothpick inserted into the center of the cakes comes out clean. Let cool for 20 minutes before removing from loaf pans.
I use a lot of spatulas in my kitchen on a weekly basis! They are great for scraping sour cream or buttermilk out of the Pyrex or Anchor glass measuring cups. And the mini spatulas are great for getting jam out of the jar for my Raspberry Oatmeal Bars! ThermaWorks makes some the most incredible thermometers and spatulas. I love that I can put the spatulas right in the dishwasher to clean.
For more great baking recipes be sure and try Easy Blueberry Muffins, Lemon Pound Cake, Easy Banana Bread, and Apple Hand Pies.
Do you love my recipes? Please take a moment to leave a star rating and share on social media using the hashtag #afarmgirlskitchen
Sour Cream Coffee Cake
Ingredients
Sour Cream Coffee Cake
- 2 cups granulated sugar
- 1/2 cup (1 stick) unsalted butter softened
- 4 large eggs, room temperature
- 1 1/4 cups full-fat sour cream
- 4 cups all-purpose or cake flour sifted
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries
- 2 peaches, peeled, pitted, diced
Streusel toppping
- 1/2 cup (1 stick) unsalted butter softened
- 1 cup granulated sugar
- 3/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
Instructions
Streusel Topping
- In a bowl, combine the ingredients with your fingers. Adjust the cinnamon to your liking.
Sour Cream Coffee Cake
- Preheat the oven to 350 degrees F. Line three loaf pans with baking papers. Set aside.
- In a large mixing bowl of a stand mixer or use an electric hand mixer, cream together the butter and sugar.
- Add the salt, eggs, vanilla, and sour cream and combine. Occasionally scrape the sides and bottom of the bowl with a rubber spatula.
- Add the half of the flour and combine. Scrape the bowl again with a rubber spatula. Add the remaining flour and baking powder and mix until combined.
- Fold in the blueberries and peach pieces.
- Divide the batter evenly between the three loaf pans. Sprinkle the streusel topping evenly on the top of each unbaked coffee cake. (keep any leftover streusel topping in a freezer safe Ziploc bag)
- Place the loaf pans on a half sheet pan lined with parchment paper. Bake in a preheated 350 degree F oven for 60-65 minutes. Cakes are done when a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool for 20 minutes before slicing.
Recipe Notes
You do not need to add fruit if you do not wish. Add a bit more cinnamon to the recipe to make a darker streusel topping.
Nutrition
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This is mouthwatering! That topping is the best part!
Karly,
I know, right!? Gotta love that steusel topping!!
Can you freeze them?
Marilyn,
Of course!! You can freeze them! I usually put the bread (completely cooled) in a twist tie bag. (Walmart has them, or you can order on Amazon)
Can you freeze it?
Yes ma’am! Just put the cooled cakes into twist tie baggies. Freeze for up to 1-2 weeks. Just thaw on a kitchen counter, still in the bag.
I would love to make this but I only have light sour cream, is there a reason it has to be full fat?
Ali,
It’s just because for most of my recipes I use full-fat sour cream, buttermilk, and whole milk. But you should have no issue using light sour cream!
Could there be anything better with a cup of coffee!? My husband is going to love this recipe, coffee cake is his favorite…but this recipe he will go crazy! Thanks Jessica for another mouthwatering recipe.
I would eat so much of this. I’ve always been a fan of coffee cake! Yours looks so scrumptious.
This looks so good! I will have to give this a try!
That crumb topping is what makes a coffee cake so yummy. I love the choices of fruit in this cake.
Oh, yes! And I’m going to use that streussel topping for some other recipes, too!
Absolutely!! This Streusel Topping is perfect for my blueberry muffins, and even on PIES! (instead of the top crust)
This sounds delicious! Now I have to go to the grocery store and get the ingredients
The way you explained this cake recipe, seems very simple and doable. Going to try this very soon.
WOW, I didn’t know that streusel is so easy to make. I used to make coffee cake but I don’t add twists to it like these ones. I think, I NEED to try this wonderful recipe. Thanks a lot!
Streusel is super easy to make and will store in a freezer safe Ziploc bag nicely in the fridge or freezer. The bag keeps all the smells from your fridge out of the streusel (like onions).
This looks delicious! I love that you have the pan liners, I didn’t know those were a thing. I need some!
Rebecca,
Pan liners are AWESOME!!! I keep them in stock at all times!
Me either. I need some. Thanks for the link and recipe.
Wow looks great and so easy. I will give it a try. THE family would love it.
This looks absolutely delicious! I need to make this right away. My kids would be so thrilled. I think it would pair perfectly with morning coffee!
I love coffee cake!!! The sour cream threw me off in the title, but this looks delicious!!!! YUMMM
This is interesting! I don’t think I ever had sour cream cake when I still consumed dairy.
Oh my goodness, this looks absolutely yummy! I’ve never tried a sour cream cake before, but omg I must try this!
Oh! My! I absolutely love coffee cake and you have taken it to another level! I can’t wait to try this recipe. Hopefully I will have time tomorrow. I love the addition of blueberries and peaches. Ooooh!
This looks so good. I never thought to throw in fruits for a coffee cake. The blueberry must give it a little added sweetness.
Wow, love this coffee cake! I’m sure this is going to be amazing, will def. give this a try over this weekend! Thx
It does look simple to make and incredibly mouth watering. I cannot wait to give this a try.
What a lovely cake and it looks quite easy to prepare! I need to try this recipe
I LOVE coffee cake. This one looks so good and totally up my alley too!
Have you ever doubled the topping and put half of it in the middle instead of the fruit? I’m not crazy about the fruit snd think it might just be pretty good!!
You can certainly do that!
What size loaf pans are you using?
Normal size loaf pans are a 9 x 5 inches.
Could I leave out the fruit and make just a coffee cake with this recipe ?
Judy,
Thanks for stopping by! SURE! You can leave the fruit out. Just swirl some of the streusel topping in or leave it on the top.
I followed the recipe as written and my batter was SUPER thick. Yours looks pretty runny. Also, how is your streusel so dark if you don’t call for brown sugar? Mine was light and I used brown sugar…
Sarah,
Glad you tried out my coffee cake recipe. Yes, the batter is super thick, it is NOT runny! Also, I tend to go heavier on the ground cinnamon, which is why my streusel looks darker. Just a preference in our household.
Could I leave out the peaches ? Wondering if it will still be a moist ?
Judy,
Absolutely! Either use another fruit, or just do blueberries. You can even just do no fruit. Whatever you prefer. This cake is so darn delicious and moist!
Can this bread be frozen….?
Julie,
Absolutely! This cake can be frozen and thawed to enjoy!
This cake is Awesome! Did you ever make it in one baking pan as one cake?
That streusel is addictive lol.
I too use spatulas for everything. They are great!
You certainly could make it as one big cake. Maybe in a 9×13-inch pan. Glad you enjoyed!
I doubled the recipe and put it in an 11 x 18 “ pan. Sprinkled streusel over top and baked for 70 minutes. Turned out absolutely beautiful.
Kathy,
So nice to hear that you loved the recipe! Making it in a larger pan and cutting into squares sounds perfect for a crowd!
This looks so good! What a perfect dish to make for brunch!
Thanks for sharing! How far ahead of time can I make it?
Vanessa,
You can make this a few days ahead of time. I usually put each cake in a twist tie baggie and leave on the counter. (as long as it’s too hot in your kitchen)
Super easy recipe! Mine are cooling right now! I followed the recipe but my streusel topping is super light. I’m guessing I should have added more cinnamon.
Thanks for trying out my recipe! I tend to like a bit more cinnamon, so you can certainly add a bit more too! That will make it look darker and give it more flavor.
Do you know if this can be made ahead, frozen, then baked another time? Thinking of giving for Christmas gifts so people have something to bake on Christmas morning.
Janie,
This cake can absolutely be made a few days ahead of time and will be super moist still. You can also make the streusel topping ahead of time and refrigerate for a few days, or plop in the freezer for a few weeks.
Just wondering about freezing the assembled but pre-baked product. Thinking so the recipients could do the baking so it is super fresh? Didn’t know if it would mess with the consistency or density.
Janie,
We used to do this when I worked in a bakery. I have not tested it with this particular cake. But, what we used to do was freeze the cakes, unbaked. Then add streusel topping right before we baked them. But, again I have not tried that method with this particular cake. (cinnamon rolls- yes)
Can I use salted butter.
Nicole,
Of course you can use salted butter. I always use unsalted only for the reason that you don’t know how much salt each brand adds to their butter. But salted butter is just fine!
Can this recipe be cut in half?
Nicole,
Of course, you’re welcome to cut the recipe in half. Or make both cakes and wrap one and freeze it!
So this recipe makes 3 loaves, is that correct?
If I wanted to just make 1, could I use 1/3 of each of the ingredients?
Thanks.
Yes Alisa! It makes 2 loaves. I’ve had some readers make it in a 9×13-inch cake pan too. But remember, it’s freezer friendly! Or you can divide the recipe and make one loaf.
Hi Jessica;
The picture and recipe looks delicious from the moment I saw it. Thanks for sharing the recipe. QUESTION: Can I bake it using “petite loaf baking cups”(about 3 inches x 2 inches mini loaf pan liners) and if so how long should I bake them? Thank you Jessica.
Hi Jeffrey!
Yes, this is a great cake recipe. You’re welcome to bake it in smaller pans. Just use the same oven temperature and use a toothpick when inserted comes out clean. I would estimate on possibly 30 to 35 minutes. It might be even less baking time- But again. Test with a toothpick.
Thank you so much for the info. I might try making it tomorrow.
This looks so good ! What a perfect classic to have ready for a brunch!
Thanks so much Suzanne!
Thanks for sharing! Does it keep long?
Vanessa,
It’s a great cake for days!
Can you use frozen blueberries and peaches
Louise,
Of course you can use frozen blueberries and peaches. You’re welcome to use any type of fruit you want.. Do not thaw the fruit before adding it to the batter!
where can i get those loaf pan liners
Robert,
There is a link to the loaf pan liners within the body of this post. They are available on Amazon.