Sour cream coffee cake with streusel topping is easy to make and absolutely delicious. This crumb coffee cake has a delicious cinnamon sugar streusel topping and uses simple ingredients.
Homemade coffee cake is perfect for any breakfast or brunch with a cup of coffee. Fold in whatever type of fruit you like to this cinnamon coffee cake.
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 easy to make coffee cake recipe.
Why this recipe works
- Simple to make with easy to find ingredients!
- Perfect cake recipe for any breakfast, brunch or potluck.
- Fold in whatever type of fruit you prefer. Use wild blueberries or chopped apples when they are in season.
What you’ll need
- Butter – With all of our baking recipes, we always use unsalted butter so you can control the amount of salt in your recipes.
- Sugar – Cream together the butter and sugar until fluffy for this cake.
- Eggs – Always let them warm up to room temperature for any baking recipe.
- Flour – Use all-purpose or cake flour for this cake recipe. Sift it to make sure your there are no lumps in your batter. (Use a flour sifter or a metal strainer and tap it against your hand over a bowl.)
Fold in whatever type of fruit you prefer to the batter of this easy coffee cake. 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.
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 them into your loaf pans and you’ll easily remove the coffee cakes, banana bread, and any yeast bread you bake.
How to make Crumb Coffee Cake
Cream together butter & sugar- Cream together the sugar and butter. Be sure and scrape the bottom and sides of the bowl occasionally with a rubber spatula.
Add vanilla, eggs, and sour cream- Add the vanilla, eggs, and sour cream.
Incorporate the dry ingredients- Add half of the flour and combine. Add the remaining flour and baking powder and mix until combined.
Divide batter into loaf pans- Divide the batter evenly between three lined loaf pans.
Add streusel topping- Spread the streusel topping evenly over the coffee cake batter.
Bake for about 60 minutes- 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.
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.
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!
Coffee cake is a moist cake that is topped with a cinnamon streusel topping and often served for breakfast or brunch along with coffee.
ThermoWorks makes some the most incredible thermometers and spatulas. I love that I can put the spatulas right in the dishwasher to clean.
More Baking recipes
- Lemon Pound Cake
- Banana Bread
- Strawberry Shortcake
- Red Velvet Marble Cake
- Blueberry Muffins
- Banana Muffins
- Chewy Brownies
Did you make one of my recipes? Please take a moment to leave a star rating. Also, if you are on Pinterest, please feel free to leave a comment there and a photo if you have one! Follow A Farmgirl’s Kitchen on FACEBOOK and PINTEREST and subscribe my mailing list for ALL the latest recipes!
Sour Cream Coffee Cake
Ingredients
Sour Cream Coffee Cake
- 2 cups granulated sugar
- ½ cup (1 stick) unsalted butter softened
- 4 large eggs, room temperature
- 1 ¼ 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
Streusel toppping
- ½ cup (1 stick) unsalted butter softened
- 1 cup granulated sugar
- ¾ cup all-purpose flour
- ½ 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.
- 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. Fold in whatever type of fruit you prefer or leave it out. Add a bit more cinnamon to the recipe to make a darker streusel topping.
Nutrition
Disclosure: As an Affiliate Marketer, I earn from qualifying purchases. If you click a product affiliate link on A Farmgirl’s Kitchen and make a purchase, I may receive a commission at no additional cost to you! I own every cooking product I recommend and love how they perform.
Melanie Franceschi says
What size are the loaf pans in this receipe? Can I use the mini pans?
Jessica Robinson says
Melanie,
I always use a 9×5 inch loaf pan. But, you’re welcome to use a different size. You’ll just need to adjust the baking time if you use mini pans.
Diana says
How long can it be frozen? Also is anything else needed after thawed? Or can it be reheated, if so, what temp and how long?
Jessica Robinson says
Diana,
You can freeze it for up to a few weeks. Just let thaw naturally on the kitchen counter. You can slice it once it’s thawed and microwave a slice for about 20-30 seconds to warm up. (if that’s what you prefer)
ROBERT MCELROY says
where can i get those loaf pan liners
Jessica Robinson says
Robert,
There is a link to the loaf pan liners within the body of this post. They are available on Amazon.
Louise Holmes says
Can you use frozen blueberries and peaches
Jessica Robinson says
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!
Vanessa says
Thanks for sharing! Does it keep long?
Jessica Robinson says
Vanessa,
It’s a great cake for days!
Suzanne says
This looks so good ! What a perfect classic to have ready for a brunch!
Jessica Robinson says
Thanks so much Suzanne!
Jeffrey Rivera says
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.
Jessica Robinson says
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.
Jeffrey Rivera says
Thank you so much for the info. I might try making it tomorrow.
Alisa says
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.
Jessica Robinson says
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.
Nicole says
Can this recipe be cut in half?
Jessica Robinson says
Nicole,
Of course, you’re welcome to cut the recipe in half. Or make both cakes and wrap one and freeze it!
Nicole says
Can I use salted butter.
Jessica Robinson says
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!
Janie Keller says
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.
Jessica Robinson says
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.
Janie Keller says
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.
Jessica Robinson says
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)
Charlenes68 says
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.
Jessica Robinson says
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.