Sour cream coffee cake is moist and wonderfully flavorful. This coffee cake is topped with a delicious crumb topping and uses simple ingredients. One of the easiest (and most delicious) cake recipes!
It’s perfect for breakfast, brunch or with a cup of coffee. Fold in whatever type of fruit you prefer or leave it out for this moist coffee cake. Makes three (9×5-inch) loaves, ready in 60-minutes and a reader favorite!
I really wish you could smell and taste this delicious coffee cake right now! Oh, it smells amazing!
This recipe makes three loaves of loaf coffee cakes. They’re freezer friendly and absolutely delicious. Soft crumbs, moist and the perfect easy dessert for any occasion.
Why this recipe works
- Made with simple ingredients – This recipe uses ingredients readily available at most grocery stores.
- Prep ahead of time – It’s the type of cake that’s better the second day. Perfect cake recipe for any breakfast, brunch or potluck.
- Ease – Simple steps ensure the perfectly baked cake each and every time. Made in one bowl with either an electric hand mixer or a stand mixer. Fold in whatever type of fruit you prefer. Use wild blueberries or chopped apples when they are in season.
- Flavor – Full-fat sour cream, blueberries and a delicious crumb topping give this cake plenty of incredible flavor!
- Easy dessert – Ready in about 60-minutes, it’s the perfect holiday dessert recipe.
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 them here if you need. (These are my favorite that are made by USA pans)
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, pumpkin bread and any yeast bread you bake.
How to make Sour Cream 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 (9×5-inch) lined loaf pans.
- Add crumb topping – Sprinkle crumb topping evenly over unbaked coffee cakes.
- Bake – Bake in a preheated 350 degrees F oven for 55-60 minutes. Use a toothpick when inserted comes out mostly clean, with only a few moist crumbs the cake is done.
- Remove cakes from baking pans – Let the cakes cool for 10 minutes in the pan. Remove from baking pans and let cool on a baking rack.
How to make crumb 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 keep Coffee Cake moist
- My secret ingredient to keeping coffee cake moist and super fresh is dough conditioner. Professional bakers, such as my mom add this to all of their baking recipes. Add 1 teaspoon of dough conditioner to 1 cup of flour.
- Don’t over mix the cake batter. Overmixing cake batter can cause cakes to be tough.
- Add room temperature eggs one at a time and only until combined.
- Use full-fat sour cream or buttermilk and fresh ingredients.
- Don’t overbake the coffee cake! Check if your cake is done with a toothpick when inserted comes out mostly clean, with a few moist crumbs.
Recipe FAQs
Coffee cake is a moist cake that is topped with a cinnamon crumb topping and often served for breakfast or brunch along with coffee.
More Baking recipes
- Lemon Pound Cake
- Lemon Loaf Cake
- Banana Bread
- Strawberry Shortcake
- Red Velvet Marble Cake
- Blueberry Muffins
- Banana Muffins
- Chewy Brownies
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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
Crumb topping
- ½ cup (1 stick) unsalted butter softened
- 1 cup granulated sugar
- ¾ cup all-purpose flour
- ½ teaspoon ground cinnamon
Instructions
Crumb 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 (9×5-inch) loaf pans. Sprinkle the streusel topping evenly on the top of each unbaked coffee cake. (keep any leftover crumb topping in a freezer safe zip-style 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.
Video
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 crumb topping.
Nutrition
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Nancy L says
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!
Sarah Scheinger says
Oh my goodness, this looks absolutely yummy! I’ve never tried a sour cream cake before, but omg I must try this!
Brittany says
I love coffee cake!!! The sour cream threw me off in the title, but this looks delicious!!!! YUMMM
Natalie says
This is interesting! I don’t think I ever had sour cream cake when I still consumed dairy.
Rebecca Pfanner says
This looks delicious! I love that you have the pan liners, I didn’t know those were a thing. I need some!
Jessica Robinson says
Rebecca,
Pan liners are AWESOME!!! I keep them in stock at all times!
Cheryl says
Me either. I need some. Thanks for the link and recipe.
Jessica May says
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!
char says
Wow looks great and so easy. I will give it a try. THE family would love it.
Princess Quinn says
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!
Jessica Robinson says
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).
Cassie says
This sounds delicious! Now I have to go to the grocery store and get the ingredients
Abrah Sprung says
Oh, yes! And I’m going to use that streussel topping for some other recipes, too!
Jessica Robinson says
Absolutely!! This Streusel Topping is perfect for my blueberry muffins, and even on PIES! (instead of the top crust)
Tara Pittman says
That crumb topping is what makes a coffee cake so yummy. I love the choices of fruit in this cake.
Melissa Wolvin says
This looks so good! I will have to give this a try!
Amber Myers says
I would eat so much of this. I’ve always been a fan of coffee cake! Yours looks so scrumptious.
Lisa Torres says
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.
Karly says
This is mouthwatering! That topping is the best part!
Jessica Robinson says
Karly,
I know, right!? Gotta love that steusel topping!!
Marilyn says
Can you freeze them?
Jessica Robinson says
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)
Marilyn says
Can you freeze it?
Jessica Robinson says
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.
Ali says
I would love to make this but I only have light sour cream, is there a reason it has to be full fat?
Jessica Robinson says
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!