Cinnamon Sour Cream Coffee Cake

Cinnamon Sour Cream Coffee Cake is a tender coffee cake filled with a cinnamon swirl and topped with a delicious brown sugar streusel.

Love that coffee cake flavor? My coffee cake cookies and coffee cake donuts are delicious twists on this classic recipe.

Want to Save this Recipe?

Enter your email and get this recipe sent to your inbox to save for later! Plus you’ll get great new recipes from us every week!

Email *

Save Recipe

Cinnamon Coffee Cake with Sour Cream

Another day, another coffee cake recipe. Seriously, if you check my breakfast recipes, you’ll find dozens of sweet breakfast ideas!

I love having a slice of coffee cake, a muffin, a doughnut, or a piece of biscotti with my hot coffee.

Today’s Cinnamon Sour Cream Coffee Cake recipe comes from my friend Mary at Barefeet in the Kitchen. You’ve seen a few recipes of hers around here already. Like these crazy delicious Almond Bars, and this Caprese Chicken Skillet.

Well, my talented friend put out another cookbook, called “The Weekday Lunches and Breakfasts Cookbook.” (get it on Amazon!) And let me tell you, it contains wonderful ideas.

I usually don’t eat much for lunch because I eat a lot of breakfast pastries. But you can easily turn her lunch ideas into tasty and simple dinner recipes! Ideal for those with a hectic schedule (isn’t that everyone??)!

Back to the coffee cake. Sour Cream. It’s the key to a moist texture. Don’t even think about asking if you can skip it.

Remember this Sour Cream Banana Bread recipe that I have claimed is THE BEST BANANA BREAD EVER??? It’s because of the sour cream. It does something wonderful to baked goods.

Ingredients Needed

• Flour – You’ll need regular all-purpose flour for today’s coffee cake. Be sure to measure the flour correctly.
• Sugars – The cake uses regular granulated sugar while the streusel on top calls for light brown sugar.
• Butter – I always use unsalted butter in my baking. You’ll need to let the butter for the cake soften at room temperature before starting. Use my guide on how to soften butter quickly!
• Vanilla Extract – Be sure to use real vanilla extract (NOT imitation). My homemade vanilla extract is perfect for baking!
• Sour Cream – It’s best to use a full-fat sour cream for this cake. If needed, you can substitute a plain Greek yogurt.

Easy Instructions

Cake batter.

• For the cake batter, combine the butter and sugar and mix with an electric mixer until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then add the vanilla.
• Add the flour, baking powder and cinnamon to the batter then fold in the sour cream.

Streusel. Combine the flour, brown sugar, cinnamon, nutmeg and melted butter. Mix with a fork until combined and crumbly.

Layers. Pour half of the cake batter into the bottom of a greased 9×9 pan. Spread into a thin even layer. Add about half of the cinnamon crumb topping, then spoon the remaining batter over the top of the cake. Finish with the remaining streusel.

Oven. Bake at 350 degrees Fahrenheit for about 40 minutes, until lightly browned. Cool completely before slicing.

Tips and Tricks

• Spray your baking pan with non-stick baking spray first to make the cake easier to remove. Or use our homemade cake release.
• Use an offset spatula to smooth the first layer of cake batter into the bottom of the pan in an even layer. It is okay that the batter is thin.
• Spoon the second layer of cake batter on top of the sprinkled streusel. There is no need to spread it out.
• Cool the cake completely before slicing.
• Store coffee cake in airtight container at room temperature for up to 3 days.
• Freeze coffee cake in airtight freezer container for up to 3 months. Thaw cake in refrigerator overnight and enjoy.

More Breakfast Ideas

• Thick and soft, with a layer of cheesecake, this Cream Cheese Coffee Cake is a fan favorite!
• The maple flavor in this Cinnamon Maple Coffee Cake is absolutely wonderful. I think you’ll agree after one bite!
• Don’t forget about your coffee! Whip up a batch of this EASY Homemade Cinnamon Coffee Creamer!
• A cinnamon coffee cake that doubles as breakfast and dessert! This Streusel Bundt Coffee Cake will win you over with its layers of cinnamon sugar and creamy vanilla icing.

SaveSaved Pin Print

Cinnamon Sour Cream Coffee Cake Recipe

5 from 1 vote

By: Aimee

Cinnamon Sour Cream Coffee Cake is a tender coffee cake filled with a cinnamon swirl and topped with a delicious brown sugar streusel.

Prep Time: 15 minutes minutes

Cook Time: 42 minutes minutes

Total Time: 57 minutes minutes

Servings: 9 servings

Ingredients 

1x2x3x

For the streusel:

• ▢ 1 ⅓ cup all-purpose flour
• ▢ ¾ cup light brown sugar packed
• ▢ 1 Tablespoon cinnamon
• ▢ ½ teaspoon ground nutmeg
• ▢ ¾ cup unsalted butter melted

For the cake:

• ▢ ½ cup unsalted butter softened
• ▢ 1 cup granulated sugar
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup all-purpose flour
• ▢ ½ teaspoon baking powder
• ▢ 1 teaspoon cinnamon
• ▢ ½ cup sour cream

Save this Recipe?

Enter your email and we’ll send the recipe straight to your inbox!

Email *

Save Recipe

Instructions 

• Preheat oven to 350 degrees F. Spray a 9-inch square baking dish with baking spray. Set aside.
• In a medium bowl, combine streusel ingredients and mix with a fork until thick and crumbly. Set aside.
• In a large mixing bowl, combine the butter and sugar for the cake layer. Mix until light and fluffy, about 3 minutes. Beat in the eggs, one at a time. Add vanilla.
• Add the flour, baking powder and cinnamon to the batter. Fold in the sour cream.
• Pour half the batter into the bottom of your prepared pan. Spread with an offset spatula (it will be a thin layer, don’t worry). Add about half of the cinnamon streusel layer. Spoon the remaining batter over the top and finish with the remaining streusel.
• Bake in preheated over for about 40 minutes, until lightly browned. Cool completely before slicing.
• Store in airtight container at room temperature. To freeze, place slices in ziploc freezer bag and freeze. Thaw at room temperature and enjoy!

Notes

• Spray your baking pan with non-stick baking spray first to make the cake easier to remove. Or use our homemade cake release.
• Use an offset spatula to smooth the first layer of cake batter into the bottom of the pan in an even layer. It will be thin; that’s OK.
• The second layer of cake batter, on top of the sprinkled streusel, can just be spooned on. It doesn’t need to be spread out.
• Cool the cake completely before you slice it. It’s hard to be patient, but this allows it to set up properly.
• Freeze coffee cake in airtight freezer container for up to 3 months. Thaw cake in refrigerator overnight and enjoy.
• Store coffee cake in airtight container at room temperature for up to 3 days.

Nutrition

Serving: 1slice, Calories: 534kcal, Carbohydrates: 64g, Protein: 5g, Fat: 29g, Saturated Fat: 18g, Polyunsaturated Fat: 10g, Cholesterol: 117mg, Sodium: 56mg, Fiber: 2g, Sugar: 38g

Course: Breakfast and Brunch

Cuisine: American

Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!