This Classic Sour Cream Coffee Cake recipe brings a comforting, buttery crumb and a delightful cinnamon swirl to your kitchen. You’ll love how easy it is to create this timeless coffee cake, perfect for breakfast, brunch, or a sweet treat anytime. This specific recipe is a must-try among all coffee cake recipes.
Key Ingredients & Substitutions
- Sour Cream: Adds moisture and tenderness; full-fat Greek yogurt can be a good substitute.
- All-Purpose Flour: Provides structure. You can use a 1:1 gluten-free baking blend for a gluten-free version.
- Granulated Sugar: Sweetens the cake.
- Brown Sugar: Used in the streusel for a deeper, molasses flavor.
- Cinnamon: Essential for that classic coffee cake spice.
- Butter: Unsalted is preferred; if using salted, reduce added salt slightly.
- Eggs: Binds ingredients and adds richness.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 1 cup sour cream
For the Cinnamon Swirl/Streusel:
- ½ cup packed light brown sugar
- 2 teaspoons ground cinnamon
- ½ cup all-purpose flour
- ¼ cup (½ stick) unsalted butter, melted
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Servings: 12
- Tools Needed: 9×13 inch baking pan, large mixing bowls, electric mixer (optional)
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This ensures your delicious coffee cake won’t stick.
2. Whisk Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside for later.
3. Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. You’re aiming for a pale yellow color and a smooth texture.
4. Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
5. Alternate Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
6. Make the Cinnamon Streusel
In a separate small bowl, combine the brown sugar, cinnamon, and flour. Pour the melted butter over this mixture and mix with a fork until crumbly. This forms your delightful streusel.
7. Assemble the Coffee Cake
Spread half of the cake batter evenly into your prepared baking pan. Sprinkle half of the streusel mixture over the batter. Gently spread the remaining batter over the streusel, then top with the rest of the streusel.
8. Bake the Coffee Cake
Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean. Let it cool before serving this wonderful addition to your coffee cake recipes collection.
Variation Ideas
- Nutty Twist: Add ½ cup chopped pecans or walnuts to the streusel mixture for extra crunch.
- Fruit Swirl: Gently fold ½ cup of fresh or frozen (not thawed) blueberries or raspberries into the batter.
- Glaze Topping: Drizzle a simple glaze made from powdered sugar and milk over the cooled coffee cake.
Storage Instructions
Store your Classic Sour Cream Coffee Cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. To reheat, warm individual slices in the microwave for 15-30 seconds until just warm.
Frequently Asked Questions (FAQ)
Q: Can I use Greek yogurt instead of sour cream?
A: Yes, full-fat plain Greek yogurt can be a good substitute for sour cream, offering a similar texture and tang.
Q: How do I know if my coffee cake is done baking?
A: Insert a wooden skewer or toothpick into the center of the cake. If it comes out clean with no wet batter, your coffee cake is ready.
Q: Can I freeze coffee cake?
A: Yes, you can freeze cooled coffee cake for up to 2-3 months. Wrap it tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator.
Q: Why is my coffee cake dry?
A: Overmixing the batter or baking for too long can lead to a dry coffee cake. Ensure you mix until just combined and keep an eye on your baking time.
Q: Do I need to use unsalted butter?
A: Unsalted butter allows you to control the amount of salt in your coffee cake. If you only have salted butter, omit the ½ teaspoon of salt in the dry ingredients.
Q: What is the best way to cut this coffee cake?
A: For clean slices, allow the coffee cake to cool completely before cutting. A serrated knife can also help achieve neat portions.