If you're as obsessed with coffee cake as I am, you'll want to try this easy Coffee cake with sour cream prescription as soon as possible.
It's smooth, spicy, and so delicious.
Do you want to save this recipe? Enter your email below and we'll send the recipe right to your inbox!
This coffee cake is soft, tender, and ridiculously moist! And it's all thanks to the not-so-secret ingredient, sour cream.
It also has a layer of butter, brown sugar, and cinnamon streusel on top and in the middle. That alone should tell you how tasty and fragrant this cake is.
So whip up this Sour Cream Coffee Cake this weekend and have a slice (or two) with your favorite cup of tea for the perfect breakfast.
The Best Sour Cream Coffee Cake Recipe
Coffee cakes are a bit denser than regular cakes and not overly sweet. That means they are perfect for breakfast.
Enriched with butter, eggs, and sour cream, the finished sponge cake is tender, delicious, and moist.
Plus, the brown sugar and cinnamon filling gives it just the right amount of sweetness and spice.
In short, this coffee cake is absolutely breakfast material.
That said, don't feel like you can't have it in the evening or at midnight. It's so good you'll want it all day!
It is also very easy to do. The recipe calls for basic baking ingredients and the steps are very easy to follow.
So, what are you waiting for? Let's bake!
Why is it called coffee cake?
This coffee cake has no coffee! I know, it's confusing.
Coffee cake gets its name from the fact that it is usually served with coffee. And the term is part of a broader category of pastries served with coffee for breakfast. However, the most famous one usually has a sponge base with some kind of streusel or crumble on top.
Do you want to save this recipe? Enter your email below and we'll send the recipe right to your inbox!
How to make sour cream coffee cake
1. Preheat oven to 350 degrees Fahrenheit (175°C) and grease your baking pan with butter or cooking spray.
If you have parchment paper, use it to line the bottom and sides of the pan. Leave some overhangs on the sides to make it easier to release the cake.
2. Prepare the filling and topping.
Combine brown sugar, cinnamon, melted butter, and chopped walnuts. Save for later.
3. Make the cake batter.
Beat butter and sugar until light and fluffy, about 5 to 8 minutes. Don't skip this step as it will make your coffee cake soft and tender.
Add the eggs one by one. Beat after each addition to ensure the eggs are well incorporated into the batter.
Beat sour cream and vanilla.
In a separate bowl, sift the flour and baking powder. Sifting will prevent lumps from forming in the batter.
Slowly add dry ingredients to butter mixture. Lower the speed of your electric mixer and beat until well combined.
Expect a thick, dense batter.
4. Assemble the layers.
Pour half of the batter into the prepared pan and smooth with a spatula. Then sprinkle half of the filling over the dough.
Repeat this step with the remaining dough and filling on top.
5. Bake and enjoy!
Bake cake until toothpick inserted in center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Or, if you can't wait any longer, serve the cake warm. Enjoy!
Tips and tricks
- Measure the flour correctly, as too much will make the cake dry and rubbery. Use a kitchen scale for the most accurate measurement!
- If you don't have a kitchen scale, place the flour in a measuring cup and level it off with the back of a knife.
- Don't over mix the ingredients. When you add the dry ingredients, lower the mixer speed and stop beating as soon as you no longer see streaks of flour.
- Wait for the cake batter to be thick! The best way to add the second layer is to drop tablespoons of batter onto the filling, then spread it out gently with an angled spatula. You can also use a pastry bag.
- Grease the spatula with non-stick spray so it doesn't stick. You don't need much.
- Keep a close eye on the cake as it bakes. If you notice the top is browning too quickly, cover loosely with foil.
- Don't let the cake cool in the pan for more than 10 minutes. Brown sugar from the filling could stick to the pan and make it difficult to release the cake.
Advance and Storage Instructions
To advance
No one wants to get up too early in the morning to cook!
So, make your life easier by baking the cake the night before—it'll still be moist and fresh the next day.
To stock
You can leave this sour cream coffee cake on the counter for up to 2 days. Just be sure to wrap it well with plastic wrap.
For a longer shelf life, store the cake in the refrigerator for up to 5 days.
Freeze
This coffee cake freezes well!
Double wrap the entire cake or individual slices with plastic wrap and aluminum foil. Place them in a freezer-safe bag, label the bag, and freeze.
Frozen coffee cakes will keep for up to 3 months.
Serve
Just let the cake thaw on the counter overnight and it's ready for you the next morning.
More Coffee Cake Recipes You'll Love
Apple Coffee Cake (The best recipe!)
Snickerdoodle Coffee Cake
Bisquick Coffee Cake
starbucks coffee cake
Cream Cheese Coffee Cake
