Sour Cream Coffee Cake

Great for breakfast, brunch or dessert, this Sour Cream Coffee Cake recipe is sure to become a family favorite. The addition of sour cream in the batter makes this cake extra moist and soft, while a sweet cinnamon topping and a powdered sugar glaze add a little touch of sweetness. Believe us, this is the best sour cream coffee cake recipe you’ll find!

Prep25 min
Total Time1 hr 30 min
Skill LevelBeginner

Ingredients & Tools
Instructions

Ingredients

Topping
3/4 cup all-purpose flour
1/2 cup firmly-packed dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
5 tablespoons butter, softened

Cake
2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons butter, softened
3/4 cup granulated sugar
2 eggs
2/3 cup sour cream
2 teaspoons vanilla extract

Glaze
1 cup powdered sugar (confectioners’ sugar)
4-5 teaspoons milk

Instructions

Click to mark complete

Preheat oven to 350°F. Prepare 9 in. square baking pan with vegetable pan spray.
For topping, combine flour, dark brown sugar, cinnamon and salt in a medium bowl. Stir in softened butter until evenly combined. To make large crumbs, squeeze mixture together and break into pieces.
For cake: in small bowl, combine flour, baking powder, salt and baking soda.
In large bowl, beat butter and sugar with electric mixer until creamy. Add eggs, one at a time, beating until smooth. Add vanilla and beat 2-3 minutes longer until mixture lightens in color.
Add flour mixture alternately with sour cream, beginning and ending with flour mixture; beating at low speed just until combined (batter will be thick).
Spread batter in prepared pan and sprinkle with topping.
Bake 33-37 minutes or until toothpick inserted in center of cake comes out clean. Let cool in pan on cooling grid 15 minutes while preparing glaze.
For glaze, whisk together powdered sugar and milk. Drizzle over coffee cake and serve cake warm.