Irresistible Sour Cream Coffee Cake loaded with a ribbon of cinnamon-sugar strudel running through the middle, crunchy pecans for some texture and scrumptious cinnamon-sugar crumb topping. Drizzled with sweet maple glaze this moist, tender and buttery coffee cake recipe is easy to make and absolutely delicious.
There is something warming and comforting about recipes made with cinnamon and sugar as crumbs, streusels and toppings. Some of my favorite cinnamon-sugar fall treats are Cinnamon Apple Bread, Dutch Apple Pie and this tasty Sock It To Me Cake recipe.
The Best Sour Cream Coffee Cake
I am always careful when calling something the best. Baking is a science and an art form and we tend to have different opinions on what’s great however, this Sour Cream Coffee Cake recipe is the absolute best coffee cake ever!
Rich yet light, super fluffy and full of cinnamon goodness, this easy coffee cake recipe is perfect served for breakfast and brunch, as a snack or as dessert alongside creamy vanilla ice cream.
Why Should I Make This Coffee Cake?
- This recipe for coffee cake is easy to make, comes together quickly and uses simple pantry ingredients.
- Coffee cake is not super sweet so it can be served for breakfast and brunch or as a snack.
- If you are looking for a delightfully moist cake with tender crumb that is light, yet filling, this is the perfect cake for you.
- Cinnamon streusel. Should I say more? Sweet but not too sweet, cinnamon-y, crunchy and nutty crumb topping.
- There is no need to get your Starbucks coffee cake fix when you can easily make this recipe at home (and much cheaper too).
Coffee Cake Ingredients
- Flour: I use cake flour for the batter and all-purpose flour for the streusel. The cake flour makes the cake super soft and fluffy. If you don’t have cake flour, you can make your own homemade cake flour by mixing 2¼ cups of all-purpose flour with ¼ cup cornstarch.
- Sugar: The coffee cake batter is made with granulated sugar and the streusel topping is made with brown sugar which adds depths of flavor. I always have light brown sugar at home so that’s what I usually use.
- Butter: I usually use unsalted butter for baking but salted butter can be used.
- Eggs: Eggs are used as a binder and for richness. I use large eggs for most of my cooking and baking.
- Sour Cream: Besides helping the cake rise and adding a nice tang to the cake, this is what keeps this streusel coffee cake recipe incredibly moist. I suggest using full-fat sour cream for extra richness.
- Leavening: I use both baking powder and baking soda for this cake recipe.. Baking soda reacts with the sour cream to “lift the cake” and also produces a moist cake with tender crumb.
- Salt: I use Kosher salt or sea salt but regular table salt can be used. salt balances the flavors of baked goods.
- Cinnamon: Ground cinnamon adds flavor to this amazing coffee cake bundt.
- Maple Syrup: Adds incredible flavor to the glaze.
- Confectioners’ Sugar: Makes a smooth glaze.
How To Make The Best Coffee Cake Recipe
To make this simple coffee cake, you can use an electric handheld mixer, a stand mixer or you can mix the cake batter by hand in a mixing bowl.
- Prep: Preheat the oven and grease and flour a 10-inch tube pan or a 10-inch baking pan.
- Mix the Wet Ingredients: Beat room-temperature butter and sugar until light and fluffy. Add the eggs one at a time, the vanilla and the sour cream.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- Mix the Batter: With the mixer on low, add the flour mixture to the wet mixture and mix until just combined. Finish stirring with a spatula to be sure the batter is well mixed.
- Mix Streusel/Crumble: Place the brown sugar, flour, cinnamon, salt, and cold butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the pecans.
- Spoon Batter and Streusel: Spoon half the batter into the pan and spread it out with a spatula. Sprinkle 3/4 cup streusel. on top of the batter. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top.
- Bake: Bake for 45 to 55 minutes or until a cake tester comes out clean. Cool.
- Combine the Glaze: Whisk the confectioners’ sugar and maple syrup. You can add a few drops of water if needed to reach a glaze consistency. Drizzle over the cool cake.
What Makes A Coffee Cake A Coffee Cake?
A coffee cake is a single layer light and tender butter cake with cinnamon-sugar strudel running through the middle of the rich cake and/or has a cinnamon sugar crumb topping. This sour cream coffee cake recipe is incredibly moist and light.
Does Coffee Cake Have Coffee In It?
No, coffee cake doesn’t have any coffee in it. It’s called coffee cake because traditionally it’s served alongside a cup of coffee.
Cinnamon Coffee Cake Add-Ins and Substitutions
- You can use salted butter instead of unsalted butter.
- Instead of cake flour, combine 2 1/4 of all-purpose flour with 1/4 cup of cornstarch.
- Add fresh or frozen blueberries to the cake batter.
- Add lemon or orange zest to the cake batter to add citrusy flavor..
- Use walnuts or almonds instead of pecans.
- Make the glaze by mixing confectioners’ sugar with fresh lemon or orange juice for a hint of citrus. You can also make the glaze with milk.
- Swap the ground cinnamon with pumpkin spice and enjoy “all things pumpkin” during the fall season.
- Use full fat greek yogurt instead of sour cream.
Storing and Freezing
You can keep your coffee cake on the kitchen counter at room temperature for 2-3 days. The cake is so moist that will keep well without drying out. You can also refrigerate the cake covered or wrapped for about 5-7 days. You can heat it up in the microwave for 20-30 seconds if you enjoy the cake a but warm
Coffeecake freezes well. Cool the cake completely and wrap it tightly with plastic wrap and then aluminum foil. Place it in an airtight container and freeze for 2-3 months. Thaw it in the fridge overnight and bring it to room temperature an hour or so before eating. If you would like to warm it up, microwave it for a few seconds before serving.
Coffee Cake Recipe Tips
- Coffeecakes freeze well. Cool completely, wrap and store in a freezer safe resealable bag or airtight container and freeze for 2-3 months.
- You can substitute the sour cream with plain full-fat Greek yogurt.
- You can use pecans, walnuts or almonds to make the streusel (crumb topping).
- I prefer using full-fat sour cream for a richer cake.
- If you don’t have a tube pan, you can use any 10-inch baking pan.
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Sour Cream Coffee Cake
For the cake:
For the streusel:
For the glaze:
- ½ cup confectioners’ sugar
- 2 tablespoons pure maple syrup
- Preheat the oven to 350 degrees. Grease and flour a 10-inch tube pan, bundt pan or any 10-inch baking pan.
- Using an electric handheld or stand mixer fitted with the paddle attachment (or by hand if preferred), beat the butter and sugar until light and fluffy, about 4 minutes. Add the eggs one at a time, then add the vanilla and sour cream.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the wet mixture and mix until just combined. Finish stirring with a spatula to be sure the batter is well mixed.
- For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. You can also use a fork if preferred. Mix in the pecans.
- Spoon half the batter into the pan and spread it out with a spatula. Sprinkle 3/4 cup streusel. on top of the batter. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 45 to 55 minutes or until a cake tester comes out clean.
- Let cool on a wire rack for at least 30 minutes. If you baked it in a tube pan, carefully transfer the cake, streusel side up, onto a serving plate. If you've baked the cake in a 10 inch regular baking pan just serve it right from the pan
- Whisk the confectioners’ sugar and maple syrup together, adding a few drops of water, if necessary, to make the glaze thick but runny. Drizzle the glaze over the cake with a small spoon. Serve at room temperature.
- Make Homemade Cake Flour: If you don’t have cake flour, you can substitute 2¼ cups all-purpose flour plus ¼ cup cornstarch.
- You can use salted butter if that’s what you have at home.
More #FallFlavors Recipes Below:
Appetizers, Cocktails, and Snacks
- Apple Cider Old-Fashioned from Books n’ Cooks
- Fall Charcuterie Board from The Spiffy Cookie
- Sweet And Spicy Pecans from Simple and Savory
Breakfast and Baked Goods
- Apple Cider Pecan Granola from Family Around The Table
- Apple Cinnamon Bread from Life Love and Good Food
- Apple Pecan Scones from Hezzi-D’s Books and Cooks
- Gluten-Free Apple Cider Doughnuts from Frugal & Fit
- Pecan Cinnamon Sugar Baked Apple Donuts from Jen Around the World
Soups and Salads
- Balsamic Glazed Cipollini Onions from West Via Midwest
- Roasted Cipollini Onions With Sherry Vinegar And Thyme from Karen’s Kitchen Stories
- Vegan Butternut Squash And Chestnut Kebabs from Magical Ingredients
- Cider Brined Baked Chicken from Palatable Pastime
- Cranberry Pecan Chicken Salad from Cheese Curd In Paradise
- Air Fryer Apple Fritters from Devour Dinner
- Apple Cider Tea Madeleines from Jolene’s Recipe Journal
- Apple Crumb Bars from SueBee Homemaker
- Apple Nachos from Take Two Tapas
- Butterscotch Blondies from That Recipe
- Carrot Cake Cupcakes from Fresh April Flours
- Fall Fruit Galette from Cindy’s Recipes and Writings
- Giant Butterscotch Cookies from An Affair from the Heart
- Gluten-Free Apple Pie from The Fresh Cooky
- Mini Pumpkin Cheesecake from Art of Natural Living
- Pear & Butternut Squash Crisp from Savory Moments
- Pecan Pound Cake from Soulfully Made
- Sour Cream Apple Pie from House of Nash Eats
Six (6) winners will be randomly selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and the contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entries. Thank you to our sponsors Millican Pecan Company, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Republic of Tea, and Nairn’s for providing prizes.
Welcome to #FallFlavors where more than 25 food bloggers are sharing recipes with favorite Fall flavors. Our sponsors, Millican Pecan, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Nairn’s, and Republic of Tea, have furnished participating bloggers with complimentary product to use in their recipe creations that they will be sharing this week. These same sponsors have generously offered prizes for our giveaway so be sure to enter and share with your friends so they can enter too. Be sure to follow our Fall Flavors Pinterest account for more inspiration.
Prize 1: Texas Pecan Candy Basket from Millican Pecan
The Millican Pecan Texas Pecan Candy Basket is loaded with a variety of pecan gifts. Includes 6 Milk Chocolate Pecan Clusters, 6 Milk Chocolate Caramillicans (similar to Turtles), 6 White Chocolate Caramillicans, 6 Pecan Pralines, and a 1/2 lb. Bag of Flavored Pecans! Every bit DELICIOUS! A $75 value.
Prize 2: Williams Sonoma Cleartouch Nonstick 6-Piece Bakeware Set from Dixie Crystals
Perfect for the occasional baker, our entry-level collection features a sturdy nonstick silicone coating at a great value. Aluminized steel, the material of choice for professional bakers, provides excellent heat transfer for even baking, so food turns out beautifully and releases easily, every time. 6-Piece Set includes: Half-sheet pan, 12-cup muffin pan, round cake pan, square cake pan, rectangular cake pan, loaf pan. An $80 value.
Prize 3: 3 Month Melissa’s Produce Gift Subscription
A stunning selection of the most delicious produce will be delivered once a month for 3 months. At Melissa’s, the produce is selected at their peak of perfection and packed by hand to ensure safe arrival. A $124 value.
Prize 4: A Red Dancing Leaves Teapot and a tin of Hot Apple Cider Tea from The Republic of Tea
Let the aroma of fresh apple and mulled cider spices envelop you as you sip this golden infusion. The crisp, lingering finish will leave you wanting more! A naturally-caffeine free blend of apples, cinnamon cloves and ginger. Reminiscent of apple cider, with the luscious aroma of cinnamon and cloves, make this cup the perfect accompaniment to the colors of the harvest season.
Embossed, windswept leaves whirl across this 20 oz ceramic teapot. Includes a stainless steel infuser. An exclusive design by The Republic of Tea. A $44 value
Prize 5: A selection of six flavors of Oat Crackers from Nairn’s
One winner will receive a box of each Nairn’s Original, Chocolate Chip, Stem Ginger Oat Grahams, Caramelized Onions, Rosemary & Sea Salt Flatbreads, and Oat Cracker. Nairn’s has been baking oats since 1896. They use simple, natural, and wholesome ingredients in their products. Minimum $25 value
Prize 6: A Selection of extracts from Taylor and Colledge.
One winner will receive a selection of extracts to include vanilla bean, almond, lemon, and lavender. In 1897, Taylor & Colledge won its first award for excellence in vanilla. Since then, the Taylor & Colledge commitment for unsurpassed quality has earned its reputation as one of the world’s finest producers of vanilla. Minimum of $25 value