This from-scratch sour cream coffee cake recipe features a tender cake with a delightful cinnamon ripple and buttery, crunchy streusel topping! This classic coffee cake is converted to a super moist version with the addition of sour cream! Perfect for a cozy breakfast or a sweet treat with your afternoon coffee.
Your New Favorite Cinnamon Streusel Dessert
With its moist, tender crumb infused with the tangy richness of sour cream, every bite of this cake is a harmonious blend of texture and taste. Blend my secret ingredient cinnamon ripple layer, and a buttery, crumbly streusel topping adds a delightful crunch, making it a crowd-pleaser that's hard to resist!
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🥘 Ingredients
Cinnamon Ripple Filling
- Light Brown Sugar: ¾ cup, packed - Adds a deep, caramel-like sweetness.
- All-Purpose Flour: ¾ cup - Helps to thicken the filling.
- Ground Cinnamon: 2 teaspoon - Provides a warm, spicy flavor.
- Unsweetened Cocoa: 1 teaspoon - Adds a hint of chocolate depth.
Streusel Crumb Topping
- All-Purpose Flour: 1¼ cups - The base of the crumbly topping.
- Sugar: ¾ cup - Sweetens the topping.
- Light Brown Sugar: ½ cup, packed - Enhances the topping's richness.
- Ground Cinnamon: 1½ tablespoon - Gives the topping a spicy kick.
- Butter: ½ cup, salted, melted, and cooled - Binds the topping together and adds richness.
Coffee Cake
- Butter: 1 cup, softened at room temperature - Creates a tender crumb.
- Sugar: 1 cup - Adds sweetness to the cake.
- Light Brown Sugar: ⅔ cup, packed - Deepens the flavor.
- Large Eggs: 3, at room temperature - Adds structure and richness.
- Sour Cream: 2 cups, full fat - Ensures a moist cake.
- Vanilla Extract: 2 tablespoon - Enhances overall flavor.
- Baking Powder: 3 teaspoon - Helps the cake rise.
- Salt: ½ teaspoon - Balances the sweetness.
- All-Purpose Flour: 3⅔ cups - Forms the structure of the cake.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 Instructions
For this recipe, you'll need a 9x13 baking dish, mixing bowls for the filling and topping, a stand mixer or electric hand mixer for the batter, and a wire cooling rack. Measuring cups and spoons are also essential for accurate ingredient portions.
This recipe yields approximately 16 servings. You can cut the squares smaller or larger as needed.
Step 1: Preparing the Oven and Pan. Preheat your oven to 350°F (175°C/Gas Mark 4). Lightly coat a 9x13 baking dish with butter or non-stick cooking spray to prevent sticking.
Make The Cinnamon Ripple
Step 2: Making the Cinnamon Ripple Filling. Combine ¾ cup light brown sugar, ¾ cup all-purpose flour, 2 teaspoon ground cinnamon, and 1 teaspoon unsweetened cocoa in a medium-sized mixing bowl. Break up any clumps with a fork and set aside.
Make The Streusel Topping
Step 3: Preparing the Streusel Crumb Topping. Whisk together 1¼ cups all-purpose flour, ¾ cup sugar, ½ cup light brown sugar, and 1½ tablespoon ground cinnamon in another medium-sized bowl. Add ½ cup melted butter and mix until a crumbly texture forms. Set this aside as well.
Mix The Batter
Step 4: Mixing the Coffee Cake Batter. In a large mixing bowl or stand mixer, cream together 1 cup butter, 1 cup sugar, and ⅔ cup light brown sugar. Add 3 large eggs, 2 cups sour cream, 2 tablespoon vanilla extract, 3 teaspoon baking powder, and ½ teaspoon salt. Mix until fully combined, scraping down the sides and bottom of the bowl. Gently mix in 3⅔ cups of all-purpose flour just until combined.
Assemble & Bake
Step 5: Assemble the Cake. Pour half of the batter (about 28-30 ounces) into the prepared baking dish. Sprinkle the cinnamon ripple filling evenly over the batter. Add the remaining batter and spread gently. Top with the streusel crumb mixture, covering the entire surface.
Step 6: Bake to perfection. Bake at 350°F (175°C/Gas Mark 4) for 50-55 minutes or until a toothpick inserted into the center comes out clean. Cool the cake on a wire rack.
Step 7: Serving. Serve the coffee cake either warm or cooled. For a warm serving, dust with confectioners' sugar. Slice and enjoy this delightful treat!
💭 Angela's Pro Tips & Recipe Notes
- Pan Prep: I prefer using butter for greasing because it adds extra flavor, but non-stick spray is a great time-saver.
- Cinnamon Ripple: When I mix the cinnamon ripple filling, I make sure to break up all the brown sugar clumps. This step is crucial for distributing that sweet cinnamon goodness throughout the cake. I sometimes add a pinch of more cinnamon because I love its extra warmth.
- Streusel Crumb Topping: For the streusel, getting the right crumbly texture is key. I add the melted butter slowly and mix it in until just the right crumbly texture forms. It's tempting to over-mix, but I resist! Those crumbly bits create the perfect crunchy topping.
- Batter Up: Creaming the butter and sugars until fluffy is my secret to a light and airy cake. When adding flour, I mix gently to keep the batter tender. Over-mixing can lead to a dense cake, and who wants that?
- Layering and Baking: As I layer the batter and fillings, I spread each layer gently to avoid mixing them. The first half of the batter forms the base, then comes the cinnamon ripple, followed by the rest of the batter, and finally, the streusel topping. I check the cake around 45 minutes into baking, as ovens vary. The toothpick test never lies – clean means it's done.
Bonus Tip: I love serving this cake warm with a dusting of confectioners' sugar. It adds a touch of elegance and a hint of extra sweetness. Each slice is a cozy, comforting treat, perfect with your coffee or tea!
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🥡 Storing & Reheating
To preserve the cake's moisture and crumb, ensure it's completely cooled before storing it, and avoid exposing coffee cake to air.
Store the cooled cake in an airtight container for 2-3 days at room temperature to maintain freshness. Alternatively, you can refrigerate the cake in an airtight container for up to 1 week to preserve moisture.
Freezing
Wrap the cake well in plastic wrap, then place it in a freezer bag. Store for 2-3 months. Thaw in the fridge before serving to retain texture.
Reheating
Warm the cake in the microwave for about 15 seconds if desired. Avoid overheating to keep the texture soft and moist.
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📖 Recipe Card
Sour Cream Coffee Cake
Ingredients
Cinnamon Ripple Filling
- ¾ cup light brown sugar (packed)
- ¾ cup all-purpose flour
- 2 teaspoon ground cinnamon
- 1 teaspoon unsweetened cocoa
Streusel Crumb Topping
- 1¼ cups all-purpose flour
- ¾ cup sugar
- ½ cup light brown sugar (packed)
- 1½ tablespoon ground cinnamon
- ½ cup butter (salted, melted, and cooled)
Coffee Cake
- 1 cup butter (softened, at room temperature)
- 1 cup sugar
- ⅔ cup light brown sugar (packed)
- 3 large eggs (at room temperature)
- 2 cups sour cream (full fat)
- 2 tablespoon vanilla extract
- 3 teaspoon baking powder
- ½ teaspoon salt
- 3⅔ cups all-purpose flour
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 350°F (175°C/Gas Mark 4) and lightly coat a 9x13 baking dish with butter or non-stick cooking spray.
Make The Cinnamon Ripple Filling
- Mix the ¾ cup light brown sugar, ¾ cup all-purpose flour, 2 teaspoon ground cinnamon, and 1 teaspoon unsweetened cocoa in a medium-sized mixing bowl. Use a fork to break up any clumps of brown sugar, then set aside.
Make The Streusel Crumb Topping
- In a separate medium-sized mixing bowl, whisk the dry ingredients for the streusel topping, including 1¼ cups all-purpose flour, ¾ cup sugar, ½ cup light brown sugar, and 1½ tablespoon ground cinnamon. Add the melted ½ cup butter and use a fork to combine with the dry ingredients until a crumb texture is formed. Set aside.
Make The Coffee Cake Batter
- Mix the batter in a large mixing bowl or the bowl of your stand mixer. Add the 1 cup butter, 1 cup sugar, and ⅔ cup light brown sugar then cream them together.
- Add the 3 large eggs, 2 cups sour cream, 2 tablespoon vanilla extract, 3 teaspoon baking powder, and ½ teaspoon salt, then mix until fully combined. Be sure to scrape down the sides and bottom of your mixing bowl.
- Stir in 3⅔ cups all-purpose flour and scrape down the sides and bottom of the bowl while mixing. Mix only until the batter is just combined.
Assemble & Bake The Coffee Cake
- Pour half of the coffee cake batter, or 28-30 ounces, into your prepared 9x13 baking dish to make the bottom layer. Sprinkle the cinnamon ripple filling over the bottom half of the batter.
- Add the remaining coffee cake batter and spread gently using an offset spatula. Top with the streusel crumb topping mixture in an even layer that reaches all corners of the baking dish.
- Bake at 350°F (175°C/Gas Mark 4) for 50-55 minutes until a toothpick or cake tester inserted into the center of the coffee cake comes out clean.
- Remove the pan from your oven when baked and place it on a wire cooling rack to cool completely. *If you prefer to serve your coffee cake warm, try dusting it with confectioners' sugar for a sweet touch.
- Slice, serve, and enjoy!
Notes
- Use sour cream or substitute with Greek yogurt, plain yogurt, or buttermilk for a moist and rich cake.
- Mix just until combined to ensure a tender, fluffy cake.
- Be generous with cinnamon for a warm, spicy flavor.
- Grease the pan with butter for flavor or non-stick spray for convenience.
- Break up brown sugar clumps in the cinnamon ripple for even distribution; add extra cinnamon for more warmth.
- Add melted butter gradually to the streusel until crumbly; avoid overmixing.
- Cream butter and sugars until fluffy for a lighter cake.
- Gently spread each layer to keep them distinct.
- Start checking the cake at 45 minutes; it's done when a toothpick comes out clean or with a few crumbs.
- To preserve the cake's moisture and crumb, ensure it's completely cooled before storing it, and avoid exposing coffee cake to air.
- To Store at Room Temperature: Keep the cooled cake in an airtight container for 2-3 days to maintain freshness.
- To Store in the Refrigerator: Refrigerate the cake in an airtight container for up to 1 week to preserve moisture.
- To Freeze: Wrap the cake well in plastic wrap, then place it in a freezer bag. Store for 2-3 months. Thaw in the fridge before serving to retain texture.
- To Reheat: Warm the cake in the microwave for about 15 seconds if desired. Avoid overheating to keep the texture soft and moist.
Kim says
Coffee cake looks amazing! Can’t wait to try it!
Sylvie MENDOUSSE says
Cette recette me donne envie d'essayer mais par contre j'aimerais comprendre pourquoi ce gâteau s'appelle "gâteau au café" alors que le café n'est pas dans les ingrédients ? Néanmoins il me semble bien appétissant !!
"This recipe makes me want to try but on the other hand I would like to understand why this cake is called "coffee cake" when coffee is not in the ingredients? However, it looks very appetizing to me!!"
Angela @ BakeItWithLove.com says
Il est généralement servi avec du café et dégusté le matin plutôt que comme dessert après le dîner.
"It's usually served with coffee and enjoyed in the morning rather than as an after-dinner dessert."