This from-scratch sour cream coffee cake recipe features 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.
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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
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.
Storing:
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.