This homemade Classic Sour Cream Coffee Cake Recipe with Streusel Topping is a leveled-up version of Starbucks’ coffee cake (BUT 1000x BETTER).
When I was pregnant with my daughter (hi Stella!) I could not get enough of it…and now we don’t have to leave the house to get it. And yay, breakfast cake!
Bonus: this sour cream coffee cake tastes just as fabulous the day it’s baked as it does the next day (which I love).
The crumb is soft, tender and fluffy, like you expect from classic coffee cake. The sweet-spiced ribbon of brown sugar-cinnamon swirl that runs through the middle is both beautiful and delicious.
And finally, streusel. Don’t even get me started on the joys of streusel. A thick, buttery, crunchy and crumbling streusel lid covers the top of the cake.
If you’re feeling frisky, throw a vanilla glaze over the top in a final flourish.
One final note… There is no coffee in coffee cake ;), but it is, indeed, perfect with a hot cup of coffee!
Also check out my Cherry Streusel Coffee Cake, Cranberry Coffee Cake and all of our breakfast & brunch baked goods!
Enjoy your Moist Sour Cream Coffee Cake!!
This recipe is absolutely delicious! Will definitely make it again and again! Thank you!
—Linda
Why You Should Bake
The Best Classic Coffee Cake ASAP!
- The dreamiest, plush cake texture
- A cinnamon-sugar ribbon runs through the middle
- Tastes great fresh from the oven and just as delicious the next day (perfect for make-ahead!)
- Easily mixed and baked, no fussy technique or equipment
- Can be made with or without an electric stand mixer (or handheld mixer)
- Crunchy, buttery streusel topping
The Baker’s Guide to Measuring Flour
One of the biggest (and most common) mistakes in baking is how we measure flour. If you find yourself without a scale, see my top tips on how to properly measure flour for the perfect amount every time!
Step-by-Step Instructions to Make
The Best Sour Cream Coffee Cake
- Chill the Streusel While You Mix the Cake. This helps the streusel hold it’s shape and will give you that nice, crispy topping.
- Line Your Pan With Parchment. Lining the pan with parchment makes it easier to get the cake out of the pan to finish cooling on a cooling rack.
- Add the Eggs One at a Time. It’s important to slowly add liquid to your cake batter so it doesn’t curdle. For the best consistency, add the eggs one at a time, making sure the first is well blended before adding the next.
- Make Sure Ingredients are Room Temperature. The eggs, butter, sour cream and milk all need to be room temperature for best results. Cold ingredients added to your cake batter can curdle the mixture.
This is such an easy cake to throw together, that’s about it in the tips department. Have fun making this sour cream coffee cake recipe!
For the Streusel Topping
For the Cake
Best Baking Tools for The Ultimate Coffee Cake
Electric Stand Mixer, I prefer the Artisan to the Professional. And while a mixer isn’t necessary for this cake, I love it to cream the butter and sugar together!
Or Breville Handheld Mixer, this one has a bunch of speeds, dough hooks, whisks. I was never a fan of handhelds until I got this one!
A whisk and/or a spatula for for whisking up the cinnamon-sugar swirl and mixing the cake.
My trusty scale for precision.
These heat-safe nesting glass bowls for mixing the streusel, cake and glaze.
Knife, love this chef’s knife with the white handle.
For more fun shopping, check out my Shop (aka my favorite things!).
More Delicious Breakfast Recipes
Also check out my Cherry Streusel Coffee Cake, Blueberry Muffins and Banana Chocolate Chip Muffins.
You can find more Breakfast and Brunch Recipes here.
Enjoy your rich Sour Cream Coffee Cake Recipe with Streusel!!
Classic Sour Cream Coffee Cake Recipe with Streusel Topping
Ingredients
For the Streusel Topping
- 1 batch 5-Minute Streusel Topping
For the Cinnamon-Brown Sugar Swirl
- 1 cup (220 g) light brown sugar (packed)
- 1 tablespoon (6 g) cinnamon
For the Cake
- 1 ½ cups (300 g) granulated sugar
- 10 tablespoons (141 g) unsalted butter (room temperature)
- 2 teaspoons (8 g) real vanilla extract
- 2 large eggs (room temperature)
- 2 teaspoons (10 g) baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup (240 g) whole milk (room temperature)
- 3/4 cup (180 g) sour cream (room temperature; full fat)
- 3 cups + 2 tbsp (423 g) all-purpose flour (how to measure flour)
For the Vanilla Glaze
- 1 batch Easy Vanilla Glaze Recipe
Instructions
For the Streusel Topping
- Make 1 batch 5-Minute Streusel Topping Recipe all the way through mixing and chilling in an airtight container following the step-by-step photos and instructions.
For the Cinnamon-Brown Sugar Swirl
- In a small mixing bowl whisk together the brown sugar and cinnamon. Set aside.
For the Cake
- Preheat your oven to 350°F (177°C). Grease a 9×13-inch (23 x 33 cm or 13 cup or 3.3 L) baking dish and line with parchment, letting the excess hang over the sides (you’ll use this to pull the cake out of the pan). Set aside.
- In the bowl of an electric mixer (see note below recipe) fitted with the paddle attachment, cream butter, sugar and vanilla on medium speed for about 5-6 minutes or until light and fluffy. You want it pretty fluffy, so if your kitchen is chilly let the machine run longer. Scrape down the sides and bottom of the bowl to make sure everything is combined.
- Add in the eggs, one at a time, making sure the first is well blended before adding in the second. Add the baking powder, baking soda and salt and mix for 1 minute more. Scrape the sides and bottom of the bowl to make sure everything is well blended.
- In a liquid measuring cup (or medium bowl) whisk together the milk and sour cream. Alternate adding the flour and milk mixture in two batches, mixing each addition until just combined. Grab a spatula and scrape the sides and bottom of the bowl one more time to make sure the cake batter is thoroughly mixed.
To Assemble the Cake
- Scoop half of the cake batter into the prepared pan, smoothing the top to make it even (it doesn't have to be perfect). Sprinkle the cinnamon sugar in an even layer, leaving a ½ inch (1.25 cm) border around the edges.
- Top with the rest of the batter, smoothing the top a bit with an offset spatula or spatula so that it’s even. The batter is thick; drop it in clumps evenly over the pan to aid in making even(ish) layers. It won't be perfect, that's fine!
- Finally, evenly cover the top of the cake with the streusel.
- Bake in the center of the oven for 55-60 minutes until puffed up and bronzed. The center will be soft but set. Let cool on a wire rack for at least 50-60 minutes and then use the parchment handles to remove it from the pan to finish cooling. If it resists coming out run a knife around the edge to help it along. Additionally, you can let it cool longer in the pan if you’re having a hard time getting it out. Let cool completely before adding the vanilla glaze.
For the Vanilla Glaze
- Make 1 batch Easy Vanilla Glaze and immediately drizzle over the top of the cooled coffee cake. The higher up you drizzle, the more control you'll have over your drizzles. Serve excess vanilla glaze on the side (for those that love more glaze!).The drizzle will set and become matte after several hours. Serve immediately (this cake also tastes great the next day!).
OMG, this was amazing, the texture was perfect. Hubs said this was the very best. I did not make the glaze, as I did not think it was necessary.
So so happy you all loved it!!! I have more variations on this coffee cake coming soon!! xo
Looking forward to trying them all! Love the kiss of nutmeg in the crumb topping!! It’s perfection ❤️
Yay! Thanks Linda! And I love nutmeg too, it’s so good!! xo
This recipe is absolutely delicious! Will definitely make it again and again! Thank you!
We can’t stop eating it!! So glad you loved it!! xo
Delish! I made this gluten free for a friend and it turned out great. The inner ribbon of cinnamon sugar is perfecto
Hi Cara! I’m so glad! If you happen to see this, I’d love to know what gf flour you used (for others that may want to make it gluten free). xoxo
Yum! Can’t wait to make this! Could I use Greek yogurt in place of the sour cream?
Hi Diana!
I haven’t tested this particular recipe with Greek yogurt, however Greek yogurt is a great sour cream substitute so I think it should work great. Use a full fat Greek yogurt (not non-fat) for best results. Let us know how it goes! xo
So good. Delicious. Coarse texture, plenty of crumbles. May I have seconds???
I’m glad you liked it Dad!! xo
I love this, and the steps look super easy to follow.
Thank you Sally; it’s so easy you’ll love it!! xoxo