There’s just something magical about classic recipes passed down through generations, and Mom’s Sour Cream Coffee Cake is one of those gems that never loses its charm. It’s the kind of recipe that immediately makes you think of cozy weekends, the smell of cinnamon wafting through the kitchen, and that first warm bite that feels like a hug from the inside out.
Growing up, this cake made an appearance at almost every family brunch and holiday breakfast. I remember sitting at the kitchen table, impatiently watching the oven while the buttery, cinnamon goodness filled every corner of the house. And let me tell you—no store-bought coffee cake even comes close to how good this one is. It’s tender, moist, and has the perfect balance of sweet cinnamon swirl and crunchy streusel topping. Plus, it’s topped with an optional glaze that makes it feel just a little extra special (because who doesn’t love a little drizzle on top?).
Whether you’re hosting brunch, treating yourself to a weekend bake, or just craving something cozy and homemade, this sour cream coffee cake is guaranteed to hit the spot. Let’s jump right into it!
Ingredients You’ll Need
For the Streusel Topping:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 tsp ground cinnamon
1/4 tsp salt
4 tbsp unsalted butter, cold and cubed
For the Cake:
1 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1 cup sour cream
For the Cinnamon Swirl:
1/4 cup granulated sugar
1 tbsp ground cinnamon
For the Glaze (Optional):
1 cup powdered sugar
2–3 tbsp milk
1/2 tsp vanilla extract
Step-by-Step Instructions
Step 1: Preheat and Prep
First things first, preheat your oven to 350°F (175°C). Grease and lightly flour a 9×9-inch square baking pan, or if you prefer easy cleanup, line it with parchment paper. It’s a small step that makes a big difference when you’re ready to slice and serve.
Step 2: Make the Streusel Topping
In a small bowl, stir together the flour, brown sugar, cinnamon, and salt. Then, cut in the cold butter. You can use a pastry cutter if you have one, but honestly, your fingers work just as well—just pinch and rub until the mixture looks like coarse, buttery crumbs. Set it aside for later. (It’s okay if you sneak a tiny taste—this streusel is irresistible.)
Step 3: Mix the Cake Batter
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Then, in a large mixing bowl, cream together the softened butter and granulated sugar until it’s light, fluffy, and almost cloud-like—this usually takes about 2–3 minutes.
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract. Now, alternate adding the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients. Be careful not to overmix here—you want the batter just combined and silky.
How to Assemble and Bake Mom’s Sour Cream Coffee Cake
Now that we have our cake batter ready and our streusel topping made, it’s time to bring everything together. This is the part where all those cozy, cinnamon-filled layers start to come to life. Trust me, once you get that swirl just right and the buttery topping sprinkled on, you’ll be counting down the minutes until you can dig in.
Let’s keep going and finish up this delicious masterpiece.
Step 4: Assemble the Cake
Spread half of the batter evenly into your prepared baking pan. It might feel a little thick, but just take your time and gently nudge it into the corners with a spatula.
In a small bowl, mix together the granulated sugar and ground cinnamon for the cinnamon swirl. Sprinkle the entire mixture evenly over the batter. It’s that classic middle layer that makes each slice so pretty (and so tasty).
Next, dollop the remaining batter on top of the cinnamon layer. You don’t have to spread it perfectly—even if some cinnamon peeks through, it’ll all bake up beautifully. Gently spread the batter to cover the cinnamon as best as you can without disturbing the layer too much.
Finally, grab that gorgeous streusel topping you made earlier and sprinkle it generously over the top. Make sure to get it all the way to the edges for a perfect sweet crunch in every bite.
Step 5: Bake
Place the pan in your preheated 350°F oven and bake for 40–45 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
The hardest part? Letting it cool before you dive in. It’s tempting to cut into it right away, but giving it a little time will make slicing much easier (and you won’t burn your fingers!).
Step 6: Add the Glaze (Optional)
If you want to go the extra mile, the optional glaze is the perfect finishing touch.
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. You can adjust the consistency by adding a little more milk if you like a thinner drizzle or a little more powdered sugar if you want it thicker.
Once the cake is mostly cooled, drizzle the glaze over the top using a spoon or fork. It settles into all those lovely cracks and crevices and makes the cake look (and taste) bakery-worthy.
Helpful Tips for the Perfect Coffee Cake
Use Room Temperature Ingredients: Bringing your butter, eggs, and sour cream to room temperature before starting makes the batter blend together more smoothly and gives you a lighter cake.
Don’t Overmix: It’s tempting to keep mixing until the batter looks perfectly smooth, but overmixing can make the cake dense. Mix just until everything is combined.
Add Some Nuts: For extra texture and a nutty flavor, add about 1/2 cup of chopped walnuts or pecans to the streusel topping. It’s an easy twist that adds a lot of character.
Line Your Pan: If you use parchment paper, it makes lifting the cake out a breeze and keeps the edges neat and tidy.
Freeze for Later: This coffee cake freezes beautifully. Wrap slices individually in plastic wrap and freeze for up to 2 months. Perfect for when you need a quick treat!
FAQ About Mom’s Sour Cream Coffee Cake
Before I wrap up this delicious journey, let’s take a look at some of the most common questions I get asked about this recipe. Whether you’re making it for the first time or you’ve baked it a dozen times, these tips and answers will help you get it just right every time.
1. Can I make this coffee cake in a Bundt pan instead of a square pan?
Yes, you can absolutely use a Bundt pan! Just make sure to adjust the baking time—since a Bundt pan is typically deeper, you may need to bake it for an additional 5–10 minutes. Check for doneness by inserting a toothpick into the center, and make sure it comes out clean or with a few moist crumbs. You may also want to grease and flour the pan generously to ensure it comes out easily.
2. How do I store the coffee cake?
This cake stays fresh for about 2–3 days at room temperature, but to keep it even longer, you can store it in the fridge for up to 5 days. Just make sure to cover it tightly with plastic wrap or store it in an airtight container. If you prefer it warm, you can microwave individual slices for about 10-15 seconds to bring back that fresh-from-the-oven taste.
3. Can I freeze this sour cream coffee cake?
Yes, it freezes beautifully! Once the cake is completely cooled, wrap it tightly in plastic wrap and then in aluminum foil. You can freeze it for up to 2 months. When you’re ready to enjoy it, let it thaw at room temperature or microwave individual slices for about 20-30 seconds to warm them up. Freezing individual slices is a great option for quick and easy snacks later.
4. Is it necessary to add the glaze?
Not at all! The glaze is an optional extra. Some people prefer the coffee cake without it to keep things simple, while others love the extra sweetness and smooth finish it provides. If you’re serving it for a special occasion or just want to give it a little more flair, the glaze is a great choice, but the cake is just as delicious without it.
5. Can I make this coffee cake with a dairy-free option?
Yes, you can make substitutions to make this cake dairy-free. Use a dairy-free butter substitute for the cake and the streusel topping, and swap the sour cream for a dairy-free sour cream or plain non-dairy yogurt. Just keep in mind that the texture and flavor may be slightly different, but it will still be delicious!
6. What can I do if I don’t have sour cream on hand?
If you don’t have sour cream, you can substitute it with plain yogurt or buttermilk. If you use buttermilk, you may want to reduce the amount of liquid in the batter slightly to avoid it being too thin. Yogurt is probably the closest match in terms of texture and tanginess, so it’s a great alternative.
7. Can I make this recipe into muffins?
Absolutely! If you prefer to make individual servings, you can turn this recipe into muffins. Just spoon the batter into muffin tins, filling each cup about 2/3 full. Bake at 350°F for 18–22 minutes, or until a toothpick comes out clean. The cinnamon swirl and streusel topping will still give them that same comforting flavor!
Conclusion: Why You’ll Love This Cake
There’s no denying that Mom’s Sour Cream Coffee Cake is one of those recipes that has a way of making you feel all warm and nostalgic. From the moment you pull that first slice out of the pan, it’s like a little slice of comfort and home, perfect for breakfast, brunch, or even a cozy afternoon treat. The balance of cinnamon, butter, and that rich, moist cake makes it hard to resist.
I hope this recipe brings you as much joy as it has brought me over the years. It’s simple, yet special—just the way a classic coffee cake should be. Whether you add the glaze, throw in some nuts, or stick to the traditional version, this cake will always deliver.
I’d love to hear how yours turns out! Feel free to leave a comment below and let me know if you made any fun variations or what your favorite part of the recipe was. Enjoy, and happy baking!
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Mom’s Sour Cream Coffee Cake
Description
A true classic that never goes out of style, Mom’s Sour Cream Coffee Cake is moist, tender, and loaded with sweet cinnamon flavor. With a buttery streusel topping, a warm cinnamon swirl, and an optional vanilla glaze, this cake is perfect for breakfast, brunch, or a cozy afternoon treat. It’s simple, comforting, and always a crowd-pleaser.
Ingredients
For the Streusel Topping
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 tsp ground cinnamon
1/4 tsp salt
4 tbsp unsalted butter, cold and cubed
For the Cake
1 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1 cup sour cream
For the Cinnamon Swirl
1/4 cup granulated sugar
1 tbsp ground cinnamon
For the Glaze (Optional)
1 cup powdered sugar
2–3 tbsp milk
1/2 tsp vanilla extract
Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×9-inch square baking pan or line it with parchment paper.
Step 2: Make the Streusel Topping
In a small bowl, combine the flour, brown sugar, cinnamon, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside.
Step 3: Mix the Cake Batter
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy (about 2–3 minutes). Beat in the eggs one at a time, followed by the vanilla extract. Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
Step 4: Assemble the Cake
Spread half of the batter evenly into the prepared pan. In a small bowl, mix the sugar and cinnamon for the swirl. Sprinkle this mixture evenly over the batter. Dollop the remaining batter over the cinnamon layer and spread gently to cover. Sprinkle the streusel topping evenly over the top.
Step 5: Bake
Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Add the Glaze (Optional)
While the cake cools, whisk together the powdered sugar, milk, and vanilla extract to make a smooth glaze. Adjust the milk as needed to achieve your desired consistency. Drizzle the glaze over the cooled cake before slicing.
Notes
For a little twist, you can add chopped walnuts or pecans to the streusel topping. This cake also freezes well—just wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Let them thaw at room temperature or warm briefly in the microwave when ready to enjoy.
