This Cinnamon Sour Cream Coffee Cake is a deliciously moist and tender cake with layers of cinnamon-sugar streusel. Perfect for breakfast, brunch, or a sweet treat with your coffee, this cake is easy to make and sure to impress. With a hint of tang from the sour cream and the warmth of cinnamon, it’s the perfect cozy, anytime cake.
Why You’ll Love This Cinnamon Sour Cream Coffee Cake
- Super Moist Texture: The sour cream makes the cake incredibly moist and tender.
- Delicious Cinnamon Flavor: Layers of cinnamon-sugar give each bite a warm, sweet flavor.
- Ideal for Any Occasion: Perfect for holiday breakfasts, brunches, or coffee breaks.
Ingredients for Cinnamon Sour Cream Coffee Cake
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 cup sour cream
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
For the Cinnamon Streusel:
- 1 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- ½ cup chopped nuts (walnuts or pecans, optional)
Tools You’ll Need
- Mixing bowls
- Hand mixer or stand mixer
- 9×13-inch baking dish or bundt pan
- Spatula
- Measuring cups and spoons
How to Make Cinnamon Sour Cream Coffee Cake
Step 1: Preheat and Prepare the Pan
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or bundt pan to prevent sticking.
Step 2: Make the Cinnamon Streusel
- In a small bowl, mix together the brown sugar, cinnamon, and nuts (if using). Set aside.
Step 3: Prepare the Batter
- In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the sour cream and vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Be careful not to overmix.
Step 4: Layer the Batter and Streusel
- Pour half of the batter into the prepared pan and spread evenly.
- Sprinkle half of the cinnamon streusel mixture over the batter layer.
- Add the remaining batter on top and spread to cover.
- Sprinkle the rest of the streusel mixture evenly over the top of the cake.
Step 5: Bake the Cake
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool and Serve
- Allow the cake to cool in the pan for 10-15 minutes, then cut into squares or, if using a bundt pan, turn the cake out onto a wire rack to cool further.
- Serve warm or at room temperature.
Serving Suggestions
This cake pairs beautifully with a cup of coffee or tea. Serve it as part of a breakfast spread or enjoy as a dessert topped with a dollop of whipped cream.
Tips for the Best Coffee Cake
- Don’t Overmix: Overmixing can make the cake dense. Stir until just combined.
- Add a Glaze: Drizzle a simple vanilla glaze over the cooled cake for extra sweetness.
- Nut-Free Option: Skip the nuts in the streusel if you prefer a nut-free version.
Storage Instructions
- Refrigerate: Store in an airtight container in the refrigerator for up to 5 days.
- Freeze: Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Frequently Asked Questions (FAQ)
Q1: Can I use Greek yogurt instead of sour cream?
A: Yes! Greek yogurt is a great substitute for sour cream in this recipe.
Q2: Can I make this cake gluten-free?
A: Yes, substitute with a gluten-free all-purpose flour blend for best results.
Q3: Can I add fruit to this coffee cake?
A: Chopped apples or berries work well. Just mix them into the batter before adding the streusel layers.
Nutritional Information (per serving)
- Calories: 320
- Protein: 4g
- Carbohydrates: 42g
- Fat: 15g
- Fiber: 1g
Enjoy a slice of this Cinnamon Sour Cream Coffee Cake for a sweet, cozy treat that’s sure to become a favorite in your baking lineup!