Description
This easy sour cream coffee cake combines a tender, moist cake base with a cinnamon-sugar streusel topping, offering a comforting, nostalgic treat perfect for breakfast, brunch, or dessert. The sour cream ensures a rich, tangy flavor and a perfectly soft texture.
Ingredients
2 ½ cups all-purpose flour
1 cup granulated sugar
1 cup brown sugar, packed
2 teaspoons ground cinnamon
½ cup (1 stick) butter, softened (for streusel topping)
½ cup (1 stick) butter, room temperature (for cake batter)
1 cup sour cream
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or 8×8-inch baking pan.
In a small bowl, mix 1 cup brown sugar, 1 teaspoon ground cinnamon, and ½ cup softened butter until crumbly for the streusel topping.
In a large bowl, whisk 2 ½ cups flour, 1 teaspoon ground cinnamon, and 1 cup granulated sugar.
Add ½ cup room temperature butter, cut into small cubes, and mix until the texture resembles coarse meal.
Stir in 1 cup sour cream until just combined.
Spread the batter into the prepared pan and sprinkle the streusel topping evenly over the surface.
Bake for 45–50 minutes, until a toothpick inserted in the center comes out clean.
Cool slightly before serving.
Notes
For best results, use room temperature butter for the cake batter and softened butter for the streusel topping. Store in an airtight container at room temperature for up to 2 days or refrigerate for 5 days.
Substitute sour cream with plain Greek yogurt for a dairy-free option.
- Prep Time: 20
- Cook Time: 50
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 149mg
- Fat: 15g
- Saturated Fat: 10g
- Carbohydrates: 42g
- Fiber: 0.4g
- Protein: 4g
- Cholesterol: 85mg