This sour cream coffee cake is soft, buttery, and layered with cinnamon sugar and crumbly streusel in every bite. I've found sour cream is the secret to keeping the cake incredibly moist while still giving it a tender crumb that holds together beautifully when sliced. Between the cinnamon swirl running through the center and the buttery crumb topping on top, every bite has the perfect balance of cake and streusel.
Featured Review
"This is the perfect Coffee Cake! The sour cream made the texture lighter than the average Coffee Cake. This will be my go-to dessert!!"
Nancy
Growing up my parents always took us to the coffee shop and out treat for being good kids was a big piece of coffee cake to share. We LOVED it. It's been years since I had that coffee cake but the memories of that cake inspired this one.
Sour cream creates such a soft, tender, and moist crumb. My nephew said this sour cream coffee cake was FIRE, he's 5 years old. I love baking with sour cream check out my sour cream pound cake and chocolate sour cream cake!
He is not wrong, it is absolutely delicious!!
What You Need for the Ultimate Coffee Cake
- Sour Cream: After recipe testing coffee cakes I've found sour cream is what gives this coffee cake its incredibly soft, moist texture while adding a subtle tang that balances the sweetness beautifully.
- Brown Sugar: I love using brown sugar in the cinnamon filling because it creates a deeper, richer flavor than granulated sugar alone.
- Cinnamon: This is the ingredient that gives the cake that cozy bakery-style flavor running through every bite.
- Butter: I always use butter in the crumb topping because it creates those irresistible buttery streusel pieces that everyone reaches for first.
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
How We Get Those Perfect Crumb Layers
I mean look at that cinnamon middle layer, moist cake, and thick crumble! How can you not swoon!! Next time try my coffee cake cookies or cinnamon roll monkey bread.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
The Softest Sour Cream Coffee Cake with Cinnamon Swirl
This sour cream coffee cake is soft, buttery, and layered with cinnamon sugar and crumbly streusel in every bite. I've found sour cream is the secret to keeping the cake incredibly moist while still giving it a tender crumb that holds together beautifully when sliced. Between the cinnamon swirl running through the center and the buttery crumb topping on top, every bite has the perfect balance of cake and streusel.
- Total Time: 1 hour 10 minutes
- Yield: 12 1x
Ingredients
Cinnamon Swirl
- 75 grams (Heaping ⅓ Cup) Light Brown Sugar
- 1 ½ Teaspoons Ground Cinnamon
Streusel Topping
- 125 grams (1 Cup) All-Purpose Flour
- 200 grams (1 Cup) Light Brown Sugar
- 1 ½ Tablespoons Ground Cinnamon
- 6 Tablespoons Salted Butter, melted
Cake
- 250 grams (2 Cups) All-Purpose/ Plain Flour
- ½ Teaspoon Baking Soda
- 2 Teaspoons Baking Powder
- ½ Teaspoons Salt
- 4oz (½ Cup) Salted Butter, at room temperature
- 1oz (2 Tablespoons) Vegetable Oil
- 200 grams (1 Cup) Granulated/ Caster Sugar
- 3 Large Eggs, at room temperature
- 1 Tablespoon Pure Vanilla Extract
- 10oz (1 ¼ Cup) Sour Cream, at room temperature
Instructions
Cinnamon Swirl
- Preheat the oven to 350F/180C and line a 9-inch square baking pan with parchment so that the parchment paper overhangs on the sides, this will help you pull the baked cake out of the pan later. Grease the parchment with non-stick baking spray and set aside.
- In a small bowl whisk together the brown sugar and cinnamon until fully combined, set aside.
Streusel Topping
- In a medium bowl whisk together the flour, brown sugar, and cinnamon. Pour in melted butter and use a spatula to mix it all together to moisten everything, this will take a couple of minutes, you want a wet sand texture, thick clumps are good. Set aside while you prepare the cake.
Cake
- In a large bowl whisk together the flour, baking soda, baking powder, and salt.
- In the bowl of an electric stand mixer fitted with a paddle attachment or a large bowl with a handheld electric whisk beat the sugar, oil, and butter together for 2-3 minutes, scrape down the bowl after the first minute then continue mixing. You want a light fluffy mixture.
- Add the eggs, one at a time, scraping down the bowl after each addition and making sure the egg is fully combined, there should be no trace of egg yolk. Add the vanilla in with the last egg.
- Gently fold in ⅓ of the dry ingredients until just almost combined, then gently fold in ½ of the sour cream until just combined, then repeat with ⅓ of the dry, the rest of the sour cream, and finish with the remaining flour. Do not over mix.
- Pour ½ of the batter into the prepared pan then sprinkle all of the cinnamon swirl mixture on top in an even layer. Scoop spoonfuls of the batter on top of the cinnamon swirl layer and use an angled spatula to spread the cake batter into an even layer, if some of the cinnamon swirls on top it is okay. Sprinkle all of the crumble on top into an even layer. Bake for 40-50 minutes, since the cake is covered in a crumble it is best to check by using a toothpick test, insert a toothpick into the center of the cake, moist crumbs are okay but if there is any wet batter the cake will need to cook longer.
- Let the cake cool on a wire rack for at least 30 minutes before using the parchment overhang to gently and quickly remove it from the pan. Best served the day it is made but leftovers will last in an airtight container for up to 3 days.
Notes
- To Freeze: Let the sour cream coffee cake cool completely, I prefer to slice the cake into squares or pieces and wrap individually. Wrap each piece in plastic wrap, twice, then store the wrapped pieces in a freezer safe bag or air-tight container. Just to ensure no freezer bite happens.
- To Thaw: When you want to enjoy a slice of the coffee cake just take it out of the freezer and let it sit at room temperature for about an hour or so, more time if the pieces are larger.
- Prep Time: 20 Minutes
- Cook Time: 50 Minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
nancy muniz says
Made this exactly the way your inst,said to. It came out perfect and moist. Will make again...
Elizabeth Waterson says
Thank you so much for coming back to review and rate the recipe Nancy, I truly appreciate it!!! I am so happy that you enjoyed the cake its a family favorite for sure!! Take care. XX Liz
Geraldine DeFelice says
I am going to try this with gluten free all.purpose flour. I will post if it comes out well.
Elizabeth Waterson says
Great, I look forward to hearing how it turns out! Please let me know if you have any questions! Thank you! XX Liz
Nancy Ayala says
This is the perfect Coffee Cake! The sour cream made the texture lighter than the average Coffee Cake. This will be my go-to dessert!!
Elizabeth Waterson says
Thank you so much for coming back to star rate and review the recipe, Nancy! I truly appreciate it! My sisters die over this cake every time I make it so I am so happy to hear you love it too!! XX Liz
Demi says
Hey:) Not being rude but just curious. May I know why the coffee cake doesn’t contain coffee ?
Elizabeth Waterson says
Hi Demi, no worries at all! The name is confusing in England we have Coffee Cake which is made with coffee whereas this American-style cake is served with coffee so they call it coffee cake! I have recipes for both types on my website so hopefully, you are able to try them both, they are so different! Please let me know if you have any questions or if you try any of the recipes! XX Liz
Kathy says
This is a keeper!! Loved it. Made it again, and added chopped pecans to the crumble as my hubby loves nuts. It was wonderful!! Thanks for the recipe!
Elizabeth Waterson says
Aww thanks so much for the 5-star review, Kathy! I am so pleased you enjoyed it! Pecans sound like a great addition! Happy New Year! XX Liz
Karen Karsseboom says
Made this coffee cake recipe for a weekend get away with friends this past weekend. It was so good! Easy to make and very flavorful. Reminded me so much of the cake my mom used to make and am so thankful I found your recipe. I highly recommend it! One of my friends couldn't stop eating it!
Elizabeth Waterson says
Thank you SO much for the lovely 5-star review Karen! My sisters couldn't stop eating this one either!! So so yummy!! Happy Baking- take care. XX Liz