This tender Sour Cream Coffee Cake is topped with an incredible streusel. With just the right amount of sweetness, it comes together in no time, and is perfect for brunch or parties. Or brunch parties.
When I first tasted homemade coffee cake, it was like a whole new world had opened up to me. I had never realized how good it could actually be. Tender and soft, with a slight crunch on top from the streusel. Not too sweet, and definitely not dry.
Growing up, the first coffee cake I remember trying was the grocery store variety, sold in a box with a see-through top. I didn’t love it, but I also never turned down sweets.
The intensely sweet white glaze would initially mask how dry the coffee cake usually was, but the illusion would pass as the cake got stuck in my throat on the way down. Save me, milk!
I think this is one of the reasons I was firmly Team Pie until I started baking from scratch. These days, I can’t get enough cake.
Since those days, I’ve enjoyed plenty of tasty homemade coffee cakes, and they’re in another league from the grocery store versions, I’ve been making a sour cream coffee cake from Taste of Home for several years now, and I’ve made a few changes to the original recipe over time.
Sour Cream Coffee Cake Ingredients
- Granulated white sugar
- Unsalted butter
- Sour cream
- Vanilla extract
- All-purpose flour
- Baking soda
- Baking powder
- Old fashioned rolled oats
- Dark brown sugar (light may be substituted)
- Ground cinnamon
Sour Cream Coffee Cake Recipe Notes
- I highly recommend using a kitchen scale to make this recipe. One cup of flour can weigh anywhere from 3 1/2 – 5 ounces. Read more about this in my post “How to Measure Flour.”
- If you don’t have a scale, you’ll want to use what I call the “Spoon and Level Method” to avoid having a dense cake. This means spooning the flour into the measuring cup, then leveling off the top with a knife.
- You can use light brown sugar instead of dark if that’s what you already have. Dark brown sugar has a bit more molasses, which enhances the brown sugar flavor. But there’s no reason to make an additional trip to the store!
- For best results, use full-fat sour cream instead of low-fat or no-fat. It’s cake.
- I used this 9×13-inch baking pan. It comes with a lid, making it super easy to store leftovers or take the coffee cake to someone else’s home. Check out more of my favorite bakeware!
More Cake Recipes
Sour Cream Coffee Cake
For the topping:
- 1/2 cup old fashioned rolled oats
- 1/4 cup granulated sugar
- 1/3 cup packed dark brown sugar (light brown sugar may be substituted)
- 2 teaspoons ground cinnamon
- 1/8 teaspoon kosher salt
- 3 tablespoons cold, unsalted butter, cut into small pieces
For the cake:
- 4 ounces unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 cup (8 ounces) sour cream (preferably full fat)
- 1 1/2 teaspoons pure vanilla extract
- 8 1/2 ounces all-purpose flour (2 cups using the Spoon & Level Method; see notes)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- Preheat the oven to 325 degrees F. Lightly grease a 9x13 inch pan with baking spray or butter.
- Prepare the topping: In a medium-sized bowl, stir together the oats, granulated sugar, brown sugar, cinnamon, and salt. Press the butter into the mixture with a fork until it’s evenly incorporated. Set aside.
- In a stand mixer with the paddle attachment (or using an electric mixer), cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the sour cream and vanilla extract.
- In a small bowl, whisk together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add in the dry ingredients, then turn the speed up until the batter is smooth (don’t over-mix).
- Spread half the batter evenly into the prepared pan (note: slightly less is better than slightly more if you’re unsure), and sprinkle with half the topping. Repeat with the remaining batter and topping.
- Bake for 40 minutes, or until a toothpick comes out of the center clean. Allow to cool for at least 5 minutes. Serve warm or at room temperature.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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