Cinnamon Sour Cream Coffee Cake

This Cinnamon Sour Cream Coffee Cake is a tender cake filled with a cinnamon swirl and topped with a delicious brown sugar streusel.

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Another day, another coffee cake recipe. Seriously, if you check my breakfast archives, you’ll find dozens of sweet breakfast treats!

Why? Because why not? Having a slice of coffee cake, a muffin, a doughnut, or a piece of biscotti is my favorite side kick to my steaming hot cup of coffee. They go together like peanut butter and jelly 🙂

Today’s Cinnamon Sour Cream Coffee Cake recipe comes from my friend Mary at Barefeet in the Kitchen. You’ve seen a few recipes of hers around here already. Like these crazy delicious Almond Bars, and this Caprese Chicken Skillet.

Well, my talented friend put out another cookbook, called “The Weekday Lunches and Breakfasts Cookbook.” (get it on Amazon!) And let me tell you guys, it’s packed with wonderful ideas. I’m not a big lunch person (usually cause I filled up on breakfast pastries)…but many of her lunch ideas would make delicious, easy dinner recipes! Perfect if you lead a busy life (who doesn’t??)!

Anyway, back to the coffee cake. Sour Cream. It’s the key to a moist texture. So don’t even think about asking if you can skip it. Remember this Sour Cream Banana Bread recipe that I have claimed is THE BEST BANANA BREAD EVER??? It’s because of the sour cream. It does something wonderful to baked goods.

How to make Cinnamon Sour Cream Coffee Cake:

1. Preheat oven to 350 degrees F. Spray a 9-inch square baking dish with baking spray.
2. In a medium bowl, combine streusel ingredients and mix with a fork until thick and crumbly. This is a lot of streusel….it’s a good thing 🙂
3. In a large mixing bowl, combine the butter and sugar for the cake layer. Mix until light and fluffy, about 3 minutes. Beat in the eggs, one at a time. Add vanilla.
4. Add the flour, baking powder and cinnamon to the batter. Fold in the sour cream.
5. Pour half the batter  into the bottom of your prepared pan. Spread with an offset spatula (it will be a thin layer, don’t worry). Add about half of the cinnamon streusel layer. Spoon the remaining batter over the top and finish with the remaining streusel.
6. Bake in preheated over for about 40 minutes, until lightly browned. Cool completely before slicing.
7. Store in airtight container at room temperature. To freeze, place slices in ziploc freezer bag and freeze. Thaw at room temperature and enjoy!

Want to know how to make the best coffee cakes? Check out some of these delicious recipes:

• Thick and soft, with a layer of cheesecake, this Cream Cheese Coffee Cake is a fan favorite!
• The maple flavor in this Cinnamon Maple Coffee Cake is absolutely wonderful. I think you’ll agree after one bite!
• Don’t forget about your coffee! Whip up a batch of this EASY Homemade Cinnamon Coffee Creamer!
• This Strawberries and Cream Coffee Cake from Melanie Makes has a thick swirl of cream cheese and strawberry jam and is sandwiched between two layers of light as air coffee cake.  This breakfast treat is then topped with a sugar and butter topping before being baked and then drizzled with a powdered sugar glaze.
• I can only imagine how good this Carrot Cake Coffee Cake from Crazy for Crust must taste. Good thing I’ll be baking and eating it soon!

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Cinnamon Sour Cream Coffee Cake recipe:

Print Recipe

Cinnamon Sour Cream Coffee Cake

Yield: 9 servings

Prep Time:15 minutes

Cook Time:40-42 minutes

This Cinnamon Sour Cream Coffee Cake is a tender cake filled with a cinnamon swirl and topped with a delicious brown sugar streusel.

Ingredients:

For the streusel:

• 1 1/3 cup all-purpose flour
• 3/4 cup light brown sugar, packed
• 1 Tbsp cinnamon
• 1/2 tsp ground nutmeg
• 3/4 cup unsalted butter, melted

For the cake:

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/2 cup sour cream

Directions:

1. Preheat oven to 350 degrees F. Spray a 9-inch square baking dish with baking spray. Set aside.
2. In a medium bowl, combine streusel ingredients and mix with a fork until thick and crumbly. Set aside.
3. In a large mixing bowl, combine the butter and sugar for the cake layer. Mix until light and fluffy, about 3 minutes. Beat in the eggs, one at a time. Add vanilla.
4. Add the flour, baking powder and cinnamon to the batter. Fold in the sour cream.
5. Pour half the batter  into the bottom of your prepared pan. Spread with an offset spatula (it will be a thin layer, don't worry). Add about half of the cinnamon streusel layer. Spoon the remaining batter over the top and finish with the remaining streusel.
6. Bake in preheated over for about 40 minutes, until lightly browned. Cool completely before slicing.
7. Store in airtight container at room temperature. To freeze, place slices in ziploc freezer bag and freeze. Thaw at room temperature and enjoy!

**Recipe from The Weekday Lunches and Breakfasts Cookbook by Mary Younkin, republished with permission

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