Cinnamon Sour Cream Coffee Cake

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

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

Why this Recipe Works

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

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.

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.

Ingredient Notes

  • Flour – You’ll need regular all-purpose flour for today’s coffee cake. Be sure to measure the flour correctly.
  • Sugars – The cake uses regular granulated sugar while the streusel on top calls for light brown sugar.
  • Butter – I always use unsalted butter in my baking. You’ll need to let the butter for the cake soften at room temperature before starting.
  • Vanilla Extract  Be sure to use real vanilla extract (NOT imitation). My homemade vanilla extract is perfect for baking!
  • Sour Cream – It’s best to use a full-fat sour cream for this cake. If needed, you can substitute a plain Greek yogurt.

Easy Instructions

STEP 1. Streusel. Combine the flour, brown sugar, cinnamon, nutmeg and melted butter. Mix with a fork until combined and crumbly.

STEP 2. Cake batter. For the cake batter, combine the butter and sugar and mix until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then add the vanilla. Add the flour, baking powder and cinnamon to the batter then fold in the sour cream.

STEP 3. Layers. Pour half of the cake batter into the bottom of a greased 9×9 pan. Spread into a thin even layer. Add about half of the cinnamon streusel layer then spoon the remaining batter over the top. Finish with the remaining streusel.

STEP 4. Oven. Bake at 350 degrees Fahrenheit for about 40 minutes, until lightly browned. Cool completely before slicing.

Tips and Tricks

  • Spray your baking pan with non-stick baking spray first to make the cake easier to remove. Or use our homemade cake release.
  • Use an offset spatula to smooth the first layer of cake batter into the bottom of the pan in an even layer. It will be thin; that’s OK.
  • The second layer of cake batter, on top of the sprinkled streusel, can just be spooned on. It doesn’t need to be spread out.
  • Cool the cake completely before you slice it. It’s hard to be patient, but this allows it to set up properly.

Recipe FAQs

How do I store Cinnamon Sour Cream Coffee Cake?

Once cooled, store the cake in an airtight container at room temperature. It’s best enjoyed within 3 days.

Can I freeze coffee cake?

Yes, it freezes great! Place slices of the cake in a ziploc freezer bag and freeze for up to 3 months. Thaw overnight at room temperature and enjoy!

What size pan do I need?

This recipe was tested with a 9×9 baking pan. You can use a different size, but the baking time will need to be adjusted.

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

More Breakfast Ideas

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

More Cake recipes

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Cinnamon Sour Cream Coffee Cake

4.78 from 22 votes
By: Aimee
This Cinnamon Sour Cream Coffee Cake is a tender cake filled with a cinnamon swirl and topped with a delicious brown sugar streusel.
Prep Time: 15 minutes
Cook Time: 42 minutes
Total Time: 57 minutes
Servings: 9 servings

Ingredients 

For the streusel:

  • 1 ⅓ cup all-purpose flour
  • ¾ cup light brown sugar packed
  • 1 Tablespoon cinnamon
  • ½ teaspoon ground nutmeg
  • ¾ cup unsalted butter melted

For the cake:

  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ cup sour cream
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Instructions 

  • Preheat oven to 350 degrees F. Spray a 9-inch square baking dish with baking spray. Set aside.
  • In a medium bowl, combine streusel ingredients and mix with a fork until thick and crumbly. Set aside.
  • 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.
  • Add the flour, baking powder and cinnamon to the batter. Fold in the sour cream.
  • 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.
  • Bake in preheated over for about 40 minutes, until lightly browned. Cool completely before slicing.
  • Store in airtight container at room temperature. To freeze, place slices in ziploc freezer bag and freeze. Thaw at room temperature and enjoy!

Notes

  • Spray your baking pan with non-stick baking spray first to make the cake easier to remove. Or use our homemade cake release.
  • Use an offset spatula to smooth the first layer of cake batter into the bottom of the pan in an even layer. It will be thin; that’s OK.
  • The second layer of cake batter, on top of the sprinkled streusel, can just be spooned on. It doesn’t need to be spread out.
  • Cool the cake completely before you slice it. It’s hard to be patient, but this allows it to set up properly.

Nutrition

Calories: 534kcal, Carbohydrates: 64g, Protein: 5g, Fat: 29g, Saturated Fat: 18g, Polyunsaturated Fat: 10g, Cholesterol: 117mg, Sodium: 56mg, Fiber: 2g, Sugar: 38g
Course: Breakfast and Brunch
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on May 22, 2018

Comments & Reviews

  1. Can this be made with whipping cream that has gone sour? Or do I have to use commercial sour cream? I want to try it today. It sounds delicious!

  2. Is there really no salt in the recipe? Has anyone tried adding chopped pecans to the streusel?

    1. No salt needed, but if you want to add a pinch or use salted butter that works too. Chopped pecans in the streusel would work GREAT.

  3. Haha, just like you I am a coffee cake fanatic and have 18 zillion recipes! This is perfection. Mary is such a great recipe writer too. 

  4. Holy cow. you have a lot of coffee cake recipes on your site! This is going to be my new go-to whenever I need to make a coffee cake. I think I’ll start with this one though. It sounds wonderful! I’ll have to check out Mary’s cookbook too!

  5. I am so glad that you’re enjoying the cookbook! This is my favorite coffee cake. Your photos are making me hungry tonight!

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