Sour Cream Coffee Cake is a rainy afternoon, a mug of hot coffee, and a long chat with a good friend. I borrowed this recipe from Aunt Becky and you’ll be so glad I did.
This post is sponsored by Watkins. All content and opinions belong to Mama Loves Food.
Sour Cream Coffee Cake is what Aunt Becky serves when we roll into her driveway covered in road dust after a long day of driving with a car load of weary kids. It’s warm and cinnamon spiced with sweet sticky glaze and feels like love. You can’t stop at one slice.
I like to make a double batch and freeze a few loaves for later. Serve it alongside a steaming cup of butter coffee.
Sour Cream Coffee Cake
Sour Cream Coffee Cake Ingredients
- Flour – We are using all purpose flour for this recipe. Make sure not to get cake flour or self rising, as it will not give the same result.
- Baking powder – Double check that you’re using baking powder (not baking soda) and that your baking powder is not old or expired.
- Sugar – Regular granulated sugar for the cake portion of this recipe.
- Salt – I’m a fan of kosher salt.
- Oil – A mild vegetable oil is perfect. I will typically use a mild olive oil.
- Eggs – You’ll want large eggs for this recipe.
- Sour cream – Please use full fat sour cream – it’s what makes the cake texture so moist and delicious.
Filling and Glaze Ingredients
- Brown sugar – We use light brown sugar, but dark will also work if it’s all you have on hand.
- Cinnamon – We used Watkins Organic Ground Cinnamon in this recipe.
- Nutmeg – We used Watkins Organic Ground Nutmeg in this recipe.
- Vanilla – We used Watkins All Natural Original Gourmet Baking Vanilla® Extract in this recipe.
- Powdered sugar – Granulated sugar will not work here. Make sure you’re using powdered sugar (sometimes also called icing sugar or confectioners sugar).
- Milk – Any type of milk (or even water) will work, but whole milk will yield the best flavor result.
How do you make Sour Cream Coffee Cake? (Step-by-Step)
⭐ First, prepare two loaf pans with cake release. In a large bowl, sift together dry ingredients. In a separate bowl, beat wet ingredients.
⭐ Next, combine wet and dry and beat with an electric mixer until incorporated.
⭐ Then, pour ¼ of batter into each of 2 loaf pans. Cover with ¼ filling. Cover with remaining batter. Cover with remaining filling.
⭐ Finally, use a knife to swirl filling throughout batter and bake on the middle oven rack until done. Finish with glaze.
Can I make it in a different size pan?
You can make this cake in a different sized pan. As written, the recipe calls for two loaf pans, but you could easily make it in a single 9×9 baking dish as well. The directions will stay the same, just make sure to test the center with a toothpick for doneness before removing from the oven.
Can I substitute the sour cream for Greek yogurt?
You can substitute the sour cream for Greek yogurt in this recipe. I personally prefer it with the sour cream, but most folks say they can’t taste the difference when using Greek yogurt and like that it adds more protein and has fewer calories.
Make sure to still use full fat Greek yogurt as it is important for the flavor and crumb of the cake.
Can I make Sour Cream Coffee Cake ahead of time?
You can make sour cream coffee cake ahead of time! If you bake ahead of time, they will last three or four days in the refrigerator, or up to several months in the freezer.
We suggest adding the icing immediately before serving, so if you are making this ahead, hold off on that step. Prior to storing, allow the cake to cool to room temperature. Then wrap tightly, label well, and store in the refrigerator or freezer.
We used Watkins Organic Ground Cinnamon, Watkins Organic Ground Nutmeg, and Watkins All Natural Original Gourmet Baking Vanilla® Extract in this recipe.
As one of the leaders in natural and gourmet flavoring products, Watkins has been a part of family traditions in American kitchens for more than 150 years. Now spanning across the United States and Canada, Watkins is committed to making gourmet flavoring products from high-quality ingredients.
Watkins baking products contain no artificial flavors and colors, GMOs, or gluten. They are also free from dyes, high-fructose corn syrup, added MSG and other artificial ingredients.
Storage and Leftovers
How long does Sour Cream Coffee Cake last?
The leftover cake will last at room temperature a few days, or if wrapped tightly, in the fridge up to about 5 days. You can also freeze your leftovers so they will last longer.
Can you freeze Sour Cream Coffee Cake?
You can freeze this cake! Yay! Freeze the loaves before serving by allowing them to come to room temperature, then wrapping tightly and storing in the freezer. (Don’t forget to label well!). They will last up to 6 months in the freezer.
You can also freeze leftover slices for a quick snack later. Again, wrap tightly and label well.
To thaw an individual slice, place in the microwave for up to 30 seconds. To thaw a loaf, leave out at room temperature overnight. If freezing loaves ahead of time, it is best to add icing right before serving rather than before freezing.
Where to Find Watkins Products
Watkins products can be found at your local grocery retailers. Don’t want to change out of your pajamas? They’re also available from online retailers like Amazon.com!
Visit the Watkins’ website (Watkins1868.com) to learn more about the products and find a retailer near you! You can follow Watkins on social media: @Watkins.1868 on Instagram, Watkins_1868 on Pinterest, @Watkins1868 on Twitter and @Watkins1868 on Facebook!
Frequently Asked Questions
Why would you add sour cream to coffee cake?
Adding sour cream to cake adds density and moisture, as well as some flavor from the tanginess. It also works with the baking powder to increase the amount of gasses released while baking which has a leavening effect.
Why do they call it coffee cake?
Coffee cakes are called as such because they are intended to be enjoyed with a cup of coffee. It is thought that this originated with Northern and Central Europeans in the 17th century.
- Loaf pans – I have glass and metal loaf pans, and they’re both great. You can see we used one of each when preparing this recipe.
- Electric mixer – I have a basic handheld electric mixer that I use for everything from cakes to shredding chicken!
- Spatula – No batter left behind! Make sure you get every last bit of goodness by using a rubber spatula.
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How to Make Sour Cream Coffee Cake
Sour Cream Coffee CakePrint Pin Rate
- 2 ⅓ cups all purpose flour
- 1 tablespoon baking powder
- 1 ¾ cups sugar
- ¾ teaspoon salt
- ⅔ cup oil
- 4 eggs
- 1 cup sour cream
- 1 cup brown sugar
- 3 teaspoons cinnamon Watkins Organic Ground Cinnamon
- 1 teaspoon nutmeg Watkins Organic Ground Nutmeg
- 1 teaspoon vanilla Watkins All Natural Original Gourmet Baking Vanilla® Extract
- Prepare two loaf pans with cake release.
- In a large bowl, sift together dry ingredients. In a separate bowl, beat wet ingredients.
- Combine wet and dry and beat with an electric mixer until incorporated.
- Pour ¼ of batter into each of 2 loaf pans. Cover with ¼ filling. Cover with remaining batter. Cover with remaining filling.
- Use a knife to swirl filling throughout batter.
- Bake 350 degrees 35 – 40 minutes until a toothpick comes out clean.
- While cake is baking, whisk together glaze ingredients. Top with glaze before serving.