Sour Cream Coffee Cake

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. 

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 & glaze – Brown sugar, cinnamon nutmeg, vanilla, powdered sugar, milk. 

Can’t get enough breakfast?  Try our breakfast French toast casserole next!

Whisk together the wet ingredients, then add them to the sifted dry ingredients.

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.

The filling is made with brown sugar, cinnamon, nutmeg, and vanilla extract.

Preparation

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.

Don’t forget to use a pan release so your cake doesn’t stick!

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.

It doesn’t matter whether you use a glass or metal loaf pan.

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.

It looks funny, but oh boy, it tastes amazing!

What to serve with sour cream coffee cake (serving suggestions)

Try this along with yogurt bowls, a coffee banana smoothie, and some easy poached eggs. 

You can drizzle the glaze either before or after the cake is sliced. Totally up to you!

More breakfast recipes

• Cinnamon roll casserole recipe
• Pumpkin spice bread
• Pancakes with Greek yogurt
• Homemade French toast sticks
• See all our breakfast recipes

More cake recipes

• Strawberry poke cake recipe
• Apple bundt cake with caramel sauce
• Cranberry upside down bundt cake
• See all our cake recipes

Suggested Tools

• 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.

How to Make Sour Cream Coffee Cake

Sour Cream Coffee Cake

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. 

5 from 7 votes

Print Pin Rate

Course: Breakfast, Dessert

Cuisine: American

Keyword: sour cream coffee cake

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Servings: 6

Calories: 300kcal

Author: April Woods

Ingredients

Dry ingredients:

• 2 ⅓ cups all purpose flour
• 1 tablespoon baking powder
• 1 ¾ cups sugar
• ¾ teaspoon salt

Wet ingredients:

• ⅔ cup oil
• 4 eggs
• 1 cup sour cream

Filling:

• 1 cup brown sugar
• 3 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon vanilla

Glaze:

• 1 cup powdered sugar
• ½ teaspoon vanilla
• Milk until desired consistency
• optional a pinch of cinnamon, and a pinch of nutmeg

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Instructions

• 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.

Video

Notes

Calories are automatically generated. For best results calculate based on your exact ingredients.

Here's our easy cake release recipe: https://www.mamalovesfood.com/substitute-for-cooking-spray/

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Nutrition

Calories: 300kcal

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If you love breads for breakfast, try our recipe for banana chocolate chip bread!

This post was originally sponsored by Watkins. All content and opinions belong to Mama Loves Food.