Sour Cream Coffee Cake
Sour Cream Coffee Cake
Rated 5.0 stars by 1 users
Category
Dessert
Author:
Kyle Schermbeck
Servings
12
Prep Time
20 minutes
Cook Time
40 minutes
Calories
303
This is the kind of cake that doesn’t need an occasion.
A soft, tender crumb, a ribbon of cinnamon warmth, and a buttery topping that melts just enough into the cake beneath it. It’s simple, familiar, and exactly what you want with a cup of coffee on a slow morning or a quiet afternoon.
The base leans on sour cream and buttermilk for richness and moisture, giving you that classic coffee cake texture—light, but never dry. And the crumble? That’s where everything settles in. Brown sugar, cinnamon, butter, and just enough of our Sweeten the Deal blend to round it out and make it feel like more than just another cinnamon cake.
It’s the kind of recipe you make once and start keeping in your back pocket—for weekends, for guests, or just for yourself.
Why You’ll Love It
- Soft, tender crumb: Thanks to sour cream + buttermilk
- Buttery cinnamon crumble: Sweet, spiced, and slightly crisp on top
- Balanced sweetness: Not overly sugary—made for pairing with coffee
- Simple ingredients: Pantry staples, elevated just enough
- Make-ahead friendly: Even better the next day
Ingredients
Crumb
-
1 cup brown sugar
-
2 ½ teaspoons cinnamon
-
½ teaspoon Sweeten the Deal
-
¾ cup flour
-
½ teaspoon salt
-
8 tablespoons butter, cold and cubed
Cake
-
1 ⅓ cup flour
-
¼ teaspoon baking soda
-
1 teaspoon baking powder
-
½ teaspoon salt
-
½ cup butter, room temperature
-
2 eggs, room temperature
-
½ cup sour cream, room temperature
-
2 tablespoons buttermilk
-
¾ cup sugar
-
1 teaspoon vanilla bean paste
Directions
Preheat the oven to 350°F. Grease and line an 8x8 or 9x9 baking dish with parchment paper.
Make the Crumb Topping. In a medium bowl, combine brown sugar, cinnamon, Sweeten the Deal, flour, and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to work it into the mixture until it forms a crumbly texture. Set aside in the fridge while you prepare the batter.
Mix the dry ingredients: In a bowl, whisk together flour, baking soda, baking powder, and salt.
Cream the butter and sugar. In a separate large bowl, beat the butter and sugar together until light and fluffy (about 2–3 minutes).
Add eggs and vanilla. Mix in the eggs one at a time, then add the vanilla bean paste and combine until smooth.
Add the wet ingredients. Mix in the sour cream and buttermilk until fully incorporated.
Combine Wet and Dry. Gradually add the dry ingredients into the wet mixture, stirring until just combined. Do not overmix.
Assemble the Cake. Spread half of the batter into the bottom of a an 8x8 square, or 9-inch round pan. Be sure to grease your pan.
Sprinkle half of your crumb mixture evenly over the first layer of batter.
Using a butter knife or off-set spatula, carefully spread the remaining batter over the crumble. This can be tricky, but be patient, and work from the inside out.
Then, sprinkle the remaining crumb on top.Bake. You’ll likely need 35-40 minutes depending on your oven. It’s done when a toothpick comes out clean.
Cool and serve. Let the cake cool for at least 15–20 minutes before slicing. Serve warm or at room temperature.
Recipe Note
Considerations
- Cold butter is key: For the crumble, cold butter creates that classic crumb texture. If it’s too soft, you’ll lose the structure.
- Don’t overmix the batter: Overmixing leads to a dense cake. Stir just until everything comes together.
- Room temp ingredients matter: Butter, eggs, and sour cream blend more smoothly and create a better texture when not cold.
- Pan size flexibility: An 8x8 gives you a thicker cake; a 9x9 bakes slightly thinner and faster.
- Storage: Keeps covered at room temperature for 2 days or refrigerated for up to 5. Reheat slightly before serving for best texture.
Serving Suggestions
- Warm slice + black coffee (the classic)
- With whipped cream or a dusting of powdered sugar
- As part of a brunch spread with eggs and fruit
- Lightly toasted the next day with a pat of butter
- Paired with a latte for an afternoon reset
Variations
- Extra Crumb Coffee Cake: Double the crumb topping if you want a thicker, bakery-style layer.
- Nutty Crunch: Add chopped pecans or walnuts to the crumble for texture.
- Maple Twist
- Swap a bit of the sugar for maple syrup and lean into a deeper, warmer sweetness.
Nutrition
Nutrition
- Serving Size
- 12
- per serving
- Calories
- 303
- Carbs
- 42 grams
- 15%
- Protein
- 5 grams
- 10%
- Fat
- 17 grams
- 7%
- Saturated Fat
- 10 grams
- 50%
- Cholesterol
- 75 milligrams
- 25%
- Fiber
- 1 grams
- 4%
- Sugar
- 24 grams
- 48%
- Sodium
- 220 milligrams
- 10%