Name: Sour Cream Coffee Cake
Brand: sugarspunrun.com
SKU: sugarspunrun-com-2
Availability: OnlineOnly

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Sour Cream Coffee Cake

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Sour cream coffee cake is a moist, tender, and flavorful snack cake. My recipe has been carefully fine-tuned to perfection and includes both a cinnamon sugar ripple and a sweet crumb topping, and it’s easy enough for beginners! Recipe includes a how-to video!
A variation of my long-standing five-star coffee cake, this sour cream coffee cake uses a key ingredient (sour cream, obviously) for a moist, tender crumb and great depth of flavor. It’s sweetened with a cinnamon sugar ripple and a decadent (but easy) streusel topping. The vanilla glaze on top is optional, but you already know how I feel about a little extra sugar 😉
And did I mention I made it at least a half-dozen times to make sure it was *perfect*, and then again because it was so good I couldn’t stop eating it?
Most of these ingredients will be in your pantry already. Let’s go over a few of the important ones before we start the recipe! 
SAM’S TIP: Feel free to toss some chopped nuts into the streusel mixture if you like your sour cream coffee cake with nuts! Pecans or walnuts would be my recommendation.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
Cream the sugar and butter with an electric mixer until light and fluffy.
Stir in the eggs until well combined.
Add the sour cream and vanilla and mix to combine, then scrape the sides and bottom of the bowl with a spatula. You can put your mixer away now; we won’t need it anymore, and using it past this point could actually ruin the texture of your cake.
Whisk together the dry ingredients in a separate bowl, then gradually fold them into the wet ingredients until combined. Be gentle and use a spatula for this step! 
SAM’S TIP: Just like when making coffee cake muffins or vanilla cake, you need to be careful to not over-mix the batter. Over-mixing can cause dense, dry results. To avoid this, switch to a spatula when you are done combining your wet ingredients and use a gentle hand!
Spread half the batter into a greased 9×9″ pan, then sprinkle the cinnamon sugar ripple mixture overtop. 
Dollop the remaining batter overtop, then spread into an even layer. It’s okay if some of the cinnamon sugar ripple peeks through–just do the best you can! The batter is thick so just be patient.
Make the streusel by whisking the dry ingredients and sugar together, then pouring (cooled) melted butter overtop. Toss and claw this together with a fork until crumbly. Don’t mix it as you would a dough or batter — that will leave you with a paste rather than a crumbly streusel.
Scatter the streusel evenly over the batter, then bake. Let it cool before cutting and enjoy!
What does sour cream do in coffee cake? Much like buttermilk, sour cream adds flavor and contributes to a tender, moist texture. I use it in my sour cream pound cake, sour cream donuts, and countless other recipes for a bit of extra fat and richness. If you don’t have any on hand, make my classic coffee cake instead.  
Does it need to be refrigerated? Nope, I actually don’t recommend it as the refrigerator tends to dry out your cake crumb. You can store it in an airtight container at room temperature (let it cool completely first). It will keep this way for up to five days. You can also freeze this cake; I provide instructions for this in the recipe notes below.   
Can I make this without the crumb topping? Yes, but I’d still recommend topping the cake with at least a sprinkling of cinnamon sugar (like I do on my apple cake). Without the streusel topping, the cake will likely need less time in the oven; start checking at 40 minutes.   
How is this recipe different from your classic coffee cake? The difference is primarily the ingredients (my original recipe uses cream cheese and buttermilk, this one uses sour cream). However, I’d say this version has a slightly springier crumb, while the other is more dense. Both are delicious, and you can’t go wrong with either. Now you just have two options to choose from depending on the ingredients in your fridge!  
If you love coffee cake, give my coffee cake cookies a try next!
Enjoy!
Let’s bake together!&nbsp;Subscribe to my&nbsp;newsletter&nbsp;to be notified of all the newest recipes, and find my free recipe tutorials on&nbsp;YouTube&nbsp;💜
	
		
		
		
Sour cream coffee cake is a moist, tender, and flavorful snack cake. My recipe has both a cinnamon sugar ripple and a sweet crumb topping, but it's still easy enough for beginners! 
Recipe includes a how-to video!
		
		
		
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Course: Breakfast, Cake
Cuisine: American
		
		
Servings: 16 servings
		
Calories: 382kcal
		
	
	
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If you’d like to add a simple vanilla glaze over the coffee cake, whisk together ½ cup (65g) powdered sugar with 2-4 teaspoons of milk and ¼ teaspoon vanilla extract until you have a smooth glaze that ribbons off your whisk.
Store in an airtight container at room temperature for up to 5 days. This coffee cake may also be wrapped in plastic wrap and then aluminum foil and frozen for several months.
	
Serving: 1serving | Calories: 382kcal | Carbohydrates: 56g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 233mg | Potassium: 84mg | Fiber: 1g | Sugar: 37g | Vitamin A: 517IU | Vitamin C: 0.2mg | Calcium: 62mg | Iron: 1mg
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

Sour cream coffee cake is a moist, tender, and flavorful snack cake. My recipe has been carefully fine-tuned to perfection and includes both a cinnamon sugar ripple and a sweet crumb topping, and it’s easy enough for beginners! Recipe includes a how-to video!
A variation of my long-standing five-star coffee cake, this sour cream coffee cake uses a key ingredient (sour cream, obviously) for a moist, tender crumb and great depth of flavor. It’s sweetened with a cinnamon sugar ripple and a decadent (but easy) streusel topping. The vanilla glaze on top is optional, but you already know how I...

Sour Cream Coffee Cake

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