Sour cream coffee cake is a beloved classic known for its moist, tender crumb and sweet, crumbly topping. A newspaper clipping from 2004, this recipe creates a perfectly rich cake with a subtle tang from sour cream and layers of buttery sweetness. Traditionally baked in a tube pan, this coffee cake is ideal for breakfast, brunch, or an afternoon treat paired with coffee or tea.
The cake’s flavor comes from the balance of ingredients, including cake flour for a light texture, sour cream for richness, and a hint of vanilla for warmth. A crumbly topping of sugar, cinnamon, and butter adds a delightful crunch that complements the soft cake layers. Whether served at a special gathering or as a comforting homemade dessert, this sour cream coffee cake is sure to become a favorite in your recipe collection.
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Sour Cream Coffee Cake
Sour Cream Coffee Cake FAQ
Can I use all-purpose flour instead of cake flour? Yes, but for the lightest texture, use a mix of all-purpose and cake flour as outlined in the recipe.
Do I need to refrigerate the batter overnight? While refrigerating enhances the flavor and texture, you can bake it the same day if needed.
Can I bake this in a Bundt pan? This recipe is designed for a tube pan, but a Bundt pan can be used if you grease and flour it well.
Food History
Coffee cake has its origins in Central and Eastern Europe, where sweet, yeasted breads were often served with coffee. As baking traditions spread to the United States, these cakes evolved into simpler versions using leavening agents like baking powder and soda. Sour cream coffee cake became popular in the mid-20th century, celebrated for its moist texture and quick preparation.
The use of sour cream in baking was a natural adaptation, as it adds richness and tang while helping to tenderize the crumb. Coffee cake is typically topped with a streusel-like mixture, adding sweetness and texture. Despite the name, it does not contain coffee but is meant to be served alongside it. Today, sour cream coffee cake is a staple at brunches, potlucks, and family gatherings.
Recipe Discussion
This sour cream coffee cake achieves its signature texture by combining both all-purpose and cake flour. The cake flour ensures a soft, delicate crumb, while the all-purpose flour provides structure. The addition of sour cream gives the batter a slight tang and helps keep the cake moist.
The topping is a simple yet flavorful mixture of sugar, cinnamon, and butter, which creates a sweet, crunchy layer. As the cake bakes, the topping slightly caramelizes, adding a delightful contrast to the fluffy cake. Preparing the batter and topping in advance allows the flavors to meld, resulting in an even more flavorful cake. This recipe is a testament to how simple ingredients can come together to create an exceptional dessert.
Preparation Tips
- Measure Flour Correctly: Spoon flour into the measuring cup and level it off with a knife for accurate measurements.
- Room-Temperature Ingredients: Ensure butter and eggs are at room temperature to blend smoothly.
- Mix Gently: Avoid overmixing the batter once the dry ingredients are added to prevent a dense cake.
- Grease the Pan Well: Use butter and flour to coat the pan thoroughly, ensuring the cake releases easily.
- Overnight Rest: Refrigerating the batter overnight enhances the cake’s flavor and texture, but this step can be skipped if short on time.
- Even Topping Distribution: Sprinkle the topping evenly to ensure every slice gets a bit of that delicious crunch.
Recommended Kitchen Products
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- 10-inch tube pan: Ideal for evenly baking this coffee cake and creating its classic shape.
- Pastry blender: Helps mix the crumb topping quickly and evenly.
- Cooling rack: Ensures the cake cools evenly after baking, preventing sogginess.
Serving Suggestions
- Serve slices warm or at room temperature with a steaming cup of coffee or tea.
- Dust with powdered sugar for a simple yet elegant finishing touch.
- Pair with fresh berries or a dollop of whipped cream for a special occasion.
- Enjoy as a brunch centerpiece alongside scrambled eggs and fruit salad.
- Wrap slices individually for a grab-and-go breakfast treat.
A Classic Cake for Every Occasion
This sour cream coffee cake is more than just a dessert—it’s a warm and welcoming addition to any table. Its soft crumb, rich flavor, and crunchy topping make it perfect for everything from leisurely weekend breakfasts to celebratory brunches. With its easy preparation and versatile appeal, this coffee cake is a recipe you’ll return to time and again. Share it with loved ones, and it’s sure to become a cherished tradition.
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Sour Cream Coffee Cake Recipe
Sour Cream Coffee Cake
A classic sour cream coffee cake recipe with a tender crumb, rich flavor, and a cinnamon-sugar topping. Perfect for brunch, breakfast, or a sweet snack.
Ingredients
Cake Ingredients
- ½ cup (1 stick) butter, room temperature, plus more for greasing pan
- ½ cup all-purpose flour, plus more for flouring pan
- 1 ½ cups cake flour
- 1 cup sugar
- 1 egg, lightly beaten
- 1 teaspoon vanilla
- 1 cup sour cream
- 1 teaspoon baking soda
- 1 teaspoon baking powder
Topping Ingredients
- ¼ cup flour
- ¾ cup packed brown sugar
- ¼ cup (½ stick) chilled butter, in chunks
- 1 cup chopped walnuts
Instructions
Topping Method
- Combine flour, brown sugar, and butter in a food processor or mix by hand until crumbly (about 10–20 seconds in a food processor).
- Stir in chopped walnuts. Be careful not to overmix. Refrigerate overnight.
Cake Method
- Butter and flour a 10-inch tube pan. Cover with plastic wrap and set aside.
- In a bowl, mix all-purpose flour and cake flour together.
- In a large mixing bowl, beat butter and sugar with an electric mixer until fluffy and light. Add egg and vanilla, mixing well.
- Gradually add flours and sour cream, mixing just until blended. Do not overmix. Cover batter with plastic wrap and refrigerate overnight.
- Preheat oven to 350°F. Remove topping and batter from the refrigerator. Quickly mix baking soda and baking powder into the batter (about 1 minute).
- Spread half the batter into the prepared tube pan. Sprinkle with half the topping. Repeat with remaining batter and topping.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes. Remove from pan and serve warm.