Make Easy Sour Cream Coffee Cake At Home, Recipe Inside
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Traditional sour cream coffee cake is a rich, soft cake with cinnamon sugar streusel running through the centre and sprinkled on top. Traditionally, breakfast or brunch is the customary times to serve the coffee cake. American-style sour cream coffee cake has cinnamon streusel in the middle and as a topping. Sour cream coffee cakes can be baked in a variety of pans, including bundt, circular, rectangle, and tube pans. The sour cream makes the already moist cake even more delicate. Greek yoghurt can also be used in place of sour cream to achieve a comparable result. Pecans are occasionally used in the cinnamon-sugar topping.

Sour cream coffee cake evolved from Austrian kaffeekuchen cakes. The cake is named after the beverage it is intended to be consumed with, earning it a place at American breakfast and brunch. Coffee cakes have been known since the seventeenth century, although sour cream was first added following the invention of pasteurisation in 1862.

Here’s how you can make your own sour cream coffee cake at home.


For the filling

 2 tablespoons light brown sugar

 1 teaspoon cinnamon

 1 tablespoon all-purpose flour

For the cake

 1 cup granulated sugar

 ½ teaspoon baking powder

 ½ cup unsalted butter

 1 cup sour cream

 ½ teaspoon vanilla extract

 ¼ teaspoon salt

 1 ½ cups all-purpose flour

 ¼ teaspoon baking soda

 2 large eggs

For the streusel

 ¾ cup all-purpose flour

 ½ cup chopped pecans (optional)

 ½ cup chopped walnuts (optional)

 1 teaspoon cinnamon

 ⅛ teaspoon salt

 ½ cup light brown sugar

 ½ cup cubed cold butter


 Set the oven to 350 degrees Fahrenheit for preheating. Butter an 8-inch pan and grease it.

 Brown sugar, flour, and cinnamon are combined in a small bowl; after that, they are set aside.

 Brown sugar, flour, cinnamon, and salt should all be thoroughly mixed in a medium bowl. If using, add chopped nuts to this mixture.

    Use your fingers to combine the ingredients until crumbs form and the cold butter is evenly spread throughout the flour and sugar. Place aside.

 Cream the butter and sugar in a big bowl or with a stand mixer until they are light and creamy. It ought to take 3 to 5 minutes.

 The eggs should then be added and combined once more. After adding the sour cream and vanilla, mix them in.

 In another bowl, combine the salt, baking soda, and baking powder.

 Using a spatula, combine the dry ingredients with the butter mixture, gently folding the ingredients together until they are just incorporated.

 Spread half of the batter evenly across the bottom of the prepared pan. After evenly sprinkling the cinnamon filling over the batter, spoon the remaining batter over the filling. Spread it out gently to create a uniform layer. Over the top of the cake batter, evenly sprinkle the streusel mixture.

 Bake for 35 to 45 minutes in a preheated oven, or until a toothpick inserted in the centre comes out clean or partially clean. After 25 minutes, be careful to check the cake to see if the streusel is getting too brown. If so, continue baking while loosely covering with foil.

 Before serving, let the cake cool for at least 10 minutes after removing it from the oven.