Boulder Locavore®

Easy Gluten-Free. Seasonal Recipes. Travel.

LAST UPDATED: • FIRST PUBLISHED: By Toni Dash - 23 Comments

Sour Cream Coffee Cake with Streusel Topping

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Print Recipe

Sour Cream Coffee Cake is a perfect start to a weekend or holiday morning! This classic recipe is a family favorite (and family recipe) that’s moist, sweet and topped with a streusel topping and ripple in the middle!

sour cream coffee cake title image

I have started Christmas morning with this coffee cake every year since I was a child. 

It’s a family favorite originally served by my Grandmother, then my mom and now me. 

There’s something so cozy about a brown sugary coffee cake with a steaming hot cup of coffee to start the day. 

We trade off between this, Banana Coffee Cake, Blueberry Coffee Cake and fresh Peach Coffee Cake throughout the year.

But on Christmas morning, it has to be this Sour Cream Coffee Cake!

sour cream coffee cake slice with streusel topping

Sour Cream Coffee Cake

This recipe is straight out of my Grandmother’s recipe box. It’s a recipe that is tried and tested in many decades of holiday mornings and brunches. 

Coffee cake is usually a simple sweet breakfast cake with basic baking ingredients. 

This version includes sour cream which makes the cake extra moist.

The streusel ripple in the middle and on top make it extra special.

What is Streusel Topping?

This classic topping is the finishing touch perfect on top of muffins, pies, breads and cakes. 

It’s a mixture of butter, brown sugar, and a bit of flour. Often spices and nuts are included too.

When cooked it makes a crumbly texture on top and adds a nice sweet crunch. 

This recipe uses cinnamon and walnuts!

sour cream coffee cake on white plate

Recipe Ingredients + Notes

sour cream coffee cake ingredients

Flour – regular All Purpose Flour or gluten-free measure-for-measure flour blend can be used for this recipe. I recommend Bob’s Red Mill 1-to-1 Flour Blend if making the recipe gluten-free.

Baking Soda and Baking Powder – both are used for making the cake rise.

Salt

Granulated Sugar – used to sweetened the cake.

Unsalted Butter – this is used both in the cake and the streusel topping.

Eggs

Vanilla – adds homey flavor!

Cinnamon – adds some warming homey flavor to the streusel topping.

Brown Sugar – the star of the topping! For a sweet crunch.

Walnuts – chopped and added to the streusel for a delicious flavor and texture. Pecans can be substituted too.

What Kind of Pan to Use for Coffee Cake?

I have my Grandmother’s pan which is a tube pan (shorter than an angel food cake pan) with removable sides. 

Use an angel food cake pan or similar tube pan. Choose one that allows the sides to be removed or the bottom to be pushed up through the top opening.

Tried and Tested Recipe

This recipes has been made with regular all purpose flour, gluten-free flour, at sea level and at altitude with great results!

How to Make it – Step-by-Step

STEP 1: Preheat the oven to 350 degrees F. Spray an angel food pan or tube pan with removable bottom with non-stick spray.

STEP 2: Sift together the dry ingredients in a large bowl: add the flour, baking powder, baking soda and salt (photos 1-2). You can use a sifter or a sieve as shown below.

sour cream coffee cake recipe steps 1-4

STEP 3: Cream together the butter and granulated sugar with a mixer (photo 3) until it’s light and fluffy. Add the eggs one at a time (photo 4). Add the vanilla (photo 5).

sour cream coffee cake recipe steps 5-8

STEP 4: Add the flour mixture to the wet ingredients (photo 6). Stir in the sour cream a little at a time (photo 7) and mix together (photo 8).

How to Make Streusel Topping

STEP 5: In a small bowl mix the brown sugar and butter together with a fork (photo 9-10). Stir in the flour, cinnamon and nuts; mix together (photo 11-12).

sour cream coffee cake recipe steps 9-12

STEP 6: Spoon half of the cake batter into the prepared baking pan (photo 13). Cover with half of the streusel mixture (photo 14).

Repeat with the remaining batter on top (photo 15) and streusel on top (photo 16).

sour cream coffee cake recipe steps 13-16

STEP 7: Bake for 45 minutes on 350 degrees. Reduce the heat to 325 degrees and bake an additional 15 minutes or until an inserted toothpick or cake tester comes out clean.

Remove from the oven and place on a cooling wire rack for 15 minutes before removing the sides of the pan. Allow to cool fully. Serve warm or at room temperature.

sour cream coffee cake inside view

Storing Leftovers

Wrap snugly with plastic wrap and store in the refrigerator for up to 5 days. 

Warm slices for a few seconds in the microwave before serving.

More Breakfast Recipes to serve with It

sour cream coffee cake on white plate

Please SUBSCRIBE and FOLLOW ME on FACEBOOK , TWITTER , INSTAGRAM and PINTEREST !

sour cream coffee cake title image
5 from 18 votes
Print

Sour Cream Coffee Cake

Moist, sweet Sour Cream Coffee Cake is a perfect start to the day! Complete with streusel topping and ripple in the middle.

Course Breakfast, Brunch
Cuisine American
Keyword coffee cake recipe, sour cream coffee cake
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time in pan 15 minutes
Total Time 1 hour 30 minutes
Servings 10 Serves 8-10
Calories 448 kcal
Author Toni Dash

Ingredients

Cake

  • 2 cups all purpose flour regular or gluten-free measure-for-measure flour blend
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup sour cream

Streusel

  • ¾ cup brown sugar packed
  • 1 tablespoon unsalted butter
  • 1 tablespoon all purpose flour
  • 1 teaspoon cinnamon
  • 1 cup chopped walnuts

Instructions

  1. Preheat the oven to 350 degrees F. Spray an angel food pan or tube pan with removeable bottom with non-stick spray.

  2. Sift together dry ingredients; flour, baking powder, baking soda, salt into a large mixing bowl.

  3. In a separate bowl, cream together butter and sugar. Beat in eggs one at a time. Add vanilla.

  4. Beat in eggs one at a time. Add vanilla.

  5. Mix in butter/sugar mixture into the dry ingredients.

  6. Add in sour cream a little at a time and mix together.

  7. Make the Streusel. In a small bowl mix the sugar and butter together with a fork. Add the flour, cinnamon and nuts; mix together

  8. Grease a large angel food pan. Pour in half the batter, sprinkle with half streusel topping. Repeat.

  9. Bake at 350 degrees for 45 minutes; reduce temperature to 325 degrees for 15 additional minutes.

Recipe Notes

Storing Leftovers

Wrap snugly and store in the refrigerator for up to 5 days. Rewarm slices in the microwave before serving.

Nutrition Facts
Sour Cream Coffee Cake
Amount Per Serving
Calories 448 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 10g50%
Cholesterol 88mg29%
Sodium 212mg9%
Potassium 191mg5%
Carbohydrates 54g18%
Fiber 2g8%
Sugar 32g36%
Protein 7g14%
Vitamin A 533IU11%
Vitamin C 1mg1%
Calcium 84mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

ABOUT THE AUTHOR

TONI DASH

Toni Dash, is the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

Free Email Course

5 Secrets to Make Every Meal a Breeze
Cut out the complicated!
Learn my tips, recipes, and strategies for making mealtime easy.

Reader Interactions

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  3. Jen says

    5 stars
    The sour cream really does make it moist! Let’s just say, my kids were not disappointed at breakfast this morning. They’re already asking if I’ll make it again this weekend.

    Reply

  9. Kathy says

    Coffee cake has always been a favorite of mine. It’s been so long since I had it. I’ll be saving this and making it later. I can’t wait to have it.

    Reply

  11. Dorothy Reinhold says

    There is something so good about a coffee cake. I always thought the topping was my favorite part. Now I think it is the ripple!

    Reply

  13. Brianne says

    5 stars
    Oh, yes. I need that in my life. I love that ribbon of sweetness going through the center, and I love that it’s made with sour cream. Sour cream makes every baked goog better.

    Reply

  15. Tara says

    5 stars
    Yum! Definitely the perfect coffee cake for a holiday morning. That texture looks perfect! Can see why it is a family favorite.

    Reply

  17. Lizet says

    5 stars
    Oh, that looks amazing!! I’m drooling. I’m making it for my family this afternoon. Can’t wait to have it with my tea!

    Reply

  19. Betsy says

    5 stars
    That delicious layer of cinnamon and sugar goodness in the middle really makes this coffee cake amazing! Sour cream is so wonderful, isn’t it? The way it moistens and adds a lovely tang and helps give lift to baked goods? Great coffee cake!

    Reply
Subscribe to email updates to get your FREE recipe ebook!!Click Me!!