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    Home » Recipes » Breakfast » Sour Cream Coffee Cake with Streusel Topping

    LAST UPDATED: December 24, 2020 • FIRST PUBLISHED: September 20, 2020 By Toni Dash 25 Comments

    Sour Cream Coffee Cake with Streusel Topping

    Jump to Recipe

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

    sour cream coffee cake title image

    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

    • Muffin Tin Denver Omelet
    • Easy Breakfast Enchilada Casserole
    • Easy Shakshuka Recipe (Poached Eggs in Spicy Tomato Sauce)
    • Crustless Quiche
    • Easy Coffee Cake
    sour cream coffee cake on white plate
    Did you make it? Please RATE THE RECIPE below!

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    sour cream coffee cake title image

    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.
    5 from 18 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Breakfast, Brunch
    Cuisine: American
    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: 448kcal
    Author: Toni Dash
    Prevent your screen from going dark

    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

    • Preheat the oven to 350 degrees F. Spray an angel food pan or tube pan with removeable bottom with non-stick spray.
    • Sift together dry ingredients; flour, baking powder, baking soda, salt into a large mixing bowl.
    • In a separate bowl, cream together butter and sugar.
    • Beat in eggs one at a time. Add vanilla.
    • Mix in butter/sugar mixture into the dry ingredients.
    • Add in sour cream a little at a time and mix together.
    • Make the Streusel. In a small bowl mix the sugar and butter together with a fork. Add the flour, cinnamon and nuts; mix together
    • Pour in half the batter, sprinkle with half streusel topping. Repeat.
    • Bake at 350 degrees for 45 minutes; reduce temperature to 325 degrees for 15 additional minutes.

    Notes

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

    Nutrition

    Calories: 448kcal | Carbohydrates: 54g | Protein: 7g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 88mg | Sodium: 212mg | Potassium: 191mg | Fiber: 2g | Sugar: 32g | Vitamin A: 533IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 2mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and 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.

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      Recipe Rating




    1. Jennifer says

      March 03, 2021 at 9:14 am

      The Recipe That Saved Christmas!

      Ever since I moved to Denver in 2000 and my parents followed a few years later, our Christmas has been without our traditional sour cream coffee cake. Our old recipe never seems to work at altitude – the streusel sinks to the bottom among other “just not right” results. I tried a few modifications but they never turned out right – until I found this recipe and all was right with the world again. Thank you!

      Reply
      • Toni Dash says

        March 03, 2021 at 10:53 am

        I’m delighted! We make this recipe every year. Here’s to ‘old’ recipes that have spanned generations.

        Reply
    2. katrina Kroeplin says

      September 22, 2020 at 7:41 pm

      oh yes, this looks amazing. i would love to make it.

      Reply
    3. Sara Welch says

      September 22, 2020 at 3:43 pm

      5 stars
      What a great way to start my day! This will pair perfectly with my morning cup of coffee; delicious!

      Reply
    4. Jen says

      September 22, 2020 at 5:59 am

      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
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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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