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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.
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



  • 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


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


  • 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.


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


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