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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
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 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