Sour cream coffee cake is one of those classic cakes that always works. It’s soft, simple, and great with a cup of coffee or tea. The sour cream makes the cake really moist and the cinnamon topping adds a little sweetness and spice. I like making this cake because the batter is easy to mix together and it bakes up into a big, soft cake that’s perfect for slicing and sharing.

Why You Will Love This Sour Cream Coffee Cake Recipe

This sour cream coffee cake is great because the texture turns out really soft and tender thanks to the sour cream. The cinnamon topping adds a sweet layer with a little spice that pairs well with the cake. Another reason I like sour cream coffee cake is that it makes a large cake, so it’s perfect for brunch, gatherings, or just having something ready to slice during the week. It also keeps well for a few days without drying out.

What You Will Need

You will need all-purpose flour, which forms the base of the cake and gives it structure as it bakes.

Granulated sugar sweetens the cake and also helps create a light texture when it’s mixed with the butter.

Unsalted butter adds richness and flavor to the batter.

Eggs help bind the batter together and give the cake structure.

Full-fat sour cream is the key ingredient in this cake because it keeps the crumb soft and moist while adding a slight richness.

Vanilla extract adds extra flavor to the cake.

To help the cake rise you’ll use baking powder and baking soda, while salt balances the sweetness.

For the topping you will mix melted butter, sugar, cinnamon, and nutmeg, which creates a sweet cinnamon layer inside the cake and on top.

Ingredients

Cake Batter

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoons baking soda
• ½ teaspoon fine sea salt
• 4 large eggs
• 2 cups full-fat sour cream
• 2 teaspoons vanilla extract

Topping

• 2 tablespoons unsalted butter, melted
• 1 cup granulated sugar
• 2 teaspoons cinnamon
• ½ teaspoon ground nutmeg

How to Make Sour Cream Coffee Cake

Start by heating your oven to 350°F. Grease and flour a bundt pan or tube pan, then set it aside. ( I used a bundt pan)

In a bowl whisk together the flour, baking powder, baking soda, and salt and set the mixture aside.

In a large bowl or stand mixer beat the butter and sugar on medium speed for about 3–5 minutes until the mixture becomes light and fluffy. Scrape down the sides of the bowl as needed.

Add the eggs one at a time, mixing well after each addition. Mix in the sour cream and vanilla extract until smooth. Slowly add the dry ingredients and mix just until the batter is combined.

To make the topping, stir together the melted butter, sugar, cinnamon, and nutmeg until evenly mixed. Spread half of the cake batter into the prepared pan.

Sprinkle half of the topping mixture over the batter. Add the remaining batter and spread it evenly, then sprinkle the rest of the topping on top. Bake for 60–65 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for about 15 minutes, then remove it from the pan and place it on a serving plate.

If you like, dust the cake with powdered sugar before serving.

More Coffee Cake Recipes

• Pumpkin Coffee Cake 
• Blueberry Coffee Cake
• Cinnamon Coffee Cake