Name: Sour Cream Coffee Cake (Moist & Easy with a Streusel Topping)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 100 g (¾ cup) all-purpose flour; 133 g (⅔ cup) light brown sugar; 1 tablespoon ground cinnamon; Pinch of salt; 85 g (6 tablespoons) unsalted butter, melted; 195 g (1 ½ cups) all-purpose flour; 1 teaspoon baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; 113 g (½ cup) unsalted butter, at room temperature; 100 g (½ cup) granulated sugar; 50 g (¼ cup) light brown sugar; 2 large eggs, at room temperature; 2 teaspoons pure vanilla extract; 180 g (¾ cup) sour cream, at room temperature; 55 g (½ cup) powdered sugar, sifted; ½ teaspoon pure vanilla extract; Pinch of cinnamon; 2-3 tablespoons heavy cream or milk

Jump to Recipe·Print Recipe

This Sour Cream Coffee Cake is a true classic–moist, soft, and tender, with a simple preparation that comes together in just over an hour. It’s just as delicious for breakfast as it is for an afternoon snack or an easy dessert. Made with everyday ingredients and an easy melted-butter streusel, half is layered right into the middle of the cake with the rest sprinkled generously on top.

Close up sour cream coffee cake with a slice stacked on top all set on white parchment paper set on a round wire rack.

Save This Recipe! 💌

We'll email this post to you, so you can come back to it later!

Coffee cake has always been one of my favorite breakfast bakes because it’s easy to make while still packed with flavor. It’s the kind of recipe you can bake again and again without overthinking it. I love it in all forms, whether it’s swirled with cinnamon like my easy cinnamon roll coffee cake or studded with fruit like my blueberry sour cream coffee cake.

This classic sour cream version is the one I come back to most often and serves as the base for so many coffee cake variations because it’s simple, dependable, and full of warm brown sugar cinnamon flavor without requiring much time or effort. The streusel (a variation of my brown sugar crumble topping) adds just the right amount of texture, while the sour cream keeps the cake moist and tender, and a vanilla glaze adds the perfect finish.

This cake pairs perfectly with a cup of hot coffee and fits right in alongside other easy breakfast favorites like my no yeast cinnamon roll muffins and no-mixer banana bread made with just 2 bananas.

Key Ingredient Notes & Substitutions

Overhead shot of sour cream coffee cake ingredients in bowls set on a marble surface.

This sour cream coffee cake uses simple pantry staples, but a few key ingredients make all the difference in texture and flavor. Here are the ingredients, along with a few easy substitutions.

Brown sugar: You can use either light or dark brown sugar in both the cake and the streusel. Light brown sugar keeps the flavor a bit milder, while dark brown sugar adds a deeper molasses note.
Cinnamon: Gives this coffee cake its warm, classic flavor and pairs perfectly with the brown sugar streusel. If you want to change things up a bit, you can add a ¼ to ½ teaspoon of cardamom or nutmeg for a subtle spice variation without overpowering the cake.
Butter: Unsalted butter is best for controlling the amount of salt in the cake. But if you have salted butter, then simply reduce the added salt in the cake batter to ¼ teaspoon.
Eggs: Let your eggs come to room temperature before mixing so they incorporate smoothly into your batter. If you forget to set them out, you can place the eggs in a small bowl of warm water for about 10 minutes.
Sour cream: We want full-fat sour cream for a moist and tender texture in this cake with the most flavor. You could also use full-fat Greek yogurt as a substitute with very similar results.

Please see the recipe card for the complete list of ingredients and measurements.

Sour cream coffee cake set drizzled with vanilla glaze set on parchment paper on a round wire rack and half sliced into triangles.

Pan Size Options (What Works Best)

One of the things I love about this coffee cake is its flexibility. You don’t need a special pan for it to turn out beautifully, and chances are you already have one that works.

My go-to is a springform pan or a 9-inch round pan, which works nicely. The springform pan makes it easy to remove the cake, but if you don’t have one, the round pan works well too.
For a classic square cake, an 8x8-inch pan gives a nice height and keeps it extra soft and tender. If you prefer a thinner cake, a 9x9-inch square pan works–just plan on a slightly shorter bake time.
You can use a 9x5-inch loaf pan with no changes to the recipe. It bakes up tall and moist, and the slices are perfect for breakfast or snacking. Just plan for a baking time closer to 40 minutes.
As for pan material, metal or glass pans tend to give the most even bake. Ceramic pans usually take a bit longer, and dark-coated metal pans can cause the edges to brown too quickly, so I like to avoid those when I can.

How to Make This Coffee Cake Step-by-Step

Mixed brown sugar crumble in a cream bowl set on a marble countertop with a linen.

STEP 1: Make the streusel. In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt until everything looks evenly combined. Pour in the melted butter and stir until the mixture turns crumbly.

Whisked dry ingredients in a glass mixing bowl with a wooden handled whisk all set on top of a striped linen on a marble surface.

Step 2: Whisk the dry ingredients. In a separate bowl, whisk the flour, baking powder, baking soda, and salt.

Creamed butter and sugar in a glass mixing bowl set on top of a striped linen on a marble surface.

Step 3: Cream the butter and sugars. In a large bowl, using a mixer, beat the butter with both sugars until light and fluffy, about 2 minutes.

Creamed butter and sugar mixed with eggs, vanilla and sour cream in a glass mixing bowl set on top of a striped linen on a marble surface.

Step 4: Add the eggs, then wet ingredients. Beat in the eggs one at a time, mixing just until each is incorporated. Add the vanilla, then mix in the sour cream until smooth. The batter will look creamy and thick—that’s exactly what you want.

Sour cream coffee cake batter mixing in a glass mixing bowl set on top of a striped linen on a marble surface.

Step 5: Combine the wet and dry ingredients. With the mixer on low speed, add the dry ingredients and mix just until you don’t see any streaks of flour. Try not to overmix here—this is what keeps the cake soft and tender.

Sour cream coffee cake layered with brown sugar crumble in a greased and floured springform pan set on a marble surface.

Step 6: Layer the cake and streusel. Spread about half of the batter into your prepared pan. Sprinkle half of the streusel evenly over the batter. Spread the remaining batter over the streusel layer, then spread it evenly, and finish with the remaining streusel.

Step 7: Bake until golden and set. Start checking around the lower end of the bake time (about 33-35 minutes) since pans can vary. Your cake is ready when a toothpick inserted into the center comes out clean (or with a few moist crumbs).

Step 8: Cool before glazing. Let the coffee cake rest briefly in the pan on a wire rack. If you’re adding glaze, make sure the cake is no longer warm so it drizzles nicely over the top.

Overhead shot of sour cream coffee cake set drizzled with vanilla glaze set on parchment paper on a round wire rack and sliced into eight pieces.

Little Things That Make a Big Difference

When spreading your top layer of batter over the streusel, it helps to drop spoonfuls of batter first, and then use a small offset spatula or knife to spread them together. It’s a little easier and helps keep the streusel layer in place.
For clean, bakery-style slices, use a serrated knife to cut the cake. A gentle sawing motion will help slice through the streusel topping without pressing down on the soft, tender crumb underneath.
If you’re baking this ahead of time (which I often do!), the flavor actually improves as it sits. The crumb stays moist, and the streusel softens just enough, making leftovers just as good—if not better—the next day.

This sour cream coffee cake is one of those recipes that earns a permanent spot in your rotation. It’s easy enough for everyday baking, but still feels special thanks to the generous layer of cinnamon streusel and the soft, tender crumb. It’s the kind of bake that always delivers.

More Easy Breakfast Bakes

❤️ Made This Recipe & Love It? ❤️
I hope you enjoy this recipe and that it becomes a family favorite! I would love for you to leave me a review and star rating below to let me know how you liked it! And please tag me on social @thesweetoccasion!

Sour Cream Coffee Cake (Moist & Easy with a Streusel Topping)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Maria Pagiotas
Total Time: 55 minutes
Yield: 8-10 1x

Print Recipe

Description

Ingredients

Scale

Streusel Topping

100 g (¾ cup) all-purpose flour
133 g (⅔ cup) light brown sugar
1 tablespoon ground cinnamon
Pinch of salt
85 g (6 tablespoons) unsalted butter, melted

Sour Cream Coffee Cake

195 g (1 ½ cups) all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
113 g (½ cup) unsalted butter, at room temperature
100 g (½ cup) granulated sugar
50 g (¼ cup) light brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
180 g (¾ cup) sour cream, at room temperature

Glaze

55 g (½ cup) powdered sugar, sifted
½ teaspoon pure vanilla extract
Pinch of cinnamon
2-3 tablespoons heavy cream or milk

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F/177°C. Grease and flour a 9-inch springform pan (or line an 8x8 inch square baking pan with parchment paper.
For the streusel topping: In a medium bowl, whisk the flour, brown sugar, cinnamon, and salt. Pour in the melted butter and mix to combine. Place in the refrigerator.
For the cake: In a medium bowl, whisk the flour, baking powder, baking soda, and salt.
In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium-high speed for 2 minutes. Scrape down the sides and bottom of the bowl as needed.
Add the eggs, one at a time, and beat until combined. Then add the vanilla and sour cream and mix.
Mix in the dry ingredients on low speed just until combined.
Spread half of the batter into the prepared pan. Sprinkle half of the streusel topping evenly on top. Carefully spread the remaining batter over the topping.
Sprinkle the remaining streusel mixture evenly on top.
Bake for 35-40 minutes or until the streusel is golden brown and a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan set on a wire rack
For the glaze: In a small bowl, whisk the powdered sugar, vanilla, cinnamon, and enough heavy cream for a pourable consistency. Drizzle over the cooled cake.

Notes

Pan type: Metal or glass pans give the most even bake to your coffee cake. If using a ceramic pan, it will take a little bit longer and a dark-coated metal pan can cause the edges to brown too quickly, so I would try to avoid them.

Square pan: If using a square pan, select an 8x8-inch pan. For a thinner cake, you can use a 9x9-inch square pan and start checking your cake around the 28-30 minute baking mark.

9x5-inch loaf pan: You can get a tall and moist cake perfect for slicing. You will need a long baking time so start checking doneness around 40 minutes.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Breakfast
Method: Baking