Sour Cream Coffee Cake

Why You’ll Love This Recipe

I love how this cake strikes the perfect balance between sweet and comforting. The sour cream keeps it incredibly moist, while the cinnamon-sugar swirl adds just the right amount of warmth. It’s simple enough for a weekend breakfast, but special enough to serve at a brunch or holiday gathering. Plus, it comes together with ingredients I already have in the pantry.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Unsalted butter, softened

• Granulated sugar

• Eggs

• Vanilla extract

• Sour cream

• Light brown sugar

• Ground cinnamon

• Chopped walnuts (optional)

Directions

1. I preheat the oven to 350°F (175°C) and grease and flour a 9-inch round cake pan or an 8×8-inch square pan.

2. In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt, then set it aside.

3. In a large bowl, I cream the softened butter and granulated sugar together until light and fluffy—about 3 to 4 minutes.

4. I beat in the eggs one at a time, then stir in the vanilla extract.

5. I add the dry ingredients in batches, alternating with the sour cream, beginning and ending with the dry. I mix just until everything is combined.

6. In a small bowl, I mix together the brown sugar, cinnamon, and chopped walnuts (if I’m using them).

7. I spread half of the batter into the prepared pan, then sprinkle half the cinnamon mixture on top. I repeat with the remaining batter and cinnamon mixture.

8. Using a skewer or knife, I gently swirl the top layer to create a marbled effect.

9. I bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

10. I let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe serves 8 and takes about 50 minutes total—15 minutes for prep and 35 minutes to bake. Each slice comes in at approximately 300 kcal.

Variations

I sometimes swap the walnuts for pecans or leave them out completely for a nut-free version. For a citrusy twist, I add a teaspoon of lemon or orange zest to the batter. If I want more of a crumb topping, I double the cinnamon-sugar mixture and press extra on top before baking. A drizzle of vanilla glaze also makes a great finish for special occasions.

Storage/reheating

I store leftovers covered at room temperature for up to 3 days, or in the fridge for up to 5. To reheat, I warm individual slices in the microwave for 10–15 seconds. This cake also freezes well—I wrap it tightly in plastic wrap and freeze for up to 2 months.

FAQs

Can I make this cake ahead of time?

Yes, I often bake it the night before and store it covered—it tastes even better the next day as the flavors meld.

What kind of sour cream should I use?

I use full-fat sour cream for the best texture, but light sour cream works too. Greek yogurt is a good substitute if needed.

Can I make this in a loaf pan?

Yes, I bake it in a standard loaf pan and increase the baking time to about 50–55 minutes, checking for doneness with a toothpick.

How do I make this nut-free?

I simply omit the walnuts—everything else stays the same, and it’s just as delicious.

Is this coffee cake actually made with coffee?

Nope—there’s no coffee in the cake. It’s called coffee cake because it’s often served alongside a cup of coffee.

Conclusion

This Sour Cream Coffee Cake is the kind of classic recipe I keep in my back pocket for any occasion. It’s easy to make, incredibly moist, and full of that cozy cinnamon flavor I always crave. Whether I’m enjoying a slice with breakfast or sneaking one in the afternoon, it’s pure comfort in cake form.