This sour cream coffee cake is a delightful treat perfect for breakfast or dessert. The moist cake with a cinnamon streusel topping is sure to impress your family and friends. Enjoy a slice with a cup of coffee for the ultimate indulgence.

Preparation time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour | Serves: 8


  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • For the streusel topping:
  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, cold


  1. Preheat your oven to 350°F (180°C) and grease a 9-inch round cake pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the sour cream and vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this to the wet ingredients and mix until just combined.
  5. To make the streusel topping, combine the brown sugar, flour, and cinnamon in a small bowl. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
  6. Pour half of the batter into the prepared cake pan and sprinkle half of the streusel topping over it. Repeat with the remaining batter and streusel.
  7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  9. Slice and serve the sour cream coffee cake on its own or with a dollop of whipped cream or vanilla ice cream.

Nutrition Information:

Calories: 350 || Carbohydrates: 45g || Protein: 4g || Fat: 17g || Saturated Fat: 10g || Cholesterol: 85mg || Sodium: 320mg || Fiber: 1g || Sugar: 26g

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