Cozy Sour Cream Coffee Cake Recipe with Cinnamon
There’s something utterly comforting about a warm slice of Sour Cream Coffee Cake, especially as the scent of cinnamon wafts through your kitchen. This cake isn’t just a treat; it’s a little piece of nostalgia that brings back memories of lazy Sunday mornings spent with family over steaming cups of coffee and hefty slices of cake. Whether you’re celebrating a holiday or simply indulging in a cozy afternoon at home, this cake will wrap you in a warm embrace, inviting you to slow down and savor each bite. With its rich textures and sweet flavors, this easy sour cream coffee cake recipe is perfect for leisurely brunches or as a delightful pick-me-up throughout the week. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Easy to Make: A simple recipe with straightforward steps, perfect for both beginners and seasoned bakers.
- Streusel Topping Delight: That golden, crumbly topping adds a perfect crunch to the tender cake, making it irresistible!
- Perfectly Moist: Thanks to the sour cream, this cake is moist and creamy — each bite just melts in your mouth.
- Versatile Serving Options: Serve it warm with a drizzle of glaze or enjoy it plain with your favorite cup of coffee.
- Great for Any Occasion: Ideal for family gatherings, brunches, or just a cozy treat at home.
Ingredients You’ll Need for Sour Cream Coffee Cake Recipe with Cinnamon
- 2 1/2 cups all-purpose flour (313g)
- 1 1/4 cups brown sugar (250g)
- 1/2 cup granulated sugar (100g)
- 1/2 teaspoon salt
- 1 1/2 Tablespoons ground cinnamon
- 1 cup salted butter (melted)
- 3/4 cup salted butter (softened)
- 1 1/4 cups granulated sugar (250g)
- 1 cup sour cream
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour (313g)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
How to Make Sour Cream Coffee Cake Recipe with Cinnamon
- Preheat the oven to 350°F (175°C). Spray a 9×13-inch pan with baking spray.
- In a large bowl, whisk together 2 1/2 cups of flour, 1 1/4 cups of brown sugar, 1/2 cup of granulated sugar, 1/2 teaspoon of salt, and 1 1/2 tablespoons of cinnamon to create the streusel topping. Pour in the melted butter and stir until the mixture clumps together like sand.
- In another large bowl, beat 3/4 cup of softened butter and 1 1/4 cups of granulated sugar on medium-high speed until creamy and light, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl and mix in the sour cream and vanilla extract until well incorporated.
- Gradually add the remaining 2 1/2 cups of flour, baking powder, baking soda, and 1/2 teaspoon of salt, mixing just until combined. The batter will be quite thick.
- Spread half of the cake batter evenly into the prepared pan. Sprinkle with half of the streusel mixture, then dollop the remaining batter over the streusel layer. Use a knife to nudge the layers together as much as possible. Finish by sprinkling the remaining streusel over the top layer of batter.
- Bake for 50-55 minutes or until golden brown on top. To check for doneness, insert a toothpick into the center of the cake; it should come out clean with just a few crumbs. Serve warm and indulge!
Delicious Variations to Try
- Nutty Crunch: Add a cup of chopped walnuts or pecans to the streusel for a delightful nutty twist.
- Zesty Citrus: Mix in the zest of an orange or lemon to brighten the flavors and give a refreshing zing.
- Chocolate Lovers: Fold in a cup of chocolate chips into the batter for an indulgently rich flavor.
- Fruit-Filled Goodness: Layer fresh blueberries or sliced apples between the batter for a fruity touch that pairs beautifully with the cinnamon.
Chef Emma’s Helpful Tips
- Make-Ahead Advice: You can prepare the streusel topping a day in advance and store it in the refrigerator until you’re ready to bake.
- Storing Leftovers: Keep any leftover cake covered at room temperature for up to 2 days or in the refrigerator for up to a week.
- Slicing Secrets: For clean slices, use a serrated knife and let the cake cool for at least 15 minutes after baking.
- Freezing for Later: Freeze slices in airtight bags for up to 3 months. Thaw at room temperature for a cozy treat anytime!
What’s Inside – Nutrition Breakdown
- Serving Size: 1 slice (based on 12 slices per recipe)
- Calories: 314
- Carbohydrates: 43g
- Sugar: 22g
- Fat: 15g
- Protein: 4g
- Sodium: 195mg
Common Questions Answered
Can I make this ahead?
Yes! You can prepare the batter and refrigerate it overnight before baking. Just let it come to room temperature before baking.Can I use different ingredients?
Absolutely! You can substitute with non-dairy sour cream or butter for a different flavor profile.How do I store leftovers?
You can cover leftovers and store them at room temperature for a day or in the fridge for up to a week.How long does it last?
The cake is best enjoyed fresh but can last up to a week in the fridge or three months in the freezer.
Final Thoughts
This Sour Cream Coffee Cake Recipe with Cinnamon perfectly marries sweet nostalgia with contemporary baking. Its tender crumb and delightful streusel topping make it a crowd-pleaser, whether at a holiday gathering or on a quiet morning at home. Remember to save this recipe to your "Cozy Treats" board, so it’s ready whenever that cake craving hits! Happy baking, and may your kitchen be filled with warmth and happiness!
Cozy Sour Cream Coffee Cake Recipe with Cinnamon
- Total Time: 70 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A warm and comforting sour cream coffee cake infused with cinnamon, perfect for cozy brunches or afternoon treats.
Ingredients
- 2 1/2 cups all-purpose flour (313g)
- 1 1/4 cups brown sugar (250g)
- 1/2 cup granulated sugar (100g)
- 1/2 teaspoon salt
- 1 1/2 tablespoons ground cinnamon
- 1 cup salted butter (melted)
- 3/4 cup salted butter (softened)
- 1 cup sour cream
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon baking soda
Instructions
- Preheat the oven to 350°F (175°C). Spray a 9×13-inch pan with baking spray.
- Whisk together 2 1/2 cups of flour, 1 1/4 cups of brown sugar, 1/2 cup of granulated sugar, 1/2 teaspoon of salt, and 1 1/2 tablespoons of cinnamon for the streusel topping.
- Pour in the melted butter and stir until the mixture clumps together like sand.
- Beat 3/4 cup of softened butter and 1 1/4 cups of granulated sugar on medium-high speed until creamy and light, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides and mix in the sour cream and vanilla extract.
- Gradually add the remaining flour, baking powder, baking soda, and 1/2 teaspoon of salt, mixing just until combined.
- Spread half of the cake batter into the prepared pan. Sprinkle with half of the streusel mixture and dollop remaining batter over the top.
- Use a knife to nudge the layers together. Sprinkle the remaining streusel on top.
- Bake for 50-55 minutes until golden brown on top and a toothpick comes out clean.
- Serve warm and enjoy!
Notes
For extra flavor, consider adding chopped nuts or chocolate chips to the batter.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 314
- Sugar: 22g
- Sodium: 195mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
