Sour Cream Coffee Cake Recipe
This Sour Cream Coffee Cake is my go-to recipe when guests come over—quick, easy, and made with simple ingredients I always have. No stand mixer is needed, just a bowl, a whisk, and a few minutes to mix before baking. The result is a soft, moist cake with a buttery cinnamon crumble on top that my kids absolutely adore!
Whenever I have guests coming over, this Sour Cream Coffee Cake is the one I turn to most often. It’s incredibly simple—no stand mixer needed, just a bowl and a whisk! I always have these basic pantry ingredients on hand, making it the perfect last-minute bake.
The result? A soft, moist cake with a rich, tender crumb, topped with the most irresistible brown sugar cinnamon crumble. It’s a recipe that never fails to impress—guests love it, and the kids absolutely adore the buttery, cinnamon-sweet topping. Whether for brunch, coffee time, or a cozy treat, this cake always gets rave reviews!
As you can see below, I have two cakes – one with extra cinnamon in the crumble and one with less. Usually, in winter, I like to add additional cinnamon.
Why is this the best recipe
- Super Moist and Tender Texture – The combination of sour cream and oil ensures a soft, rich, and incredibly moist cake that stays fresh longer than butter-based versions.
- Perfectly Balanced Sweetness and Spice – The brown sugar and cinnamon crumble add just the right amount of warmth and sweetness, complementing the fluffy cake without being overly sugary.
- Effortless One-Bowl Mixing – No need for a mixer! This recipe uses simple whisking, making it quick, easy, and perfect for a fuss-free baking experience.
- Deliciously Crumbly and Golden Topping – Grated butter in the topping creates a light, crisp crumble that melts into the cake, adding a delicious crunch and contrast to the soft interior.
Ingredients and substitutes
- All-Purpose Flour: Provides structure to the cake. You can substitute with cake flour for a softer texture or a 1:1 gluten-free flour blend for a gluten-free version.
- Vegetable Oil: Keeps the cake moist and tender. Substitute with melted butter for a richer flavor or applesauce for a lower-fat option.
- Eggs: Help bind the ingredients and provide structure.
- Granulated Sugar: Adds sweetness and tenderness. You can swap with coconut sugar for a refined-sugar-free option, or light brown sugar for a slightly deeper caramelized taste.
- Sour Cream: Makes the cake extra moist and tender. Substitute with Greek yogurt, buttermilk, or a mix of milk and vinegar (¾ cup milk + 1 teaspoon vinegar, let sit for 5 minutes) if needed.
- Vanilla Extract: Enhances flavor. You can use almond extract for a slightly nutty twist or maple extract for a cozy fall variation.
- Brown Sugar (for the crumble): Adds deep caramel notes. Substitute with coconut sugar or white sugar mixed with 1 tsp molasses.
- Cinnamon (for the crumble): Provides warmth and spice. Swap with pumpkin spice or nutmeg for a variation.
- Cold Butter (for the crumble): Creates a crisp, crumbly topping. You can use chilled coconut oil or vegan butter for a dairy-free version.
Step by step: Sour cream coffee cake
- Preheat & Prepare Pan: Preheat oven to 350°F (175°C). Grease and line an 8-inch square baking pan with parchment paper.
- Prepare the Crumble: In a bowl, combine brown sugar, cinnamon, and flour. Grate in the cold butter and mix with fingers or a fork until crumbly. Set aside.
- Dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Wet ingredients: In another bowl, whisk eggs and sugar until light and slightly pale. Add oil, sour cream, and vanilla, mixing until smooth.
- Combine: Gradually fold in the dry ingredients until just combined (do not overmix).
- Assemble & Bake: Pour the batter into the prepared pan, spreading it evenly. Sprinkle the crumble mixture evenly over the top. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Serve warm or at room temperature.
Frequently asked questions
This cake stays fresh for up to 3 days at room temperature in an airtight container. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months.
Use grated cold butter instead of softened butter, and don’t overmix the topping. You can also refrigerate the crumble for 10 minutes before baking to keep it crispy.
If you want to omit the cinnamon butter topping. Try serving the coffee cake with whipped cream and fresh fruits. You can try fruit coulis or fruit fillings. My favorite is blueberry filling and cherry filling. Also, If you love curds try lemon curd or orange curd. Try my cinnamon sugar coffee cake
Yes! This recipe is for an 8-inch square pan, but you can also use:
9-inch round pan (similar baking time)
9×13-inch pan (double the recipe)
Muffin tins for mini coffee cakes (bake for 18–20 minutes)
Sour Cream Coffee Cake
This Sour Cream Coffee Cake is my go-to recipe when guests are coming over—quick, easy, and made with simple ingredients I always have on hand. No stand mixer needed, just a bowl, a whisk, and a few minutes to mix before baking. The result is a soft, moist cake with a buttery cinnamon crumble on top that my kids absolutely adore!
Video
Ingredients
- 2 cups All-purpose flour
- 1 ½ tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 2 large Eggs
- ¾ cup Granulated sugar
- ½ cup Vegetable oil
- 1 cup Sour cream
- 2 tsp Vanilla extract
- ½ cup Brown sugar (packed)
- 1 tsp Cinnamon
- ½ cup All-purpose flour
- 4 tsp Cold butter (grated)
Method
- Preheat & Prepare Pan: Preheat oven to 350°F (175°C). Grease and line an 8-inch square baking pan with parchment paper.
- Prepare the Crumble: In a bowl, combine brown sugar, cinnamon, and flour. Grate in the cold butter and mix with fingers or a fork until crumbly. Set aside.½ cup Brown sugar (packed), 1 tsp Cinnamon, ½ cup All-purpose flour, 4 tsp Cold butter (grated)
- Dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.2 cups All-purpose flour, 1 ½ tsp Baking powder, ½ tsp Baking soda, ½ tsp Salt
- Wet ingredients: In another bowl, whisk eggs and sugar until light and slightly pale. Add oil, sour cream, and vanilla, mixing until smooth. Gradually fold in the dry ingredients until just combined (do not overmix).2 large Eggs, ¾ cup Granulated sugar, ½ cup Vegetable oil, 1 cup Sour cream, 2 tsp Vanilla extract
- Combine: Gradually fold the dry ingredients until combined (do not overmix).
- Assemble & Bake: Pour the batter into the prepared pan, spreading it evenly. Sprinkle the crumble mixture evenly over the top. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Serve warm or at room temperature.
Notes
- Use Room Temperature Ingredients – Bring eggs and sour cream to room temperature before mixing. This helps the batter blend smoothly and creates a soft, tender crumb.
- Measure Flour Correctly – Spoon and level the flour into your measuring cup instead of scooping. Too much flour can make the cake dense and dry.
- Don’t Overmix the Batter – Stir until the ingredients are just combined. Overmixing develops gluten, which can make the cake tough instead of soft and fluffy.
- Grate the Butter for the Best Crumble – Use cold grated butter for a light, crisp topping that melts into the cake perfectly. Mixing softened butter can make the crumble too dense.
- Let the Crumble Chill – For an extra crispy topping, refrigerate the crumble mixture for 5–10 minutes before sprinkling it over the batter.
- Bake Until Just Done – Insert a toothpick in the center; if it comes out with a few moist crumbs, the cake is done. Overbaking can dry it out.
- Cool Slightly Before Slicing – Let the cake rest for 10–15 minutes before cutting. This helps set the texture and makes slicing easier.
- Enhance the Flavor with a Glaze – Drizzle with a simple vanilla glaze (powdered sugar + milk + vanilla) for a bakery-style finish.
- Customize with Add-Ins – Mix in chopped nuts, mini chocolate chips, or dried fruit for extra flavor and texture.
- Store Properly for Freshness – Keep in an airtight container at room temperature for 3 days or refrigerate for 5 days. For longer storage, freeze for up to 3 months.
Equipment you will need
Nutrition
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Hi Veena, I am an amateur noob homecook. I stumbled upon your site when I keyed in light sour cream as a search term. May I ask if I can use light sour cream instead of sour cream? Thanks! Really wanna try this one!
Hey Hannah. I get sour cream for baking which is 27% fat. I suggest you see the % of fat on your sour cream. You can use above 27% fat for this cake
Hi! I would like to try this recipe but bake it as cupcakes. How much time should it be baked for and if there are any other changes you would recommend to get it right as cupcakes?
Thank you
You can bake these as cupcakes. They should take about 18 to 20 minutes at 160 C / 320 F. Let me know how they were
I love any kind of coffee dessert, and this looks amazing.
Thanks, Dannii. You must try this one.
It’s been way too long since I’ve had a coffee cake! This one comes out so moist and delicious every time!
Thank you, Pam So happy you enjoyed this cake. Thank you for coming back to write this feedback.
This coffee cake looks heavenly. I really like how easy it is to make and the crumb on top.
Thanks, Andrea. yes, it is very easy to make. You must try.
This sour cream coffee cake sounds so delicious and easy enough for me to make! I’m not much of a baker! On my menu plan for next weekend!
Thanks, Jacqueline. I hope you try this recipe. So easy.
Never thought to use sourcream in baking, though this sounds absolutely delicious! I’ll have to make this soon! xx
Bry, Sour cream gives a tender soft crumb and makes the cake very moist and delicious. You must try.