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!
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.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you