There’s something incredibly comforting about the aroma of freshly baked coffee cake wafting through the house. I can still picture the warm, inviting glow of my kitchen as I whisked together the ingredients one cozy afternoon, eager to create a treat that would brighten any day. This Sour Cream Coffee Cake with Crumb Topping is not just a dessert—it’s the ultimate breakfast companion, equally delightful with your morning coffee or as an afternoon pick-me-up.
What makes this recipe truly special is its mouthwatering, moist texture, thanks to the addition of sour cream. Each slice is layered with a sweet cinnamon-sugar ribbon and topped with a crunchy streusel that creates a perfect balance of flavors and textures. Plus, with its easy assembly, you’ll be enjoying this homemade gem without the hassle. Whether you’re looking to impress family, delight friends at a gathering, or treat yourself to something special, this cake ensures every bite is a moment of joy!
Why is Sour Cream Coffee Cake a Must-Make?
Comforting aroma: This delightful cake fills your home with a warm, inviting fragrance while it bakes, setting the perfect mood for any occasion.
Moist and rich: The addition of sour cream elevates the texture, making each slice irresistibly tender and flavorful.
Easy assembly: With straightforward steps, this recipe is perfect for bakers of all skill levels.
Versatile indulgence: Enjoy it as a breakfast treat alongside coffee or a cozy afternoon snack to elevate your day.
Crowd-pleasing: Its combination of sweet cinnamon-sugar and crunchy crumb topping guarantees smiles at any gathering.
Make ahead: This cake freezes well, allowing you to prepare it in advance and enjoy whenever the craving strikes!
Sour Cream Coffee Cake Ingredients
For the Cake
• All-Purpose Flour – Provides structure to the cake; can be substituted with a gluten-free blend if needed.
• Granulated Sugar – Adds sweetness and moisture; consider coconut sugar for a lower glycemic alternative.
• Dark Brown Sugar – Enhances flavor and moisture; light brown sugar can be used instead.
• Baking Powder & Baking Soda – Essential leavening agents; ensure they are fresh for optimal rise.
• Salt – Elevates all flavors in the cake.
• Vegetable Oil – Keeps the cake moist and tender; feel free to swap with melted butter for a richer taste.
• Eggs – Contribute moisture and structure; for a vegan option, flax eggs can be used.
• Sour Cream – Key ingredient for moisture and tang; this is what makes the sour cream coffee cake so delightful!
• Vanilla Extract – Enhances the overall flavor; almond extract can offer a unique twist as a substitution.
For the Cinnamon Filling
• Granulated Sugar – Sweetens and balances the warm spices; optional to reduce if preferred.
• Ground Cinnamon – Provides warm, cozy flavor that pairs beautifully with the cake.
For the Crumb Topping
• All-Purpose Flour – Forms the base of the crumb; can substitute with a whole wheat blend for added nutrition.
• Granulated Sugar – Adds sweetness to the topping; light brown sugar can offer more depth.
• Ground Cinnamon – Compliments the cake filling and enhances flavor.
• Melted Butter – Binds the crumb mixture together while adding richness; consider coconut oil for a dairy-free option.
Feel free to gather these ingredients and embrace the delightful experience of making this Sour Cream Coffee Cake with Crunchy Crumb Topping!
How to Make Sour Cream Coffee Cake
-
Preheat Oven: Begin by preheating your oven to 350°F (175°C). Grease a 13×9-inch baking pan and line it with parchment paper for easy removal later.
-
Mix Dry Ingredients: In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. This ensures an even distribution of leavening agents.
-
Combine Wet Ingredients: In a large bowl, whisk 1 cup of granulated sugar, ½ cup of vegetable oil, and 1 teaspoon of vanilla extract vigorously. Then, add 2 large eggs, one at a time, mixing well after each addition.
-
Blend Together: Gently fold the dry ingredients into the wet mixture, alternating with 1 cup of sour cream. Mix until just combined, taking care not to overmix, or your cake might be dense.
-
Layer Batter: Pour half of the batter into the prepared pan and spread it evenly, smoothing the top gently with a spatula.
-
Add Cinnamon Filling: In a small bowl, combine ½ cup of granulated sugar with 1 tablespoon of ground cinnamon. Sprinkle this mixture evenly over the batter, then press it down lightly with your fingers.
-
Top with Remaining Batter: Carefully pour the rest of the batter over the cinnamon filling, smoothing it out to conceal the sugar mixture beneath.
-
Prepare Crumb Topping: In a medium bowl, mix ½ cup of all-purpose flour, ½ cup of granulated sugar, 1 teaspoon of ground cinnamon, and ¼ cup of melted butter until crumbly. Sprinkle this topping evenly over the cake.
-
Bake: Place the cake in the preheated oven and bake for 50 to 60 minutes. Check for doneness by inserting a toothpick in the center—it should come out with a moist crumb, not wet batter.
-
Cool: Once baked, let the cake cool in the pan for 1 hour before transferring it to a wire rack to cool completely. This step ensures the texture improves as it cools.
Optional: Serve warm with a dusting of powdered sugar for a delightful touch.
Exact quantities are listed in the recipe card below.
Expert Tips for Sour Cream Coffee Cake
- Fresh Ingredients: Always use fresh baking powder and baking soda for the best rise; expired leavening agents can lead to dense cake.
- Avoid Overmixing: Gently fold the ingredients together to keep the texture light and airy; overmixing can result in a tough sour cream coffee cake.
- Cinnamon Filling: Ensure even distribution of the cinnamon-sugar filling by pressing it lightly into the batter; this guarantees that every slice has a cozy flavor.
- Crumb Topping: For an extra crunch, consider adding chopped nuts to your crumb topping; it enhances texture and flavor beautifully.
- Cooling Time: Allow the cake to cool completely before slicing to improve overall texture and flavor; warm cake can crumble and lose its structure.
What to Serve with Sour Cream Coffee Cake?
There’s nothing quite like the pleasure of pairing your freshly baked cake with delightful accompaniments that elevate every bite.
- Fresh Brewed Coffee: This classic pairing enhances the cake’s rich flavors, making each sip and bite a cozy morning ritual.
- Herbal Tea: A fragrant herbal tea offers a calming contrast to the sweet, cinnamon-spiced layers, perfect for an afternoon treat.
- Fruit Salad: Light, refreshing fruit salad brings a burst of freshness that balances the cake’s richness, making for a well-rounded meal.
- Whipped Cream: Adding a dollop of lightly sweetened whipped cream turns this cake into a delightful dessert, deliciously indulgent yet not overwhelming.
- Greek Yogurt: Serve a side of creamy Greek yogurt for a tangy contrast that complements the sweetness of the cake beautifully.
- Berries: Fresh berries add touch of tartness and a pop of color, brightening up every slice while enhancing the overall presentation.
- Chocolate Drizzle: A delicate drizzle of chocolate ganache takes the cake to the next level, adding decadence that’s impossible to resist.
This array of pairings ensures your Sour Cream Coffee Cake is the star of the show, perfect for breakfast gatherings, coffee breaks, or a sweet indulgence at any time of day!
Sour Cream Coffee Cake Variations
Get ready to delight your taste buds by personalizing this scrumptious cake to suit your cravings and dietary needs! Each variation adds a fun twist or a health-conscious upgrade.
-
Nutty Delight: Add 1 cup of chopped walnuts or pecans to the batter for a delicious crunch and nutty flavor throughout.
-
Berry Bliss: Fold in 1 cup of fresh blueberries or sliced strawberries into the batter for a fruity burst that complements the cinnamon.
-
Chocolate Drizzle: Melt some chocolate and drizzle it over the cooled cake for a rich, decadent finish that will satisfy any sweet tooth.
Indulging in extra flavors not only enhances the cake but also gives the experience a special touch!
-
Zesty Lemon: Substitute half of the vanilla extract with lemon extract or zest for a refreshing citrusy aroma that brightens every bite.
-
Spicy Option: Add a pinch of cayenne or ground ginger to the cinnamon filling for a surprising kick that will intrigue your palate.
-
Vegan Twist: Replace eggs with 1/4 cup of applesauce or mashed banana and use non-dairy sour cream to make this delightful cake plant-based.
-
Whole Wheat: Swap half of the all-purpose flour with whole wheat flour for added fiber and a heartiness that meshes well with the cake’s flavor.
Let your creativity shine by combining these ideas, ensuring your Sour Cream Coffee Cake is always a delightful surprise!
How to Store and Freeze Sour Cream Coffee Cake
Room Temperature: Keep the cake tightly wrapped in plastic wrap at room temperature for up to 3 days to maintain moisture and flavor.
Fridge: For longer freshness, store the cake in the refrigerator, tightly wrapped, for up to a week, although slight drying may occur.
Freezer: To freeze, wrap the cake in plastic wrap and then foil, storing it in an airtight container for up to 1 month. Thaw overnight in the fridge for best results.
Reheating: For a warm treat, reheat individual slices in the microwave for about 15-20 seconds or in the oven at 350°F (175°C) for 10-15 minutes, keeping the crust nice and crumbly.
Make Ahead Options
These delicious Sour Cream Coffee Cakes are perfect for busy home cooks looking to save time! You can prepare the cake batter up to 24 hours in advance. Simply whisk together and store it in the refrigerator in an airtight container. For best results, mix the crumb topping and keep it separate until you’re ready to bake; this will ensure it stays crunchy and fresh. If you prefer, you can also bake the cake ahead of time and refrigerate it for up to 3 days. When you’re ready to enjoy, simply reheat slices in the oven at 350°F for about 10 minutes for a warm, cozy treat that tastes just as delightful as freshly made!
Sour Cream Coffee Cake Recipe FAQs
What type of sour cream should I use?
Absolutely! Regular sour cream is ideal for this recipe as it provides the perfect balance of moisture and tang. If you’re in a pinch, you can use light sour cream, but it may slightly alter the texture. Greek yogurt can also serve as a substitute for a similar consistency.
How can I tell when my coffee cake is done baking?
Very good question! To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready. Be cautious; if it’s still wet, give it an additional 5 to 10 minutes in the oven while keeping an eye on it to prevent overbaking.
How should I store my Sour Cream Coffee Cake?
I recommend wrapping it tightly in plastic wrap and storing it at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for about a week, though it might dry out slightly.
Can I freeze Sour Cream Coffee Cake?
Yes, indeed! To freeze, wrap the cooled cake in plastic wrap followed by aluminum foil or place it in an airtight container. It will maintain optimal quality for up to 1 month. When you’re ready to enjoy, simply thaw it overnight in the fridge.
Why is my cake dense?
A common pitfall! If your cake turns out dense, it may be due to overmixing the batter or using expired leavening agents. Always ensure your baking powder and soda are fresh. To prevent density, gently fold the wet and dry ingredients until just combined.
Is this coffee cake suitable for people with dietary restrictions?
Certainly! The recipe can be adapted for various dietary needs. For a dairy-free option, swap sour cream for a non-dairy yogurt, and use flax eggs or applesauce in place of regular eggs. If gluten is a concern, a gluten-free flour blend can take the place of all-purpose flour with great results.
Delicious Sour Cream Coffee Cake with Crunchy Crumb Topping
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 13x9-inch baking pan and line it with parchment paper for easy removal later.
- In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt.
- In a large bowl, whisk 1 cup of granulated sugar, ½ cup of vegetable oil, and 1 teaspoon of vanilla extract. Then, add 2 large eggs, one at a time.
- Fold the dry ingredients into the wet mixture, alternating with 1 cup of sour cream. Mix until just combined.
- Pour half of the batter into the prepared pan.
- Combine ½ cup of granulated sugar with 1 tablespoon of ground cinnamon. Sprinkle this mixture over the batter and press it down lightly.
- Pour the rest of the batter over the cinnamon filling, smoothing it out.
- In a medium bowl, mix ½ cup of all-purpose flour, ½ cup of granulated sugar, 1 teaspoon of ground cinnamon, and ¼ cup of melted butter until crumbly. Sprinkle this topping over the cake.
- Bake for 50 to 60 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 1 hour before transferring it to a wire rack.