Sour Cream Cinnamon Coffee Cake Recipe

If you’re looking for a cozy, comforting treat that truly hits the spot, I’ve got just the thing for you: Sour Cream Cinnamon Coffee Cake Recipe. This cake is wonderfully moist with just the right amount of cinnamon spice swirling through it, topped off with a sweet crumbly layer that’s irresistible. When I first tried making this coffee cake, I was surprised at how simple it was to get bakery-quality results right in my own kitchen. Stick with me, and I’ll walk you through every step so your coffee cake comes out perfectly every time!

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Ingredients You’ll Need

This recipe brings together simple ingredients you probably already have on hand, but each plays a special role to create that rich, tender crumb and irresistible cinnamon flavor. The sour cream is the secret hero that makes it so moist, and don’t overlook the combination of both granulated and brown sugars—they build depth and caramel notes.

• Granulated sugar: You’ll use it in more than one part to balance sweetness without overpowering.
• Cinnamon: Must-have spice here—freshly ground or good quality makes a big difference.
• Salt: Enhances the flavors and balances the sweetness.
• Unsalted butter (softened and melted): Adds richness and helps with texture both in the batter and crumb topping.
• Light brown sugar: Packed for a deeper molasses flavor in the cake batter.
• Eggs: Room temperature eggs give the cake better structure and texture.
• Sour cream: This is the star for moisture and tenderness—you won’t want to skip it.
• Vanilla extract: Just a touch to bring all the flavors together beautifully.
• All-purpose flour: Provides the structure; measuring it properly is key for a perfect crumb.
• Baking powder and baking soda: Help the cake rise perfectly tender and light.
• Brown sugar for topping: Gives that caramelized, sweet crumb topping you’ll love.

Variations

One of the reasons I keep coming back to this Sour Cream Cinnamon Coffee Cake Recipe is how easy it is to adapt. I love experimenting with different spins based on the season or who I’m baking for—don’t be afraid to try your own tweaks!

• Add Nuts: I often sprinkle chopped walnuts or pecans into the cinnamon swirl or on top for a nice crunch my family adores.
• Fruit Twist: Blueberries or sliced apples work fabulously added to the batter, adding freshness that pairs beautifully with the cinnamon.
• Gluten-Free Version: I’ve successfully swapped in a gluten-free flour blend with great results, just watch the moisture closely.
• Brown Butter: For an extra nutty depth, try browning the butter before adding it to the batter or the crumb topping.

How to Make Sour Cream Cinnamon Coffee Cake Recipe

Step 1: Prep Your Ingredients and Pan

Start by preheating your oven and greasing or lining your baking pan—it’s usually an 8×8 or 9×9 square pan. I like to line mine with parchment for easy removal and cleaner edges. Then, make sure your butter is softened but not melted (unless specified otherwise) and your eggs are at room temperature, which helps everything blend more smoothly.

Step 2: Mix the Cinnamon Sugar Ripple

Combine the cinnamon, granulated sugar, and salt for the cinnamon sugar ripple. This simple mixture is key to getting that beautiful, swirly cinnamon flavor running through the cake. Set it aside while you work on your batter and crumb topping. I like to mix this first so the sugar has time to mingle with the spice a bit before baking.

Step 3: Make the Batter

Cream the softened butter with the granulated and brown sugars until it’s light and fluffy—this usually takes about 3-4 minutes with an electric mixer. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla and sour cream. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt, then gradually add this dry mix to the wet ingredients, mixing just until combined. Over-mixing is a common mistake here, so stop as soon as the flour disappears.

Step 4: Assemble the Layers

Pour half the batter into your prepared pan and gently spread it out evenly. Sprinkle half of your cinnamon sugar ripple mixture over the batter. Then add the rest of the batter on top and finish with the remaining cinnamon mix. This layering creates that iconic swirl you’re aiming for—no need to over-mix after adding the sugar, just lightly press it into the top.

Step 5: Prepare and Add the Crumb Topping

Mix together the brown sugar, granulated sugar, cinnamon, salt, and melted butter for the crumb topping until crumbly but combined. Sprinkle it generously over the top of the cake batter layers. This topping adds a deliciously sweet and slightly crunchy contrast that makes every bite interesting.

Step 6: Bake and Cool

Bake your coffee cake at the recommended temperature for about 50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no raw batter. I always start checking around 45 minutes since ovens can vary. Let the cake cool in the pan for at least 20 minutes before slicing to keep it moist and to avoid crumbling.

How to Serve Sour Cream Cinnamon Coffee Cake Recipe

Garnishes

I usually keep it simple—a light dusting of powdered sugar after it cools adds just a touch of elegance without competing with the cinnamon topping. On special mornings, I add a drizzle of cream cheese glaze because I just can’t resist how the tanginess pairs with the cinnamon sweetness.

Side Dishes

This coffee cake goes great with a steaming cup of your favorite coffee or tea. For brunch, I like pairing it with fresh fruit salad or scrambled eggs to balance the sweet with savory.

Creative Ways to Present

For holiday gatherings, I like slicing the cake into bite-sized squares and arranging them on a pretty platter with fresh berries and mint leaves. Another fun way is serving small slices alongside a dollop of whipped cream or vanilla yogurt—makes it feel festive and fresh.

Make Ahead and Storage

Storing Leftovers

I store leftover coffee cake covered tightly with plastic wrap or in an airtight container at room temperature for up to 2 days. It stays surprisingly moist and still tastes fresh—though I always wish I had more!

Freezing

If you want to save some for later, this cake freezes beautifully. I slice it first, wrap pieces individually in plastic wrap, then place them in a freezer bag. It lasts up to 3 months and thaws quickly for a quick treat.

Reheating

To reheat, I pop a slice in the microwave for about 20-30 seconds—just enough to warm it without drying it out. If you have time, warming it gently in a low oven wrapped in foil makes the crumb topping almost as crisp as fresh.

FAQs

Final Thoughts

This Sour Cream Cinnamon Coffee Cake Recipe has quickly become a favorite in my household—and I bet yours will love it just as much. There’s something so comforting about that tender crumb combined with the cinnamon swirl and crumb topping. Whether you’re baking for a lazy weekend brunch, a holiday gathering, or just because, this cake is guaranteed to bring smiles. So grab your mixing bowl and give it a whirl—you’ll feel like you’ve just stepped out of a cozy café, right in your kitchen!

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