Description
This moist and tender Sour Cream Coffee Cake features a delightful cinnamon sugar ripple and a sweet crumb topping. Perfectly balanced with a rich sour cream base and cinnamon spices, it’s an easy-to-make classic coffee cake that’s great for breakfast, brunch, or a snack any time of day. The recipe includes detailed instructions and is beginner-friendly, promising a flavorful and satisfying baked treat.
Ingredients
Scale
Cinnamon Sugar Ripple
- ¼ cup granulated sugar
- 1 ½ teaspoons cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
Cake Batter
- 1 cup granulated sugar
- ⅓ cup light brown sugar (firmly packed)
- 2 large eggs (room temperature preferred)
- 1 cup sour cream
- 1 ½ teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
Crumb Topping
- 1 ⅓ cups all-purpose flour
- 1 cup brown sugar (firmly packed)
- ¼ cup granulated sugar
- 4 ½ teaspoons ground cinnamon
- ¼ teaspoon salt
- 10 tablespoons unsalted butter (melted and cooled until no longer warm to the touch)
Instructions
- Prepare the Cinnamon Sugar Ripple: In a small bowl, combine ¼ cup granulated sugar, 1 ½ teaspoons cinnamon, and ¼ teaspoon salt. Set aside. Cream the ½ cup softened butter until smooth and mix it with the cinnamon sugar mixture to create the ripple filling.
- Make the Cake Batter: In a large mixing bowl, beat together 1 cup granulated sugar and ⅓ cup light brown sugar. Add the 2 large eggs, one at a time, beating well after each addition. Stir in 1 cup sour cream and 1 ½ teaspoons vanilla extract until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together 1 ¾ cups all-purpose flour, ¾ teaspoon baking powder, ¼ teaspoon baking soda, and ¾ teaspoon salt. Gradually add the dry ingredients to the wet mixture, stirring just until incorporated, being careful not to overmix.
- Prepare the Crumb Topping: In a medium bowl, combine 1 ⅓ cups all-purpose flour, 1 cup brown sugar, ¼ cup granulated sugar, 4 ½ teaspoons ground cinnamon, and ¼ teaspoon salt. Pour in the 10 tablespoons melted butter and mix until crumbly and evenly moistened.
- Assemble the Coffee Cake: Preheat the oven to 350°F (175°C) and grease or line a 9×13-inch baking pan. Spread half of the cake batter evenly in the pan. Sprinkle the cinnamon sugar ripple mixture evenly over the batter, then spread the remaining batter on top. Finally, evenly sprinkle the crumb topping over the cake.
- Bake the Cake: Bake in the preheated oven for approximately 50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool and Serve: Remove the cake from the oven and allow it to cool in the pan on a wire rack for at least 15-20 minutes before slicing. Serve warm or at room temperature and enjoy!
Notes
- Sour cream coffee cake is a moist, tender, and flavorful snack cake with both a cinnamon sugar ripple and a sweet crumb topping.
- This recipe is easy enough for baking beginners and includes a how-to video for added guidance.
- For best results, use room temperature eggs and softened butter in the batter and ripple mixture.
- You can store leftover cake tightly covered at room temperature for up to 3 days or refrigerate for up to a week.
- Reheat individual slices gently in the microwave for a warm, fresh-baked experience.
Nutrition
- Serving Size: 1 slice (approx. 1/16 of cake)
- Calories: 382 kcal
- Sugar: 37 g
- Sodium: 233 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 56 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 63 mg
