My grandma’s kitchen always smelled of possibility. At five, my hands were perpetually sticky, often from rolling out biscuit dough, lumpy but perfect. Those early mornings, the sun streaming through the window in our Asheville home, taught me more than just baking; they taught me connection.
Decades later, running my own bakery, Sweet Magnolia, I still chase those comforting aromas. One scent always transports me back: the sweet, cinnamon-laced perfume of a freshly baked Moist Sour Cream Coffee Cake. This isn’t just any cake; it’s a hug in edible form, a reminder of simpler times and shared moments.
The tender crumb, the rich tang of sour cream, and that irresistible streusel topping—it’s pure magic. Every bite delivers a moist, buttery experience, making it an absolute favorite for breakfast, brunch, or an afternoon treat. I simply adore this sour cream coffee cake, and I know you will too.
Why You’ll Love This Moist Sour Cream Coffee Cake Recipe
You deserve a truly special treat, and this Moist Sour Cream Coffee Cake delivers every single time. It’s more than just a recipe; it’s an experience. First, you’ll adore its incredibly tender, buttery crumb.
The sour cream works wonders, ensuring a soft, moist texture that practically melts in your mouth. Forget dry, crumbly coffee cakes! This tender sour cream coffee cake maintains its moisture beautifully for days, making it perfect for preparing ahead.
Furthermore, the glorious ribbon of cinnamon-sugar streusel running through the middle, plus a generous layer on top, provides an irresistible crunch and spice. This balance of textures and flavors makes it incredibly addictive. You’ll find it simple to prepare, even for beginner bakers, yet impressive enough for any special occasion.
Whether you need a comforting morning bite or a delicious dessert, this versatile coffee cake truly hits the spot. It promises to become a beloved staple in your kitchen.
Ingredients You’ll Need
Crafting this delightful Moist Sour Cream Coffee Cake requires simple, readily available ingredients. High-quality components make a significant difference in the final taste and texture. Always gather everything before you begin.
For the Cake:
* 2 ½ cups (300g) all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* ½ teaspoon fine sea salt
* 1 cup (226g) unsalted butter, softened
* 1 ¾ cups (350g) granulated sugar
* 2 large eggs, at room temperature
* 1 teaspoon pure vanilla extract
* 1 ½ cups (360g) full-fat sour cream, at room temperature
For the Streusel Topping:
* ½ cup (100g) packed light brown sugar
* ⅓ cup (40g) all-purpose flour
* 1 ½ teaspoons ground cinnamon
* ¼ cup (56g) unsalted butter, melted
Substitutions & Variations
This Moist Sour Cream Coffee Cake recipe offers fantastic flexibility. Feel free to experiment and make it your own!
* Flour: You can swap half of the all-purpose flour for whole wheat pastry flour for a slightly nuttier flavor and added fiber. Gluten-free all-purpose baking blends (that contain xanthan gum) also work well, ensuring a delicious moist coffee cake for those with dietary restrictions.
* Dairy: For a dairy-free version, use a high-quality plant-based butter substitute and a plant-based sour cream alternative (like those made from cashews or oats).
Ensure they are full-fat for the best results.
* Sweetener: Brown sugar can replace some of the granulated sugar in the cake batter for a deeper molasses note. Maple sugar also provides a lovely flavor.
* Spices: Enhance the streusel with a pinch of nutmeg, cardamom, or even a touch of allspice. Pumpkin pie spice mix works wonderfully in the fall!
* Add-ins: Fold ½ cup of mini chocolate chips, chopped nuts (pecans, walnuts, almonds), or fresh berries (like blueberries or raspberries) into the cake batter for extra bursts of flavor.
Zest from one lemon or orange adds a bright, citrusy note that beautifully complements the rich cake.
* Glaze: Drizzle a simple powdered sugar glaze over the cooled cake. Whisk ½ cup powdered sugar with 1-2 tablespoons milk (or lemon juice for a zesty kick) until smooth.
This Moist Sour Cream Coffee Cake recipe offers fantastic flexibility. Feel free to experiment and make it your own! For more variations, check out our recipe for Chocolate Orange Loaf Cake.
Step-by-Step Instructions
Making this Moist Sour Cream Coffee Cake is a joyous process, and following these steps carefully guarantees a perfect result.
1. Prepare Your Oven and Pan: First, preheat your oven to 350°F (175°C). Next, lightly grease and flour a 9×13-inch baking pan.
Alternatively, you can line it with parchment paper, leaving an overhang on the sides for easy lifting.
2. Make the Streusel: In a medium bowl, combine the brown sugar, flour, and cinnamon.
Pour in the melted butter. Stir thoroughly with a fork until the mixture forms moist crumbs. Set aside.
This creates the signature topping for your sour cream coffee cake.
3. Whisk Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Make sure everything is well combined; this ensures an even rise.
4. Cream Butter and Sugar: In another large bowl, using an electric mixer, cream together the softened butter and granulated sugar on medium speed.
Beat them until the mixture becomes light and fluffy, usually 2-3 minutes. This step incorporates air, making the cake tender.
5. Add Eggs and Vanilla: Next, beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Then, add the vanilla extract and beat until just combined.
6. Alternate Dry and Wet: Reduce the mixer speed to low. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the sour cream in two additions.
Begin and end with the dry ingredients. Mix until just combined after each addition. Do not overmix; overmixing develops gluten, making the coffee cake tough.
A few streaks of flour are fine.
7. Layer the Cake: Spread half of the cake batter evenly into the prepared baking pan.
Sprinkle half of the streusel topping over the batter. Carefully dollop the remaining cake batter over the streusel layer and gently spread it to cover. It’s okay if some streusel peaks through.
Finally, generously sprinkle the remaining streusel topping over the entire top of the cake. This layering ensures a beautiful streusel swirl within your Moist Sour Cream Coffee Cake.
8. Bake: Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out with moist crumbs, not wet batter. The cake should be golden brown and spring back when lightly touched.
9. Cool: Let the sour cream coffee cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving. This allows the cake to set properly and prevents it from crumbling. Enjoy your perfect slice!
Pro Tips for Success
Achieving the perfect Moist Sour Cream Coffee Cake is simple with a few insider tricks from my Sweet Magnolia kitchen.
* Room Temperature Ingredients are Key: Always bring your butter, eggs, and especially the sour cream to room temperature before baking. Room temperature ingredients emulsify better, creating a smoother, more uniform batter and a lighter, airier crumb for your sour cream coffee cake. Cold ingredients can cause the batter to curdle or become lumpy.
* Do Not Overmix: This is perhaps the most crucial tip for a tender cake. Once you add the flour, mix only until just combined. Overmixing develops the gluten in the flour, resulting in a tough, dense coffee cake instead of the desired moist texture.
A few small lumps are perfectly acceptable.
* Measure Flour Correctly: Spoon your flour into the measuring cup and then level it off with a straight edge (like the back of a knife). Scooping directly from the bag can compact the flour, leading to too much flour and a dry cake.
Better yet, use a kitchen scale for precise measurements.
* Quality Sour Cream: Use full-fat sour cream. The fat content contributes significantly to the cake’s richness, tenderness, and exceptional moisture.
Low-fat or fat-free sour cream often results in a drier, less flavorful cake. This is what makes it a true Moist Sour Cream Coffee Cake.
* Don’t Skip the Streusel Layer: The streusel isn’t just a topping; it’s an integral part of this Moist Sour Cream Coffee Cake.
The layer of streusel in the middle creates a delightful textural contrast and infuses every bite with sweet cinnamon goodness. Don’t be shy with it!
* Check for Doneness: Use the toothpick test, but also look for visual cues.
The cake should be golden brown and slightly pulled away from the sides of the pan. The top will spring back lightly when pressed. Baking times can vary depending on your oven.
* Cool Properly: Allow the cake to cool in the pan for at least 20 minutes on a wire rack before attempting to slice it. This allows the internal structure to set and prevents the cake from falling apart. Slicing a warm cake is tempting, but patience is rewarded with a perfect slice of moist coffee cake.
Achieving the perfect Moist Sour Cream Coffee Cake is simple with a few insider tricks from my Sweet Magnolia kitchen. To enhance your baking skills, learn more about the meticulous techniques in our Moist Apricot Yogurt Cake recipe.
Storage & Reheating Tips
Proper storage ensures your delicious Moist Sour Cream Coffee Cake stays fresh and flavorful for as long as possible. Nobody wants a dry coffee cake!
* Room Temperature: Store leftover sour cream coffee cake at room temperature in an airtight container for up to 3 days. The moisture from the sour cream helps it stay fresh. Make sure it’s completely cooled before covering to prevent condensation, which can make the streusel soggy.
* Refrigeration: If you live in a warm climate or prefer to extend its freshness, you can store the cake in the refrigerator for up to 5-7 days. Again, an airtight container is essential to prevent it from absorbing refrigerator odors and drying out.
* Freezing: This Moist Sour Cream Coffee Cake freezes beautifully!
* Whole Cake: Once completely cooled, wrap the entire cake (or individual slices) tightly in plastic wrap, then an additional layer of aluminum foil. Place it in a freezer-safe bag or container. It will keep well for up to 3 months.
* To Thaw: Thaw frozen cake overnight in the refrigerator, or at room temperature for a few hours.
* Reheating: To enjoy that freshly baked taste, reheat individual slices.
* Microwave: Warm a slice in the microwave for 15-30 seconds, depending on your microwave’s power, until just warm.
Be careful not to overheat, as this can dry out the cake.
* Oven: For a crispier streusel, warm slices in a preheated oven at 275°F (135°C) for 5-10 minutes. This method works wonderfully for a whole moist coffee cake too, just adjust the time accordingly.
What to Serve With This Recipe
This Moist Sour Cream Coffee Cake is truly a star on its own, but pairing it with the right accompaniments elevates the experience even further.
* Morning Beverages: A hot cup of coffee, of course! That’s why it’s called a coffee cake. A freshly brewed tea, perhaps Earl Grey or a soothing herbal blend, also complements its flavors beautifully.
A glass of cold milk makes a wonderful, comforting pairing, especially for younger palates.
* Fresh Fruit: Bright, fresh berries like strawberries, blueberries, or raspberries cut through the richness of the cake. A simple fruit salad with melon, grapes, and citrus segments also provides a refreshing contrast.
* Yogurt or Cream: A dollop of plain Greek yogurt or a scoop of vanilla bean ice cream adds a creamy tang that enhances the cake’s flavors. A swirl of homemade whipped cream, lightly sweetened, turns this simple treat into an elegant dessert.
* Brunch Spread: Feature this sour cream coffee cake as part of a larger brunch spread alongside savory items.
Think quiches, scrambled eggs, breakfast sausage, or crispy bacon. It offers a perfect sweet component to balance the meal.
* Citrus Curd: A small spoonful of lemon curd or orange curd on the side adds a vibrant, zesty counterpoint to the buttery sweetness of the cake.
This Moist Sour Cream Coffee Cake is truly a star on its own, but pairing it with the right accompaniments elevates the experience even further. For a delectable pairing option, consider our Orange Creamsicle Cake: Soft, Creamy, and Bursting with Citrus.
FAQs
Why is my sour cream coffee cake dry?
Often, a dry sour cream coffee cake results from overmixing the batter or adding too much flour. Overmixing develops gluten, making the cake tough and dry. Too much flour also makes the batter stiff and absorbs too much moisture.
Ensure you measure flour correctly (spoon and level) and mix only until just combined. Using full-fat sour cream also helps maintain moisture.
Can I make this Moist Sour Cream Coffee Cake ahead of time?
Absolutely! This moist sour cream coffee cake is perfect for making ahead. You can bake it a day or two in advance and store it at room temperature in an airtight container.
The flavors actually deepen overnight, and the sour cream ensures it remains wonderfully moist. You can also freeze it for longer storage.
What kind of sour cream should I use for this recipe?
Always use full-fat sour cream for the best results. The fat content is crucial for achieving that incredibly rich, tender, and moist crumb that defines a good sour cream coffee cake. Low-fat or fat-free versions will yield a drier cake with less flavor.
Can I freeze sour cream coffee cake?
Yes, this coffee cake freezes exceptionally well! Once completely cooled, wrap the entire cake or individual slices tightly in plastic wrap, then in aluminum foil, and place in a freezer-safe bag or container. It stays fresh in the freezer for up to 3 months. Thaw it overnight in the refrigerator or at room temperature.
Does coffee cake actually contain coffee?
While the name “coffee cake” might suggest it, traditional coffee cakes typically do not contain coffee as an ingredient. The name refers to the fact that they are meant to be served *with* coffee, often for breakfast or brunch. This particular coffee cake uses sour cream for moisture and flavor, not actual coffee.
How long does coffee cake last?
This Moist Sour Cream Coffee Cake stays fresh at room temperature in an airtight container for up to 3 days. If refrigerated, it will last for up to 5-7 days. For longer storage, you can freeze it for up to 3 months.
Moist Sour Cream Coffee Cake is a delightful dessert featuring a rich, buttery texture enhanced by the tang of sour cream. Its unique moisture content and tender crumb make it a favorite among coffee cakes, often enjoyed with coffee or tea during leisurely brunches or as a comforting snack; learn more about this delicious treat in the Coffee cake entry.
Nutrition Information (per serving)
*Please note: This is an estimated nutritional value for one slice of Moist Sour Cream Coffee Cake (approximately 1/12th of a 9×13 inch cake). Actual values may vary based on specific ingredient brands and preparation methods.*
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Total Fat | 21g |
| Saturated Fat | 12g |
| Cholesterol | 85mg |
| Sodium | 250mg |
| Total Carbohydrates | 52g |
| Dietary Fiber | 1g |
| Total Sugars | 35g |
| Protein | 5g |
Moist Sour Cream Coffee Cake
- Total Time: 1 hour 15 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
This Moist Sour Cream Coffee Cake features a tender, buttery crumb enriched by the tang of sour cream and a delicious cinnamon-sugar streusel topping, making it an irresistible treat for breakfast or dessert.
Ingredients
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pa
- In a medium bowl, combine brown sugar, flour, and cinnamon. Add melted butter and mix until crumbs form, then set aside
- In a large bowl, whisk together flour, baking powder, baking soda, and salt
- In another bowl, cream together softened butter and granulated sugar until light and fluffy, about 2-3 minutes
- Beat in eggs one at a time, then add vanilla extract and mix until combined
- Gradually add dry ingredients alternately with sour cream, starting and ending with dry ingredients. Mix until just combined
- Spread half of the batter into the pan, sprinkle with half of the streusel, dollop the remaining batter on top, and finally sprinkle with the remaining streusel
- Bake for 45-55 minutes or until a toothpick comes out with moist crumbs
- Cool the cake in the pan for at least 20 minutes before slicing
Notes
Ensure all ingredients are at room temperature for the best results.
Measure flour correctly to avoid excess.
- Prep Time: 20 mins
- Cook Time: 45-55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 35g
- Sodium: 250mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg