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5.0 from 3 votes

Cinnamon Sour Cream Coffee Cake Recipe

Cinnamon Sour Cream Coffee Cake is a tender coffee cake filled with a cinnamon swirl and topped with a delicious brown sugar streusel.

Prep Time
15 mins
Cook Time
15 mins
Total Time
57 mins
Servings: 9 servings
Calories: 534 kcal
Course: Breakfast
Cuisine: American

Ingredients

For the streusel:
  • 1 ⅓ cup all-purpose flour
  • ¾ cup light brown sugar packed
  • 1 Tablespoon cinnamon
  • ½ teaspoon ground nutmeg
  • ¾ cup unsalted butter melted
For the cake:
  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ cup sour cream

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F. Spray a 9-inch square baking dish with baking spray. Set aside.
  2. In a medium bowl, combine streusel ingredients and mix with a fork until thick and crumbly. Set aside.
  3. In a large mixing bowl, combine the butter and sugar for the cake layer. Mix until light and fluffy, about 3 minutes. Beat in the eggs, one at a time. Add vanilla.
  4. Add the flour, baking powder and cinnamon to the batter. Fold in the sour cream.
  5. Pour half the batter into the bottom of your prepared pan. Spread with an offset spatula (it will be a thin layer, don't worry). Add about half of the cinnamon streusel layer. Spoon the remaining batter over the top and finish with the remaining streusel.
  6. Bake in preheated over for about 40 minutes, until lightly browned. Cool completely before slicing.
  7. Store in airtight container at room temperature. To freeze, place slices in ziploc freezer bag and freeze. Thaw at room temperature and enjoy!

Notes

  • Spray your baking pan with non-stick baking spray first to make the cake easier to remove. Or use our homemade cake release.
  • Use an offset spatula to smooth the first layer of cake batter into the bottom of the pan in an even layer. It will be thin; that’s OK.
  • The second layer of cake batter, on top of the sprinkled streusel, can just be spooned on. It doesn’t need to be spread out.
  • Cool the cake completely before you slice it. It’s hard to be patient, but this allows it to set up properly.
  • Freeze coffee cake in airtight freezer container for up to 3 months. Thaw cake in refrigerator overnight and enjoy.
  • Store coffee cake in airtight container at room temperature for up to 3 days.

Nutrition Information

Serving 1slice Calories 534kcal (27%) Carbohydrates 64g (21%) Protein 5g (10%) Fat 29g (45%) Saturated Fat 18g (90%) Polyunsaturated Fat 10g Cholesterol 117mg (39%) Sodium 56mg (2%) Fiber 2g (8%) Sugar 38g (76%)

Nutrition Facts

Serving: 9servings

Amount Per Serving

Calories 534

% Daily Value*

Serving 1slice
Calories 534kcal 27%
Carbohydrates 64g 21%
Protein 5g 10%
Fat 29g 45%
Saturated Fat 18g 90%
Polyunsaturated Fat 10g 59%
Cholesterol 117mg 39%
Sodium 56mg 2%
Fiber 2g 8%
Sugar 38g 76%

* Percent Daily Values are based on a 2,000 calorie diet.