Classic Sour Cream Coffee Cake: A Moist, Streusel-Filled Delight
Buttery layers infused with cinnamon deliver a tender bite that feels like a morning hug.
Sour Cream Coffee Cake: The Ultimate Breakfast Treat
There are few things as inviting as the warm aroma of a freshly baked sour cream coffee cake wafting through your kitchen. Beloved for its ultra-moist crumb, generous layers of almond and cinnamon-laced streusel, and rich yet balanced sweetness, this classic cake is more than just a side for your morning coffee. It’s a centerpiece that elevates any breakfast, brunch, or afternoon gathering.
Whether you’re new to coffee cake or a seasoned baker eager to refine your recipe, this comprehensive guide will walk you through every step of creating a much-loved bake shop staple at home.
What Makes Sour Cream Coffee Cake Special?
The secret to a truly unforgettable coffee cake lies in the use of sour cream. This humble ingredient creates a tender, moist texture and subtle tang that balances the cake’s sweetness. When teamed with a crunchy almond streusel, the result is a glorious contrast of flavors and textures in every bite.
- Moisture: Sour cream locks in moisture, ensuring the cake stays soft for days.
- Texture: The creamy fat content softens gluten development, leading to a finer crumb.
- Flavor: Both vanilla and almond extracts deepen the cake’s flavor profile without overpowering the cinnamon and nut-laced streusel.
Ingredients You’ll Need
Gather these ingredients before you begin for a seamless baking experience.
For the Streusel:
- 1 cup slivered almonds
- 3/4 cup all-purpose flour
- 3/4 cup light brown sugar
- 2 tsp. ground cinnamon
- 3/4 tsp. kosher salt
- 6 Tbsp. unsalted butter, chilled and cubed
For the Cake:
- 2 3/4 cups all-purpose flour
- 2 tsp. baking powder
- 3/4 tsp. kosher salt
- 1/4 tsp. baking soda
- Nonstick baking spray or butter for greasing the pan
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 1/2 tsp. vanilla extract
- 1/2 tsp. almond extract
- 1 (8 oz.) container sour cream
Step-by-Step Directions
- Make the Streusel:
- In a medium bowl, combine almonds, flour, brown sugar, cinnamon, and salt. Toss gently.
- Add cold, cubed butter, and using your fingers, pinch and rub the mixture until moist, crumbly clumps form.
- Chill streusel in the fridge while you prepare the cake batter.
- Prepare Your Pan:
- Preheat oven to 350°F (175°C).
- Lightly grease a 10-inch tube pan or Bundt pan with nonstick spray, or butter generously.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together flour, baking powder, salt, and baking soda. Set aside.
- Cream Butter and Sugar:
- In a stand mixer (or with a hand mixer), beat softened butter and sugar on medium-high until pale, light, and fluffy (about 4-5 minutes).
- Add Eggs and Flavorings:
- Beat in eggs one at a time, mixing well after each addition. Add vanilla and almond extracts and mix gently.
- Combine Wet and Dry Ingredients:
- Reduce mixer to low speed. Alternately add the flour mixture and sour cream in 3 parts each, starting and ending with flour. Do not overmix. Batter will be thick but spreadable.
- Layer Batter and Streusel:
- Spread half the batter in the prepared pan, smoothing to edges.
- Sprinkle half the chilled streusel evenly over the top.
- Gently spoon the remaining batter on top, followed by the remaining streusel.
- Bake:
- Bake for 50–60 minutes until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, tent with foil after 40 minutes.
- Cool and Serve:
- Cool cake in pan on a wire rack for 10 minutes, then turn out and cool completely, streusel-side up. For a warm treat, slice after 15–20 minutes.
Baking Tips for Success
- Room Temperature Ingredients: Bring eggs, butter, and sour cream to room temperature for even mixing and a smoother crumb.
- Don’t Overmix: As soon as the flour is incorporated, stop beating. This preserves a tender cake texture.
- Streusel Placement: Make sure the streusel stays in distinct layers for pronounced crunch and aroma when serving.
- Testing for Doneness: Use a toothpick or wooden skewer—not a knife—for testing. It should come out clean or with a few moist crumbs attached; avoid overbaking for best moisture.
Variations and Substitutions
- No Almonds? Replace with pecans, walnuts, or omit entirely for a classic cinnamon streusel.
- Extra Layer: Add a swirl of fruit preserves (raspberry, apricot) between batter layers for a fruity twist.
- Glaze It: Drizzle cooled cake with a simple icing: mix 1 cup powdered sugar with 2 tablespoons milk and 1/4 teaspoon vanilla.
- Pan Options: This batter bakes well in a 9-inch square pan (at least 2 1/4 inches deep) lined with parchment, or as muffins—bake muffins for 25–30 minutes.
What others are reading
Serving and Storage Suggestions
- Serve: Enjoy slices warm with coffee, tea, or cold milk. Great for brunch buffets, holiday breakfasts, or as a sweet midday snack.
- Store: Keep in an airtight container at room temperature up to three days for best texture. Refrigerate after that for up to a week, or freeze for up to two months (thaw at room temperature and warm gently before serving).
Why This Recipe Works
- Layering: Streusel in the middle and on top means every bite is packed with buttery, spicy crunch.
- Sour Cream: Not only provides moisture, but its tang offsets sweetness, preventing a cloying cake.
- Almonds and Almond Extract: Enhance fragrance and flavor for a bakery-worthy finish.
About the Recipe Developer
This recipe is crafted by Sloane Layton, a trained chef, recipe developer, and regular contributor passionate about bread and pastry. Her tips bring out the best in coffee cake, combining classic technique with approachable instructions for home bakers of every level.
Frequently Asked Questions (FAQs)
Can I bake this cake in a Bundt pan?
Yes, a 10-inch Bundt pan works perfectly. Grease it well to ensure easy release and maintain the pretty streusel top.
What if I don’t have slivered almonds?
Chopped pecans, walnuts, or even hazelnuts can be substituted for a different nutty profile, or the nuts can be omitted entirely for a simpler version.
How do I keep the streusel crunchy?
Chilling the prepared streusel while mixing the batter, and layering it properly in the cake, preserves its texture during baking.
Can sour cream be substituted in the cake?
Full-fat Greek yogurt is an excellent swap for similar tang and moisture, though flavor and texture may differ subtly.
What’s the best way to freeze this coffee cake?
Slice and wrap individual pieces tightly in plastic and foil. Freeze for up to 2 months. Thaw at room temperature and warm gently before serving to restore that just-baked flavor and texture.
Nutritional Insights
| Component | Approximate Per Serving |
|---|---|
| Calories | 420 |
| Total Fat | 22g |
| Saturated Fat | 10g |
| Carbohydrates | 49g |
| Protein | 7g |
*Values are estimates and may vary depending on ingredient brands and portion sizes.
Expert Tips
- If serving a crowd, double the recipe and bake in two pans. This cake slices neatly and travels well for potlucks or picnics.
- For brunch spreads, pair with fresh berries and lightly whipped cream for an elegant finish.
- Add orange or lemon zest to the batter for a refreshing citrus twist.
- Let the cake cool almost completely before slicing to preserve crumb structure and keep streusel intact.
Final Thoughts
Classic sour cream coffee cake remains a standout among breakfast bakes for its moist texture, layered flavor, and irresistible streusel. Adjust toppings, try new nuts, or add a ribbon of glaze—this is a recipe designed to please and adapt, whether for weekend breakfast or festive occasion. Enjoy the ritual of baking and sharing a slice (or two) with your favorite cup of coffee.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a41134233/sour-cream-coffee-cake-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a8924/the-best-coffee-cake-ever/
- https://sometimes-homemade.com/pioneer-womans-best-coffee-cake-ever-review/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g43468117/coffee-cake-recipes/
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