Sour Cream Coffee Cake

Grandma’s Coffee Cake recipe… aka the BEST coffee cake ever! This recipe is thick, buttery, and layered with the most delicious cinnamon swirl. The perfect addition to your weekend or holiday brunch!

There are some recipes that will always bring back feelings of nostalgia. And for me, coffee cake is one of them. Specifically, THIS coffee cake. It was my grandma’s recipe, passed down to my mom, and the one she always made for holidays and special occasions.

It’s one of those recipes you just know is a classic. Because it’s simple… and made with real ingredients… and tastes exactly like you want coffee cake to taste. Moist, buttery, and packed with cinnamon flavor.

What I love about this recipe is that just works. In every way possible! The cake is dense enough to hold up to the streusel, yet simple enough that it doesn’t overpower it. Which means the cinnamon streusel swirl really is the star of the show.

This coffee cake is IDEAL for Christmas morning, New Years Day, the day after Thanksgiving, or any time you’re craving a cozy, comforting, taste of nostalgia. I hope you enjoy it as much as we do!

what you’ll need for this recipe

• Butter – This recipe starts with 1/2 cup of room temperature butter, and I swear it’s what makes it SO delicious. I use salted butter to help bring out all the other flavors in the cake, but unsalted will work just fine.
• Sugar – 3/4 cup granulated sugar gives the cake just the right level of sweetness without being overly sugary. Since you’ll use brown sugar in the cinnamon streusel, I would stick with granulated for the cake.
• Vanilla – I added 1 teaspoon of vanilla, which gives this recipe a deliciously warm flavor.
• Eggs – 3 eggs add richness to the cake.
• Flour – I used 2 cups all purpose flour. To make this gluten free, use a 1:1 gf flour.
• Baking powder & soda – 1 teaspoon each for leavening.
• Sour cream – Sour cream is another key ingredient and gives this coffee cake a perfectly moist, dense texture. I used 1 cup sour cream.
• Cinnamon streusel – Cinnamon streusel is arguably the star of the show! Mine is made with 6 Tablespoons butter, 1 cup brown sugar, 2 teaspoons cinnamon, and 1/2 cup chopped walnuts

how to make coffee cake

Cream the butter & sugar. Using a stand mixer or hand mixer, cream together the butter, granulated sugar, and vanilla extract. Add the eggs, one at a time, beating well after each addition.

Add the dry ingredients. In a small bowl, combine the flour, baking powder, and baking soda. Add to the butter mixture a little bit at a time, alternating with the sour cream and mixing well after each addition.

Make the streusel. In a separate small bowl, cream the butter, brown sugar, and cinnamon together. Add the nuts and stir well.

Layer in a pan. Spread half of the batter into a 10 inch tube pan that has been greased and lined on the bottom with wax paper. Sprinkle half of the streusel evenly over the batter, then add the remaining batter and top with the remaining streusel.

Bake. Bake at 350° for 50 minutes or until toothpick inserted near the center comes out clean.

Cool & flip. Cool completely on a wire rack. Run a sharp knife along the edges, then place a large plate on top of the pan and quickly flip the cake onto the plate. Remove the wax paper, then place a second plate on top of the cake and flip.

storage & freezing tips

Coffee Cake can be stored, covered, at room temperature for up to one week. If you need to store it longer, transfer it to the fridge, where it will last for 2 weeks. You can also freeze coffee cake by wrapping it tightly in plastic wrap, then double wrapping it tightly in foil. Extra large ziploc freezer bags also work well! It will keep in the freezer for up to 6 months, and can thaw overnight at room temperature.