The World’s Best Sour Cream Coffee Cake
Crowd-pleasing sour cream coffee cake will be your go-to breakfast treat or dessert! We’ve experimented to make it the world’s best sour cream coffee cake.
Great Sour Cream Coffee Cake
What makes a coffee cake great? It’s moist, sweet, but not too sweet. Finding just the right balance between decadently rich and light enough to be eaten for breakfast is the key to it all, am I right?
The magic ingredient is of course the sour cream. Add the sprinkling of nuts and cinnamon sugar which adds texture and flavor. And suddenly you’ve stumbled upon the perfect morning crowd-pleaser. Serve it in a pretty Bundt form and you have a delightfully yummy, ridiculously easy coffee cake every time.
Story of the World’s Best Sour Cream Coffee Cake
I can’t remember when I first made this sour cream coffee cake, but Julie and I have been obsessed with desserts, cookies, muffins, quick breads and baking ever since we were little.
The very first time I made this I was curious and somewhat hesitant about what the sour cream would be like. I had been making cheesecakes for a long time which used cream cheese, however, and thought this might be similar. I was right. It was amazing.
Over the years I wrote and re-wrote this recipe on different scraps of paper, and finally entered it in my little blue book of “favorites”.
I tried it out with different gatherings. It was my go-to bring-along recipe because I knew it was always a fan favorite.
Experimenting to Discover the World’s Best Sour Cream Coffee Cake
I tried experimenting in all kinds of ways:
- swapping out different nuts
- adding almond extract
- experimenting with slightly more sour cream
- using slightly less flour
- a little more this or that.
I liked adding the nuts & cinnamon mixture to the middle so that it wasn’t just on top. But too much made it too sweet.
In the end, this sour cream coffee cake is a simple recipe.
Some variations I recommend:
- Play around with the nuts you like.
- Try adding nutmeg.
- Experiment with clove or allspice if you want more spice. Especially for Christmas.
- 1 ½ cup Flour
- ⅛ teaspoon Salt
- 1 ½ teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ cup Butter, melted
- 1 cup Sugar
- 1 teaspoon Vanilla extract
- 2 Large Eggs, beaten
- 1 cup Sour Cream
Middle Crumble Layer & Topping
- ½ cup chopped walnuts
- ½ cup sugar
- 1 teaspoon cinnamon
Sour Cream Coffee Cake Recipe Step-by-step
- Preheat oven to 350 degrees.
- Mix crumble layer ingredients and set aside.
- In a large mixing bowl, add all the wet ingredients together and mix with electric mixer until well blended. Add in dry ingredients little by little until well blended.
- Use an 8 or 9” springform pan or a Bundt pan. Butter and flour your pan of choice.
- Add a thin layer of batter to the bottom.
- Next add a thin layer of crumble.
- Add a second layer of batter. It’s not essential that the second layer cover the entire first layer. Don’t worry.
- Finish by using all the extra crumble and sprinkling all the topping.
- Bake for 45 – 50 minutes or until a toothpick inserted comes out clean. Be careful not to overbake or the coffee cake can become dry. Bake just until the center is set.
World’s Best Sour Cream Coffee Cake
Moist, not too rich, with nuts and cinnamon, perfect for breakfast or snacking
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Breakfast, Dessert, Snack
Cuisine: American, French
Keyword: cake, cinnamon, coffee cake, sour cream
Servings: 8 people
springform pan or bundt pan
- 1 1/2 cup flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/8 tsp salt
- 1/2 cup butter melted
- 1 cup sugar
- 1 tsp vanilla extract
- 2 large eggs beaten
- 1 cup sour cream
Middle Crumb & Topping
- 1/2 cup chopped walnuts
- 1/2 cup sugar
- 1 tsp cinnamon
Preheat oven to 350 degrees
Mix the crumble ingredients together and set aside.
In a large mixing bowl, add all the the wet ingredients together and mix with electric mixer until well blended. Add in dry ingredients little by little until well blended.
Use an 8 or 9” springform pan or a bundt pan. Butter and flour your pan of choice.
Add a thin layer of batter to the bottom. Next add a thin layer of crumble.
Add a second layer of batter. It’s not essential that the second layer of batter cover the entire first layer, don’t worry.
Finish by using all the extra crumble and sprinkling all the topping.
Bake at 350 degrees for 45-50 minutes or until a toothpick inserted comes out clean. Be careful not to overbake or the coffee cake may become dry. Bake just until the center is set.
Note: You can add different nuts according to your preference. You can increase the amount of crumble if desired. You can also try different spices like adding a bit of nutmeg or allspice. Another fun variety would be to try almond extract instead of vanilla.
Serving: 1g | Calories: 412kcal | Carbohydrates: 60g | Protein: 7g | Fat: 17g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 310mg | Potassium: 171mg | Fiber: 2g | Sugar: 40g | Vitamin A: 275IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 2mg
Make it Your Own
Have fun with this recipe. Make it our favorite way, and then have fun playing around with it, and make it your own. We hope it brings you and your families as much enjoyment as it has ours over the years. Let us know which variations you try and end up loving. Blessings from our homes to yours,
jodie & julie
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The Design Twins