Cozy Sour Cream Coffee Cake Recipe with Cinnamon
There’s a certain warmth that envelops you when the aroma of freshly baked cake wafts through the air, isn’t there? This Sour Cream Coffee Cake with Cinnamon is one of those comforting recipes that instantly transport you back to joyful mornings spent with family. It reminds me of cozy weekends with my grandmother, who always seemed to have a fresh batch of her famous coffee cake cooling on the kitchen counter, ready to be devoured with a hot cup of coffee.
This cake is not just a treat; it’s an experience – a delicious journey of flavors that can turn even ordinary moments into special memories. Whether it’s a holiday brunch, a simple afternoon snack, or a casual get-together with friends, this easy crowd-pleaser is your ticket to heartwarming gatherings. So gather your loved ones, and let’s get baking! This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Irresistibly Moist: The sour cream adds a creamy richness, keeping this coffee cake tender and moist with every bite.
- Perfectly Sweetened: With just the right balance of brown and granulated sugars, each slice offers a delightful sweetness without being overwhelming.
- Warm Cinnamon Flavor: The aromatic ground cinnamon brings a cozy warmth that evokes lasting memories of home.
- Crowd-Pleasing Delight: This dessert is perfect for gatherings, ensuring every guest leaves with a smile and a recipe they’ll ask for again!
- Make-Ahead Friendly: Easily prepare this cake in advance and store it for a beautiful, stress-free presentation when guests arrive.
Ingredients You’ll Need for Sour Cream Coffee Cake Recipe with Cinnamon
- 2 1/2 cups all-purpose flour (313g)
- 1 1/4 cups brown sugar (250g)
- 1/2 cup granulated sugar (100g)
- 1/2 teaspoon salt
- 1 1/2 Tablespoons ground cinnamon
- 1 cup salted butter (melted)
- 3/4 cup salted butter (softened)
- 1 1/4 cups granulated sugar (250g)
- 1 cup sour cream
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour (313g)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
How to Make Sour Cream Coffee Cake Recipe with Cinnamon
- Preheat the oven to 350°F (175°C). Spray a 9×13-inch pan with baking spray to ensure easy release after baking.
- In a large bowl, whisk together 2 1/2 cups flour, 1 1/4 cups brown sugar, 1/2 cup granulated sugar, 1/2 teaspoon salt, and 1 1/2 tablespoons cinnamon to create the delicious streusel topping. Add the melted butter, mixing well until it resembles coarse sand.
- In a different large bowl, beat 3/4 cup softened butter and 1 1/4 cups granulated sugar on medium-high speed until light and creamy, about 2-3 minutes.
- Add the eggs one at a time, making sure to beat well after each addition. Scrape down the sides of the bowl and mix in the sour cream and 2 teaspoons of vanilla extract.
- Carefully add 2 1/2 cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt to the wet mixture, mixing until just combined. The batter will be thick.
- Spread half of the cake batter into the prepared pan. Sprinkle half of the streusel over the batter. Dollop the remaining cake batter on top, gently nudging it together with a knife to create a nice surface. Finally, sprinkle the remaining streusel on top.
- Bake for 50-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean with just a few crumbs. Serve warm for the best experience!
Delicious Variations to Try
- Nutty Addition: Add a cup of chopped walnuts or pecans to the streusel for a delightful crunch.
- Fruity Twist: Incorporate diced apples or fresh blueberries into the batter for a fruity flavor explosion.
- Chocolate Lovers: Swirl in melted chocolate or chocolate chips to elevate this coffee cake to a whole new level.
- Zesty Touch: Brighten the cake with a splash of lemon or orange zest for a refreshing aromatic experience.
Chef Emma’s Helpful Tips
- Make-Ahead Advice: You can prepare the streusel topping in advance and store it in the fridge until you’re ready to bake.
- Ingredient Swaps: Use Greek yogurt instead of sour cream for a lighter version without compromising creaminess!
- Slicing Tips: For a clean cut, use a serrated knife and allow the cake to cool for at least 10 minutes before slicing.
- Storage Suggestions: Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week.
What’s Inside – Nutrition Breakdown
- Serving Size: 1 slice (based on 12 servings)
- Calories: 320
- Carbohydrates: 42g
- Sugars: 20g
- Fat: 15g
- Protein: 4g
- Sodium: 300mg
Frequently Asked Questions
- Can I make this ahead? Yes! You can prepare the batter and store it in the refrigerator overnight before baking.
- Can I use different ingredients? Absolutely! Feel free to substitute Greek yogurt for sour cream or use different types of flour.
- How do I store leftovers? Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- How long does it last? This coffee cake stays delicious for several days if stored properly, but it’s best enjoyed fresh!
A Cozy Closing Note
This Sour Cream Coffee Cake with Cinnamon is the perfect blend of comfort and nostalgia, making it an ideal treat to share with the people you love. It’s not just a dessert; it’s a warm embrace in cake form. Save this recipe to your “Cozy Desserts” board so you’re ready for when you need a little sweetness in your life! Happy baking!
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Cozy Sour Cream Coffee Cake with Cinnamon
- Total Time: 70 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A comforting and moist sour cream coffee cake with a delightful cinnamon flavor, perfect for gatherings and special moments.
Ingredients
Scale
- 2 1/2 cups all-purpose flour (313g)
- 1 1/4 cups brown sugar (250g)
- 1/2 cup granulated sugar (100g)
- 1/2 teaspoon salt
- 1 1/2 tablespoons ground cinnamon
- 1 cup salted butter (melted)
- 3/4 cup salted butter (softened)
- 1 cup sour cream
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and spray a 9×13-inch pan with baking spray.
- Whisk together 2 1/2 cups flour, 1 1/4 cups brown sugar, 1/2 cup granulated sugar, 1/2 teaspoon salt, and 1 1/2 tablespoons cinnamon in a large bowl.
- Add the melted butter, mixing until it resembles coarse sand to create the streusel topping.
- Beat 3/4 cup softened butter and 1 1/4 cups granulated sugar on medium-high speed until light and creamy, about 2-3 minutes.
- Add eggs one at a time, ensuring to beat well after each addition. Then, scrape down the bowl and mix in the sour cream and vanilla extract.
- Carefully add 2 1/2 cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt, mixing until just combined.
- Spread half of the batter into the prepared pan and sprinkle half of the streusel on top.
- Dollop the remaining batter on top and gently nudge with a knife.
- Sprinkle the remaining streusel on top.
- Bake for 50-55 minutes, until golden brown and a toothpick comes out clean with a few crumbs.
- Serve warm for the best experience!
Notes
Make ahead by preparing the streusel topping in advance. For lighter cake, substitute Greek yogurt for sour cream.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
