Sour Cream Coffee Cake

5 from 2 votes

Sour Cream Coffee Cake

Soft, fluffy, and topped with a cream cheese glaze, this Sour Cream Coffee Cake recipe is sweet, tender, and loaded with cinnamon streusel flavor! Bake it ahead of time for weekend brunches, holiday parties, and more!

Prep Time20

Cook Time50

Cool Time30

Total Time1 10

Course: breakfast and brunch, Dessert, holiday brunch

Cuisine: American

Keyword: brunch, coffee cake, coffee cake recipe, dessert, holiday dessert, holiday recipe, sour cream coffee cake

Servings: slices

Author: Food Dolls

Ingredients

For the Sour Cream Coffee Cake:

12 Tablespoons unsalted butter room temp
1 1/4 cups granulated sugar
4 large eggs room temperature
2 teaspoons pure vanilla extract
1 cup sour cream room temperature
2 1/4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons cornstarch
1/2 teaspoon baking soda
1 teaspoon kosher salt

For the Streusel:

1/2 cup light brown sugar lightly packed
1 cup all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
6 Tablespoons cold unsalted butter diced into small cubes
Optional: 1/2 cup chopped pecans

For the Cream Cheese Glaze:

1/2 cup confectioners’ sugar
2 Tablespoons cream cheese room temperature
2 Tablespoons milk

US Customary - Metric

Instructions

For the Sour Cream Coffee Cake:

Preheat the oven to 350 degrees Fahrenheit. Butter and flour a 10-inch bunt pan or tube pan. Set aside.
In the bowl of an electric mixer, add the butter and sugar. Cream for 4-5 minutes or until smooth and fluffy. Add the eggs one at a time, scraping the edges of the bowl in between. Add the vanilla and sour cream, and mix just until combined.
12 Tablespoons unsalted butter, 1 1/4 cups granulated sugar, 4 large eggs, 2 teaspoons pure vanilla extract, 1 cup sour cream
In a second large bowl, sift together the flour, baking powder, cornstarch, baking soda, and salt. With the mixer on low, slowly add the flour mixture to the butter mixture until just combined. Use a spatula to stir again, ensuring the ingredients are well combined and the flour is fully incorporated.
2 1/4 cups all-purpose flour, 2 teaspoons baking powder, 2 teaspoons cornstarch, 1/2 teaspoon baking soda, 1 teaspoon kosher salt

For the Streusel:

In a large bowl, add the brown sugar, flour, cinnamon, salt, and butter. Pinch together with fingers until the ingredients resemble a sand-like texture. Note: Be patient. This will take a while! Mix in the pecans, if using.
1/2 cup light brown sugar, 1 cup all-purpose flour, 2 teaspoons ground cinnamon, 1/2 teaspoon kosher salt, 6 Tablespoons cold unsalted butter, Optional: 1/2 cup chopped pecans
Spoon ½ the coffee cake batter into the prepared pan, spreading it out evenly with a knife. Sprinkle ½ the streusel mixture on top, making sure it does not reach the edges of the pan. Repeat with the remaining batter and streusel.
Bake for 45-50 minutes or until a cake tester can be inserted into the center and comes out clean.
Cool on a wire rack for 30 minutes. Carefully transfer the cake, streusel-side up onto a serving plate*

For the Glaze:

Create the glaze by whisking the powdered sugar, cream cheese, and milk until smooth. Add a few drops of water as needed to thin it out. Drizzle the glaze evenly over the cake.
1/2 cup confectioners’ sugar, 2 Tablespoons cream cheese, 2 Tablespoons milk

Notes

If using a tube pan, make sure it has a removable bottom for easy transferring. If using a bundt pan, you will need to flip the cake out onto a plate and then again so the streusel side faces upwards.

Nutrition