Cinnamon Sour Cream Coffee Cake
on Jun 15, 2021, Updated Jul 01, 2024
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When you are in the mood for a sweet, moist, buttery soft cake for breakfast, I strongly suggest baking this classic Cinnamon Coffee Cake.
Cinnamon Coffee Cake is a great recipe to make on the weekend, for house guests, or really for any special occasion. It tastes delicious accompanied with a cold glass of milk, side of fruit, mug of coffee, or a delicious smoothie.
Cinnamon coffee cake is typically served for breakfast but I’ve served it as dessert and just a fun afternoon treat as well. It’s always a good time to enjoy a slice of this heavenly cake.
Table of Contents
Why You’ll Love This Recipe
- Simple Ingredients: This recipe uses pantry staples so you probably won’t even need to go to the store to make it.
- Simple to Make: There are no fancy steps in making cinnamon coffee cake. You simply combine all of the ingredients with a whisk and pour the batter into the dish and bake. Too easy!
- Crumb Topping: My favorite part of this delightful cake is the crumb topping. It is thick, rich, and totally makes the cake. I like to add a generous topping to the cake because its so yummy and I want to taste it in every bite.
Ingredients
For the streusel layer and crumb topping
- All-Purpose Flour
- Granulated Sugar
- Brown Sugar
- Ground Cinnamon
- Butter
For the cake
- All-Purpose Flour
- Granulated Sugar
- Salt
- Baking Powder
- Baking Soda
- Eggs
- Sour Cream
- Butter
- Milk
- Vanilla Extract
See the recipe card below for full information on ingredients and quantities
How to Make Cinnamon Sour Cream Coffee Cake
Step #1. Preheat the oven and grease the pan. Combine the dry ingredients for the crumb topping. Mix in the melted better. Set aside.
Step #3. Add a little more than half of the cake batter to the pan and spread it evenly. Sprinkle 1 cup of the crumb topping evenly over the batter. Spread the remaining batter over the top, then sprinkle with the remaining crumb topping.
Step #2. Whisk together the dry cake ingredients. Make a well in the center, add all the wet cake ingredients, and whisk to combine.
Step #4. Bake 45-40 minutes or until a toothpick comes out clean. Remove from oven and let cool for at least 30 minutes before serving.
Recipe FAQs
This recipe does not have coffee in it. It’s named coffee cake because it is traditionally served alongside coffee.
You definitely don’t want a dried out coffee cake so I recommend storing at room temperature in an airtight container or covering the cake with plastic wrap to ensure it doesn’t dry out.
You can serve a myriad of things with coffee cake. Some suggestions are fruit, scrambled eggs, bacon, sausage, milk, or simply coffee.
Cinnamon coffee cake freezes extremely well. Make sure that the cake is completely cooled before wrapping in plastic wrap and putting in the freezer. If properly stored it should last up to 3 months in the freezer.
Expert Tips
- Make sure that you spread the crumb topping all the way to edges so that you get some of that delicious cinnamon combo in every bite of every piece.
- If you like the texture, chopped pecans or walnuts would be a yummy addition to the crumb mixture.
- This is a great make-ahead dish. Make it the night before and have a super easy breakfast.
- Grease the pan really well. Some coffee cake recipes can really stick.
More Breakfast Recipes to Consider
Healthy Snacks
Almond Butter Protein Balls
Healthy Snacks
No-Bake Coconut Protein Balls
Breakfast Recipes
Homemade Mother’s Day Menu
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
More breakfast recipes:
Cinnamon Sour Cream Coffee Cake
Ingredients
For the Streusel Layer and Topping:
- 2/3 cup all-purpose flour
- 2/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 6 tablespoons melted butter
For the cake:
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3 large eggs
- 1 cup sour cream
- 1/2 cup butter, melted
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325 degrees F and grease a 9 inch square baking dish well, set aside.
- Start by making the streusel topping by adding the flour, granulated sugar, brown sugar, and cinnamon to a medium bowl. Use a fork to whisk to combine.
- Add the melted butter and stir until fully incorporated. Set aside.
- Make the cake by adding the flour, sugar, salt, baking powder, and baking soda to a large bowl. Whisk to combine.
- Create a well in the center of the dry ingredients and add the eggs, sour cream, melted butter, milk, and vanilla. Stir to combine taking care to fully incorporate everything without over mixing.
- Add a little more than half of the cake batter to the prepared pan and spread it out evenly.
- Remove 1 cup of the streusel topping and sprinkle it evenly over the first cake layer.
- Add the rest of the batter on top of the cinnamon streusel layer and spread it evenly in the pan.
- Add the remaining streusel over the top of the cake.
- Bake for 45 to 50 minutes of until a toothpick inserted into the center of the cake comes out clean.
- Remove from the oven and allow the cake to rest for 30 minutes before serving.
- Serve warm or at room temperature.
Video
Notes
- You can substitute plain Greek yogurt for the sour cream if you need to.
- Be careful not to overmix the batter.
- Check the cake for doneness early so that it doesn’t get overbaked and come out dry.
- Make sure to grease the pan well so it doesn’t stick.
Could I add some chopped apples to the recipe?
I think that would work great, I’d love to know if you try it!