Cinnamon Sour Cream Coffee Cake

5 from 1 vote

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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 weekends or for any special occasion. It makes birthdays or holidays feel extra special. It tastes delicious accompanied with a cold glass of milk, side of fruit, or a mug of coffee.

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Cinnamon Sour Cream Coffee Cake

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.

You will like this coffee cake because it is a walk in the park to make. It requires basic ingredients that you already have in your pantry. 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! 

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. 

Does coffee cake have coffee in it?

This recipe does not have coffee in it. It’s named coffee cake because it is traditionally served alongside coffee.

How do you store cinnamon coffee cake?

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. 

What goes well with coffee cake?

You can serve a myriad of things with coffee cake. Some suggestions are fruit, scrambled eggs, bacon, sausage, milk, or simply coffee. 

Can you freeze coffee cake?

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. 

4 pictures collage on how to make coffee cake. top left picture is of a bowl of coffee cake batter and a bowl of cinnamon mixture. top right pic is batter in a baking dish with the bowls of batter and cinnamon mix above it. bottom left picture is the cinnamon mixture being pressed into the coffee cake batter. the bottom right picture is of coffee cake batter added on top of the cinnamon mixture

More breakfast recipes:

If you’ve tried this simple sour cream coffee cake recipe or any other recipe on Bless this Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories AND add your photo to your comment so that other can see your creation.

close up picture of a piece of coffee cake on a plate with a fork next to it
5 from 1 vote

Cinnamon Sour Cream Coffee Cake

When you are in the mood for a sweet, moist, buttery soft cake for breakfast, I strongly suggest baking this classic Cinnamon Coffee Cake.
Prep: 20 minutes
Cook: 45 minutes
Total: 1 hour 5 minutes
Servings: 12


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
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  • 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. 



  • You can substitute plain Greek yogurt for the sour cream if you need to. 


Serving: 1 of 12 slices, Calories: 430kcal, Carbohydrates: 61g, Protein: 6g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 88mg, Sodium: 340mg, Potassium: 101mg, Fiber: 2g, Sugar: 35g, Vitamin A: 602IU, Vitamin C: 0.2mg, Calcium: 108mg, Iron: 2mg
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You will not be disappointed with Cinnamon Sour Cream Coffee Cake. It is tender and moist, with the most delicious cinnamon swirl flavor. I can’t wait for you to make it for breakfast or your next special occasion.

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  1. Pamela says:

    Could I add some chopped apples to the recipe?

    1. Melissa says:

      I think that would work great, I’d love to know if you try it!