The Perfect Coffee Cake for Any Occasion
Kitchies! Let’s talk about coffee cake—the ultimate excuse to eat cake for breakfast. But not just any coffee cake. This Sour Cream Coffee Cake is incredibly moist, buttery, and loaded with cinnamon swirls in every bite. And as if that weren’t enough, we’re finishing it off with a rich, tangy sour cream glaze that soaks right into the crumb for pure coffee cake bliss.
There’s something comforting and nostalgic about slicing into a thick piece of coffee cake, the warm aroma of cinnamon filling the kitchen, and that first bite that just melts in your mouth. This recipe is perfect for lazy weekend mornings, holiday brunches, or even just an afternoon treat with a hot cup of coffee. So, let’s bake up something special!
Why You’ll Love This Sour Cream Coffee Cake
- Ultra moist & tender crumb thanks to the sour cream.
- Rich cinnamon sugar swirls in every bite.
- Topped with a tangy sour cream glaze for the perfect finish.
- Simple ingredients, easy to make, and bakes beautifully.
- Perfect for breakfast, brunch, or a sweet snack.
Cuisine: American
Tips for the Best Coffee Cake
- Don’t overmix the batter – this keeps the cake light and tender.
- Use full-fat sour cream for the richest, moistest crumb.
- Want extra crunch? Add chopped pecans or walnuts to the cinnamon swirl.
- Love a crispier top? Sprinkle a little extra cinnamon sugar before baking.
Substitutions and Variations
- Make it nutty: Add ½ cup chopped pecans or walnuts to the cinnamon swirl.
- Use Greek yogurt instead of sour cream for a slight tang and protein boost.
- Try a streusel topping: Mix ½ cup flour, ½ cup brown sugar, 4 tbsp butter, and ½ tsp cinnamon for a crumbly topping.
- Add fruit: Fold in ½ cup fresh blueberries or diced apples for a fruity twist.
Make a Healthier Version
- Swap ½ cup of sugar for monk fruit sweetener or coconut sugar.
- Use whole wheat flour for added fiber.
- Substitute Greek yogurt for sour cream to cut down on fat.
And There You Have It!
A warm, buttery, cinnamon-swirled sour cream coffee cake with a luscious sour cream glaze. This is the kind of recipe that makes a weekend morning feel extra special. Whether you’re sharing it at brunch, bringing it to a potluck, or just treating yourself, this cake is a guaranteed hit. Try it, love it, and don’t forget to share how it turned out!
Relevant Categories
- Breakfast
- Brunch
- Dessert
- Holiday Baking
Tags:
#CoffeeCake #BrunchRecipe #Easy
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Sour Cream Coffee Cake with Sour Cream Glaze
Description
This Sour Cream Coffee Cake is incredibly moist, buttery, and loaded with cinnamon swirls in every bite. And as if that weren’t enough, we’re finishing it off with a rich, tangy sour cream glaze that soaks right into the crumb for pure coffee cake bliss.
Ingredients
For the Coffee Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 tbsp vanilla extract
- 1 cup full-fat sour cream
For the Cinnamon Swirl:
- ½ cup light brown sugar, packed
- 1 ½ tsp ground cinnamon
For the Sour Cream Glaze:
- ½ cup powdered sugar
- 2 tbsp sour cream
- ½ tsp vanilla extract
- 1–2 tbsp milk (adjust for desired consistency)
Instructions
Step 1: Prepare the Batter
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan or bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy (about 2-3 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternate adding the dry ingredients and sour cream, mixing just until combined.
Step 2: Layer the Cinnamon Swirl
- In a small bowl, mix brown sugar and cinnamon.
- Pour half of the batter into the prepared pan and spread evenly.
- Sprinkle half of the cinnamon sugar mixture over the batter.
- Pour the remaining batter on top and smooth it out.
- Finish by sprinkling the remaining cinnamon sugar over the top.
Step 3: Bake to Perfection
- Bake for 35-40 minutes (for a 9×13 pan) or 45-50 minutes (for a bundt pan) until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 4: Make the Sour Cream Glaze
- In a small bowl, whisk together powdered sugar, sour cream, vanilla, and milk until smooth.
- Drizzle over the cooled coffee cake.
Step 5: Slice & Enjoy!
Cut yourself a thick slice, pour a hot cup of coffee, and enjoy every buttery, cinnamon-infused bite.
