This Sour Cream Coffee Cake can be enjoyed at any time during the day, moist, cinnamony, and dripping with a luscious cream cheese glaze!
Sour cream coffee cake, not just for breakfast and no coffee required! Plus it’s made in a bundt pan so it could also be considered a bundt cake as well!
The secret to a perfectly moist coffee cake is the addition of a LOT of sour cream in the batter. It might sound a little strange but trust me on this.
It is super moist, with a beautiful cinnamon swirl through the middle of it. I also used both almond extract and vanilla extract in the batter to give it a fun twist.
I’ve always seen it as a breakfast cake but this stuff is great for whenever. Any time I make a homemade coffee cake it gets devoured right then and there.
It really is great with a hot cup of coffee. Then again, it might be a great way to have a birthday cake. Ha!! I’ll have to think about that next time.
Maybe it’s one of your favorite things to start the day with. Maybe you just pull it out for special occasions. That cream cheese vanilla glaze will pull you in.
This Sour Cream Coffee Cake recipe is by far one of the BEST cakes I’ve ever tasted, and I’ve tasted a lot in my day!
Some of my other favorite bundt cake recipes include Chocolate Chocolate Chip Bundt Cake, Hummingbird Bundt Cake and Chocolate Chip Bundt Cake with Cookie Dough Glaze!
WHY THIS RECIPE WORKS:
- With pantry staple ingredients this cake is easy to mix up.
- This cinnamon swirl filling gives it an added layer of flavor.
- You can make this in a 9″x13″ baking pan as well.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
Coffee Cake Batter
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Unsalted butter, softened
- Almond extract
- Vanilla bean paste or vanilla extract
- Eggs
- Sour cream
For the Cinnamon Filling
- Light brown sugar
- Ground cinnamon
Cream Cheese Glaze
- Cream cheese, softened
- Powdered sugar
- Vanilla bean paste or vanilla extract
- Unsalted butter, melted
- Milk
But, what really sets this cinnamon coffee cake over the top is the drippy cream cheese glaze.
Wowzas.
You could, of course, add a streusel or crumb topping onto this easy Coffee Cake Recipe, but I prefer a glazed coffee cake myself.
HOW TO MAKE SOUR CREAM COFFEE CAKE:
Coffee Cake Batter:
- Preheat oven to 350° F. Generously grease a bundt pan, set aside. Whisk together the flour, baking soda, baking powder, and salt in a large bowl. Set aside.
- In the bowl of a stand mixer (or with a hand mixer and a large bowl), cream together the softened butter and sugar until smooth. Add the almond extract and vanilla extract, stir to combine. Mix in the eggs one at a time until incorporated.
- Alternating between the dry ingredients and the sour cream, add both to the mixer a little at a time until the batter is combined. Scrape the sides as needed.
For the cinnamon filling:
- Whisk the sugar and cinnamon together in a small bowl.
Cake Assembly:
- Pour 1/3 of the batter into the greased bundt cake pan and smooth the top. Sprinkle in half of the sugar filling. Smooth another 1/3 of the cake batter on top.
- Sprinkle the remaining cinnamon filling.
- Finish off with the rest of the cake batter and smooth the top. Bake for 60 minutes or until a toothpick inserted into the middle of the cake comes out mostly clean, a few crumbs are okay, any wet batter needs longer.
- Place the bundt pan on a wire rack and let the cake cool for 20 minutes. Very carefully flip the cake out onto serving platter and let continue to cool completely.
Cream Cheese Glaze:
- While the cake is cooling completely make the glaze by whipping the cream cheese in a medium-sized bowl with a hand mixer until smooth.
- Add the powdered sugar and vanilla bean paste, mix until combined.
- Add the melted butter, and mix. Add in the milk one tablespoon at a time until it reaches the consistency you like, it should be thick but still pourable.
- Drizzle the cream cheese glaze on top of the cake and serve. It’s very good served slightly warm, or let it come down to room temperature, enjoy!
I make my sour cream coffee cakes into a bundt, that is the say I have loved this cake and have always made it.
You can also make this in a baking dish, you will need to adjust the cooking time a little not much just check it after the 50 minute mark to see if a toothpick comes out clean.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
IS THERE COFFEE IN A COFFEE CAKE?
When I was little I thought a coffee cake was literally just that… a cake made with coffee. And I was NOT about that at all. So the answer is no there doesn’t have to be coffee for it to be a coffee cake.
Not that I am grown, that actually sounds pretty delicious, LOL. I also thought you could only eat it for breakfast, wrong again!
Now that we are on the subject of weird things kids think… I also thought to wear fake eyelashes or fake nails, you first had to rip your existing lashes and nails, then somehow fasten the fake ones on. LOL, what a little weirdo!
TOOLS USED FOR SOUR CREAM COFFEE CAKE:
- Bundt cake pan
- Stand mixer
- Electric hand mixer
- Spatula
- Measuring cups
- Bowls
- Wire Rack
- Cinnamon
- Vanilla bean paste
ANY ADDITIONS?
Whether you’re having it with a cup of hot coffee or not, this rich sour cream coffee cake is super yummy.
- Chopped pecans or walnuts for added crunch, enhancing the texture of the tender cake.
- Scoop of vanilla ice cream on the side for a creamy complement.
- Dark chocolate chips or a swirl of maple syrup for a decadent twist.
- Streusel topping made from brown sugar and butter for extra crunch.
- Dried fruit like cranberries or raisins mixed into the batter for bursts of sweetness.
- Lemon zest or orange zest mixed into the cream cheese glaze for a fresh, citrusy note.
- A drizzle of caramel or a sprinkle of sea salt on top of the glaze for a sweet and savory flavor profile.
- A dusting of cinnamon sugar on top before baking for additional spice.
- Fresh berries like blueberries or sliced strawberries on top for a fresh, juicy addition.
- A dollop of whipped cream on each serving for extra indulgence.
ANY SUBSTITUTIONS?
This is one of my favorite recipes and I know it will be yours too. Change up the original recipe if you like. It also pairs well with other brunch recipes!
- Almond milk or coconut milk instead of regular milk to accommodate dairy-free preferences.
- Gluten-free flour blend in place of all-purpose flour for a gluten-free version.
- Reduced-fat sour cream or plain Greek yogurt to lower the fat content.
- Coconut sugar or a sugar substitute like Stevia to reduce the caloric intake.
- Egg substitute or flax eggs for a vegan variation or to lower cholesterol.
- Olive oil or vegetable oil in place of butter for those who prefer a different type of fat.
HOW TO STORE:
This Sour Cream Coffee Cake can be stored at room temperature in an airtight container or covered very tightly with plastic wrap or foil and should last up to 3 days.
Also, you can store in the refrigerator in an airtight container or again with plastic wrap and foil and it should be good for up to a week.
This can also be frozen! Follow the directions up to cooling the cake completely, make sure the cake is totally cooled down.
Wrap the cake a few times with freezer-safe plastic wrap and place into a large bag, or wrap generously in foil. Place the cake into the freezer, the cake will last in the freezer up to three months for the best quality.
To thaw the Sour Cream Coffee Cake, place the cake in the fridge overnight, or place on the countertop until no longer frozen. Once the cake is defrosted and at room temperature, glaze and serve.
DANA’S TIPS AND TRICKS:
- You can make this is a 9″x13″ baking pan opposed to a bundt pan if you’d item, see my tips above.
- You’re able to substitute vanilla bean paste for vanilla extract 1:1.
- This recipe can be frozen, also see my tips above
- Glaze this with whatever you like, our cream cheese glaze is just a simple favorite we use.
- Make sure that this is fully cooled before glazing or it will melt off.
- This is a great recipe to make ahead and freeze for guests or make a double batch where you will have one for company at a later date.
If you like this recipe, you might also like:
Sour Cream Coffee Cake
Ingredients
Coffee Cake Batter
- 3 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- pinch salt
- 1 1/2 cups granulated sugar
- 3/4 cup unsalted butter (1 1/2 sticks) softened
- 1 teaspoon almond extract
- 1 teaspoon vanilla bean paste or vanilla extract
- 3 eggs
- 2 cups sour cream
For the cinnamon filling
- 1/2 cup light brown sugar packed
- 1 1/2 teaspoon ground cinnamon
Cream Cheese Glaze
- 8 ounces cream cheese softened
- 1/2 cup powdered sugar
- 1 tablespoon vanilla bean paste or vanilla extract
- 2 tablespoons unsalted butter melted
- 6 tablespoons milk
Instructions
Coffee Cake Batter
- Preheat oven to 350° F. Generously grease a bundt pan, set aside. Whisk together the flour, baking soda, baking powder, and salt in a large bowl. Set aside. In the bowl of a stand mixer (or with a hand mixer and a large bowl), cream together the softened butter and sugar until smooth. Add the almond extract and vanilla extract, stir to combine. Mix in the eggs one at a time until incorporated.
- Alternating between the dry ingredients and the sour cream, add both to the mixer a little at a time until the batter is combined. Scrape the sides as needed.
For the cinnamon filling
- Whisk the sugar and cinnamon together in a small bowl.
Cake Assembly
- Pour 1/3 of the batter into the greased bundt cake pan and smooth the top. Sprinkle in half of the sugar filling. Smooth another 1/3 of the cake batter on top. Sprinkle the remaining cinnamon filling. Finish off with the rest of the cake batter and smooth the top. Bake for 60 minutes or until a toothpick inserted into the middle of the cake comes out mostly clean, a few crumbs are okay, any wet batter needs longer.
- Place the bundt pan on a wire rack and let the cake cool for 20 minutes. Very carefully flip the cake out onto serving platter and let continue to cool completely.
Cream Cheese Glaze
- While the cake is cooling completely make the glaze by whipping the cream cheese in a medium-sized bowl with a hand mixer until smooth. Add the powdered sugar and vanilla bean paste, mix until combined. Add the melted butter, and mix. Add in the milk one tablespoon at a time until it reaches the consistency you like, it should be thick but still pourable.
- Drizzle the cream cheese glaze on top of the cake and serve. It’s very good served slightly warm, or let it come down to room temperature, enjoy!
Notes
- You can make this is a 9″x13″ baking pan opposed to a bundt pan if you’d item, see my tips above.
- You’re able to substitute vanilla bean paste for vanilla extract 1:1.
- This recipe can be frozen, also see my tips above
- Glaze this with whatever you like, our cream cheese glaze is just a simple favorite we use.
- Make sure that this is fully cooled before glazing or it will melt off.
- This is a great recipe to make ahead and freeze for guests or make a double batch where you will have one for company at a later date.
Nutrition
Comments & Reviews
Sandi says
Made this for Easter Brunch! Brunch in a barn on a farm and Easter Egg hunt for the kids! Everyone is going to love this almond, vanilla and cinnamon flavored sour cream coffee cake. All the best flavors. Very moist.