Sour Cream Coffee Cake with Sour Cream Glaze

Have you ever tasted a classic Sour Cream Coffee Cake so fluffy that you secretly hoped no one else would show up for breakfast so you could have it all? Ha!

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Trust me, I’ve been there. The sweet aroma of cinnamon sugar floating through the kitchen. This particular Sour Cream Coffee Cake also has a sour cream glaze!

It’s is perfect for a lazy weekend morning or even for a special occasion. Bonus points if you’re still wearing fuzzy slippers!

Despite tasting like something from a fancy bakery, this is actually a super easy cake to make. 

The result is a family favorite that’s great for everyday treats or to impress visiting guests. (I just use it to impress Jeremy, haha!)

And by the way, if you’re the type who likes to plan ahead, you can easily store leftover slices in an airtight container for snacking over the next day or two.

But fair warning: once you serve this cake, your friends (or kids) might magically appear at your door asking for more!

Now, let’s dive into why this Sour Cream Coffee Cake works, how to whip it up, and ways you can tweak it. Hungry yet?

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1. Moist, Tender Cake: Adding sour cream to the flour mixture ensures each crumb is soft and moist—so no dry bites. 
2. Easy Layering: The method of pouring half of the cake batter into the cake pan, adding a layer of streusel, then adding the second layer of batter is almost foolproof. 
3. Great for All Occasions: Whether you want a breakfast cake to serve with coffee, a dessert for a potluck, or an afternoon snack, this classic coffee cake style fits every moment.

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Unsalted butter (melted and cooled)
• Vanilla extract
• Large eggs
• Sour cream
• Brown sugar (for streusel)
• Ground cinnamon (for streusel)

1. Preheat the oven to 350°F. Spray a 9×13 inch baking dish with baking spray and set aside. 
2. Whisk together the flour, baking powder, baking soda, and a pinch of salt in a medium bowl, set aside.
3. Place the sugar, melted butter, vanilla, and eggs into a large bowl and whisk together until smooth. 
4. Add half of the flour mixture and stir in until combined. 
5. Add half of the sour cream, stir until combined. 
6. Repeat with the remaining flour mixture and sour cream, do not overmix, set aside.
7. For the crumble, place the butter, brown sugar, flour, and cinnamon into a large bowl.
8. Using a pastry cutter or your fingers, work the mixture until it resembles wet sand with a few larger chunks mixed in.
9. Add half of the cake batter to the baking dish and smooth it out evenly.

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1. Add half of the crumble topping evenly over the batter. Repeat.
2. Bake for 50-60 minutes until a toothpick inserted into the center comes out mostly clean.

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1. While the coffee cake is cooling, make the glaze by whisking together the sour cream, powdered sugar, and vanilla in a medium-sized bowl until smooth.
2. Serve the coffee cake warm or room temperature with the glaze.

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DO I HAVE TO USE THE GLAZE?

You don’t have to if you’re going for a simpler finish.

Some folks love drizzling a quick vanilla icing or a powdered sugar + milk glaze on top of the cake. It’s your personal preference.

If you like your cake less sweet, you can definitely skip it.

CAN THIS BE MADE AHEAD?

Yes! This is one of those easy cake recipes that’s even better the next day because the flavors settle in.

Keep it in an airtight container on the counter or in the fridge (if your kitchen is warm).

Individual slices can also be wrapped in plastic wrap for on-the-go breakfasts.

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ANY ADDITIONS?

Yeppers! Check out this list and see if anything catches your eye.

• Chocolate chips: Swirl a half cup into the batter if you love the chocolate-cinnamon combo.
• Chopped pecans or walnuts: Mix them into the streusel topping for extra crunch.
• Cream cheese swirl: Spoon small dollops of sweetened cream cheese in the middle for a cheesecake-like surprise.
• Zest of an orange or lemon: For a citrusy brightness.
• Cinnamon sugar swirl: If you’re a major cinnamon fan, add a second swirl in the remaining batter for double the fun.
• Frozen or fresh berries: Blueberries or raspberries can be gently folded in.
• Apple chunks: Add peeled, diced apples to make it more of an apple-cinnamon treat.
• Almond extract: For a different flavor twist, add half a teaspoon.
• Sprinkle shredded coconut on top for a tropical vibe.
• Maple drizzle: Instead of a standard glaze, whisk powdered sugar with a spoonful of maple syrup.

ANY SUBSTITUTIONS?

You know it. I’ve always got something up my sleeve.

• Greek yogurt in place of sour cream if you’re out or want something a bit tangier.
• Cup of sugar can be part brown sugar if you like a deeper taste—just ensure total sugar remains the same.
• Whole wheat flour for part of the all-purpose flour—start with replacing 1 cup for a slightly heartier texture.
• Oil for the melted butter if you’re short on butter, though you may lose some of that buttery flavor.
• Non-dairy sour cream if you’re avoiding dairy, but watch for changes in texture.
• Loaf pans if you want smaller cakes; just divide the batter accordingly and adjust cooking times.

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Refrigerator
Once cooled, wrap the entire cake or individual slices in plastic wrap (or keep it in a well-sealed container).

It’ll be good for about 1-2 days in the fridge.

Let slices come to room temperature or microwave them for a few seconds to get that fresh, soft feel.

Freezer
This cake actually freezes great.

Wrap slices in parchment paper and place them in a freezer-safe bag.

Thaw them overnight in the fridge or for a few hours on the counter.

A quick warm-up in the microwave makes them taste almost fresh-baked.

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Sour Cream Coffee Cake is truly a classic recipe that merges the best parts: a tender crumb, a swirl of sweet, cinnamon-laced streusel, and a meltdown of buttery goodness!