Sour cream coffee cake, not just for breakfast and no coffee required!
This sour cream coffee cake can be enjoyed at any time during the day, moist, cinnamony, and dripping with a luscious cream cheese glaze!
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Sour Cream Coffee Cake
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.
This sour cream coffee cake is by FAR the best coffee cake I have ever tasted.
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.
Take me to the recipe for Sour Cream Coffee Cake already!
Thank you so much for your eagerness to view my recipe.
If you would rather not hear my super helpful tips and tricks, FAQ, and my overall awesomeness and get straight to this delicious Sour Cream Coffee Cake – you can very easily scroll all the way to the bottom of this post for the full printable FREE recipe! Bon appetit.
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.
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.
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!
How to make Sour Cream Coffee Cake?
Mix dry ingredients into a bowl, set aside.
Cream together butter and sugar.
Add in eggs, vanilla extract, and almond extract.
Slowly add the dry mixture and little at a time to the bowl into the wet ingredients, alternating with the sour cream until combined.
Make the brown sugar and cinnamon filling.
Pour 1/3 of the cake batter into the prepared bundt pan and smooth it out evenly. Sprinkle half of the brown sugar filling. Pour another 1/3 of the coffee cake batter and smooth it out, top with the remaining cinnamon filling.
Pour in the last of the batter and smooth the top.
Bake the coffee cake in the preheated 350°F oven for one hour.
Let cool for 20 minutes and very carefully flip the cake out of the pan onto your serving platter.
While the cake is cooling on the wire rack, make the glaze.
One of the best coffee cake recipes ever!
I make my sour cream coffee cakes into a bundt.
You can also make this in a baking dish, but I have never tried that and I would assume the cooking time would be different.
Can you freeze sour cream coffee cake?
Yes, of course! 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.
If you are looking for more breakfast recipes, I highly suggest my Chocolate Chip Muffins, Breakfast Enchiladas, or Apple Cinnamon Twists!
Tools used to make a Sour Cream Coffee cake
- Bundt cake pan
- Stand mixer
- Electric hand mixer
- Spatula
- Measuring cups
- Bowls
- Wire Rack
- Cinnamon
- Vanilla bean paste
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!
Nutrition
Dana DeVolk
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