Sour Cream Coffee Cake with Sour Cream Glaze

A slice of sour cream coffee cake with cinnamon crumble and a sour cream glaze drizzle on a plate.

Sour Cream Coffee Cake with Sour Cream Glaze

This moist sour cream coffee cake is loaded with sour cream for a tender crumb, layered with buttery cinnamon crumble, and finished with a sweet sour cream glaze.

Course Dessert, Soup

Cuisine American

Keyword Sour Cream Coffee Cake

Prep Time 10

Cook Time 1

Servings servings

Calories 770kcal

Author Jason Decker

Ingredients

Cake

3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
pinch of salt
1 1/2 cups granulated sugar
3/4 cup unsalted butter melted and cooled
1 tablespoon vanilla extract
3 large eggs
2 cups sour cream

Crumble Topping & Filling

1/2 cup cold butter small diced or grated
2 cups light brown sugar packed
2 cups all-purpose flour
1 tablespoon ground cinnamon

Glaze

1/2 cup sour cream
1 1/2 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F. Spray a 9×13 inch baking dish with baking spray and set aside.
Whisk together the flour, baking powder, baking soda, and a pinch of salt in a medium bowl, set aside.
3 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, pinch of salt
Place the sugar, melted butter, vanilla, and eggs into a large bowl and whisk together until smooth.
1 1/2 cups granulated sugar, 3/4 cup unsalted butter, 1 tablespoon vanilla extract, 3 large eggs
Add half of the flour mixture and stir in until combined.
Add half of the sour cream, stir until combined.
2 cups sour cream
Repeat with the remaining flour mixture and sour cream, do not overmix, set aside.
For the crumble, place the butter, brown sugar, flour, and cinnamon into a large bowl.
1/2 cup cold butter, 2 cups light brown sugar, 2 cups all-purpose flour, 1 tablespoon ground cinnamon
Using a pastry cutter or your fingers, work the mixture until it resembles wet sand with a few larger chunks mixed in.
Add half of the cake batter to the baking dish and smooth it out evenly.
Add half of the crumble topping evenly over the batter. Repeat.
Bake for 50-60 minutes until a toothpick inserted into the center comes out mostly clean.
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.
1/2 cup sour cream, 1 1/2 cups powdered sugar, 1 teaspoon vanilla extract
Serve the coffee cake warm or room temperature with the glaze.

Notes

Room temperature ingredients: Let your large eggs and sour cream sit out for about 30 minutes. This helps everything blend smoothly and results in a more tender cake.
Low speed, then medium speed: When adding flour, start on low speed to keep from puffing the dry ingredients into the air. Then switch to medium speed if using an electric hand mixer.
Don’t Overmix: The second you see the flour mixture is combined, stop. Overmixing leads to a dense cake instead of a soft crumb.
Test with a Toothpick: Insert one into the center of the cake; if it comes out with just a few moist crumbs, you’re good.
Let It Cool on a Wire Rack: This prevents the bottom from getting soggy. If you flip it out too soon, the top of the cake might tear.
Save Leftover Streusel: If you happen to have extra, freeze it in a bag. Next time, you can toss it on muffins or even a chocolate cake for an interesting twist.

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