Classic Sour Cream Coffee Cake

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You’ve got to have a classic coffee cake recipe. Preferably one that is quick and straight-forward. You’ll find that this classic sour cream coffee cake takes no time to whip up, and it’s just as delicious warm from the oven as it is the next day. It’s called coffee cake because it pairs perfectly with a hot cup of good coffee.

The cinnamon topping on this coffee cake uses white sugar instead of brown sugar, and it is much lighter than the topping on our crumb cake. The cake itself is soft and buttery and will stay moist for at least 3 days if covered tightly and left at room temperature.

I use my 9×13 USA Bakeware pan which is the perfect size for this coffee cake. Just spray it or butter it lightly, but no parchment paper is needed.

The cake batter is thick, so use an offset spatula to spread it evenly in the pan. Then use your fingers to sprinkle the topping evenly over the surface of the cake. Bake for 28-32 minutes, or until a toothpick inserted in the middle comes out clean. It takes exactly 30 minutes in my oven, but every oven is different. 😉

Happy Baking!

XOXOXO Amanda

Classic Sour Cream Coffee Cake

Recipe by Amanda Innes-ShareefCourse: BreakfastDifficulty: Easy
Servings

12

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

438

kcal

Ingredients

  • Butter 226g
    (1 cup)

  • Sugar 230g
    (1 cup)

  • Sour Cream 145g
    (1/2 cup)

  • All Purpose Flour 300g
    (2 cups)

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • Cinnamon Topping (recipe follows)

Directions

  • Preheat oven to 350°F. Butter or spray a 9×13 baking dish.
  • In the bowl of a stand mixer, beat butter and sugar together on high speed for 4-5 minutes, scraping down the bottom and sides of the bowl often.
  • Add eggs and continue beating. Scrape down the sides of the bowl to ensure the eggs are properly incorporated.
  • Add the sour cream and vanilla and mix on medium-low speed for 30 seconds. The mixer will look curdled, and that’s ok.
  • Add the flour, baking powder and baking soda and mix just until combined.
  • Spread evenly into prepared pan. The batter is thick and will need to be spread with an offset spatula.
  • Top with cinnamon topping and bake for 28-32 minutes, or until a toothpick inserted in the middle comes out clean.

cinnamon Topping

  • Sugar 3/4 cup

  • All Purpose Flour 3/4 cup

  • Cinnamon 1 tsp

  • Butter, softened 1/2 cup

cinnamon topping Directions

  • In a small bowl, combine the first 3 ingredients and stir with a fork to combine.
  • Add the softened butter and use the fork to mash the butter in with the other ingredients. It’s okay if some dry ingredients remain after combining the butter.
  • Use your fingers to sprinkle over the cake batter.

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