This is my FAVORITE recipe for sour cream coffee cake! My main complaint with coffee cake is that there is usually too much cake and not enough streusel. This version maximizes streusel while keeping the cake light and fluffy. A simple vanilla drizzle finishes it for the ideal cake-for-breakfast situation. Originally posted October 12, 2019.
Table of Contents
- The best coffee cake
- A day in the inbox of a food blogger
- Funny comments on particular recipes
- Cinnamon streusel coffee cake
- Why is it called coffee cake?
- Streusel coffee cake ingredients
- How to make sour cream coffee cake
- Best coffee cake variations
- Sour cream coffee cake FAQs
- How to store coffee cake
- More cake-for-breakfast recipes you’ll love
- Sour Cream Streusel Coffee Cake Recipe
The best coffee cake
Happy birthday to meeee! Well, not my personal birthday — it’s the blog’s anniversary. Eight years ago I published my very first recipe here. I named the blog The Food Charlatan because I didn’t know much about cooking then. Fast forward eight years and I’ve learned a lot. I’m much more comfortable in the kitchen now and I only publish recipes I truly trust. This sour cream coffee cake is one of those recipes — it’s legit, moist, and full of streusel.
I still have plenty to learn, but sharing the journey has been fun. To celebrate eight years of blogging, here’s a small collection of reader messages and comments I get — the entertaining and encouraging ones. Reader notes are in italics.
Sharing recipes and tales from my kitchen has made blogging enjoyable. Thanks to everyone who reads along — your support keeps me baking, testing, and improving.
A day in the inbox of a food blogger
Dear Karen, I’m sure you are a good person, but did you know a charlatan is essentially a con man?
You’d be surprised how often people point out the blog name. I always find it amusing.
Do you have a cookbook? I would certainly buy it.
I don’t have one yet, but maybe someday. Cookbooks are a huge project, and I don’t want to miss time with my kids. If and when it happens, you’ll hear about it plenty.
I tried to use your website but it’s busy with videos and ads and I couldn’t.
Ads can be frustrating, and I get that. Running a food blog is a full-time job; ads help support the work and allow me to keep sharing tested, free recipes.
Some readers are warm and encouraging:
You sound like a lovely woman of faith — that’s a big draw for me.
I appreciate messages like that. I’m a member of The Church of Jesus Christ of Latter-day Saints and happy to connect with readers who want to talk faith.
Funny comments on particular recipes
These Homemade Pretzel Hot Dogs remind me of mall days when I’d spend my allowance at Contempo Casuals.
I picked your Cheesy Overnight Bacon and Egg Breakfast Casserole because your name made me laugh!
Love that — laughter is a great reason to try a recipe.
One reader even worried about my lack of posts when I was pregnant and assumed technical issues — I got a message thanking me now that I’m back posting. Readers’ kindness and honesty make blogging worthwhile.
Some people prefer shorter posts and only want recipes; others tell me they enjoy the stories. Both are fine — scrolling helps you get straight to the recipe if you prefer. Personally, storytelling is what kept me blogging for years, and hearing from long-time readers who enjoy both the recipes and the anecdotes keeps me motivated. If you made it this far, you’re a real reader — thank you!
- (2011) First post: Pumpkin Oatmeal White Chocolate Cookies
- (2012) 1st anniversary: Cake Mix Coffee Cake
- (2013) 2nd anniversary: Pumpkin Oatmeal White Chocolate Chip Cookies (reshoot)
- (2014) 3rd anniversary: New blog design
- (2015) 4th anniversary: The Best Chocolate Cake I’ve Ever Had
- (2016) 5th anniversary: Death by Chocolate Bundt Cake
- (2017) 6th anniversary: Upside Down Almond Crunch Cupcakes
- (2018) 7th anniversary: Ginger Sticky Toffee Pudding Cake
- (2019) 8th anniversary: this post
- (2020) 9th anniversary: Homemade Spice Cake
- (2021) 10th anniversary: Classic Cheesecake
- (2022) 11th anniversary: Pumpkin Coffee Cake
- (2023) 12th anniversary: Picnic Cake with Buttermilk Glaze
- (2024) 13th anniversary: White Chocolate Brownies
- (2025) 14th anniversary: Moist Red Velvet Cake
Cinnamon streusel coffee cake
This sour cream coffee cake is incredible. I worked through several versions to get the streusel-to-cake ratio right so the streusel stays on top and between layers instead of sinking into a dense cake. The result is moist cake with streusel in every bite.
Featured Comment
“This was a great success, I brought it to class, hosted by my church. I was proud to serve this cake. Your recipe got compliments from everyone.” – Talitha
See all comments on the recipe page
Why is it called coffee cake?
Coffee cake doesn’t usually contain coffee. It’s a yellow-style cake with cinnamon sugar streusel layers designed to be enjoyed with coffee. I don’t want just a little streusel on top — I want streusel throughout. That’s the idea behind this recipe: more crumb topping, properly balanced so the cake still rises and stays tender.
Streusel coffee cake ingredients
Most ingredients are pantry staples. If you have sour cream, you likely have everything you need. The recipe card below includes exact quantities and instructions.
For the streusel:
- All-purpose flour
- Brown sugar
- Granulated sugar
- Salt (kosher or table adjustments noted in recipe)
- Cinnamon
- Butter (melted for best crumb)
For the cake:
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Butter (softened)
- Sour cream
- Large eggs
- Vanilla extract
For the icing:
- Butter
- Vanilla extract
- Salt
- Milk
- Powdered sugar
How to make sour cream coffee cake
Here are the key steps and tips; the full step-by-step instructions are in the recipe card below.
Make the streusel first. This recipe uses a generous amount of streusel, including melted butter to create big, crumbly clusters. Let some streusel dry on a baking sheet so it holds up when added partway through baking.
Prepare the batter. Mix the dry ingredients, then incorporate the softened butter and sour cream until the mixture comes together. In a separate bowl, whisk eggs, sour cream, and vanilla, then add to the dry mixture in increments until light and fluffy.
Layer batter and streusel in the pan. Spread batter, sprinkle streusel, add more batter, sprinkle again, and finish with batter and a layer of streusel. Reserve some streusel to add partway through baking so the cake can rise properly without being weighed down.
Bake and finish with icing. Bake until a toothpick comes out clean. After a partial bake, quickly add the reserved streusel and return the cake to the oven to finish. Let the cake cool slightly, then drizzle with a buttery vanilla icing.
We add multiple streusel layers so every bite has crumbly topping, not just a center layer. This is practically a Streusel Cake.
Best coffee cake variations
This cake is excellent as written, but feel free to customize:
- Use maple extract for a maple glaze instead of vanilla.
- Skip the icing for a simpler breakfast cake.
- Add chocolate, white chocolate, or cinnamon chips.
- Sprinkle sliced almonds across the top before baking.
- Add 1/4 teaspoon cardamom to the streusel for a warm, aromatic twist.
What can replace sour cream in a cake recipe?
If you’re out of sour cream, you can use buttermilk or a homemade substitute: add 1 1/2 tablespoons lemon juice or vinegar to 1 1/2 cups of whole milk, let sit five minutes, then use. Plain or vanilla yogurt (including Greek yogurt) also works, though sour cream gives the richest texture and flavor.
Sour cream coffee cake FAQs
Streusel sinks when it’s too heavy for the batter or when the cake lacks leavening. This recipe layers streusel and reserves some to add halfway through baking so the cake can rise before the final topping is added. Avoid adding all streusel at once, and gently place the final layer before returning the pan to the oven.
Sour cream adds moisture and fat, resulting in a tender, moist cake with a mild tang. This recipe uses a generous amount for a rich, soft crumb.
Sour cream contributes a gentle tang but won’t overwhelm the cake. It enhances moisture and texture more than flavor dominance.
They are often used interchangeably. For this recipe, “streusel” refers to the crumb topping that’s layered throughout the cake rather than only on top.
How to store coffee cake
Can this sour cream coffee cake be made ahead?
Yes. Bake as directed, make the frosting but hold off on drizzling. Once cooled, store the cake and frosting separately at room temperature. Rewarm before serving: place the whole cake in a warm oven (about 170°F) until heated through, about 20 minutes, then drizzle the frosting. For individual slices, microwave 15–25 seconds.
Can you freeze sour cream coffee cake?
Yes. Wrap well — either wrap the pan tightly in plastic or freeze large slices in zip-top bags. Reheat wrapped slices in the microwave or warm the whole cake in a low oven.
This cake is an impressive, streusel-packed treat perfect for holidays or any time you want to wow your friends and family.
More cake-for-breakfast recipes you are going to love!
- Maple Butter Twist Coffee Cake
- The Fluffiest Homemade Cinnamon Rolls
- Soft and Sticky Caramel Pecan Rolls
- Easy Pumpkin Pie Cake
- Cake Mix Coffee Cake
- Cream Cheese French Toast Casserole
- Overnight Blueberry French Toast Casserole
- Apple Crisp with a Ridiculous Amount of Streusel
- Cinnamon Swirl Bundt Cake
- Cinnabon Cinnamon Roll Sheet Cake
Sour Cream Streusel Coffee Cake Recipe
Ingredients
For the streusel
- 3 cups all-purpose flour, spooned and leveled
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon kosher salt
- 2 tablespoons cinnamon
- 1 cup butter (2 sticks), melted
For the cake
- 2 1/4 cups all-purpose flour
- 1 1/4 cups granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 3/4 cup butter (1 1/2 sticks), softened but still cool
- 1/2 cup sour cream
- 4 large eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
For the icing
- 1/4 cup butter (half stick), very soft
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/4 cup milk, more to taste
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch pan.
- Make the streusel: whisk together 3 cups flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon salt, and 2 tablespoons cinnamon. Stir in 1 cup melted butter until mixture resembles wet sand with large chunks.
- For the cake: whisk 2 1/4 cups flour, 1 1/4 cups sugar, 1 tablespoon baking powder, 3/4 teaspoon baking soda, and 3/4 teaspoon salt in a large bowl.
- Chop 3/4 cup softened butter into chunks. Add the butter and 1/2 cup sour cream to the flour mixture and blend with a paddle or electric beaters until incorporated and a ball forms. Scrape the bowl as needed; don’t overmix.
- In another bowl, whisk 4 eggs, 1 cup sour cream, and 1 tablespoon vanilla until blended. Add this egg mixture to the flour mixture in three additions, beating briefly after each addition. Beat 1 more minute until batter is light and fluffy.
- Spread 2 cups batter into the prepared pan. Sprinkle 1 cup streusel over it, breaking up large pieces. Spread another 2 cups batter over that, then add 1 cup streusel. Add the remaining batter and spread evenly.
- Evenly spread 2 cups streusel on top. Reserve remaining streusel on a baking sheet to dry slightly.
- Bake at 350°F for 25 minutes.
- Quickly and carefully remove the cake and shut the oven door. Sprinkle the remaining streusel over the areas that have puffed up, then return the cake to the oven immediately.
- Bake another 20–25 minutes, total baking time about 45–50 minutes. Test with a toothpick; it should come out with no wet batter. Let cool 15–20 minutes on a wire rack before cutting.
- Make the icing: beat 1/4 cup very soft butter until smooth. Add 1 teaspoon vanilla, 1/2 teaspoon salt, 1/4 cup milk, and 2 cups powdered sugar. Beat until smooth. Drizzle over the warm cake or over individual slices.
- Store covered at room temperature for 2–3 days, then refrigerate. Reheat slices 10–20 seconds in the microwave or warm the whole cake in a low oven before serving.
Notes
If using a metal pan, baking time may be shorter — begin testing a few minutes early. The cake is best served warm.