If you've ever wondered why sour cream coffee cake always turns out so soft and tender, the answer is in the name. Sour cream adds just the right amount of tang and moisture, making each bite taste rich without being heavy. This is the kind of cake that works just as well for a weekend breakfast as it does for a cozy afternoon treat with coffee.
The streusel is the real star here. A buttery walnut-cinnamon crumb is layered through the middle and on top of the cake, so every slice has that perfect balance of crunch and softness. It's the kind of recipe that quickly disappears from the serving plate-I learned that the hard way when Emily came back for a second slice before I even had a chance to grab one myself!
If you love this kind of old-fashioned bake, you might also want to try my cinnamon roll muffins for another cozy breakfast option.
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ingredients you'll need
for the streusel
- 1 cup walnut halves
- 1 tablespoon ground cinnamon
- ⅓ cup brown sugar, packed
- ⅓ cup unsalted butter, chilled
- ½ cup flour
for the cake
- 2 cups flour
- ½ teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
step-by-step instructions
prep the pan
Preheat your oven to 325°F. Grease and flour a bundt pan, making sure to get all the grooves so the cake releases cleanly later.
make the streusel
Place the walnuts, cinnamon, brown sugar, butter, and flour in a food processor. Pulse until the mixture forms coarse crumbs. Set aside.
mix the cake batter
- In a small bowl, whisk together the flour, baking soda, and baking powder.
- In a large mixing bowl, beat the butter and sugar together on medium speed for 2-3 minutes until creamy.
- Add the eggs and vanilla, mixing until combined.
- Add half of the dry mixture, then the sour cream, then the remaining dry ingredients. Mix just until blended-the batter will be thick.
assemble the cake
- Sprinkle half the streusel into the bottom of the bundt pan.
- Spread ⅔ of the batter over it and smooth the top.
- Add the rest of the streusel, then spread the remaining ⅓ of the batter on top. Smooth it out gently.
bake and cool
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before inverting onto a serving plate.
tips for the best sour cream coffee cake
- Use chilled butter in the streusel to keep the crumb topping nice and chunky.
- Don't overmix the batter-mix until just combined so the cake stays tender.
- Test with a toothpick around the 50-minute mark; every oven bakes a little differently.
- Cool fully in the pan so the cake sets and doesn't fall apart when you flip it.
how to store it
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to 5 days or freeze slices for up to 2 months.
variations you can try
- Add fruit: blueberries, raspberries, or diced apples can be folded into the batter.
- Switch up the nuts: pecans or almonds work beautifully in place of walnuts.
- Chocolate lovers: sprinkle mini chocolate chips in the streusel for an extra treat.
serving ideas
This cake pairs perfectly with your morning coffee, but I also love it with a hot cup of Earl Grey or even a chai latte. For brunch, serve it alongside fresh fruit or a simple frittata-it balances out the sweetness.
faq
What makes sour cream special in coffee cake?
It keeps the cake moist, tender, and adds a subtle tang that balances the sweetness.
Can I use Greek yogurt instead of sour cream?
Yes! Full-fat Greek yogurt works well as a substitute.
How long does it stay fresh?
Up to 3 days at room temp, 5 days refrigerated, or 2 months in the freezer (wrapped tightly).
Can I make this gluten-free?
Yes, just swap the flour for a 1:1 gluten-free blend that includes xanthan gum.
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Print📖 Recipe
sour cream coffee cake
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 25 minutes
- Yield: 1 bundt cake (10-12 servings) 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This old-fashioned sour cream coffee cake is moist, tender, and layered with a buttery walnut-cinnamon streusel that gives every slice the perfect balance of crunch and softness. Perfect for breakfast or a cozy coffee break.
Ingredients
- Streusel:
- 1 cup walnut halves
- 1 tablespoon ground cinnamon
- ⅓ cup brown sugar, packed
- ⅓ cup unsalted butter, chilled
- ½ cup flour
- Cake:
- 2 cups flour
- ½ teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F. Grease and flour a bundt pan thoroughly.
- Make the streusel: In a food processor, pulse walnuts, cinnamon, brown sugar, butter, and flour until coarse crumbs form. Set aside.
- In a small bowl, whisk together flour, baking soda, and baking powder.
- In a large bowl, beat butter and sugar on medium speed for 2-3 minutes until creamy.
- Add eggs and vanilla; mix until combined.
- Mix in half of the dry ingredients, followed by the sour cream, then the remaining dry ingredients. Mix until just blended.
- Sprinkle half the streusel into the bottom of the bundt pan.
- Spoon ⅔ of the batter over it and smooth the top.
- Add the remaining streusel, then spread the last ⅓ of the batter on top and smooth it out gently.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before inverting onto a serving plate.
Notes
Use chilled butter in the streusel for a chunky texture. Don't overmix the batter to keep the cake tender. Store at room temperature up to 3 days, refrigerated up to 5 days, or freeze slices for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 115mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
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