A Bakery-Style Coffee Cake Worth Testing Until It’s Right
This sour cream coffee cake is buttery and moist, with a thick cinnamon swirl through the middle and a generous layer of soft cinnamon crumbs on top.
Just like my gluten-free coffee cake, the sour cream keeps it tender, while the cake has enough structure to hold all that topping and cut into thick, bakery-style slices.
Blame this one on my Gilmore Girls rewatch. Every trip to Luke’s had me craving a slice of classic coffee cake next to a giant mug of coffee.
Getting the perfect balance of cinnamon swirl and crumb topping took a few tests. My first version didn’t have enough cake above and below the cinnamon layer, so I increased the batter. I also left out the baking soda and added an extra egg yolk to get the tighter, tender crumb I was after.
There there was the topping. Even I had to admit my first batch had too much crumb and cinnamon. I was going for flavors similar to my coffee cake muffins, so I scaled both back. In the end, I think I nailed it (the photos speak for themselves!).
If you’re a crumb person like me, you have to try my pumpkin streusel muffins or raspberry crumb cake too.
Ingredients You’ll Need
- Salted butter: Melted for the crumb and swirl, softened for the cake. It’s the only salt in the recipe.
- Light brown sugar and cinnamon: The cozy flavor in both the crumb topping and swirl.
- All purpose flour: Spoon and level it so the cake doesn’t turn out dry.
- Cornstarch: Keeps the crumb topping soft instead of sandy.
- Baking powder: The only leavener, for a tighter crumb.
- Granulated sugar: Creamed with the butter for sweetness and structure.
- Eggs plus 1 egg yolk: The extra yolk adds richness.
- Vanilla extract or vanilla bean paste: A full tablespoon for big vanilla flavor.
- Full-fat sour cream: Keeps the cake moist and tender with a subtle tang. Use it at room temperature.
- Powdered sugar: For dusting right before serving.
How to Make Sour Cream Coffee Cake
Step 1. Make the crumb topping and swirl: Preheat the oven to 350°F and line a 9-inch round or springform pan with parchment. For the crumb, whisk the brown sugar, cinnamon, and melted butter, then stir in the flour and cornstarch. Add the flour last so the crumb doesn’t turn dry. In a small bowl, whisk together the swirl ingredients.
Step 2. Cream the butter and sugar: Whisk the flour and baking powder in a medium bowl and set aside. In a large bowl, beat the softened butter and sugar on high for 2 to 3 minutes, until smooth and creamy.
Step 3. Add the wet ingredients: Beat in the eggs, egg yolk, and vanilla on medium-high for about 2 minutes, until there are no yellow streaks. Beat in the sour cream on low. The batter will look lumpy, but it smooths out once the flour goes in.
Step 4. Mix in the dry ingredients: With the mixer on low, slowly add the flour mixture and mix until just combined. The batter will be thick.
Step 5. Layer the cake: Spread just over half the batter in the pan and sprinkle the cinnamon swirl on top. Spread the rest of the batter over the swirl, then cover it with all of the crumb topping. Want the same swirl and crumb in grab-and-go form? Try my coffee cake muffins.
Step 6. Bake and cool: Bake on the middle rack for 40-50 minutes, until a toothpick in the center comes out with a few moist crumbs. Start checking at 40 minutes, and tent with foil if the top browns too fast. Let it cool for 40 to 45 minutes before slicing.
How to Store Sour Cream Coffee Cake
Keep leftovers covered at room temperature for up to 3 days or in the fridge for up to 1 week. Dust with powdered sugar right before serving so it doesn’t melt in.
Wrap cooled slices tightly and freeze for up to 3 months. Thaw at room temperature.
Hosting brunch? This coffee cake pairs perfectly with my overnight blueberry waffle casserole or a batch of pumpkin cinnamon rolls for a cozy fall spread.
More Sweet Brunch Recipes
- Blueberry Muffins with Crumble Topping
- Cinnamon Swirled Apple Banana Bread
- Soft Pillowy Cinnamon Rolls
- Overnight Blueberry Waffle Casserole
Sour Cream Coffee Cake with Crumb Topping
Save this Recipe!
Ingredients
Crumb Topping
- 1 cup light brown sugar packed
- 1 teaspoon ground cinnamon
- 1 cup salted butter melted
- 2 cups all-purpose flour
- 1/4 cup cornstarch
Cinnamon Swirl
- 1/2 cup light brown sugar packed
- 1 1/2 teaspoons ground cinnamon
- 3 Tablespoons salted butter melted
- 3 Tablespoons all-purpose flour
Coffee Cake
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 cup salted butter softened to room temperature
- 1 cup granulated sugar
- 3 large eggs + 1 egg yolk room temperature
- 1 Tablespoon vanilla extract or vanilla bean paste
- 1/2 cup full-fat sour cream room temperature
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F. Line the bottom of a round 9-inch springform pan with parchment paper so you can easily remove the cake from the pan. Alternatively, directly grease the pan.
- Make the crumb topping: Whisk the brown sugar, granulated sugar, cinnamon, and melted butter until combined. Add the flour and cornstarch and mix until just combined. Make sure to add the flour last or the flour will absorb the butter before the sugars can and the mixture will be dry.1 cup light brown sugar, 1 teaspoon ground cinnamon, 1 cup salted butter, 2 cups all-purpose flour, 1/4 cup cornstarch
- Make the cinnamon swirl: In a small bowl, whisk together the brown sugar, cinnamon, melted butter, and flour.1/2 cup light brown sugar, 1 1/2 teaspoons ground cinnamon, 3 Tablespoons salted butter, 3 Tablespoons all-purpose flour
- Dry ingredients: For the cake, whisk together the flour and baking powder in a medium bowl.2 1/4 cups all-purpose flour, 1 1/2 teaspoons baking powder
- Cream the butter and sugar: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar on high speed until smooth and creamy, 2-3 minutes.3/4 cup salted butter, 1 cup granulated sugar
- Wet ingredients: Add the eggs, egg yolk, and vanilla and beat on medium-high speed until no yellow streaks remain and the batter is light and fluffy, another 2 minutes. With the mixture running on low, beat in the sour cream. Scrape down the sides and bottom of the bowl as needed. The mixture will be lumpy but will smooth out as you add the dry ingredients.3 large eggs + 1 egg yolk, 1 Tablespoon vanilla extract, 1/2 cup full-fat sour cream
- Combine the cake batter: With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients until just combined. Be careful not to over-mix. The batter will be thick.
- Layer the cake and crumb topping: pour just over half of the cake batter into the prepared baking pan and smooth it out in an even layer. Sprinkle the cinnamon swirl mixture on top. Spread the remaining cake batter over the swirl. Sprinkle the crumb mixture on top of the cake (there will be a lot).
- Bake: Bake on the middle rack for 55-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Begin checking it at 45 minutes and lightly tent with foil if the top is browning before the middle is set. Allow the cake to cool for 40-45 minutes before cutting. Dust with powdered sugar just before serving.Powdered sugar
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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