If you’ve ever daydreamed about waking up to a rich, tender cake that smells absolutely divine, then you’re going to want to stick around for this one. I’m excited to share my truly delicious Sour Cream Coffee Cake with Cinnamon Swirl Recipe that combines a moist crumb with a cinnamon sugar ripple guaranteed to make your kitchen smell like heaven. Whether you’re an experienced baker or trying something new, this recipe strikes just the right balance between classic comfort and impressive flavor, and I can’t wait for you to try it!
Why You’ll Love This Recipe
- Incredibly Moist & Tender: The sour cream adds the perfect richness and tang that keeps this cake from drying out.
- Perfect Cinnamon Swirl: A gooey, cinnamony layer that brings that cozy spice right to the center of every slice.
- Beginner-Friendly: No fancy techniques needed — I broke it down step-by-step to help you nail it.
- Versatile & Crowd-Pleasing: It’s as great for a casual weekday treat as it is for brunch or holiday gatherings.
Ingredients You’ll Need
Choosing the right ingredients really makes or breaks this cake, and I’m all about using ingredients that come together smoothly and add great flavor. You don’t need any hard-to-find items here, and the star is definitely the sour cream — it’s what delivers that luscious, soft crumb you’ll adore.
- Granulated Sugar: Helps give sweetness, and using it in different parts of the recipe builds layers of flavor.
- Cinnamon: Essential for that classic coffee cake vibe — fresh ground if you can, for maximum aroma.
- Salt: Enhances all the sweetness and balances the flavors perfectly.
- Unsalted Butter: I always recommend softened butter for the batter and melted for the topping to create different textures.
- Light Brown Sugar: Adds a subtle molasses richness to complement the cinnamon.
- Eggs: Make sure they’re at room temperature — it really helps with smooth mixing and better rise.
- Sour Cream: The magic ingredient that keeps everything moist and gives the cake flavor depth.
- Vanilla Extract: A splash of this pulls all the flavors together harmoniously.
- All-Purpose Flour: The base that keeps the cake tender but sturdy enough to hold the swirl and topping.
- Baking Powder and Baking Soda: These leavening agents help the cake rise beautifully while keeping it soft.
- Brown Sugar (for cinnamon swirl): Adds caramel notes that you will fall for.
- Ground Cinnamon (extra for topping): Double cinnamon, double love.
Variations
One of the things I adore about this Sour Cream Coffee Cake with Cinnamon Swirl Recipe is how easy it is to tweak depending on your mood or pantry. You can absolutely make it your own and impress everyone with your unique twist.
- Add Nuts: I like sprinkling chopped pecans or walnuts in the cinnamon swirl for an extra crunch that my family goes crazy for.
- Fruit Twist: Toss in fresh blueberries or chopped apples for a fruity surprise that pairs beautifully with cinnamon.
- Gluten-Free: Try a 1:1 gluten-free flour blend; just be sure to adjust baking time and check texture.
- Spiced Up: Add a pinch of nutmeg or cardamom to the batter for a warm, cozy flavor boost.
How to Make Sour Cream Coffee Cake with Cinnamon Swirl Recipe
Step 1: Prep Your Cinnamon Swirl Mixture
First things first, let’s get that luscious cinnamon swirl sorted. Mix together your brown sugar, granulated sugar, ground cinnamon, and a pinch of salt. Then pour in the melted butter — but let it cool down a bit! Too warm and you might end up with a less-than-perfect swirl that sinks.
Step 2: Make the Cake Batter
Start by creaming the softened butter and sugars together until light and fluffy — this can take about 3-4 minutes with a mixer. Scrape the bowl well to ensure even mixing. Then add eggs one at a time and beat until incorporated. Next, stir in the sour cream and vanilla extract, which will make the batter beautifully moist and flavorful.
Step 3: Combine Dry Ingredients Separately
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This helps make sure everything is evenly distributed before going into your wet ingredients. Then slowly add the dry ingredients into your batter, mixing just until combined—don’t overmix or the cake can get tough.
Step 4: Assemble Your Coffee Cake
Pour half of your batter into a greased pan, then gently spread your cinnamon swirl mixture over it. Top with the remaining batter. You want the swirl nestled right between two tender layers to get that perfect bite every time. Don’t rush the spreading—letting the swirl layer be even helps the cake look gorgeous once sliced.
Step 5: Bake and Cool
Bake at 350°F (175°C) for around 50 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye toward the end so it doesn’t overbrown. Once out, let it cool in the pan for about 15 minutes before slicing. This rest is key to keeping the cake tender and making it easier to serve.
Pro Tips for Making Sour Cream Coffee Cake with Cinnamon Swirl Recipe
- Room Temperature Eggs: Let your eggs sit out for about 30 minutes before beating them in — this helps your batter emulsion and rise.
- Don’t Overmix: When combining wet and dry, mix just until the flour disappears to keep the crumb tender.
- Cool Melted Butter for Swirl: If your butter is too hot when mixing the cinnamon swirl, it can melt the sugars too much, causing the swirl to disappear into the batter.
- Check Oven Temperature: Ovens can be tricky—if your cake browns too fast, tent it with foil halfway through baking for an even finish.
How to Serve Sour Cream Coffee Cake with Cinnamon Swirl Recipe
Garnishes
I usually keep it simple with a light dusting of powdered sugar right before serving. You could also go for a drizzle of vanilla glaze or a smear of cream cheese frosting if you want to get fancy—either way, it’s delicious! Fresh berries on the side always brighten it up and add a fresh contrast to the sweet cinnamon flavor.
Side Dishes
Since this coffee cake is so rich and satisfying on its own, I like to pair it with a hot cup of coffee or chai tea to amplify that cozy vibe. For brunch, fresh fruit salad and scrambled eggs balance out the sweetness nicely.
Creative Ways to Present
For special occasions, I’ve layered the cake slices with whipped cream and fresh berries on a pretty platter to make an easy trifle-inspired dessert. You can also cut it into squares and serve with mini skewers for a fun coffee break finger food!
Make Ahead and Storage
Storing Leftovers
I like to wrap leftovers tightly in plastic wrap and store them in an airtight container at room temperature for up to 2 days. After that, I move the cake to the fridge to keep it fresh—just bring it back to room temp before serving for the best taste and texture.
Freezing
This cake freezes beautifully! I cut it into slices, wrap each slice well with plastic wrap and foil, then pop them in a freezer bag. When you’re ready to enjoy, thaw overnight in the fridge and warm lightly in the microwave or oven.
Reheating
I usually reheat slices in the microwave for 15-20 seconds or in a 350°F oven for about 10 minutes. It revives the moistness while keeping that crumb tender, just like freshly baked.
FAQs
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Can I use Greek yogurt instead of sour cream in this recipe?
Absolutely! Plain Greek yogurt is a great substitute for sour cream and will still give you that tender, moist texture, although the flavor might be slightly tangier. Just use the same amount as the recipe calls for sour cream.
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Why is the sour cream important in this coffee cake?
Sour cream adds moisture and a subtle tang that balances the sweetness, plus it helps tenderize the gluten in the flour, resulting in an incredibly soft crumb and rich flavor. Without it, the cake can turn out dry or less flavorful.
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How do I prevent the cinnamon swirl from sinking?
Make sure your batter is thick enough before adding the swirl, and don’t pour the cinnamon mixture when it’s too warm, as this can cause it to blend into the cake instead of staying nicely layered. Spreading the swirl carefully and evenly also helps keep it in place.
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Can I make this cake in a bundt pan?
You can! Just prepare the pan really well with grease and flour and increase the baking time slightly, checking doneness regularly. The swirl will create a beautiful pattern when sliced.
Final Thoughts
I absolutely love how this Sour Cream Coffee Cake with Cinnamon Swirl Recipe turns out every time — it’s my go-to treat when I want to impress without fuss. When I first tried baking coffee cakes, I used to struggle with dry textures and bland flavor, but this recipe was a game changer for me. It’s warm, inviting, and just the right level of sweet-spiced goodness, perfect for sharing over a chat with friends or savoring solo. Trust me, once you make it, it’ll probably become a staple in your kitchen too! Give it a try, and let me know how it turns out for you — I have a feeling you’ll be making it again and again.
Print
Sour Cream Coffee Cake with Cinnamon Swirl Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Sour Cream Coffee Cake is a moist, tender, and flavorful snack cake featuring a cinnamon sugar ripple and a sweet crumb topping. Perfect for beginners, it offers a delicious balance of sweet and spice, making it ideal for breakfast, brunch, or an afternoon treat. The cake’s richness comes from sour cream and butter, while the cinnamon swirl and crumb topping add delightful texture and flavor.
Ingredients
Cinnamon Sugar Ripple
- ¼ cup granulated sugar
- 1 ½ teaspoons cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
Cake Batter
- 1 cup granulated sugar
- ⅓ cup light brown sugar, firmly packed
- 2 large eggs, room temperature preferred
- 1 cup sour cream
- 1 ½ teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
Crumb Topping
- 1 ⅓ cups all-purpose flour
- 1 cup brown sugar, firmly packed
- ¼ cup granulated sugar
- 4 ½ teaspoons ground cinnamon
- ¼ teaspoon salt
- 10 tablespoons unsalted butter, melted and cooled until no longer warm to the touch
Instructions
- Prepare Cinnamon Sugar Ripple: In a small bowl, mix together ¼ cup granulated sugar, 1 ½ teaspoons cinnamon, and ¼ teaspoon salt. Using a fork, blend in ½ cup softened unsalted butter until the mixture is well combined and crumbly. Set aside.
- Make Cake Batter: In a large mixing bowl, beat 1 cup granulated sugar, ⅓ cup light brown sugar, and 2 large eggs until creamy and well blended. Add 1 cup sour cream and 1 ½ teaspoons vanilla extract, mixing until smooth. In a separate bowl, whisk together 1 ¾ cups all-purpose flour, ¾ teaspoon baking powder, ¼ teaspoon baking soda, and ¾ teaspoon salt. Gradually add the dry ingredients to the wet mixture, folding gently to combine without overmixing.
- Assemble Cake with Ripple: Pour half of the batter into a greased or lined baking pan. Spread half of the cinnamon sugar ripple mixture evenly over the batter. Top with the remaining batter and then the remaining cinnamon sugar ripple, swirling lightly with a knife or spatula to create a marbled effect.
- Prepare Crumb Topping: In a bowl, combine 1 ⅓ cups all-purpose flour, 1 cup brown sugar, ¼ cup granulated sugar, 4 ½ teaspoons ground cinnamon, and ¼ teaspoon salt. Add 10 tablespoons melted and cooled butter, mixing with a fork or your hands until large crumbs form.
- Add Crumb Topping: Sprinkle the crumb mixture evenly over the top of the cake batter and ripple layer.
- Bake the Cake: Preheat your oven to 350°F (175°C). Place the assembled cake in the oven and bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean and the topping is golden brown.
- Cool and Serve: Allow the cake to cool in the pan for at least 15-20 minutes before cutting into squares. Serve warm or at room temperature for best flavor and texture.
Notes
- Sour cream coffee cake is moist, tender, and full of flavor thanks to the sour cream and cinnamon sugar ripple.
- This recipe includes a cinnamon sugar ripple and a sweet crumb topping, adding layers of texture and sweetness.
- The cake is beginner-friendly and includes a how-to video for visual guidance.
- Use room temperature eggs for better batter consistency and rise.
- Ensure the melted butter for the topping is cooled but still liquid to achieve proper crumb texture.
- Swirling the cinnamon sugar ripple lightly creates a beautiful marbled effect without mixing too much.
Nutrition
- Serving Size: 1 serving
- Calories: 382 kcal
- Sugar: 37 g
- Sodium: 233 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 56 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 63 mg
