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
Scale
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
