Sour Cream Coffee Cake

Sour Cream Coffee Cake

Sour Cream Coffee Cake

This Sour Cream Coffee Cake recipe is delicious and by far, our favorite. We make this the night before and put it in the refrigerator.

First, make two separate portions of this. HINT: Make them separately. Doubling this somehow doesn’t make as light a crumb. If you have little hands around, they are perfect to work the topping into a light crumb!

Crumb Topping

Crumb Topping for Sour Cream Coffee Cake

(Makes one portion): 1/2 stick of unsalted butter, 1/4 c. sugar, 1/2 c. unbleached flour, a pinch of sea salt. Make two portions in separate dishes, one for the middle and one for the top.

Ingredients:

  • 2 1/4 c. unbleached flour
  • 2 tsp. baking powder
  • 1/4. tsp. sea salt
  • 1/2 tsp. baking soda
  • 1/3 c. unsalted butter (5 TBSP.) (softened)
  • 1 c. sugar
  • 1/3 c. vegetable oil
  • 2 large eggs
  • 1 c. sour cream
  • 2 tsp. pure vanilla extract

Preheat oven to 350 degrees. Spray bundt pan.

Dry Mix

In a bowl: Whisk the first 4 ingredients and set aside.

In a mixer beat together the butter, sugar, and oil until fluffy. Add eggs one at a time beating well after each addition. Note: I tried to decrease the sugar and it really tasted a bit bland.

Then, add sour cream, vanilla, beat lightly.

Add the flour mixture slowly, and beat until combined.

Add any additions to the batter such as 1 1/2 cups of frozen blueberries or chopped apples, and beat or stir lightly.

Spoon half of the batter into the bundt, and top with one dish of crumb topping.

Spoon and spread on top the rest of the batter and top with the remaining dish of crumb topping.

If baking, crumble the second portion of topping over the top. If refrigerating overnight, wait until morning to add the second portion, and then bake.

Sour Cream Coffee Cake

Bake 55 minutes at 350 degrees, and test. Bake 5 more minutes if needed, or until a knife comes out clean.  Serve warm with butter. 10-12 servings. ENJOY!

Yield: 8-10 Servings

The Best Sour Cream Coffee Cake

Sour Cream Coffee Cake

An easy coffee cake that can be prepared the night before and baked in the morning. A sweet, crunchy topping and soft middle filling makes this one of our favorite coffee cakes.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 2 1/4 c. unbleached flour
  • 2 tsp. baking powder
  • 1/4. tsp. sea salt
  • 1/2 tsp. baking soda
  • 1/3 c. unsalted butter (5 TBSP.) (softened)
  • 1 c. sugar
  • 1/3 c. vegetable oil
  • 2 large eggs
  • 1 c. sour cream
  • 2 tsp. pure vanilla extract
  • Topping:
  • (Makes one portion): 1/2 stick of unsalted butter, 1/4 c. sugar, 1/2 c. unbleached flour, pinch of sea salt. Make two portions in separate dishes, one for the middle and one for the top.

Instructions

  1. Preheat oven to 350 degrees. Prepare a 10 cup bundt pan.
  2. In a bowl: Whisk the first 4 ingredients and set aside. 
  3. In a mixer beat together the softened butter, sugar, and oil until fluffy. Add eggs one at a time beating well after each addition. Note: I tried to decrease the sugar and it really tasted a bit bland.
  4. Then, add sour cream, vanilla, beat lightly.
  5. Add the flour mixture slowly, and beat until combined.
  6. Add any additions to the batter such as 1 1/2 cups of frozen blueberries or chopped apples, and beat or stir lightly.
  7. Spoon half of the batter into the bundt and top with one dish of crumb topping.
  8. If baking, crumble the second portion of topping over the top. If refrigerating overnight, wait until morning to add the second portion, and then bake. 
  9. Bake 55 minutes and test bake 5 more minutes or until a knife comes out clean.  Serve warm with butter. 10-12 servings. ENJOY!

4 thoughts on “Sour Cream Coffee Cake”

  1. I just made this and am wondering if there is an ingredient missing in the crumb. You can see it in yours but mine disappeared. Did you add cinnamon or spices?

    Reply
    • Hi Cindy, We sometimes will use cinnamon for the middle crumb portion, but my original crumb recipe doesn’t contain cinnamon. It is supposed to be more of a butter crunch, not spicey. However, I sometimes like it for the middle and it looks like we did add it on this one, OR we used brown sugar instead of white sugar now that I think it about it. I’ll make a note in the recipe that you can optionally add 3/4 tsp. cinnamon to one portion or maybe try brown sugar. Thanks so much for visiting! Blessings, Theresa

      Reply

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