This Sour Cream Coffee Cake is simple to make and yields a tender, moist cake with a cinnamon-sugar filling and a buttery, nut-studded crumb topping. I developed this version after experimenting several times and adjusting proportions until the texture and flavor felt just right. It’s forgiving for newer bakers but impressive enough to serve to friends and family.

My inspiration came from being gifted several tubs of sour cream during the holidays and wanting to bake something comforting and classic. Sour cream adds a subtle tang and a wonderfully moist crumb that makes this coffee cake stand out. Read through the notes and tips below to ensure the best result, and feel free to adapt nuts or storage methods to suit your pantry.

How to Make This Sour Cream Coffee Cake:

Preheat the oven to 350°F (175°C). Prepare the filling and the crumb topping in two small bowls by combining their respective ingredients; set both aside.
In a large mixing bowl, cream together the melted butter and sugar until combined. Add the eggs and beat until smooth.
Stir in the vanilla, sour cream, baking powder, and baking soda until incorporated.
Fold in the flour and cinnamon just until the batter comes together — avoid overmixing to keep the cake tender.
Generously butter a 9×13-inch baking dish (or similar size). Pour half of the batter into the pan and spread it evenly across the bottom.
Evenly sprinkle the prepared filling over the first layer of batter.
Carefully pour the remaining batter over the filling. It won’t completely cover everything immediately—smooth the top gently with a small spatula or the back of a spoon to create an even layer.
Scatter the crumb topping evenly over the top layer of batter.
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted near the center comes out clean or with only a few moist crumbs attached.
Let the cake cool for about 15 minutes before slicing. Cut into approximately 15 portions and serve warm or at room temperature.

Sour Cream Coffee Cake – Tips & Tricks

Substitute chopped pecans or almonds in the crumb topping if you don’t have walnuts—any toasted nut works well for added texture and flavor.
Measure flour by spooning it into the measuring cup and leveling with a knife for more consistent results; avoid packing the flour into the cup.
Do not overmix once you add the flour. Overworking the batter will develop gluten and make the cake dense instead of tender.
If the top browns too quickly, tent the cake loosely with foil partway through baking.
Store leftovers in a covered container at room temperature for up to a week. For longer storage, wrap the cooled cake in parchment or plastic wrap and refrigerate in an airtight container for up to two weeks. Rewarm slices briefly before serving for the best texture.

Ingredients

Cake

½ cup salted butter, melted
1 cup sugar
2 large eggs
5 cups all-purpose flour (spooned and leveled)
5 teaspoons baking powder
½ teaspoon baking soda
1 ¼ cups sour cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

Filling

¾ cup packed brown sugar
½ cup all-purpose flour (spooned and leveled)
1 teaspoon ground cinnamon

Crumb topping

6 tablespoons salted butter, melted
¾ cup packed brown sugar
¾ cup all-purpose flour (spooned and leveled)
2 teaspoons ground cinnamon
1/3 cup chopped walnuts (or pecans/almonds)

Instructions (Concise)

Combine the filling and crumb topping separately. Mix the wet ingredients, add dry ingredients until just combined, layer half the batter, add filling, top with remaining batter, smooth, and finish with crumb topping. Bake 50–55 minutes at 350°F (175°C). Cool briefly, then slice and enjoy.

Nutrition

Calories: 574 kcal (approximate per serving). Nutrition information is automatically calculated and should be used only as an estimate.

Similar Recipes You Might Enjoy

Apple Tarte Tatin with Candied Walnuts — a caramelized upside-down apple tart. Gluten-Free Kitchen Sink PB&J Cookies — a hearty cookie for peanut butter lovers. Homemade Coconut Cranberry Granola — crunchy and perfect for breakfast or snacking.

Did you make this recipe?

If you try this sour cream coffee cake, share your result on social media and tag the creator when possible — it’s always wonderful to see how recipes turn out in your kitchen.