Easy Sour Cream Coffee Cake Recipe

Sour Cream Coffee Cake (3 Recipes) — Three old-fashioned sour cream coffee cakes with simple ingredients and cinnamon-nut topping options. Choose a sheet-pan version, a bundt version, or a richer tube-pan cake.

Recipes on this page

• Sour Cream Coffee Cake
• Sour Cream Coffee Cake – 2
• Sour Cream Coffee Cake – 3

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Sour Cream Coffee Cake

Ingredients

• 1 stick butter
• 1 cup sugar
• 2 eggs
• 3/4 teaspoon baking soda
• 1/2 pint sour cream
• 2 cups sifted flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon vanilla

Topping

• 1/4 cup sugar
• 1 teaspoon cinnamon
• 1 cup broken nuts

Directions

1. Preheat oven to 350°F. Grease a 9 x 12-inch pan.
2. Cream butter and sugar. Beat in eggs.
3. Mix in baking soda and sour cream.
4. Stir in flour, baking powder, and vanilla until combined.
5. Spread half the batter in the pan.
6. Mix topping ingredients together. Sprinkle half the topping over the batter and marble gently with a knife.
7. Add remaining batter and sprinkle remaining topping on top.
8. Bake 35–40 minutes.

Servings: 12

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Sour Cream Coffee Cake – 2

Ingredients

• 1 stick butter
• 1 stick margarine, melted
• 1 1/4 cups sugar
• 2 eggs
• 1/2 pint sour cream (about 1 cup)
• 2 cups flour
• Dash of salt
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon vanilla

Nut Mixture

• 3/4 cup chopped nuts
• 1 teaspoon cinnamon
• 2 tablespoons sugar

Directions

1. Note: This recipe starts in a cold oven.
2. Grease a bundt pan.
3. Mix melted margarine, sugar, and eggs until creamy.
4. Beat in sour cream.
5. Add flour, salt, baking soda, baking powder, and vanilla. Mix by hand (batter will be stiff).
6. Mix the nut mixture ingredients together.
7. Put half the batter in the bundt pan. Sprinkle most of the nut mixture over the batter (save a little for the top).
8. Add remaining batter and sprinkle the rest of the nut mixture on top.
9. Place in a cold oven, set to 350°F, and bake about 55 minutes.

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Sour Cream Coffee Cake – 3

Ingredients

• 3 cups sifted all-purpose flour
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 1/2 cups butter or margarine, room temperature
• 1 1/2 cups sugar
• 1 1/2 teaspoons vanilla extract
• 3 eggs
• 1 1/2 cups commercial sour cream
• 3/4 cup coarsely chopped walnuts or pecans
• 1 1/2 teaspoons ground cinnamon
• 3/4 cup firmly packed dark brown sugar
• 2 tablespoons vanilla extract
• 2 tablespoons water
• Confectioners’ sugar (for dusting)

Directions

1. Preheat oven to 325°F. Grease a 10-inch tube pan.
2. Sift flour, baking powder, baking soda, and salt into a bowl.
3. Beat butter and sugar until light and fluffy. Mix in 1 1/2 teaspoons vanilla.
4. Add eggs one at a time, beating well after each addition. Blend in sour cream.
5. Gradually add dry ingredients and beat until well blended.
6. Mix nuts, cinnamon, and brown sugar in a bowl.
7. Spoon 1/3 batter into pan and sprinkle 1/3 nut mixture over it.
8. Spoon half of the remaining batter and half of the remaining nut mixture. Repeat with remaining batter and nut mixture.
9. Mix 2 tablespoons vanilla with 2 tablespoons water and spoon over the top.
10. Bake 60–70 minutes, until the top springs back when lightly touched. Cool 10 minutes, remove from pan, and dust with confectioners’ sugar.

Servings: 8–10

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FAQ

Why does sour cream make coffee cake better?

Sour cream adds moisture and richness, and its acidity helps create a tender crumb.

What is “sour milk” and can I substitute it?

Sour milk is milk with a little vinegar or lemon juice added. Buttermilk is a good substitute.

Why does one recipe start in a cold oven?

Some older bundt-style recipes were written to warm gradually as the oven heats. Follow the cookbook method for best results.

How do I store sour cream coffee cake?

Store airtight at room temperature for 1–2 days, refrigerate for longer, or freeze slices for later.

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