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Homemade Sour Cream Coffee Cake

So easy to make and tastes heavenly.

Sour Cream Coffee Cake

This coffee cake has the most wonderful taste to it.

It’s my dear aunt’s recipe and I think of her every time I make it.

One of the ingredients is sour cream which makes it moist and adds great flavor that’s not too sweet.

I especially like that there are layers of cinnamon and sugar inside and out of this scrumptious coffee cake.

A layer of cinnamon and sugar is in the middle of the cake, and also on top of the cake so that there’s a light sweet cinnamon crunch with each bite.

Here are more variations on this coffee cake you may like “Sour Cream Coffee Cake Muffins” and “Coffee Cake with Baileys Irish Cream“.

Sour Cream Coffee Cake

This coffee cake makes a wonderful gift too. 

It fits nicely in a dinner-size plate and looks so pretty wrapped in clear cellophone with a ribbon.  Who wouldn’t love to receive this whole cake as a gift?

Serve this coffee cake any time of the day.

Enjoy it for breakfast, a snack or even dessert.

Sour Cream Coffee Cake Bite

It’s really good.

Here are more cake recipes you may like “Blueberry Coffee Cake with Lemon Streusel” and “Banana Bread Carrot Cake Baked Doughnuts with Cream Cheese Frosting“.

TIP – When baking this cake it’s best to leave it a little moist because it tends to dry out if baked too long.

Let’s check out the ingredients.

Coffee Cake Ingredients

For the Topping and Filling – Granulated sugar and ground cinnamon

For the Cake – Butter, sugar, eggs, baking soda, double-acting baking powder, vanilla extract, flour and sour cream

Equipment Needed – An angel food cake pan 

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

Preheat oven to 350 degrees F.

For the Pan:

Buttered Angel Food Cake Pan

Grease the inside of an angel food cake pan with butter (on all sides, bottom and the “tube”)

Set aside.

For the Cinnamon and Sugar Mixture:

Add sugar to bowl

To a medium size bowl, add sugar…

Add cinnamon to bowl

…and…

Add cinnamon to bowl

…ground cinnamon.

Cinnamon and sugar in bowl

Next,

Whisk cinnamon and sugar mixture

…whisk together…

Cinnamon and sugar in bowl

…until combined.

Set aside.

For the Cake Batter:

Add butter to bowl

To a large mixing bowl, 

Add butter to bowl

Butter in mixing bowl

…add softened butter…

Add sugar to mixing bowl

…and sugar.

Cream butter and sugar in bowl

With a stand or hand mixer, beat until light and fluffy.

Add flour to mixing bowl

Next,

Flour in mixing bowl

…to the butter and sugar mixture, add flour…

Add eggs to mixing bowl

Add eggs to mixing bowl

…and eggs.

Eggs in bowl with flour

TIP – Don’t crack the eggs directly into the ingredient bowl. 

Instead, add the eggs to a separate bowl first just in case there’s a bad egg or a piece of eggshell that accidently gets into the bowl.

Add sour cream to mixing bowl

Sour cream cake batter in bowl

To the mixing bowl, add sour cream…

Add baking soda to mixing bowl

Add baking soda to mixing bowl

…baking soda…

Add baking powder to bowl

…baking powder…

Add vanilla to mixing bowl

Cake batter ingredients in bowl

…and vanilla extract.

Cake batter in bowl

With a stand or hand mixer, beat on low speed until blended.

Cake batter in mixing bowl

Then beat for 3 more minutes.

Add cake batter to pan

To the greased angel food cake pan, pour half of the cake batter to form the first layer.

Smooth cake batter in pan

Next,

Cake batter in angel food pan

…use a soft spatula or the back of a spoon…

Cake batter in angel food pan

…to smooth the layer of batter until its level.

For the Layers of Cinnamon and Sugar:

Add cinnamon sugar on batter

Cinnamon sugar on cake batter

First Layer of the Cinnamon and Sugar – Using a spoon, sprinkle half of the cinnamon and sugar mixture evenly on top of the batter in the pan.

Cake batter in angel food pan

Then pour the remaining batter into the pan…

Smooth cake batter in pan

…and using a soft spatula, smooth out the top layer of batter until its level.

Add cinnamon and sugar to batter

Second Layer of the Cinnamon and Sugar – Using a spoon, sprinkle the remaining cinnamon and sugar mixture evenly on top of the batter in the pan.

Cinnamon and sugar on cake batter

Cinnamon sugar on cake batter in pan

This layer of cinnamon and sugar will be on the top of the coffee cake. 

Baking the Cake:

Bake in a preheated oven until a toothpick inserted into the cake comes out clean or very slightly moist (about 55 to 60 minutes).

Sour Cream Coffee Cake in pan

TIP – When baking this cake it’s best to leave it a little moist because it tends to dry out if baked too long.

Baked coffee cake in pan

Let the cake cool completely.

Sour Cream Coffee Cake on plate

Removing the cake from the angel food cake pan can be tricky.

Sour Cream Coffee Cake on plate

For best results after the cake is cool, hold on to the middle funnel section of the pan, pull it from the outer part of the pan, and set it (the cake that is attached to part of the pan) on a large plate.

Removing cake from pan

To Loosen the Cake from the Pan – Run a long knife in between the bottom of the cake and the bottom of the cake pan.

Then the cake should lift from the bottom of the pan.

Sour Cream Coffee Cake on plate

If the cake is cool, transfer the cake to a large serving plate.

If the cake is still warm, transfer it onto a cooling rack.

Sour Cream Coffee Cake

Let cool before cutting into the cake.

Sour Cream Coffee Cake

Then time to dig in and…

Sour Cream Coffee Cake

…enjoy…

Sour Cream Coffee Cake

…each and every…

Sour Cream Coffee Cake

…bite.

Sour Cream Coffee Cake

Thank you so much for stopping by CCC!

More Dessert Recipes You May Like:

Warm Cherry Pie Rolls

Biscoff Cookie Butter Blondie Brownies

Chocolate on Chocolate Dessert in a Glass

Pineapple and Banana Bread Mini Bundt Cakes with Orange Marmalade Glaze

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Sour Cream Coffee Cake

Homemade Sour Cream Coffee Cake

Easy to make and tastes heavenly for breakfast, a snack or for dessert.
Print Pin
Prep Time: 20 minutes
Cook Time: 57 minutes
(Cooling time not included in the total time): 1 hour 30 minutes
Total Time: 1 hour 17 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Bundt Cake, Coffee Cake, Sour Cream Cake, Sour Cream Coffee Cake
Servings: 9 (Serves 8 to 10)

Equipment

  • Angel Food Cake Pan (10-inches in diameter)

Ingredients

For the Cake:

  • 3/4 cup (1-1/2 sticks) butter, softened (for the cake)
  • 1-1/4 cups sugar
  • 3 eggs
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons double acting baking powder
  • 1-1/2 teaspoons vanilla extract
  • 3 cups flour
  • 1-1/2 cups (16 ounce container) sour cream
  • 3 teaspoons butter, softened for greasing the angel food cake pan

For the Cinnamon and Sugar Filling and Topping:

  • 1-1/2 teaspoons ground cinnamon
  • 3/4 cup granulated sugar

Instructions

  • Preheat oven to 350 degrees F.
  • Grease the inside of an angel food cake pan with butter (on all sides, bottom and the "tube"). Set aside.

For the Topping and Filling:

  • In a medium size bowl, add cinnamon and sugar.  Whisk together and set aside.

For the Cake:

  • To a large mixing bowl, add butter and sugar.  Beat with a stand or hand mixer until light and fluffy. 
  • To the mixing bowl, add flour, sour cream, eggs, baking powder, baking soda, and vanilla. 
  • Beat on low speed until blended. Then beat for 3 more minutes.
  • To the greased angel food cake pan, pour half of the cake batter to form the first layer. Use a soft spatula or the back of a spoon to smooth the layer of batter until its level.
  • First Layer of the Cinnamon and Sugar - Using a spoon, sprinkle half of the cinnamon and sugar mixture evenly on top of the batter in the pan.
  • Pour the remaining batter into the pan and using a soft spatula, smooth out the top layer of batter until its level.
  • Second Layer of the Cinnamon and Sugar - Using a spoon, sprinkle the remaining cinnamon and sugar mixture evenly. This layer of cinnamon and sugar will be on the top of the coffee cake. 
  • Bake in a preheated oven until a toothpick inserted into the cake comes out clean or very slightly moist (about 55 to 60 minutes)
    When baking this cake it's best to leave it a little moist because it tends to dry out if baked too long.
  • Let the cake cool completely. 
  • Removing the cake from the angel food pan can be tricky.
    For best results after the cake is cool, hold on to the middle funnel section of the pan, pull it from the outer part of the pan, and set it (the cake that is attached to part of the pan) on a large plate.
  • To Loosen the Cake from the Pan - Run a long knife in between the bottom of the cake and the bottom of the cake pan.
    Then the cake should lift from the bottom of the pan.
  • If the cake is cool, transfer the cake to a large serving plate.
    If the cake is still warm, transfer it onto a cooling rack.
  • Let cool before cutting into the cake.

Notes

TIPS

  1. Don't crack the eggs directly into the ingredient bowl.  Instead, add the eggs to a separate bowl first just in case there's a bad egg or a piece of eggshell that accidently gets into the bowl.
  2. When baking this cake it's best to leave it a little moist because it tends to dry out if baked too long.
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This recipe was originally posted on April 24, 2011.

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2 Comments

  1. Wonderful blog, with such a huge collection of recipes!! I must pay a visit to your blog very soon!