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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.
5 from 1 vote


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


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


  • 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.



  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.