Sour Cream Coffee Cake
This warm and indulgent sour cream coffee cake is super moist, fluffy and has flavors of cinnamon, vanilla, and coffee. Enjoy it over and over again with a cup of coffee or a chilled glass of milk. (Jump to Recipe)
There was a sour cream coffee cake I made a few months after I got married. Val is a person who loves all things coffee and this cake did not fall short in his book. Since fall has everyone in the baking spirit, I thought I’d recreate a sour cream coffee cake to relive one of those newly married baking moments.
If you’ve ever made a sour cream coffee cake before, you’ll notice that there’s no actual coffee flavoring in most recipes. I wanted to take an extra step to incorporate coffee in some way to make it taste like a coffee cake.
I used regular instant coffee in this recipe, but a teaspoon of coffee extract or flavoring would work well too. If you do not have instant coffee or flavoring on hand, don’t sweat it, just skip it and add the vanilla to the batter.
To Make This Sour Cream Coffee Cake:
Make the streusel first. Combine flour, brown sugar, cinnamon, and melted butter and mix it with a fork until clumps are formed.
Next, combine flour, baking soda, baking powder, cinnamon, and salt in a bowl and set it aside.
In the next bowl, beat together butter and sugar for about 3-4 minutes until it is well combined. Dissolve instant coffee in vanilla extract and add it to the bowl. Continue to mix the ingredients. Next, add the eggs one at a time, then the flour mixture, and then last, the sour cream.
Spread the batter into a greased baking dish and top the batter with half of the streusel mixture. Bake the sour cream coffee cake until a toothpick inserted into the center of the cake comes out almost clean (about 30-35 minutes).
Remove the cake from the oven and sprinkle the top with the rest of the streusel. Bake for an additional 5-10 more minutes, until a toothpick inserted into the center of the cake comes out completely clean.
Make the icing by whisking powdered sugar and milk together. Drizzle the cake evenly across with the icing and serve the sliced cake warm with milk or a morning cup of coffee.
Before the cake is gone, snap a picture and tag @fettysfoodblog, I’d love to see your creation!
If you love this dessert recipe, check out a few of my favorites!:
Chocolate Chip Cookie Brownie Bars (Brookies)
Sour Cream Coffee Cake
Ingredients
For the Streusel
- 1¼ cup all-purpose flour
- ⅔ cup brown sugar
- 1 tablespoon cinnamon
- ½ cup unsalted butter, melted (1 stick)
For the Coffee Cake
- 2¼ cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¾ cup unsalted butter, room temperature
- 1¼ cup granulated sugar
- 1 tablespoon instant coffee granules
- 2 teaspoons vanilla extract
- 4 eggs
- 1 cup sour cream
For the Icing
- 1½ cup powdered sugar
- 3-4 tablespoons milk
- ¼ teaspoon cinnamon
Instructions
Combine the Streusel
- Combine flour, brown sugar, cinnamon and melted butter in a bowl. Mix until lumps form. Do not overmix. Set aside.
For the Cake
- Preheat oven to 350 F. Spray a 9×13 inch baking dish with cooking spray, set aside.
- Combine flour, baking powder, baking soda, salt, and cinnamon until well combined.
- In another bowl, beat together butter and sugar for 3-4 minutes, scraping down the sides of the bowl.
- Dissolve instant coffee in vanilla extract and add to the bowl. Beat in eggs, one at a time.
- Add the flour mixture, continue to beat. Add sour cream and beat until batter is well combined.
- Pour batter into greased baking dish and spread it out evenly in the dish. Sprinkle the top with half of the streusel. Place into the oven and bake for 30-35 minutes, until cake is almost done. The edges of the the cake should be set. A toothpick inserted into the center of the cake should come out almost clean with a few moist crumbs. Remove from oven and sprinkle with remaining streusel.
- Return back to oven and bake for 5-10 minutes, until toothpick inserted into the center of the cake comes out completely clean. Let cook 10 minutes.
Whisk the icing and top the cake
- Whisk together the powdered sugar, milk, and cinnamon until smooth. Drizzle diagonally across the cake. Slice and serve.
