If you love a coffee cake with big, buttery cinnamon crumbs, then this is the recipe for you! This Sour Cream Coffee Cake has a soft and tender sour cream cake, a thick cinnamon brown sugar swirl through the center, and a generous layer of chunky cinnamon crumb topping that bakes into the most delicious golden, buttery crust.
The sour cream keeps the cake incredibly moist and tender, while the combination of brown sugar, cinnamon, butter, and vanilla gives it that classic cozy coffee cake flavor. And then there’s the crumb topping, which is intentionally made in big, chunky pieces so you get plenty of buttery cinnamon crumble in every bite.
I love this coffee cake because it feels special enough for a weekend brunch or holiday breakfast, but it’s made with simple ingredients you probably already have in your kitchen. Serve it alongside your morning coffee, add it to a brunch spread, or make it the night before when you’re hosting family or friends. And if you’re a person who believes there can never be too much cinnamon crumb topping, you’ve found your coffee cake.
Why you’ll love this recipe!
What ingredients do I need?
- Chunky Cinnamon Crumb Topping
- Unsalted butter: Softened butter gives you those big, soft, bakery-style crumbs instead of a fine, sandy topping.
- Light brown sugar: Adds sweetness, moisture, and that delicious caramel-like flavor.
- Granulated sugar: Helps balance the brown sugar and gives the crumbs the right texture.
- All-purpose flour: Gives the crumb topping structure and helps everything hold together.
- Baking powder: Helps keep the crumbs lighter and more tender.
- Ground cinnamon: Because there can never be too much cinnamon in coffee cake.
- Espresso powder: Optional, but it adds depth and makes the cinnamon and brown sugar flavors pop without making the cake taste like coffee.
- Salt: Balances all of the sweetness.
- Cinnamon Brown Sugar Swirl
- Unsalted butter: Melted butter creates a rich, glossy base for the swirl.
- Light brown sugar: Gives the filling its deep brown sugar flavor.
- Granulated sugar: Adds sweetness and keeps the filling from becoming too heavy.
- Ground cinnamon: Gives you that classic cinnamon coffee cake flavor right through the center.
- All-purpose flour: Helps thicken the swirl so it stays layered inside the cake instead of disappearing into the batter.
- Salt: Just a pinch helps balance the sweetness.
- Sour Cream Cake Batter
- Unsalted butter: Creates a rich, buttery base for the cake.
- Granulated sugar: Sweetens the cake and helps create a light, tender texture.
- Eggs and egg yolks: The extra yolks add richness and help keep the cake tender.
- Vanilla: Adds that classic bakery-style flavor.
- Sour cream: The secret to an incredibly moist, tender coffee cake.
- All-purpose flour: Provides the structure for the cake.
- Baking powder: Gives the cake its lift.
- Salt: Balances the sweetness and brings out all of the cinnamon and vanilla flavor.
- Whole milk: Loosens the thick batter just enough to make it spreadable.
Recipe Variations
- Pecan Coffee Cake: Add ½–1 cup chopped, lightly toasted pecans to the crumb topping for a little added crunch.
- Walnut Coffee Cake: Swap the pecans for chopped walnuts in the crumb topping.
- Apple Cinnamon Coffee Cake: Fold 1–1½ cups of finely diced apples into the cake batter for an apple-cinnamon version.
- Blueberry Coffee Cake: Add 1–1½ cups fresh blueberries to the batter. Toss them with a little flour first to help keep them from sinking.
- Chocolate Chip Coffee Cake: Add 1 cup mini chocolate chips to the cake batter for a little chocolate mixed in with all that cinnamon.
- Smaller Coffee Cake: Halve the recipe and bake it in an 8×8-inch pan. Keep an eye on the baking time since the smaller cake will bake more quickly. I would recommend starting to check for doneness around 30-35 minutes.
Pro Tips
- Use softened, not melted, butter for the crumb topping. This is one of the biggest keys to getting those BIG, chunky crumbs. Softened butter allows the flour and sugars to form larger pieces that hold together while baking. Melted butter tends to create a finer, more compact crumb.
- Don’t be afraid to make the crumbs BIG. Once the crumb mixture is combined, grab a handful and gently squeeze it together. Break it into large chunks rather than crumbling it into tiny pieces. Some smaller crumbs are totally fine, but those big pieces are what make this topping so good.
- Chill the crumb topping before baking. The 10–15 minutes in the refrigerator helps the crumbs firm up the butter so the pieces hold their shape better in the oven.
- Make the cinnamon swirl into a thick paste. The swirl should be thick, glossy, and spreadable rather than runny. The small amount of flour helps give it enough structure to stay between the layers of cake.
- Give the softened butter and granulated sugar a full 2–3 minutes of mixing. This helps incorporate air into the batter and gives the finished cake a lighter texture.
- Use room-temperature eggs and sour cream when possible. They will incorporate more easily into the butter mixture and help create a smoother, more evenly mixed batter.
- Don’t overmix the batter once you add the flour. The batter is thick, so you may want to keep mixing to make sure everything comes together. Mix just until the flour disappears to keep the cake tender.
- Don’t worry if the batter is thick. It is not a pourable cake batter. The thick batter helps support the cinnamon swirl and chunky crumb topping. Use a spatula or offset spatula to gently spread it into the pan.
- Spread the first layer of batter all the way to the edges. Since the batter is thick, take your time getting it into an even layer before adding the cinnamon swirl.
- Don’t put the cinnamon swirl right up against the edges. Leaving a small border of cake batter around the outside helps keep the filling contained inside the cake.
- Be generous with the crumb topping. You should have a substantial layer of crumbs covering the top of the cake. Gently press a few of the larger pieces into the batter so they stay in place while baking.
- Start checking the cake early. The full baking time is about 55-60 minutes, but ovens vary. Start checking around 50 minutes. You want the center set without overbaking the cake.
- Watch the crumb topping toward the end of baking. The butter and brown sugar can cause the crumbs to brown before the center of the cake finishes baking. If the crumbs start getting too dark, loosely tent the pan with aluminum foil and continue baking.
- Don’t rely on the top of the cake alone to tell you when it’s done. The chunky crumb topping can make the cake look finished before the center has fully baked. Check the center with a toothpick.
- Let the coffee cake cool completely before cutting. The cinnamon brown sugar swirl is very soft when the cake is hot. Giving it time to cool allows the layers to set and makes much cleaner slices.
- Don’t skip the salt. There is quite a bit of sweetness from the brown sugar, granulated sugar, and crumb topping. Salt helps balance everything and keeps the cake from tasting one-note sweet.
- The espresso powder is optional. It won’t make the cake taste like coffee. It simply adds more depth to the combination of cinnamon and brown sugar. If you don’t have it, leave it out.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Sour cream: Full-fat Greek yogurt can be used in place of the sour cream. The texture may be slightly different, but it will still give you a moist, tender cake.
- Whole milk: Reduced-fat, 2% milk would work in place of whole milk if needed.
- Butter: I recommend sticking with butter for this recipe, especially in the crumb topping, since it gives you the best flavor and texture.
- Espresso powder: This can simply be left out. It isn’t necessary for the recipe and won’t make the cake taste like coffee.
- Vanilla extract: Vanilla bean paste can be used in the same amount for even more vanilla flavor.
Dietary Substitutions
- Gluten-Free: A good 1:1 gluten-free all-purpose flour blend can be used in place of the all-purpose flour. The texture may be slightly different.
Leftovers and Storage
- Room temperature: Store the cooled coffee cake tightly covered at room temperature for up to 3 days.
- Refrigerator: For longer storage, refrigerate the covered cake for up to 5–6 days. Let slices come to room temperature before serving for the best texture.
- Freezer: Freeze individual slices or the entire cooled cake for up to 3 months. Wrap well before freezing and then thaw at room temperature before serving.
- Make ahead: This is a great make-ahead coffee cake! Bake it the day before, let it cool completely, and cover tightly. It makes an easy breakfast or brunch option when you don’t want to be baking first thing in the morning.
But, I Still Have A Few Questions…
Why is this called sour cream coffee cake?
Sour cream is used directly in the cake batter, where it adds moisture, richness, and a tender texture. It gives the cake that soft, moist crumb that makes sour cream coffee cake so good.
Does sour cream make the cake taste sour?
Not at all. You won’t get a strong sour cream flavor in the finished cake. Instead, the sour cream adds richness and moisture while balancing the sweetness of the cake.
Can I use full-fat Greek yogurt instead of sour cream?
Yes. Full-fat Greek yogurt is the closest substitution and can be used in the same amount. The finished cake may have a slightly different texture, but it will still be moist and tender.
Can I use regular yogurt instead of sour cream?
You can, but I recommend using a thick, full-fat yogurt whenever possible. A thinner yogurt has more moisture and may change the consistency of the batter.
Why is my cake batter so thick?
That’s normal! This recipe has a thick batter, especially before the milk is added. The thick consistency helps support the cinnamon swirl and heavy crumb topping. Use a spatula to spread it into the pan rather than trying to pour it.
Why did my coffee cake sink in the middle?
A few things can cause the cake to sink. You may have pulled it from the oven before the center fully set, overmixed the batter, or baked it in an oven that runs cooler than expected. Make sure the center is fully set and a toothpick comes out with just a few moist crumbs before removing the cake from the oven.
Why did my coffee cake turn out dry?
Overbaking is usually the biggest culprit. Start checking around 50 minutes rather than automatically baking for the full 60 minutes. Measuring the flour accurately and avoiding overmixing will also help keep the cake tender.
Why is my crumb topping not chunky?
The butter may have been too warm, or the mixture may have been mixed into very small pieces. Use softened butter rather than melted butter, squeeze handfuls of the finished mixture together, and chill the crumbs before adding them to the cake.
Can I make the crumb topping with melted butter?
You can, but I don’t recommend it for this recipe. Melted butter will give you a different crumb texture and makes it harder to create those large, chunky pieces. Softened butter is what gives this topping its wonderfully chunky texture.
Why do I need to chill the crumb topping?
Chilling firms up the butter after mixing. This helps the large crumb pieces hold their shape better as the cake bakes instead of melting into a thin layer.
Can I make the crumb topping ahead of time?
Yes. You can prepare the crumb mixture ahead of time and keep it refrigerated until you’re ready to assemble the cake. If it becomes very firm, let it sit briefly so it’s easier to break into pieces.
Why is there flour in the cinnamon swirl?
The flour helps thicken the melted butter, sugar, and cinnamon mixture into a paste. This gives the swirl enough structure to stay in a distinct layer instead of disappearing into the cake batter.
Can I leave the espresso powder out?
Absolutely. It’s completely optional. It adds depth to the cinnamon and brown sugar flavors but isn’t necessary for the recipe.
Will the espresso powder make my coffee cake taste like coffee?
No. The small amount used here is meant to enhance the other flavors rather than make the cake taste like coffee.
Can I add nuts to the crumb topping?
Yes! Chopped pecans or walnuts would both be delicious. Add about ½–1 cup chopped nuts to the crumb mixture.
Can I add chocolate chips?
Absolutely. Mini chocolate chips would be especially good with the cinnamon brown sugar swirl. Add them to the cake batter or mix them into the crumb topping.
Can I add fruit to this coffee cake?
Yes. Apples and blueberries would both work particularly well. Keep in mind that adding a lot of fresh fruit will add moisture to the batter which can in turn affect the baking time.
Can I make this coffee cake in a different pan?
The recipe is written for a 9×13-inch pan. You can make a smaller batch in an 8×8-inch pan by halving the recipe, but the baking time will need to be reduced. Begin checking the cake around the 30 minute mark.
Can I use vanilla extract instead of vanilla bean paste?
Yes. They can be used interchangeably and used in the same amount.
Can I make this coffee cake the night before?
Yes! This is one of my favorite things about this recipe. Bake the cake the day before, let it cool completely, and cover it tightly. Store it at room temperature overnight and it will be ready for breakfast the next morning.
How should I store sour cream coffee cake?
Once completely cooled, cover the cake tightly and store it at room temperature for up to 3 days. For longer storage, refrigerate it.
Does sour cream coffee cake need to be refrigerated?
The cake does not need to be refrigerated for short-term storage. For best quality, keep it tightly covered at room temperature for up to 3 days. Refrigeration can make the crumb feel a little firmer.
Can I freeze sour cream coffee cake?
Yes. Let the cake cool completely, then wrap it tightly or place individual slices in airtight freezer-safe containers or bags. Freeze for up to 3 months for best quality. Thaw at room temperature before serving.
Can I freeze individual slices?
Absolutely. Freezing individual slices makes it easy to pull out exactly what you need. Wrap each slice well before freezing.
How do I know when the coffee cake is done?
The center should be set and a toothpick inserted into the center of the cake should come out clean or with a few moist crumbs. You don’t want wet batter on the toothpick. Keep in mind that the crumb topping can look finished before the cake underneath is fully baked.
What if the crumb topping is browning too quickly?
Loosely tent the pan with aluminum foil and continue baking until the center of the cake is done. Don’t press the foil directly onto the crumb topping.
Why is my cinnamon swirl disappearing?
The swirl can blend into the batter if the batter layers aren’t spread evenly or if the filling is too thin. Make sure the cinnamon mixture is thick and glossy and spread it evenly over the first layer of batter.
Why did my cinnamon swirl leak out of the sides?
Try leaving a small border of cake batter around the edges when spreading the cinnamon filling. This gives the cake batter around the outside a chance to form a seal around the filling.
Can I glaze this coffee cake?
Absolutely! The cake is sweet and flavorful enough without one, but a simple vanilla glaze would be delicious if you want an extra finishing touch. A light dusting of powdered sugar, like you see here, is also perfect.
How should I serve sour cream coffee cake?
Serve it at room temperature or slightly warm with coffee, tea, or your favorite breakfast drink. It’s perfect for weekend breakfasts, brunch, holidays, baby showers, or anytime you want a cozy homemade treat.
Other Recipes You’ll Love
Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Sour Cream Coffee Cake
Ingredients
Chunky Cinnamon Crumb Topping
- 1 cup unsalted butter, softened
- 1 ¾ cups light brown sugar
- ¼ cup granulated sugar
- 1 ¾ cups all-purpose flour
- ½ tsp baking powder
- 6 tsp ground cinnamon
- 1 tsp espresso powder optional
- ¼ tsp salt
Cinnamon Brown Sugar Swirl
- 8 tbsp unsalted butter melted and slightly cooled
- 1 cup light brown sugar
- 4 tbsp granulated sugar
- 4 tsp ground cinnamon
- 1 tbsp all purpose flour
- Pinch of salt
Sour Cream Cake Batter
- 12 tbsp unsalted butter softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 egg yolks
- 3 tsp vanilla extract or vanilla bean paste
- 1 ⅓ cups sour cream
- 3 cups all-purpose flour
- 3 tsp baking powder
- 1 ½ tsp salt
- 4 tbsp whole milk
Instructions
Prepare the Crumb Topping
- Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a large bowl, combine the brown sugar, granulated sugar, flour, baking powder, cinnamon, espresso powder if using, and salt.
- Add the softened butter and mix until the butter is incorporated and large crumbs begin to form. The mixture should be crumbly but should hold together when squeezed.
- Use your hands to squeeze handfuls of the mixture together, then break it into large, chunky pieces. Don’t crumble everything too finely, you want those big pieces.
- Place the crumb topping in the refrigerator for 10–15 minutes while you prepare the rest of the cake.
Make the Cinnamon Brown Sugar Swirl
- In a medium bowl, combine the melted and slightly cooled butter, brown sugar, granulated sugar, cinnamon, flour, and salt.
- Stir until smooth and fully combined. The mixture should be thick, glossy, and spreadable. Set aside.
Make the Sour Cream Cake Batter
- In the bowl of a stand mixer fitted with the paddle attachment, or using a large mixing bowl and hand mixer, cream the softened butter and granulated sugar together for 2–3 minutes, until light and fluffy.
- Add the eggs and egg yolks and mix until combined.
- Then add the vanilla and sour cream and mix until smooth, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Add the whole milk and mix briefly, just until incorporated. The batter will be thick.
Assemble the Coffee Cake
- Spread half of the cake batter evenly into the prepared 9×13-inch pan. Because the batter is thick, use a spatula or offset spatula to gently spread it into an even layer.
- Spread the cinnamon brown sugar swirl evenly over the first layer of batter, leaving a small border around the edges.
- Add the remaining cake batter and carefully spread it over the cinnamon layer. Take your time so you don’t pull too much of the filling into the top layer.
- Remove the crumb topping from the refrigerator and scatter the large pieces evenly over the top of the cake. You want a generous layer of chunky crumbs covering the entire surface.
Bake
- Bake at 350°F for 55-60 minutes, beginning to check for doneness around 50 minutes.
- If the crumb topping is becoming too dark before the center of the cake is finished, loosely tent the pan with aluminum foil and continue baking.
- The cake is done when the center is set and a toothpick inserted into the cake comes out clean or with a few moist crumbs.
- Remove from the oven and allow the coffee cake to cool completely in the pan before slicing.
- Dust with powdered sugar before serving, if desired.
Notes
- Use softened butter rather than melted butter and squeeze handfuls of the crumb mixture together before breaking it into pieces.
- Make sure the melted butter has cooled slightly before combining the swirl ingredients. The finished mixture should be thick and glossy.
- Start checking the cake around 50 minutes. Oven temperatures and baking pans can vary, so use the doneness cues rather than relying solely on the clock.
- Store the completely cooled, tightly covered coffee cake at room temperature for up to 3 days. Refrigerate for longer storage or freeze for up to 3 months.
- Dust with powdered sugar just before serving.
sour cream coffee cake | sour cream coffee cake recipe | moist sour cream coffee cake | cinnamon coffee cake | cinnamon crumb coffee cake | cinnamon swirl coffee cake | sour cream crumb cake | chunky crumb coffee cake | chunky crumb topping | coffee cake recipe | homemade coffee cake | bakery style coffee cake | moist coffee cake | cinnamon brown sugar coffee cake | cinnamon crumb cake | classic coffee cake | breakfast cake | brunch cake | holiday breakfast recipe | coffee cake with sour cream
Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.