This Sour Cream Coffee Cake delivers everything you love about a classic crumb cake — the ultra-moist sour cream base, rich brown sugar cinnamon swirl, and thick layer of soft, chunky bakery-style crumbs on top. The texture is buttery, tender, and cloud-soft, while the cinnamon crumble adds the perfect blend of warmth, sweetness, and cozy spice.
Whether you’re hosting brunch, treating weekend guests, prepping a special holiday morning breakfast, or simply craving a warm, cinnamon-scented slice with your coffee, this sour cream coffee cake makes everyone happy and always disappears fast. One bite and you’ll understand why this is the coffee cake recipe everyone needs in their rotation.
Why you’ll love this recipe!
What ingredients do I need?
- Chunky Cinnamon Crumb Topping
- Unsalted butter: softened for a soft, tender crumb texture.
- Light brown sugar: adds moisture and caramel notes.
- Granulated sugar: balances sweetness and texture.
- All-purpose flour: binds the crumb together.
- Baking powder: helps lighten the crumbs.
- Ground cinnamon: warm bakery flavor throughout.
- Espresso powder (optional): enhances depth and amplifies cinnamon.
- Salt: balances sweetness.
- Cinnamon Brown Sugar Swirl
- Melted butter: creates a glossy, spreadable swirl.
- Brown + granulated sugar: sweetens and melts into a caramel-like ribbon.
- Cinnamon: classic swirl flavor.
- Flour: thickens the swirl so it doesn’t sink.
- Pinch of salt: rounds out flavor.
- Sour Cream Cake Batter
- Butter + sugar: fluffy base for a light crumb.
- Eggs + yolks: richness, moisture, and structure.
- Vanilla: essential bakery flavor.
- Sour cream: keeps the cake incredibly moist and tender.
- Flour, baking powder, salt: dry structure of the cake.
- Whole milk: loosens batter without thinning it too much.
Recipe Variations
- Blueberry Coffee Cake: Add 1–1 ½ cups fresh blueberries tossed in 1 tbsp of flour.
- Apple Cinnamon Cake: Fold in 1 ½ cups finely diced apples + ½ tsp extra cinnamon.
- Chocolate Chip Version: Add 1 cup mini chocolate chips to the batter.
- Pecan Crumb Cake: Add 3/4 cup chopped pecans to the crumb topping.
- Feed a smaller crowd: Divide recipe in half and bake in a 8×8″ pan.
Pro Tips
- Use softened (not melted) butter for big, soft bakery-style crumbs.
- Chill the crumb topping while you prepare the rest of the cake. This helps the crumb keep its shape.
- Use full-fat sour cream for maximum moisture.
- Cream butter and sugar well to keep the cake light.
- Don’t overmix once the dry ingredients go in.
- Start checking at 55 minutes to avoid overbaking and tent with foil if the crumbs brown too fast.
- Let the cake cool completely for clean slices.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Gluten-Free: Substitute a 1:1 gluten-free all-purpose flour with xanthan gum. (Texture remains very close!)
- Dairy-Free: Use vegan butter for all butter portions, replace sour cream with unsweetened thick dairy-free yogurt, and swap milk for any unsweetened non-dairy alternative.
- Lower Sugar: Reduce sugar in the cake by ¼ cup and use coconut sugar in the crumb and swirl.
Leftovers and Storage
- Room temperature: Store covered for up to 3 days.
- Refrigerator: Keeps well for 5–6 days, but bring to room temperature before serving.
- Freezer: Freeze slices individually for up to 3 months. Thaw at room temperature or warm in a 300°F oven for 10 minutes.
But, I Still Have A Few Questions…
Can this coffee cake be made the night before?
Yes, this cake keeps its moisture beautifully. Bake it, let it cool completely, cover tightly, and store at room temperature overnight. The crumb stays soft, and the flavors deepen by the next day.
Can I freeze sour cream coffee cake?
Absolutely. Freeze the fully cooled cake (whole or sliced) wrapped in plastic and foil for up to 3 months. Thaw at room temperature for a few hours (or more depending on the size frozen) before serving.
Can I halve this recipe?
Yes. Halve all ingredients and bake in an 8×8-inch pan. Start checking for doneness around 35-38 minutes.
Can I add nuts to the crumb topping?
Chopped pecans or walnuts mix beautifully into the crumb topping. Stir ½–1 cup into the crumb mixture before chilling.
Can I make this recipe without sour cream?
Greek yogurt is the best substitute. Use full-fat yogurt to maintain the same moisture and texture.
Can I make this gluten-free?
A high-quality 1:1 gluten-free baking flour typically works well. The texture may be slightly softer, but the cake remains tender.
What can I substitute for espresso powder?
You can omit it or use instant coffee powder. It won’t make the cake taste like coffee — it simply enhances the cinnamon flavor.
Why did my crumb topping get hard?
This usually happens when the cake is slightly overbaked or the crumb pieces are too small. Larger, softer crumbs retain moisture better.
How do I know when the coffee cake is done?
Insert a toothpick into the center. It should come out clean or with a few moist crumbs. If the crumbs begin browning too much before the center is set, tent the pan with foil.
How do I get big bakery-style crumbs?
Use softened, not melted, butter and squeeze the mixture into larger chunks before chilling. The cold crumb holds its shape while baking, just like bakery crumb cake.
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 16 tbsp unsalted butter, softened (not melted)
- 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
Prep
- Preheat oven to 350°F.
- Line a 9×13-inch baking pan with parchment paper for easier slicing.
Make the Chunky Crumb Topping
- In a large bowl, combine brown sugar, granulated sugar, flour, baking powder, cinnamon, espresso powder, and salt.
- Add the softened butter and use your fingertips or a fork to mash and mix until large crumbles form.
- Squeeze handfuls together to create even bigger crumbs.
- Refrigerate crumbs for 10–15 minutes while preparing the cake batter.
Make the Cinnamon Brown Sugar Swirl
- In a medium bowl, combine melted butter, brown sugar, granulated sugar, cinnamon, and a pinch of salt.
- Mix until a thick, glossy paste forms. Set aside.
Make the Cake Batter
- In a large bowl, cream softened butter and granulated sugar until light and fluffy (2–3 minutes).
- Add eggs and egg yolks and mix until smooth.
- Add vanilla and sour cream; mix to combine.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add dry ingredients to wet and mix until a smooth, thick batter forms.
- Add milk and beat briefly just to combine.
Assemble the Cake
- Spread half the cake batter into the prepared pan.
- Drop spoonfuls of the brown sugar swirl evenly over the batter and gently spread or swirl lightly.
- Add the remaining cake batter and smooth the top.
- Sprinkle the chilled chunky crumb topping evenly over the surface in clumps.
Bake
- Bake at 350°F for 60-65 minutes, or until the center is set and a toothpick comes out clean. Start checking around the 50 minute mark, and tent the top loosely with foil if the crumbs start to brown too quickly.
Cool & Serve
- Let the cake cool fully in the pan for clean slices.
- Dust with powdered sugar, if desired.
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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.