This Sour Cream Coffee Cake is the Only Coffee Cake Recipe You’ll Ever Need
This moist and buttery Sour Cream Coffee Cake has a rich cinnamon swirl and crumb topping. A New York bakery-style Coffee Cake recipe made easy, fresh, and foolproof!
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A Moist, Buttery Classic That Puts Every Other Coffee Cake to Shame
If you’re looking for the ultimate coffee cake, this recipe is it.
Made with real sour cream for unbeatable moisture, a cinnamon sugar swirl through the center, and a buttery brown sugar crumb topping, this New York bakery-style Sour Cream Coffee Cake is the kind of thing people will ask you for again… and again. And the best part? It’s incredibly easy to make.
What Makes This Sour Cream Coffee Cake So Good?
- Moist, fluffy texture thanks to sour cream
- Thick cinnamon sugar swirl in the center
- Crunchy golden brown sugar crumb topping
- Simple, fresh ingredients—no weird additives
Key Ingredients You’ll Need
- Full-fat sour cream
- Unsalted butter
- Brown sugar & cinnamon
- Vanilla extract
- Eggs & all-purpose flour
What Most People Don’t Know About Coffee Cake
When most people think of coffee cake, they picture a quick morning bite with their favorite cup of joe.
But here’s something that might surprise you—traditional New York-style coffee cakes don’t actually contain any coffee.
That’s right! The name comes from how it’s served, not what’s inside.
While many coffee cake recipes out there are dry or overly sweet, this one is anything but.
The secret? Full-fat sour cream. It adds that rich tang and unbeatable texture that makes this cake melt in your mouth and keeps it moist for days (not that it’ll last that long).
Table of Contents
What Makes This Sour Cream Coffee Cake Better Than All the Others?
1. Moisture for Days
Most coffee cakes dry out by lunchtime. Not this one. Thanks to full-fat sour cream, every bite stays soft, fluffy, and rich—even on day two or three (if it lasts that long).
2. Double the Cinnamon, Double the Comfort
We don’t just sprinkle cinnamon on top and call it a day. This baby has a ribbon of cinnamon-sugar swirl running through the center and a golden brown sugar crumble on top.
That’s double the cozy, double the flavor, and exactly what a real coffee cake should be.
3. No Fancy Equipment
All you need is a bowl, a spoon, and a good attitude.
No stand mixer, no food processor, and definitely no stress. Just real ingredients and a foolproof method.
4. Real Bakery Vibes Without Leaving the House
This recipe captures that classic New York bakery-style texture and flavor, but without the $6-a-slice price tag. And your kitchen smells like heaven while it bakes.
5. Fresh, Whole Ingredients
You won’t find boxed cake mix, artificial flavoring, or mystery oils here.
We’re talking real butter, fresh eggs, pure vanilla, and good flour—the way it was meant to be.
6. Tested by a Chef (and His Family)
I’ve made hundreds of versions of coffee cake over the years—and this one is the keeper.
It passed the kid test, the wife test, and the “sneak-a-slice-before-it-cools” test.
How to Serve Sour Cream Coffee Cake
1. Warm It Up Slightly
Pop a slice in the microwave for about 10–15 seconds or warm in a low oven. It brings the butter back to life, softens the crumb, and makes the cinnamon swirl extra aromatic.
2. Dust with Powdered Sugar
Right before serving, give it a light snowstorm of powdered sugar for that classic bakery look.
3. Cut into Generous Squares
No tiny slices here. Big squares make it feel indulgent, which is exactly what we’re going for.
What to Serve It With
Coffee (Obviously)
- Freshly brewed espresso, cappuccino, or even a simple drip coffee. Bonus points if it’s bold or slightly bitter to contrast the sweetness of the cake.
Tea or Herbal Infusions
- Cinnamon, vanilla rooibos, or chai tea pair beautifully with the warm spices.
Brunch Favorites
- Scrambled eggs or an herby frittata balance out the sweetness.
- Greek yogurt with berries makes a nice tangy counterpoint.
- Crispy bacon or breakfast sausage if you want to go full diner-style.
Fresh Fruit
- Serve it with a bowl of fresh berries, orange slices, or roasted stone fruit in the summer.
Dessert Mode
- Turn leftovers into dessert with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream.
Equipment & Tools Checklist
- 9×9-inch baking pan (metal or ceramic preferred)
- Mixing bowls – at least 3 (small, medium, large)
- Measuring cups and measuring spoons
- Whisk
- Hand mixer or stand mixer (or strong arms and a wooden spoon!)
- Spatula – for folding and scraping batter
- Fork – to make that crumbly topping
- Offset spatula or butter knife – to spread the thick batter evenly
- Toothpick or cake tester – to check doneness
- Cooling rack – to let the cake chill out before slicing
- Parchment paper (optional, for easy removal from pan)
The Recipe: New York-Style Sour Cream Coffee Cake
Get ready to fall in love with your new favorite bake! This New York-Style Sour Cream Coffee Cake isn’t just a recipe—it’s a full-blown experience.
The smell alone will have your kitchen smelling like the coziest corner bakery in Manhattan.
That buttery crumb, the rich swirl of cinnamon, and the soft, moist cake? Yeah… it’s that good.
Whether you’re baking for brunch, bringing it to a gathering, or just treating yourself with your morning coffee, this cake is guaranteed to steal the show.
The Best Ever Sour Cream Coffee Cake
4
servings20
minutes45
minutes360
kcalThis classic New York-Style Sour Cream Coffee Cake is rich, buttery, and packed with flavor. Made with real sour cream for unbeatable moisture, a warm cinnamon-sugar swirl through the center, and a golden brown crumble topping that adds just the right amount of crunch—every bite is tender, cozy, and irresistibly delicious. Perfect for breakfast, brunch, or a sweet afternoon treat!
Ingredients
- For the Cinnamon Crumb Topping:
1 Cup all-purpose flour
⅔ Cup light brown sugar, packed
1 tsp ground cinnamon
½ tsp kosher salt
½ Cup (1 stick) unsalted butter, melted
- For the Cake:
2 Cups all-purpose flour, spooned and leveled
1 tsp baking powder
½ tsp baking soda
¼ tsp fine sea salt
½ Cup (1 stick) unsalted butter, softened
1 Cup granulated sugar
2 Large eggs, room temp
1 Cup full-fat sour cream
1 tsp pure vanilla extract
- For the Cinnamon Swirl:
⅓ Cup light brown sugar, packed
1 ½ tsp ground cinnamon
Directions
- Preheat & Prep
Preheat oven to 350°F (175°C). Grease a 9×9-inch metal or ceramic baking dish or line with parchment. - Make the Crumb Topping
In a small bowl, mix flour, brown sugar, cinnamon, and salt. Pour in melted butter and stir with a fork until crumbly and clumpy. Set aside. - Mix the Swirl Sugar
Combine the cinnamon and brown sugar for the swirl in a small bowl. Set aside. - Make the Cake Batter
-In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
-In a large bowl or stand mixer, beat butter and sugar until fluffy (about 2–3 min). Add eggs one at a time, mixing well after each. Mix in vanilla.
-Add the flour mixture in 3 parts, alternating with sour cream in 2 parts, beginning and ending with flour. Mix until just combined. Don’t overmix—tender cake depends on it! - Layer Like a Pro
-Spread half the batter into the prepared pan (it’ll be thick—use an offset spatula).
-Sprinkle all the cinnamon swirl sugar over it.
-Add the remaining batter on top and gently spread to the edges.
-Crumble the topping evenly over the whole surface. - Bake to Perfection
Bake for 42–48 minutes, until a toothpick in the center comes out clean and the top is golden and craggy. Cool in the pan for 30 minutes (good luck waiting). - If you tried this recipe and loved it, do me a quick favor—give it a 5-star rating ⭐⭐⭐⭐⭐ and leave a comment below! It really helps more people find the recipe, and I’d love to hear how it turned out for you!
Notes
- Serve slightly warm with a dusting of powdered sugar or a drizzle of vanilla glaze if you want to show off. Pairs dangerously well with strong coffee.
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Pro Tips for the Best Coffee Cake
- Don’t overmix the batter
- Use room temperature eggs and butter
- Let it cool before slicing for clean edges
- Double it for a 9×13-inch pan if you’re serving a crowd
- Can sub Greek yogurt for sour cream in a pinch, but sour cream gives that signature tangy richness.
What Can Be Substituted in This Sour Cream Coffee Cake Recipe?
Whether you’re out of an ingredient or making a dietary swap, here’s how to keep your cake dealicious:
🥄 Sour Cream
Sub with:
- Full-fat Greek yogurt (closest in texture and tang)
- Plain whole milk yogurt
- Buttermilk (use slightly less to avoid thinning the batter)
- Note: Avoid low-fat or nonfat options—they won’t give you that same tender crumb.
🧈 Unsalted Butter
Sub with:
- Salted butter (just reduce added salt by ¼ tsp)
- Coconut oil (adds a slight tropical note)
- Vegan butter sticks (for dairy-free options)
🍳 Eggs
Sub with:
- 2 tablespoons ground flax + 5 tbsp water (for each egg – flax egg)
- ¼ cup unsweetened applesauce per egg (adds moisture and a hint of sweetness)
🌾 All-Purpose Flour
Sub with:
- 1:1 gluten-free baking flour (Bob’s Red Mill is great)
- Spelt flour (adds nuttiness, but can be a bit denser)
- Half AP + half almond flour for a softer texture, though it will be more delicate
🍬 Brown Sugar
Sub with:
- Coconut sugar (adds caramel-like flavor)
- Maple sugar or a mix of maple syrup + sugar (for swirl only; reduce liquid slightly if using syrup)
🥄 Cinnamon
Okay, don’t skip this one—but you can blend it with a pinch of nutmeg, cardamom, or allspice if you want to spice things up.
Final Thoughts (aka Why You’re About to Make This Again Tomorrow)
If you’ve made it this far, congrats—you’re now officially part of the Coffee Cake Inner Circle.
Welcome! We have warm cake, lots of crumbs, and zero regrets.
This Sour Cream Coffee Cake has truly earned its spot in our family recipe rotation. It’s simple, comforting, and delivers big flavor without the fluff (unless we’re talking crumb topping, in which case—bring on the fluff).
It’s the kind of cake that makes your kitchen smell like Saturday morning, even if it’s a random Tuesday. And honestly? That alone should be reason enough to bake it.
Baking from scratch shouldn’t be complicated, and with fresh ingredients, a little cinnamon magic, and a hot cup of coffee, you can make something that tastes better than the bakery.
No pre-mix, no preservatives—just good old-fashioned deliciousness (or should I say… Dealiciousness 😉).
And hey—if you loved this recipe, I’d be thrilled if you gave it a ⭐⭐⭐⭐⭐ rating and left a comment below. It helps more folks find their way to good food and great coffee cake.
If you want to hang out with me beyond the blog (and trust me, we have fun), follow along:
- 📸 Instagram: @dealiciousness – behind-the-scenes, drool-worthy reels, and my kitchen chaos
- 📘 Facebook: The Dealiciousness Co. – community chats, recipes, and dad jokes
- 📌 Pinterest: Dealiciousness – pin now, bake later
- ▶️ YouTube: Dealiciousness – step-by-step cooking videos, tips, and more recipes
Thanks for baking with me. Now go cut yourself a big, beautiful slice… and maybe hide the rest. For your own safety. 🍰
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Save it to your Pinterest board for later or send it to a friend who needs some fresh kitchen inspiration.
Just hover over any photo to pin it, click the share button on the right, or hit the Pinterest icon on the recipe card—it’s quick, easy, and one click away from saving your next favorite dish!
Frequently Asked Questions
1. Can I make this Sour Cream Coffee Cake ahead of time?
Yes! In fact, it tastes even better the next day after the flavors settle. Just let it cool completely, cover tightly with foil or plastic wrap, and store at room temp for up to 3 days—or refrigerate for 5.
You can also freeze individual slices wrapped in parchment and sealed in a freezer bag for up to a month. Pop them in the microwave or toaster oven to bring them back to life.
2. Can I double this recipe for a bigger crowd?
You bet. Just double all the ingredients and bake it in a 9×13-inch pan. It may need an extra 5–10 minutes in the oven, so keep an eye on the center and do the toothpick test.
Perfect for holidays, brunch parties, or when your kids’ friends mysteriously show up right at snack time.
3. Is this coffee cake super sweet? Can I cut the sugar a bit?
It’s sweet, but not over-the-top. The cinnamon swirl and crumb topping bring the sweetness, while the cake itself stays balanced thanks to the tangy sour cream.
If you want to tone it down a notch, you can reduce the sugar in the batter by 2–3 tablespoons and still get amazing flavor. Just don’t mess with the crumb topping—trust me on that one!
