With the delightful tang of sour cream and sweetness of a streusel filling and topping, this sour cream coffee cake is the very best brunch treat or simple yet delicious dessert.
Have you ever come across a recipe so good that there’s lore around it?
Admittedly, a lot of my family recipes are lore-filled. There’s our date nut bread recipe, which my great-grandmother was supposed to keep a secret (oops). Or my mom’s bourbon slush, which was the cause of many a hangover at Western Kentucky University in the late ‘70s.
This sour cream coffee cake is one of those recipes. It originated from my friend Kathleen’s childhood best friend’s family. Eventually, Mrs. Curran shared the recipe with Kathleen’s mom.
From there, Kathleen’s family eventually made it for our friend Ade, who immediately fell in love. It quickly became her all-time favorite dessert (she fondly calls it “Curran Cake”), and making this cake for her is pretty much the fastest way to gain her unfaltering love and loyalty.
After years of hearing about the legendary “Curran Cake,” I finally got a chance to try it for myself. And boy oh boy, did it live up to the hype.
It should come as no surprise that I had to get my hands on this sour cream coffee cake recipe and (with permission) share it with all of you.
The best sour cream coffee cake
So what exactly makes me confident in calling this the BEST sour cream coffee cake?
This cake has a perfectly tender crumb that’s buttery and perfectly tangy from 2 whole cups of sour cream in the recipe.
It also has a ribbon of cinnamon sugar running through the middle of the cake, and the same mixture is used as a topping. It gets all crunchy and amazing in the oven, making the best contrast against the tender cake.
Much like raspberry almond coffee cake, this is a cake that you can serve with breakfast or brunch, but it also makes the perfect simple dessert. Dust it with powdered sugar, add a dollop of whipped cream, and wait for everyone to beg you for the recipe.
How to make this sour cream coffee cake
The batter for this sour cream coffee cake is pretty dang easy to mix together. A stand mixer will make it super easy, but an electric hand mixer works great too!
Ingredients you’ll need
For the cake batter, you will need:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- ½ teaspoon fine sea salt
- 1 cup softened unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 2 cups full-fat sour cream
- 2 teaspoons vanilla extract
We couldn’t call this “sour cream coffee cake” without sour cream in the batter. In this case, there’s a whole 2 cups!
I know someone will wonder if you can use yogurt instead of sour cream. Full-fat plain Greek yogurt would work ok, but the flavor of the cake will definitely be different. I suggest sticking with the sour cream, but that’s just me.
For the cinnamon-sugar filling and topping, you will need:
- 2 tablespoons melted unsalted butter
- 1 cup granulated sugar
- 2 teaspoons cinnamon
- ½ teaspoon ground nutmeg
The original recipe uses a couple teaspoons of cocoa powder instead of nutmeg in the filling. But I don’t often have cocoa powder in the house since I don’t like chocolate, so I swapped it out for nutmeg instead.
(Feel free to use the cocoa powder if you want, though!)
Making this cake
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside for later.
Using a stand mixer or electric mixer, cream together the butter and sugar until light and fluffy. This will take 3-5 minutes – don’t try to rush it!
If you aren’t familiar with how to cream butter and sugar, it’s worth reviewing the process so the texture of your sour cream coffee cake comes out perfect every time.
Now add the eggs, one at a time. Make sure to incorporate each one fully before adding the next one. Scrape down the sides and bottom of the bowl as needed.
Add in the sour cream and vanilla, then slowly add the dry ingredients until just combined.
Set aside the cake batter and mix together the filling. Stir together the filling ingredients until well combined.
Spread half of the cake batter into the bottom of a greased and floured tube pan or Bundt pan. Sprinkle half of the topping over the batter, then add the remaining batter. Finish with the rest of the topping.
Bake the cake for 60-65 minutes. A toothpick or cake tester inserted into the center of the cake should come out clean with just a few crumbs clinging to it.
Let the sour cream coffee cake cool in the pan for about 15 minutes before turning it out onto a platter.
If you’d like, dust the top with some powdered sugar before serving.
Storage tips
Leftovers (if there are any) can be stored covered at room temperature for up to 3 days.
You can also freeze leftover slices of the cake so you can enjoy one whenever the craving strikes.
Wrap individual slices in a layer of plastic wrap and store them in a zip-top freezer bag. Freeze for 1-2 months.
When you’re ready to enjoy a slice of sour cream coffee cake, unwrap it and microwave it for 30-60 seconds to thaw it and warm it through.
Sour Cream Coffee Cake
Ingredients
For the cake batter:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- ½ teaspoon fine sea salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 2 cups full-fat sour cream
- 2 teaspoons vanilla extract
For the topping:
- 2 tablespoons unsalted butter melted
- 1 cup granulated sugar
- 2 teaspoons cinnamon
- ½ teaspoon ground nutmeg
Instructions
- Preheat oven to 350°F. Grease and flour (1) bundt pan or tube pan; set aside.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a stand mixer fitted with the paddle attachment or in a large bowl with an electric hand mixer, cream together the butter and sugar on medium speed until light and fluffy, 3-5 minutes, scraping down the sides and bottom of the bowl as needed.
- Add the eggs one at a time, beating well and scraping down the sides of the bowl after each addition. Add the sour cream and vanilla; mix well. Slowly add the dry ingredients, mixing until just combined.
- Make the topping by stirring together the melted butter, sugar, cinnamon, and nutmeg until well combined.
- Spread half of the cake batter into the bottom of the prepared pan. Sprinkle on half of the topping. Spread the remaining half of the batter into the pan and sprinkle with the rest of the topping.
- Bake for 60-65 minutes, or until a toothpick or tester inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before removing onto a platter. If desired, dust with powdered sugar before serving.