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5 from 1 vote

Sour Cream Coffee Cake

Easy Sour Cream Coffee Cake with a layer of gooey cinnamon filling and streusel topping. It's easy and just right for brunch or weekend house guests!
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Servings: 12 servings
Calories: 597kcal
Author: Lucy Brewer


  • 2 sticks unsalted butter
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 8 ounces sour cream
  • 1 1/2 teaspoons vanilla


  • 1/2 cup dark brown sugar
  • 2 teaspoons cinnamon

Streusel topping:

  • 1 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon cinnamon
  • 7 tablespoons melted butter


  • Preheat oven to 350.
  • Butter a 9-inch springform pan or a bundt pan. In stand mixer or using hand mixer, cream 2 sticks of butter. Add 1 cup of granulated sugar and 1/2 cup of brown sugar. Mix well until creamy. Add 2 eggs and mix well.
  • In a separate bowl, whisk together flour, baking powder, salt, baking soda, cinnamon, and nutmeg. Add the flour mixture to the butter mixture alternately with sour cream. Mix until all is well blended. Stir in vanilla.
  • Pour half the batter into the prepared pan. 


  • To make the filling, stir together 1/2 cup of dark brown sugar and 2 teaspoons cinnamon and sprinkle over the first half of batter. Gently spread remaining batter over the filling, patting it out to the edges.


  • For the streusel topping, stir together the sugars, flour, and cinnamon. Don't try to get all the lumps out of the brown sugar, just the biggest ones. Stir in 7 tablespoons of melted butter just until the mixture is moistened and no flour is visible. Don't stir too much.
  • Sprinkle the streusel over the batter. Bake at at 350° for 40-45 minutes, checking at about 30 minutes.
  • If using a springform pan, bake at 325° for about an hour or until a tester in the center comes out clean.


Tips for Making the Best Sour Cream Coffee Cake

  • This sour cream coffee cake is great for an overnight dish. Just set it in the fridge and take it out about an hour before you want to start baking so it will come to room temperature.
  • Use a spatula to help spread the batter over the filling. Try to pat it rather than actually spreading it.
  • When making the streusel, don't stir too much after you add the melted butter. Just mix lightly but incorporate the flour. 
  • To freeze the coffee cake, allow to cool for about 10 minutes on a rack and then release the sides of the pan. Cool for another 2 hours and then wrap tightly in 2 layers of aluminum foil.