Are you a breakfast lover? I am, especially when it’s sweet. This Sour Cream Coffee Cake is easy, tasty and absolutely addicting. The perfect morning treat.
I love coffee cake, well I love any cake. I’ll have cake for breakfast, lunch or dinner. That is just how I roll around here, no judgements because I know there are some of you out there.
But I absolutely love myself some Coffee Cake. I love having a delicious cake that I can eat in the morning with a nice cup of coffee and just enjoy myself.
This Sour Cream Coffee Cake Recipe is one of my absolute favorites, with a sour cream glaze drizzled over the top you can’t get much better than that!
This recipe is a real winner and one that our family loves to whip up more often than not. It’s a fun, easy and absolutely tasty breakfast recipe.
Tasty is what is key here, we just love all the sweet and tasty things. There is nothing better than waking up and getting to taste this Coffee Cake in the morning.
I’m not even going to lie to you, it is just that good. But I’m sure that we all say that about our recipes, but honestly, this is one of the best I’ve ever had.
WHY THIS RECIPE WORKS:
- With layers of cake batter and crumb topping through the cake you have layers of deliciousness.
- The sour cream glaze adds a layer of flavor to this already delicious cake.
- You can cut this recipe in half to make less if serving less people.
Some of my other favorite sweet breakfasts include Orange Ricotta Dutch Baby, Cinnamon Roll French Toast Casserole and Cinnamon Sugar Mini Muffins.
If I had to have my choice I would choose a sweet breakfast over a savory any day. Don’t get me wrong I love some bacon, eggs and has browns but nothing beats the sweets!
And we all know that this site is dedicated to all those sweet and delicious tings so how can I not share this Sour Cream Coffee Cake, one of my favorite sweet breakfasts.
HOW TO MAKE SOUR CREAM COFFEE CAKE, STEP BY STEP:
- Whisk together the flour, baking powder, baking soda, and a pinch of salt in a medium-sized bowl, set aside.
- Place the sugar, melted butter, vanilla, and eggs into a large bowl and whisk together until smooth.
- Add half of the flour mixture and stir in until combined.
- Add half of the sour cream, stir until combined.
- Repeat with the remaining flour mixture and sour cream, do not overmix, set aside.
- For the crumble, place the butter, brown sugar, flour, and cinnamon into a large bowl. Using a pastry cutter or your fingers, work the mixture until it resembles wet sand with a few larger chunks mixed in.
- Add half of the cake batter to the baking dish and smooth it out evenly. Add half of the crumble topping evenly over the batter. Repeat. Bake for 50-60 minutes until a toothpick inserted into the center comes out mostly clean.
- While the coffee cake is cooling, make the glaze by whisking together the sour cream, powdered sugar, and vanilla in a medium-sized bowl until smooth.
See how easy this recipe is? Coffee Cakes are some of my favorite because they really are easy to whip up and they serve a crowd, so they are perfect for gatherings!
Especially this one, everyone that I have ever served this to has fallen in love and asked for the recipe, so I felt like it was time to share with all my readers!
I’m all about that glaze and this sour cream glaze is absolutely delicious. Trust me it is a sweet glaze with some sour cream to mix in.
I really pairs perfectly with this Coffee Cake and just put’s it over the top. You can drizzle over each slice individually or you can drizzle over the whole cake.
That decision is up to you, I like to drizzle over each slice separately because I love me some glaze and that way I can determine what amount I get!
HOW TO STORE:
This Sour Cream Coffee Cake can be stored at room temperature in an airtight container or covered veery tightly with plastic wrap or foil and should last up to 3 days.
You can also store in the refrigerator in an airtight container or again with plastic wrap and foil and it should be good for up to a week.
This can also be frozen, yay! I love when things can be frozen, that is the best part about baking! I love to be able to freeze leftovers if we don’t get the chance to eat them all in one sitting.
To freeze this Coffee Cake Recipe bake and cool as directed, do not make the glaze. Tightly wrap in plastic wrap and then a layer of foil for extra protection.
Place in the freezer and this should keep for up to three months. To defrost let it come to room temperature then slice and place in microwave to heat up if desired.
You can then make your glaze and drizzle it on top.
If you are a Coffee Cake lover then you will absolutely fall in love with this Sour Cream Coffee Cake, I mean seriously, who doesn’t love layers of crumble in their cake?
I know that I do, and I think that is the part of this cake is what I really like the best! It is so good to have those layers, absolutely delicious.
TIPS AND TRICKS:
- For the crumble we like to grate our butter, it is easier to combine in my opinion.
- You can use any sour cream that you like for this, low fat, full fat etc.
- You can easily halve this cake too make in a smaller pan if serving for a smaller crowd of just yourself.
- This can be frozen, see my tips above on how to do that.
- This can be served warm or cold.
- You can drizzle the glaze over the whole cake before serving or choose to serve it over individual slices if desired.
If you want the perfect breakfast to serve to your family or friends then you need to make this Sour Cream Coffee Cake as soon as you can!
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If you’ve tried this SOUR CREAM COFFEE CAKE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Sour Cream Coffee Cake
Ingredients
Cake:
- 3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- Pinch of salt
- 1 1/2 cups granulated sugar
- 3/4 cup unsalted butter melted and cooled
- 1 Tbs vanilla extract
- 3 large eggs
- 2 cups sour cream
Crumble Topping/Filling:
- 1/2 cup cold butter small diced or grated
- 2 cups light brown sugar packed
- 2 cups all-purpose flour
- 1 Tbs ground cinnamon
Glaze:
- 1/2 cup sour cream
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F.
- Spray a 9x13 inch baking dish with baking spray and set aside.
- Whisk together the flour, baking powder, baking soda, and a pinch of salt in a medium-sized bowl, set aside.
- Place the sugar, melted butter, vanilla, and eggs into a large bowl and whisk together until smooth.
- Add half of the flour mixture and stir in until combined. Add half of the sour cream, stir until combined. Repeat with the remaining flour mixture and sour cream, do not over mix, set aside.
- For the crumble, place the butter, brown sugar, flour, and cinnamon into a large bowl. Using a pastry cutter or your fingers, work the mixture until it resembles wet sand with a few larger chunks mixed in.
- Add half of the cake batter to the baking dish and smooth it out evenly. Add half of the crumble topping evenly over the batter. Repeat.
- Bake for 50-60 minutes until a toothpick inserted into the center comes out mostly clean, a few moist crumbs are okay. The top will be puffed and nicely golden brown. Let cool on a wire rack.
- While the coffee cake is cooling, make the glaze by whisking together the sour cream, powdered sugar, and vanilla in a medium-sized bowl.
- Serve the coffee cake warm or room temperature with the glaze.
Notes
- For the crumble we like to grate our butter, it is easier to combine in my opinion.
- You can use any sour cream that you like for this, low fat, full fat etc.
- You can easily halve this cake too make in a smaller pan if serving for a smaller crowd of just yourself.
- This can be frozen, see my tips above on how to do that.
- This can be served warm or cold.
- You can drizzle the glaze over the whole cake before serving or choose to serve it over individual slices if desired.
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