If there’s one recipe that instantly takes me back to cozy mornings in my childhood home, it’s Mom’s Sour Cream Coffee Cake. The rich aroma of cinnamon and brown sugar swirling through the air, the buttery softness of each bite, and that perfectly golden crumb—this cake is the ultimate comfort bake. Whether you’re serving it for brunch, a holiday gathering, or just alongside your morning coffee, this cake is a timeless classic.
And the best part? It’s incredibly easy to make! You don’t need any fancy techniques—just simple pantry staples and a little love. Let’s dive in and create a cake that will have everyone coming back for seconds!
Why You’ll Love This Sour Cream Coffee Cake
- Incredibly Moist & Tender – Thanks to the sour cream, this cake has a soft, melt-in-your-mouth texture
- A Warm, Cinnamon-Sugar Swirl – The brown sugar and cinnamon mixture adds a cozy flavor that’s simply irresistible
- Perfect for Any Occasion – Whether it’s breakfast, dessert, or an afternoon snack, this cake fits any moment
- Make-Ahead Friendly – This cake stays fresh for days, making it great for meal prepping or gifting
What Does Sour Cream Coffee Cake Taste Like?
Imagine a buttery, soft cake with a delicate crumb that practically melts in your mouth. The hint of vanilla pairs perfectly with the sweet and slightly spiced brown sugar-cinnamon swirl. The chopped nuts add just the right amount of crunch, making every bite a delightful mix of textures. It’s the kind of cake that’s delicious warm, straight from the oven, or even the next day when the flavors have deepened.
Ingredients for Mom’s Sour Cream Coffee Cake
Cake
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
Cinnamon Swirl
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
- 1/2 cup chopped nuts (optional)
Kitchen Tools You’ll Need
- Large mixing bowl
- Hand mixer or stand mixer
- Measuring cups and spoons
- 9×9-inch or Bundt pan
- Spatula
- Toothpick (for testing doneness)
How to Make Mom’s Sour Cream Coffee Cake
1. Preheat & Prep
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or Bundt pan and set it aside
2. Make the Cake Batter
- In a large bowl, cream together the butter and sugar until light and fluffy
- Add the eggs one at a time, beating well after each addition
- Stir in the vanilla extract
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt
- Alternate adding the dry ingredients and sour cream into the butter mixture, starting and ending with the flour mixture. Mix until just combined—don’t overmix!
3. Prepare the Cinnamon Swirl
In a small bowl, mix together the brown sugar, cinnamon, and chopped nuts
4. Assemble the Cake
- Pour half of the cake batter into the prepared pan
- Sprinkle half of the cinnamon-sugar mixture evenly over the batter
- Add the remaining batter on top and smooth it out
- Sprinkle the remaining cinnamon-sugar mixture over the top
5. Bake to Perfection
- Place the cake in the preheated oven and bake for 40–50 minutes (if using a square pan) or 50–60 minutes (if using a Bundt pan)
- The cake is done when a toothpick inserted in the center comes out clean
6. Cool & Serve
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve warm or at room temperature
What to Serve with Sour Cream Coffee Cake
- A hot cup of coffee – The perfect pairing
- A dollop of whipped cream – For extra indulgence
- Fresh berries – Adds a refreshing contrast
- A drizzle of glaze – Mix powdered sugar with a little milk and vanilla for a simple icing
Tips for the Best Cream Coffee Cake
- Use full-fat sour cream – This gives the cake the best texture
- Don’t overmix – Overmixing can make the cake dense instead of soft
- Check for doneness – Every oven is different, so keep an eye on the baking time
- Add a crunchy topping – Sprinkle extra nuts or even streusel on top for added texture
How to Store & Freeze Cream Coffee Cake
- At Room Temperature – Store in an airtight container for up to 3 days
- In the Fridge – Keeps fresh for up to a week when covered
- In the Freezer – Wrap tightly and freeze for up to 3 months. Thaw overnight at room temperature before serving
Frequently Asked Questions
Can I make this cake without nuts?
Absolutely! The nuts add texture, but the cake is just as delicious without them
What can I use instead of sour cream?
Greek yogurt is a great substitute—it keeps the cake moist and adds a similar tangy flavor
Can I double this recipe?
Yes! Double the ingredients and bake in a 9×13-inch pan for a larger batch
Do I need to refrigerate this cake?
Not necessarily, but if you want it to last longer, storing it in the fridge is a good idea
Give This Classic Coffee Cake a Try!
If you’re looking for a simple yet incredibly delicious cake that brings warmth and nostalgia with every bite, Mom’s Sour Cream Coffee Cake is the one to bake. It’s soft, rich, and packed with cozy cinnamon goodness—perfect for sharing (or keeping all to yourself!)
Have you tried this recipe? I’d love to hear what you think! Leave a comment below or share a photo on Pinterest. Happy baking!
More Delicious Cake Recipes to Try
- Lemon Protein Oatmeal Cake – A nutritious and flavorful twist on classic cake
- Chewy Snickerdoodle Cookie Bars – Soft, chewy, and packed with cinnamon-sugar goodness
- Oatmeal Cake – A moist and wholesome cake with a delicious crumb topping
Enjoy baking! 🍰☕