Ultimate Sour Cream Coffee Cake
This classic bakery-style coffee cake features an impossibly moist, tender crumb layered with a buttery cinnamon-brown sugar streusel that bakes into a crunchy, almost candy-like topping. The sour cream keeps the cake incredibly soft for days, making it the perfect weekend baking project.
Equipment
- 10-cup bundt pan - non-stick, heavy-gauge preferred
- Stand mixer - or hand electric mixer
- Large mixing bowls - at least 2
- Medium mixing bowl - for streusel
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Kitchen scale - for precision baking (optional)
- Cooling rack
- Toothpick - or cake tester
- Pastry brush - for buttering the pan
- Small bowl and fork - for the glaze
Ingredients
For the Streusel
- 1 cup light brown sugar - 200g, packed
- 1 cup all-purpose flour - 125g
- 2 teaspoons ground cinnamon
- ½ teaspoon fine salt
- ½ cup unsalted butter - 113g, cold and cut into small cubes
- 1 cup pecans or walnuts - 100g, chopped, optional but highly recommended
For the Cake
- 3 cups all-purpose flour - 375g
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon fine salt
- 1 cup unsalted butter - 226g, softened to room temperature
- 1½ cups granulated sugar - 300g
- 3 large eggs - at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups full-fat sour cream - 480g, at room temperature
For the Optional Glaze
- 1 cup powdered sugar - 120g
- 2-3 tablespoons whole milk - 30-45ml
- ½ teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Generously grease a 10-cup Bundt pan with butter, making sure to get into every groove, then lightly dust with flour and tap out the excess.
- In a medium bowl, combine brown sugar, flour, cinnamon, and salt. Cut in cold butter with your fingertips until the mixture resembles coarse crumbs. Stir in nuts if using.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Beat softened butter on medium-high for 2 minutes until pale and fluffy. Add sugar and beat for 3-4 minutes more until light and aerated. Scrape down the bowl.
- Add eggs one at a time, beating well after each addition. Add vanilla with the final egg and mix until combined. Scrape down the bowl.
- With the mixer on low, alternate adding the flour mixture in thirds and the sour cream in halves, mixing just until combined after each addition. Finish folding by hand with a spatula. Do not overmix.
- Spoon half the batter into the prepared pan and spread evenly. Sprinkle half the streusel over the batter, avoiding the edges and center. Top with remaining batter and spread gently. Sprinkle the remaining streusel on top and press down lightly.
- Bake at 350°F (175°C) for 55-65 minutes, until a toothpick inserted into the thickest part comes out clean or with a few moist crumbs. Tent with foil if browning too quickly.
- Cool in the pan on a wire rack for exactly 15 minutes, then invert onto a serving plate and lift the pan away. Cool completely before glazing.
- Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake and let set for 10 minutes before slicing and serving.
Notes
- Room temperature ingredients: Take butter, eggs, and sour cream out of the refrigerator 30-60 minutes before baking for a smoother batter and better texture.
- Grease every groove: Use a pastry brush to coat every curve of the Bundt pan with softened butter, then dust with flour to prevent sticking.
- Measure flour correctly: Spoon flour into your measuring cup and level it off, or weigh it for the most accurate results. Scooping directly can add up to 20% more flour.
- Keep streusel chunky: Work quickly with cold butter to create clumps, not fine crumbs. Over-mixing will turn it into a paste.
- Don't overmix the batter: Mix just until the flour disappears after each addition to keep the crumb tender and delicate.
- Cool for exactly 15 minutes: This is the sweet spot for unmolding—too little time and it falls apart, too much and it steams and sticks.
- Make-ahead friendly: Bake a day in advance, wrap well, and store at room temperature. Add the glaze the day you plan to serve for the freshest appearance.
- Storage: Keep at room temperature tightly wrapped for up to 4 days. Freeze individual slices or the whole unfrosted cake for up to 3 months. Thaw before glazing.
- Variation - Blueberry: Fold 1 cup (150g) fresh or frozen blueberries gently into the batter before layering.
- Variation - Cream Cheese Glaze: Beat 4 oz softened cream cheese with 1 cup powdered sugar, 2-3 tablespoons milk, and ½ teaspoon vanilla for a tangier finish.