It’s rare that I share a recipe for something so classic as a coffee cake, but I realized that I didn’t have one here and I wanted to post this sour cream coffee cake recipe as much for my reference as for your enjoyment. The next time I want to make a coffee cake, I will grab this recipe. It’s a winner!
Sometimes, coffee cakes lean towards dry (you really need that cup of coffee to help it go down). Not so with this one! This sour cream coffee cake is super moist and tastes of brown sugar, cinnamon, and giant bear hugs.
Also, here’s a big secret: If you don’t have sour cream, this cake tastes just as good with yogurt or Greek yogurt (much, much more on that next week).
Crumb-Topped Sour Cream Coffee Cake
- 1/2 cup unsalted butter melted
- 1 1/4 cups all-purpose flour
- 1/4 cup + 2 tablespoons brown sugar
- 1/4 cup + 2 tablespoons rolled oats
- 1 cup unsalted butter room temperature
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 2 large eggs
- 1 cup full-fat sour cream
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
Mix all ingredients in a small bowl until large crumbs form.
Preheat oven to 350 F.
Beat butter, brown sugar, and white sugar in a medium-sized mixing bowl until light and fluffy.
Beat in eggs one at a time.
Beat in sour cream and vanilla.
In a separate medium-sized mixing bowl, whisk together flour, baking powder, and salt.
Add flour mixture to wet ingredients a little bit at a time until just combined.
Spread half of the batter into a greased 8" round cake pan.
Top with half of the crumbs. (These crumbs will all but disappear during baking, but will add to the moistness of the cake.)
Top with the remaining batter.
Top with remaining crumbs.
Bake for 55 minutes or until a toothpick inserted into the center of the cake comes out clean.