Sour Cream Coffee Cake made with a flavorful cinnamon filling and topped with buttery and cinnamon crumb topping.  Made from scratch to create a fluffy and moist cake.

Moist and Flavorful Coffee Cake

A lot of the coffee cakes that I’ve eaten homemade or store-bought has really disappointed me.  I’m always looking for a very flavorful taste without an overpowering amount of cinnamon that ends up making the cake dry.

I always add sour cream to my cakes and I’m so glad that I added it to this one!  It really helped make this cake super moist and the number of spices I put in this sour cream coffee cake is well balanced and super flavorful!

Selecting the Right Baking Pan

For this cake, I used my 11″ x 15″ inch baking pan.  The approximate bake time to make the coffee cake in this pan is about 45 minutes give or take.  Using this pan easily gets you 30 slices of coffee cake.

It’s always best to check progress using a toothpick entered into the center of the cake.

You can always use a 9″ x 13″ inch baking pan for this coffee cake as well.  The bake time using this pan will go about by about 10 minutes give or take. 

By using this pan, it will result in fewer slices but they will be thicker slices.

TIP: Use parchment paper to line the baking pan.  It will allow the coffee cake to come out of the baking pan a lot easier and prevents any sticking!

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Ingredients in Sour Cream Coffee Cake

• Unsalted Butter
• Granulated Sugar & Brown Sugar
• Eggs
• Baking Powder & Salt
• Vanilla Extract
• Sour Cream
• Milk
• All-purpose flour (spooned & leveled)
• Cinnamon
• Confectioner’s Sugar
• Cocoa Powder

How To Make Coffee Cake

Making coffee cake is very easy and the addition of sour cream makes the cake more moist and fluffy. 

I prefer the sour cream coffee cake because of its moistness and richness in flavor.

It’s perfect for breakfast with a cup of coffee or even orange juice and it’s delicious enough for dessert.

Using room temperature ingredients in this recipe helps avoid overbeating the ingredients which will result in a dry and dense cake.  Beating until combined is a great way to achieve a soft and fluffy cake.

The first thing to do when making this coffee cake is to beat the softened unsalted butter with the granulated and brown sugars.

The eggs and vanilla extract are added next and beaten until combined.

The baking powder and salt are then added to the flour. 

It’s important to add a little flour at a time so that you don’t overbeat the ingredients or cause a big mess from the flour.

Once the cake batter is mixed, half of the batter is then added to a 9×13 (11×15 works, too!) baking dish.

I prefer to line my baking dish with parchment paper because it’s easy to lift the cake and remove it from the pan once it is done cooling.

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The sour cream coffee cake filling is then prepared by mixing the cocoa powder, brown sugar, cinnamon, and flour.  It will be a nice thick layer of the filling.

The remaining cake batter is then added and evenly spread on top of the cinnamon filling.

The crumble topping is created by adding the melted butter with brown sugar, salt, cinnamon, and flour. 

I use a fork to make it crumbly before sprinkling it evenly on top of the cake batter.

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Depending on the pan size, it is baked in the oven for between 45 minutes to an hour.

A 9×13 pan will take roughly 45 minutes and an 11×15 pan will take roughly 55 minutes.  Check with a toothpick in the center of the cake to ensure that is done.

Allow the sour cream coffee cake to cool completely before drizzling the glaze.  If you drizzle it on beforehand it will seep into the cake.

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