How to Make Moist Sour Cream Coffee Cake

This Sour Cream Coffee Cake recipe is quite easy to make, yet so incredibly delicious! It’ll have even the most rookie baker (a.k.a. me) thinking “holy sh*t, I actually made that”.

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This past December, just about a week or two before Christmas, my mama was gifted a LOT of tubs of sour cream, so in an effort to share the wealth she gave me nearly 10 tubs. I’m beyond thankful for anything that is gifted to me, but I had NO CLUE what the hell to do with so much sour cream. So here I go researching recipes I can make with sour cream, and here I stumble upon millions of coffee cake recipes. I had already wanted to do some holiday baking for family and friends, so this was the perfect opportunity to try my hand at making coffee cake! So I begin pulling ingredients, measurements and methods from several different coffee cake recipes, and get to work. The very first trial was really good, but still needed some work, so I tweaked the recipe, and tweaked and tweaked, until 5 coffee cakes later I landed on this final recipe!

Friends, it’s been quite the journey with this coffee cake (especially for someone who isn’t the best baker). And the sad thing is that I still have 5 tubs of sour cream left even after all that coffee cake baking, so all your best sour cream recipes are welcome!! 😂

But all that to say that I truly hope you enjoy this recipe as it was developed with much care and with much love ♥️✨

Combining the cake batter together in a mixing bowl

How to Make This Sour Cream Coffee Cake:

Preheat your oven to 350 degrees, then prepare the filling and crumb topping separately in their own small bowls by simply mixing their ingredients. Set aside.
For the cake, fully mix the butter and sugar together in a large mixing bowl. Crack the eggs in and beat well. Then add the vanilla, sour cream and baking powder and soda. Mix until all ingredients are fully incorporated.
Add the flour and mix until just combined – be careful not to over mix.
Generously butter a baking dish and pour in half of the cake batter, then spread it out evenly on the bottom of the baking dish.
Sprinkle the filling evenly over this bottom layer of cake batter.
Carefully pour in the remaining batter over the filling. Try to cover as much of the filling as possible as you’re pouring the last of the batter, but don’t worry if you don’t cover everything perfectly – we’ll spread it evenly in this next step!
I happened to have a miniature spatula (which I use to scrape up the last bit of product in bottles), but if you don’t have a mini spatula on-hand, use your smallest spatula or the back of a small spoon to spread the top layer of cake batter over the filling, smoothing over imperfections and ensuring the batter now fully covers the filling.
Then sprinkle the crumb topping evenly as the last layer of this beautiful coffee cake.
Pop this into your preheated oven and bake for 50-55 minutes. Once you poke a toothpick into the coffee cake and it comes out clean, you’ll know this beauty is done baking.
Allow the coffee cake to cool for 15 minutes, then cut into about 15 portions and serve.

Adding the crumb topping to the top of the cake batter

Sour Cream Coffee Cake – Tips & Tricks

If you don’t happen to have walnuts for the crumb topping, roughly chopped pecans or almonds would also be great!
If you have leftovers feel free to store this in a covered container on your countertop for up to a week. Then afterwards wrap the coffee cake in parchment paper and store it in an airtight container in the fridge for up to 2 weeks.

The baked and plated sour cream coffee cake

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Other sweet tooth recipes you’ll love—

Apple Tarte Tatin with Candied Walnuts

Gluten-Free Kitchen Sink PB&J Cookies

Coconut Cranberry Granola

If you make this Sour Cream Coffee Cake recipe, tag me on Instagram! Seeing you whip up my recipes makes me the happiest little bee!