Looking for the perfect morning brew companion? This sour cream coffee cake is the best snacking cake, with layers of buttery cinnamon sugar and light and moist cake.
I first discovered the secret of sour cream in cakes as the moist maker when I sought out the Best Hacks for Making Box Cake Mix More Moist, where I tested 10+ cake variations and realized that the answer to the best cake is indeed sour cream.
So naturally, I’ve been using this scientific conclusion to uplevel my homemade cakes, too. And because I’m a busy mom who wants to bake without the stress, I kept this recipe simple and straightforward.
As coffee cakes go, it doesn’t get easier than this one! Just whip up a foolproof one-bowl cake batter, and layer it with a simple cinnamon sugar mixture and drizzle with melted butter before baking it to perfection.
Coffee Cake with Sour Cream Ingredients
Any milk will do here, so long as its unsweetened and unflavored. I use dairy whole milk.
I highly recommend using full-fat sour cream for the best results.
I use unsalted butter and add my own salt, but salted butter certainly works here. You can also easily swap vanilla extract for vanilla bean paste.
Sour Cream Coffee Cake Tips and Tricks
How to Make Homemade Coffee Cake with Sour Cream
Make sure to grease your pan well. I usually just rub a stick of butter on the bottom and sides. I tested this recipe in both a 9 x 13 inch and a 9 x 9 inch pan, and much preferred the former.
The square pan did work but was a little too thick for my liking and took much longer to bake.
Beat the eggs first so that they are well-combined and airy. You’ll see bubbles form on the top. Then, add the oil, sour cream, milk, and vanilla extract. Whip together to emulsify, so that the oil is well-combined with all of the liquid.
Then add the flour, sugar, baking powder, and salt. Mix until your cake batter just starts to form. Then use a rubber spatula to finish combining the flour, scraping the bottom and sides of the bowl so no ingredients are left behind.
Use roughly half of the batter to spread a thin layer over the bottom of the pan. Use the spatula to push the batter out to all four corners so none of the bottom of the pan is showing.
Then, in a separate mixing bowl, whisk together the brown sugar, cinnamon, and an extra pinch of salt (omit the extra salt if you’re using salted butter). Sprinkle a thin layer of the cinnamon sugar layer over the cake batter.
Then, pour the rest of the cake batter on top. Gently smooth the batter out to cover up the cinnamon sugar layer (it doesn’t have to be perfect!). Then- you guess it! Another layer of cinnamon sugar on top.
Melt the butter and pour it on top before baking. The best way to tell your cake is ready is by sticking a clean toothpick into it in the center of the cake, If the toothpick comes out clean, you’re all set!
If the toothpick has some raw batter on it, it’s safe to say the cake needs a little more time in the oven.
How I Store Moist Coffee Cake
I like to slice my cake and store leftovers covered or in airtight container at room temperature for about 4 days before transferring it to the refrigerator. In the fridge, this cake tastes best if enjoyed within a week or so.
Quick tip: Storing your cake with a piece of bread will keep it moist (a great use for the end piece!). The moisture from the bread keeps them from drying out.
If you have tons of extra, freeze it! In the freezer, it will last up to a year. It thaws quickly, so just take it out a couple of hours before you want to enjoy it.
Moist Sour Cream Coffee Cake with Cinnamon Sugar
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- 9 x 13 Baking Pan
Ingredients
- 2 large eggs
- 1 cup vegetable or canola oil
- ¾ cup milk of choice (I use whole milk)
- ½ cup full-fat sour cream
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt (+ extra pinch for cinnamon sugar mix)
- 1 ¼ cup light brown sugar (tightly packed)
- 1 tablespoon ground cinnamon
- ¼ cup unsalted butter (melted)
Instructions
- Preheat the oven to 350°F and grease a 9 x 13-inch baking pan.
- Add the eggs to a large mixing bowl and beat with a hand mixer on high until the whites and yolks are well-combined and bubbles appear on the surface of the eggs.2 large eggs
- Add the oil, milk, sour cream, and vanilla extract and beat again until well-combined and the oil + milk are emulsified.1 cup vegetable or canola oil, ¾ cup milk of choice, ½ cup full-fat sour cream, 2 teaspoons vanilla extract
- Add the flour, granulated sugar, baking powder, and salt and mix again with hand mixer on high until batter starts to form. Then, use a rubber spatula to finish combining your ingredients, scraping the sides and bottom of the bowl to ensure everything is integrated.3 cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon salt, 1 tablespoon baking powder
- Add roughly half of the cake batter to the lined baking pan (about 2 cups of batter). Use the spatula to spread it into all four corners of the pan. You should have a thin layer of cake batter; the cake rises plenty in the oven.
- To a medium mixing bowl, add the brown sugar, cinnamon, and a pinch of salt. Use a fork or whisk to combine, breaking down any large clumps of brown sugar.1 ¼ cup light brown sugar, 1 tablespoon ground cinnamon
- Sprinkle roughly half of the cinnamon sugar mixture on top of the bottom layer of cake batter (you'll use about 1 cup of the mixture loosely scooped). Try to sprinkle it on in an even layer, so that the cake batter is completely coated in the cinnamon sugar.
- Pour the rest of the cake batter over top of the cinnamon. Then, use the spatula to very gently spread the batter out over the cinnamon layer, so that you're left with two distinct layers of cake, with cinnamon sugar in between. Work gently and slowly, and don't stress- it doesn't have to be perfect!
- Sprinkle the rest of the cinnamon sugar on top. Then, melt the butter (I usually just do so in my Pyrex measuring cup in 15-second intervals in the microwave) and drizzle it over top.¼ cup unsalted butter
- Bake on the middle rack for 35-40 minutes, until a toothpick comes out clean. Allow it to cool for at least 20 minutes before slicing into it. Try it with this 5-mintue powdered sugar icing!
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