Sour Cream Coffee Cake Recipe

With the winter season comes busy schedules and back-to-back holiday parties! What better way to thank your host than with a delicious treat. My go-to is always my Mom’s homemade sour cream coffee cake. Because obviously, coffee + cake = the world’s greatest duo! Crumbly cake, sweet, rich goodness – what’s not to love?!

A true comfort food, this sour cream coffee cake recipe will be a crowd favorite! As long as you don’t eat it all first 😉


For the streusel:

  • 1/4 cup sugar
  • 1/3 cup light brown sugar
  • 1 tsp. ground cinnamon
  • 1/8 tsp. ground nutmeg
  • 1 stick unsalted butter, melted
  • 1 1/3 cups flour

For the cake:

  • 3/4 stick of butter (at room temperature)
  • 1/2 cup sugar
  • 2 extra large eggs, (at room temperature)
  • 1 tsp. vanilla extract
  • 2/3 cup sour cream
  • 1 1/4 cups flour
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1 cup fresh blueberries


For the streusel:

  • Combine the sugar, brown sugar, cinnamon, and nutmeg in a bowl
  • Stir in the melted butter and then flour. Mix well and set aside

For the cake:

  • Preheat the oven to 350 degrees
  • Butter and flour a 9-inch round baking pan, set aside until end
  • In an electric mixer on high speed, mix/cream the butter and sugar for 4-5 minutes (or until a light cream is created)
  • Reduce the electric mixer speed to low and add the eggs one at a time, then add vanilla and sour cream
  • In a separate bowl, sift together flour, baking powder, baking soda, and salt
  • With the mixer on low speed, add the flour mixture from the last step until combined
  • Add in the blueberries and stir with a spatula to ensure the batter is completely mixed
  • Spoon the batter into the prepared pan from step 2 and spread it with a knife
  • With your fingers, crumble the streusel mix evenly over the batted
  • Bake for 40-50 minutes
  • Cool completely and lightly sprinkle confectioners’ sugar over the top
  • Enjoy!



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