Sour Cream Coffee Cake

On the weekends, my hubby makes the family breakfast. I have never been one to get into breakfast foods, and since he does, he enjoys making new recipes for us to enjoy. This past weekend, he was in the mood for a coffee cake and decided to make this. The kids were all excited to have “cake” for breakfast, so he definitely won “cool daddy” points with this!! It was definitely a hit and was packed with flavor. The topping was amazing, and the cake itself was moist and delicious! I will definitely be making this for morning play-dates, coffee with friends, etc.



For Topping

  • 1 cup flour
  • 3/4 cup brown sugar
  • 1/2 cup butter, softened
  • 1 tsp ground cinnamon
  • 1/2 cup chopped nuts (optional)

For Cake

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/2 cup sour cream
  • 2 cups flour
  • 1 tsp baking powder
  • 1/4 tsp salt



  1. Combine all topping ingredients, minus the nuts, in a bowl using a pastry blender. Blend until it resembles coarse sand and is clumping together. Stir in nuts (if using, of course) and set bowl aside.
  2. For the cake, cream together the butter and sugars until smooth.
  3. Add in eggs, one at a time, followed by the vanilla extract and sour cream.
  4. In a separate bowl, combine the flour, baking powder, and salt.
  5. Add flour mixture to the batter, and stir until just combined.
  6. Pour batter into a greased 9×13 baking pan.
  7. Sprinkle topping over batter evenly.
  8. Place in a preheated oven, 325, and bake for about 45-50 minutes.
  9. Remove from oven and allow to cool slightly. Serve!

Recipe adapted from: Chocolate Chocolate and More





Print Friendly

Leave a Reply

4 Comments on "Sour Cream Coffee Cake"

Notify of

Sort by:   newest | oldest | most voted
Alicia Mullins
Alicia Mullins
2 years 1 month ago

Thank you for sharing! There’s just something about a coffee cake that screams fellowship. Have a blessed day, ladies!!

Todd Cross
Todd Cross
2 years 1 month ago

What if you don’t have a pastry blender for the topping, what else can you use?