Our Favorite Sour Cream Coffeecake

star rating (42) rate this recipe »
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Our Favorite Sour Cream Coffeecake

star rating (42) rate this recipe »
Published prior to 2008

This tender cake is both filled and topped with a delicious cinnamon-y streusel.

Cake
1/2 cup (4 ounces) butter
1 cup (7 ounces) sugar
2 large eggs
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream or yogurt*

*Feel free to use low-fat (NOT nonfat) sour cream or yogurt; if using yogurt, try vanilla or another complementary flavor, if desired.

Topping
1/2 cup (3 1/2 ounces) sugar
2 teaspoons ground cinnamon
2 teaspoons vanilla
1/2 cup (2 ounces) chopped walnuts, optional

Cream together the butter or margarine, sugar, and eggs. In a separate bowl, mix together the flour, baking powder, baking soda and salt. Add the flour mixture to the butter mixture alternately with the sour cream or yogurt, stirring after each addition.

Grease and flour a regular-sized (9 1/2-inch) tube pan or bundt-style pan, or a 9 x 9-inch pan. Spread half the batter in the pan, and sprinkle with half the topping mixture. Repeat with remaining batter and topping.

Bake the coffeecake in a preheated 350°F oven for 25 to 30 minutes, or until the cake tests done. Cool it for 10 to 15 minutes, then remove it from the pan. (If you've baked it in a 9 x 9-inch pan, just serve it right from the pan.) Place the cake right-side-up (topping up) on a plate to serve.
Yield: about 12 generous servings.

Reviews

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  • star rating 04/19/2015
  • Kelly from Kansas City, Kansas
  • This is probably my favourite coffee cake recipe. Moist, just the right amount of crumbly-ness, it doesn't need to be dressed up with any icing or glazed. Taste incredible right out of the oven, or even warmed up a few days later. It bakes up well in a muffin tin for taking to work as well. All the goodness of coffee cake but without having to have knives and plates, and working at a commercial printer things we can just easily pass around and not have to cut are perfect! I recently used it to make a fruit coffee cake similar to the Entenmann's ones that you can get at the store. Homemade jam, or the Smuckers Natural fruit spreads work really good as a filling instead of cinnamon. Strawberry yogurt + strawberry spread tasted heavenly. The bake time seems to be off on this however - it took 20 minutes for a muffin pan to bake and close to an hour for the 9x9 pan. So I've just made a note on my copy of the recipe and bake on.
  • star rating 04/18/2015
  • 1321lolo from KAF Community
  • I doubled the recipe and used a 9 x 13 pan. I only had 11 oz of sour cream, so I also used 5 oz plain yoghurt. Next time I would prefer more filling in the middle and less on top- less messy and seems to be more moist. Very nice slightly sweet, dense, moist crumb. Took 40 minutes to cook.
  • star rating 02/16/2015
  • Connie from Boston, MA
  • I made the batter in my kitchen aid (using yogurt) and the streusel in a small bowl. I only had an 8x8 glass dish, so mine took one hour to cook- but it was still delicious, light, and perfect. I would say that you can definitely use an 8x8, as long as you give it a lot of time!
  • star rating 12/08/2014
  • AnnieT from San Francisco, CA
  • An easy recipe with stellar results. The recipe comes together in about as much time as it takes for the oven to preheat. The cake was moist and tender. The streusel topping/filling didn't overpower the cake. Wasn't quite sure why the vanilla was added to the streusel. Could not even taste or smell it given the amount of cinnamon. But I followed the recipe as written and my guests devoured the cake in about 5 minutes. Note: the baking time can be longer than what is given. Keep baking until the toothpick test comes out clean. I don't think it's possible to overbake this coffeecake given fat content of the recipe.
  • star rating 12/04/2014
  • Mary from Medford Massachusetts
  • star rating 07/22/2014
  • Adam H. from Springfield, MA
  • Super easy to make with ingredients I had on hand. Baked for 45 minutes in a 9x9 pan. Moist and delicious; company loved it! I'd say with that size pan it makes 9 pieces.
  • star rating 05/18/2014
  • HerBoudoir from KAF Community
  • This got 4 thumbs up this morning (as much as possible as all hands were grabbing for seconds). I used KA's Vietnamese Cinnamon and doubled the amount (4 teaspoons) as I love a really strong cinnamon flavor and used sliced almonds for the nuts. It did take about an extra 15 minutes over the listed bake time to bake for whatever reason.
  • star rating 04/26/2014
  • Nora from Wilmington, DE
  • star rating 02/05/2014
  • Carrie from Norway
  • Can this be doubled for a 9x13? Great recipe! This will be my coffee cake from now on.
    Sure, it should double ok for the 9 x 13. ~Amy
  • star rating 11/11/2013
  • from
  • This recipe has a serious flaw. The cooking time is way off. After 25 minutes, my coffee cake was runny and not at all cooked. Most other sour cream coffee cake recipes cook for 1 hour. I had to put mine back in for at least 20 minutes. Be forewarned
    strong>I am sorry this recipe didn?t work for you. Please call us at the Hotline (855 371 2253) so that we can troubleshoot together. ~Jaydl@KAF
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