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Our Favorite Sour Cream Coffeecake

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


Our Favorite Sour Cream Coffeecake Recipe

This tender cake is both filled and topped with a delicious cinnamon-y streusel. Sour cream adds tenderness and flavor to any baked good, and this breakfast cake is no exception.

At a glance

12 generous servings
Nutrition information


Choose your measure:




  1. Preheat the oven to 350°F. Grease and flour a 9 1/2" tube pan, or a 9" x 9" pan.
  2. To make the cake: Beat together the butter, sugar, and eggs. In a separate bowl, mix together the flour, baking powder, baking soda, and salt.
  3. Add the flour mixture to the butter mixture alternately with the sour cream or yogurt, stirring after each addition.
  4. To make the topping: Combine all of the topping ingredients, stirring until evenly crumbly.
  5. Spread half the batter in the pan, and sprinkle with half the topping mixture. Repeat with the remaining batter and topping.
  6. Bake the coffeecake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean, or with just a few moist crumbs sticking to it. Glass pans may take an additional 5 to 10 minutes to bake through completely.
  7. Remove the cake from the oven; if you've baked it in a tube pan, wait 10 minutes, loosen the edges, and carefully turn it out of the pan. Place the cake right-side up (topping up) on a plate to serve. If you've baked the cake in a 9" x 9" pan, just serve it right from the pan.
  8. Serve the cake warm or at room temperature. Wrap the completely cooled cake airtight, and store at room temperature for several days; freeze for longer storage.

Nutrition Information

  • Serving Size 88g
  • Servings Per Batch 12
Amount Per Serving:
  • Calories 320
  • Calories from Fat 140
  • Total Fat 15g
  • Saturated Fat 7g
  • Trans Fat 0g
  • Cholesterol 60mg
  • Sodium 180mg
  • Total Carbohydrate 42g
  • Dietary Fiber 1g
  • Sugars 26g
  • Protein 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.