Description
This classic Sour Cream Coffee Cake features a tender, moist crumb and a perfectly spiced cinnamon sugar topping. Swirled with a luscious vanilla glaze, this cake is the ideal treat for breakfast, brunch, or an afternoon coffee break. Easy to make and baked to golden perfection, it delivers comforting flavors with every bite.
Ingredients
Topping
- ½ cup light brown sugar (lightly packed)
- 2 tsp ground cinnamon
Cake Batter
- ¾ cup granulated sugar
- 8 tbsp (1 stick) unsalted butter (room temperature)
- 2 large eggs (room temperature)
- 1 cup sour cream (room temperature)
- 1 ½ tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp kosher salt
Drizzle
- 4 tbsp unsalted butter (melted)
- ⅓ cup powdered sugar (sifted)
- 1 tsp vanilla extract
- Optional: 1 tbsp heavy cream (room temperature) to thin glaze if needed
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Grease an 8 ½ x 4 ½-inch loaf pan and line it with a parchment paper sling for easy removal later. Set aside.
- Prepare the topping: In a small bowl, thoroughly mix the light brown sugar and ground cinnamon. This mixture will create the delicious cinnamon sugar pockets in the cake.
- Cream wet ingredients: In a large bowl, beat the granulated sugar and room temperature unsalted butter together until the mixture is light and fluffy, about 3 to 5 minutes. This aeration is key to a tender crumb.
- Add eggs and flavoring: Beat in the eggs one at a time, then mix in the vanilla extract. Stir in the sour cream until just combined.
- Mix dry ingredients: Gently fold in the all-purpose flour, baking powder, and kosher salt. Stir until mostly combined; a few flour streaks are fine to avoid overmixing.
- Assemble and bake: Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter. Pour the remaining batter on top, then finish by sprinkling the remaining cinnamon sugar gradually. Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake: Remove the cake from the oven and allow it to cool in the pan for 15 minutes to set. Then transfer the cake to a wire rack for further cooling.
- Prepare the drizzle: Meanwhile, whisk together the melted butter, powdered sugar, and vanilla extract in a bowl until smooth. If the glaze is too thick, add 1 tablespoon of room temperature heavy cream to thin it out.
- Glaze and serve: Drizzle the glaze evenly over the warm cake. Serve immediately or allow the glaze to set slightly before slicing and serving.
Notes
- Room temperature ingredients ensure a smoother batter and better texture.
- Use parchment paper to easily lift the cake from the pan without damage.
- Do not overmix the batter once the dry ingredients are added to keep the cake tender.
- The glaze can be thinned with heavy cream for a more pourable consistency.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- This cake freezes well when wrapped tightly; thaw before glazing.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
