Classic recipe for coffee cake with sour cream

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You will love this classic recipe. A brown sugar and cinnamon streusel filling is layered in and on top of this classic sour cream coffee cake. This easy breakfast cake is a keeper.


We have officially reached the "rainy season" here in Florida. Every afternoon the storms and rain have fallen like crazy.

The good thing about all this rain is that I don't have to go water my flower garden every night. I'm fine with not being a human snack bar for mosquitoes that have also doubled since the rain started.

Also, all the water keeps all the plants I bought alive. Although, it also means that weeds are growing again through mulch. I've been trying to get out every morning to pull the little ones before they take over the flower bed again.

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Something else I've been doing this summer is redoing and re-photographing a bunch of old recipes (like these Mocha Chip cherry muffins and this Reese ice cream cake) that are here on the blog.

After 11 years of blogging, you can imagine how many recipes I still have to make. This project will take a long time, I'm sure.

My husband and I have also had a lot of fun laughing at some of my photographic skills since I started sharing recipes. I've definitely learned a lot from those early recipe posts.

This weekend I decided to redo this classic sour cream coffee cake. This coffee cake recipe is one I found in an old church cookbook years ago. It's one of those recipes that you can still try and drool over even if it's been years since you made it.

One bite and it confirmed to me that this is still the best coffee cake! I'm pretty sure the double fill I like to add is what makes it so amazing.

I'm generally a big fan of using baking mixes, but I love that this coffee cake is really brand new. And it is very easy to assemble too.

But don't trust my word. Try it yourself! It is a classic coffee cake that you will make over and over again.

How to make a classic sour cream coffee cake:

  1. Mix the dry topping ingredients with the melted butter. Set it aside to harden and crumble.
  2. Beat softened butter and sugar until smooth and creamy. Add eggs, vanilla, and sour cream and mix again. Sour cream is what gives it such a smooth and moist texture.
  3. Mix the flour, baking powder and salt. Slowly add the dry ingredients to the butter mixture.
  4. Spread half of the dough in a greased 9×13 skillet. Cover with half of the topping mixture.
  5. Drop the rest of the dough by small tablespoons onto the filling. Use a flat or angled spatula to gently roll out the dough, covering the streusel cover.
  6. Sprinkle the rest of the cinnamon sugar over the dough and bake.
  7. Enjoy warm or wait until it cools down and add a frosting.

To enamel or not to enamel:

Now if you ask me the answer is always to add a drizzle of frosting to your coffee cakes, cupcakes or muffins. It is just what needs to be done.

But I realize that not everyone agrees with me on this. This cake is truly delicious with or without the additional frosting step. I just prefer the sweet icing.

  • Beat the powdered sugar and milk.
  • Pour it into a small Ziplock bag and cut off one end.
  • Sprinkle on top of cooled cake.

More easy coffee cake recipes you might like:

A Banana Split coffee cake has all your favorite ice cream toppings in a delicious breakfast cake.

This blueberry cream coffee cake has four layers of goodness that goes well with a cup of coffee.

Swirls of brown sugar and spices make this cinnamon pumpkin pie a delicious breakfast cake to enjoy in the morning.

This apple butter crumble cake has apple butter, an oatmeal crumble with cinnamon, and a sweet icing to top it off. So good for breakfast!

Chocolate chips and an oatmeal streusel make this chocolate and banana crumble cake a delicious choice for breakfast or brunch.

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Yield: 24 squares

Coffee cake with classic sour cream

You will love this classic recipe. A brown sugar and cinnamon streusel filling is layered in and on top of this classic sour cream coffee cake. This easy breakfast cake is a keeper.

Preparation time 20 minutes

Time to cook 45 minutes

Total time 1 hour 5 minutes


For the Streusel

  • 2/3 cup flour

  • 1 cup brown sugar

  • 2 teaspoons of cinnamon

  • 4 tablespoons butter, melted

For the cake

  • 1 cup unsalted butter, softened

  • 2 cups of sugar

  • 2 eggs

  • 1/2 teaspoon of vanilla

  • 1 cup sour cream

  • 2 cups flour

  • 1 teaspoon of baking powder

  • 1/2 teaspoon salt

For the frosting

  • 1 1/2 cups powdered sugar

  • 5-6 teaspoons of milk


  1. Preheat oven to 350 degrees. Spray a 9×13 skillet with nonstick spray.
  2. In a medium bowl, mix dry streusel ingredients. Add the melted butter and stir until it looks like wet sand. Set aside.
  3. In a large bowl, beat the butter and sugar until smooth and fluffy. Add the eggs one at a time, then add the sour cream and vanilla. Mix the flour, baking powder and salt.
  4. Spread half of the dough in the prepared skillet. Sprinkle half of the streusel over the dough in the pan.
  5. Drop the rest of the dough on top with tablespoons and gently roll it out with a flat or angled spatula.
  6. Sprinkle the top with the remaining streusel. Bake 45 to 50 minutes.
  7. Remove and cool.
  8. Mix the powdered sugar and milk. Spoon into a small Ziplock bag and cut off one end. Sprinkle over the top of the cake. Let stand before cutting.

Nutritional information:



Portion size:


Amount per proportion:

Calories: 282 Total Fat: 12 g Saturated Fat: 7 g Trans Fat: 0 g Unsaturated Fat: 4 g Cholesterol: 47 mg Sodium: 93 mg Carbohydrates: 42 g Fiber: 0 g Sugar: 31 g Protein: 2 g

Did you make this recipe?

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(original photo from January 2010)

* The post for this classic sour cream coffee cake was first published on January 26, 201o. The photos were updated and republished on July 7, 2019.

The classic sour cream coffee cake recipe first appeared in Latin Recipes.


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