Sour Cream Coffee Cake

Some cakes are just meant to be pulled apart with your fingers while you’re standing at the counter. This is that cake.

Moist all the way through, crumbly on top, and swirled with cinnamon in the middle—every part of it is doing what it’s supposed to.

It’s soft but sturdy, rich without being heavy, and the kind of cake that still tastes amazing three days later.

I didn’t rush this recipe. I’ve adjusted the swirl, fixed the crumb, and balanced the glaze so it drips just enough without making a mess.

The streusel actually stays crunchy. The inside stays tender. No soggy bottoms, no dry edges. Just solid cake, done right.

Make it once and it’ll probably stick with you. Not because it’s trendy or trying too hard—but because it’s just really, really good.

Sour Cream Coffee Cake Recipe

Preheat your oven to 350°F (175°C). Generously grease and lightly flour a 10–12 cup Bundt pan, making sure to get into all the grooves.

In a small bowl, mix together the cinnamon swirl ingredients (brown sugar + cinnamon) and set aside.
For the streusel topping, combine flour, brown sugar, cinnamon, and salt in a medium bowl. Stir in the melted butter with a fork until crumbly and clumpy. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large bowl using a handheld or stand mixer, cream together the butter and sugar on medium speed until light, fluffy, and pale—about 3–4 minutes. Scrape down the bowl as needed.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
On low speed, alternate adding the flour mixture with the sour cream and milk, beginning and ending with the dry ingredients. Mix just until everything is combined—do not overmix.

Spoon half of the batter into the prepared Bundt pan and smooth the top. Evenly sprinkle the cinnamon swirl mixture over the batter.
Add the remaining batter and spread evenly. Tap the pan gently on the counter to eliminate air pockets.
Sprinkle the streusel topping evenly over the top of the batter. Lightly press it in with the back of a spoon so it adheres.

Bake in the center of the oven for 50–60 minutes, or until a skewer inserted into the center comes out clean with just a few moist crumbs.
Allow the cake to cool in the pan for 15–20 minutes, then carefully invert onto a wire rack to cool completely. Some crumbs may fall off—this is expected!
Once cooled, whisk together the glaze ingredients in a small bowl until smooth and drizzle over the cake using a spoon in thick ribbons. Let set before slicing.

Want your coffee cake to turn out soft, flavorful, and beautiful every time? Here are some smart tips to follow:

Use a metal Bundt pan, not silicone or glass: Metal heats evenly and gives the cake a better rise and golden crust. Silicone often leads to underbaking, and glass can cause overbrowning.
Grate cold butter into your streusel: Instead of melting it, use a cheese grater on cold butter and mix it into the dry streusel ingredients by hand. It gives you chunkier, bakery-style crumbs that stay crisp after baking.

Add a bit of flour to the swirl mixture: Stir 1–2 teaspoons of flour into the brown sugar and cinnamon filling. It helps it stay in place while baking and prevents it from sinking to the bottom.
Tap and swirl the batter gently before baking: Once the pan is filled, give it a gentle tap to settle the batter, then run a butter knife through it in a light zig-zag. This evenly spreads the swirl and gives cleaner slices.
Test with a skewer, not a toothpick: Bundt cakes are thick. A toothpick only checks the outer part. Use a long wooden skewer or thin knife to test the deepest part of the cake.

Cool the cake fully before glazing: Not just warm—fully Even slight warmth makes glaze run right off. If you’re in a rush, pop it in the fridge for 15–20 minutes before glazing.
Store streusel ingredients in the freezer: Make extra crumb topping and keep it frozen. You’ll be able to toss it on muffins or another cake whenever you’re baking again—no extra prep.

This cake goes well with a lot of simple dishes that balance its sweet and buttery flavor:

Storing this cake the right way keeps it moist and fresh for days:

At room temperature: Wrap the cake tightly in plastic wrap or store in an airtight container. It will stay soft for about 2–3 days.
In the fridge: If you need to store it longer, the fridge will keep it fresh for up to a week. Just make sure it’s sealed well so it doesn’t dry out.

Reheating: For a warm slice, microwave it for about 10–15 seconds. It brings back the softness like it’s just been baked.

Yes, you can make this cake ahead of time, and it freezes really well with the glaze or without it.

Before freezing: Let the cake cool completely. Wrap it tightly in plastic wrap, then in foil, or place in a freezer-safe bag.

Freezing time: It will keep well for up to 2 months in the freezer.
To thaw: Leave it at room temperature (still wrapped) until it softens. You can also warm slices in the microwave or oven.
For make-ahead prep: You can also mix the batter and swirl, cover the pan tightly, and refrigerate it overnight. Bake the next day straight from the fridge—just add a few extra minutes to the baking time.

Sour cream is the not-so-secret ingredient that makes coffee cake truly special.

Keeps the cake extra moist: It adds richness and helps the cake stay soft for days without drying out.
Adds a slight tang: That little bit of tart flavor balances all the sugar and cinnamon.

Helps create a tender crumb: The fat in sour cream makes the texture soft without being too dense or greasy.
Works well with baking soda: The acidity in sour cream activates the baking soda, which helps the cake rise better.