Sour Cream Coffee Cake

"This can literally be thrown together at the last minute. I couldn't tell you how many times I have made this cake but there is never a crumb left. Great for a get together for coffee and a chat."
photo by lois hall photo by lois hall
photo by lois hall
photo by msmaureen photo by msmaureen
photo by ricky ricotta photo by ricky ricotta
photo by star792 photo by star792
photo by lois hall photo by lois hall
Ready In:




  • Prepare the topping first and set aside.
  • Preheat oven to 350°.
  • Grease and flour tube or bundt pan (I just spray with Pam).
  • Sift dry ingredients and set aside.
  • Combine butter and sugar.
  • Add eggs and vanilla.
  • Beat well.
  • Stir in dry ingredients.
  • Fold in sour cream.
  • Pour 1/2 batter in pan; top with 1/2 topping.
  • Pour remaining batter in pan and top with rest of topping.
  • Bake 45-50 minutes or until toothpick inserted in cake comes out clean.

Questions & Replies

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  1. barbacious
    Nice cake. I only had 1 cup of sour cream so I made up the difference with vanilla fat free yogurt. I used a bundt pan and put some of the topping in before adding the dough since that would be the top of the cake.
  2. amanda_c
    Excellent cake. The texture is perfect - very moist! I baked mine for 45 minutes in a bunt pan and actually could have baked it a few minutes less. I also made a thin icing to drizzle over the top when it was finished. I will definitely be making this again but will add a little salt next time. Thanks for a great recipe!
  3. Tina A
    I also doubled the topping. I swirled instead of layering the topping. I used a 9 x 13 & needed about 45 minutes. Very moist, dh said "it's wonderful". Keeper!
  4. Red Jenny
    I added 4 chopped apples, nutmeg and extra cinnamon to the topping mixture, as well as some salt as other reviewers suggested. Moist texture and tender crumb. Everyone loved it!
  5. kjellis
    This is such a great coffee cake. So rich and moist. A little piece is very satisfying. I don't have a bundt pan, so I used a 9x13 inch pan instead. I baked it for 30-35 minutes and doubled the cinnamon sugar mixture (simply because we like it that way).


  1. annlouise
    I altered this recipe so much I dare not star it. The main benefit? Moist coffee cake! The main drawback? A lack of flavor. However, I may have inadvertently lowered the salt content by using half oil, half butter. I also used half sucanat, half sugar, and half whole wheat pastry flour, half regular. Instead of sour cream I used saskatoon goat yogurt. I thought it would be too sweet with the sweet yogurt, but it was just barely sweet enough (from the topping). I used chopped walnuts, but would chop them more finely next time. This was the recipe I was looking for to use up some expired yogurt, and I love the soft, creamy texture of this coffeecake, but next time I will add a bit of salt too.
  2. JPerez
    MMMM Good! Very tasty, with nice texture. I subbed egg beaters for one of the eggs, subbed vanilla yogurt for half of the sour cream, used Splenda for half of the sugar, and added a touch of almond extract. I shared this with my co-workers and they loved it.


I love to cook and so I am thrilled that I found recipezaar. I work as an educational assistant in a food school so I am around food all day long. I have four children, three of which have already flown the coop so to speak but I still have my 'baby' at home. (He's 21). I am lucky in that I have my summers off so I spend a lot of time trying new recipes and catching up on my reading. I also play soccer in a ladies league to stay in shape.
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