Sour Cream Coffee Cake

20 servings
20 min prep time
55 min total time

Who doesn’t love waking up to the smell of a cinnamon-sugar coffee cake baking in the oven? The sour cream in this cake adds extra flavor and keeps the cake from getting dry. So break out the butter and get to baking this classic sour cream coffee cake.



1/2 cup all-purpose flour

1/2 cup firmly packed brown sugar

1/2 cup sugar

6 tablespoons Vermont Creamery Unsalted Cultured Butter - 82% Butterfat

1 teaspoon ground cinnamon

1/2 teaspoon salt

Pinch ground nutmeg


1 cup sugar

1/2 cup Vermont Creamery Unsalted Cultured Butter - 82% Butterfat softened

3 large eggs

1 cup Vermont Creamery Cultured Sour Cream

1/2 cup milk

1 tablespoon vanilla extract

2 1/4 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

3/4 teaspoon ground cinnamon


  • STEP 1

    Preheat oven to 375°F. Butter 13x9-inch baking pan or spray with cooking spray.

  • STEP 2

    Combine all streusel ingredients in medium bowl. Use your fingers to pinch ingredients together to form crumbs; set aside.

  • STEP 3

    Combine sugar and butter in bowl of stand mixer (or large bowl if using hand mixer). Beat at medium-high speed, stopping occasionally to scrape bowl, 3 minutes or until light yellow. Add eggs, 1 at a time, beating well after each addition.

  • STEP 4

    Whisk together sour cream, milk and vanilla in small bowl. Beat into egg mixture. Whisk together flour, baking powder, salt and cinnamon in medium bowl; gradually beat into batter, stopping occasionally to scrape bowl, 3 minutes or just until no lumps of flour remain. Pour batter into prepared pan; smooth into even layer. Sprinkle streusel evenly over top. Bake 35-40 minutes or until cake tester inserted into center of cake comes out clean.