Moist Sour Cream Coffee Cake
This moist sour cream coffee cake is soft, tender, and topped with a sweet cinnamon streusel for the perfect balance of texture and flavor. Ideal for breakfast, brunch, or dessert, and it stays fresh for days.
Equipment
- 9x13-inch baking pan
- mixing bowls
- electric mixer or whisk
- spatula
- measuring cups and spoons
Ingredients
- 1 cup sour cream
- 1/2 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup brown sugar (for streusel)
- 1 tsp ground cinnamon (for streusel)
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch pan.
- Cream butter, oil, and sugar until fluffy. Beat in eggs, vanilla, and sour cream.
- Whisk flour, baking soda, baking powder, and salt separately. Gently fold into wet ingredients.
- Mix brown sugar, cinnamon, and nuts for streusel.
- Spread half the batter in pan, sprinkle with half the streusel. Add remaining batter, then top with remaining streusel.
- Bake 35–40 minutes until golden and a toothpick comes out clean.
- Cool slightly before slicing and serving.
Notes
Don’t overmix once flour is added to avoid toughness.
Can be made ahead; stays moist for up to 5 days.
Freezes well when wrapped tightly.
Can be made ahead; stays moist for up to 5 days.
Freezes well when wrapped tightly.
Nutrition
Calories: 290kcalCarbohydrates: 38gProtein: 4gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 240mgPotassium: 110mgFiber: 1gSugar: 25gVitamin A: 310IUCalcium: 60mgIron: 1.5mg