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sour cream coffee cake
Baking, Breakfast, Brunch

Sour Cream Coffee Cake Loaf

This sour cream coffee cake loaf is the perfect moist and buttery coffee cake recipe! It's easy to make and freezes like a dream. This is the perfect coffee cake recipe to have on hand when company calls.
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Makes: 1 loaf

Ingredients

Streusel

  • 1/3 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons unsalted butter, melted

Brown Sugar-Cinnamon Swirl

  • 3 tablespoons brown sugar
  • 1 1/2 teaspoons cinnamon

Sour Cream Coffee Cake

  • 1 stick (4 oz) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 eggs, at room temperature
  • 2/3 cup sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/4 cup whole milk
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt

Instructions

Streusel

  • In a small bowl, mix together the streusel ingredients with a fork until large clumps form. Refrigerate until ready to use.
    streusel for sour cream coffee cake

Brown Sugar-Cinnamon Swirl

  • Mix the brown sugar and cinnamon together in a very small bowl. Set aside.

Sour Cream Coffee Cake

  • Preheat an oven to 325 F. Line a 9x5 loaf pan with parchment paper so that there's some overhang. This makes pulling the cake out of the pan much easier. Lightly spray the pan with nonstick spray.
  • Use a hand mixer on medium speed to cream the butter and sugar together in a mixing bowl until very fluffy. Scrape down the sides of the bowl as needed while mixing. The process should take about 4-5 minutes.
    butter and sugar after being creamed
  • Add the eggs, sour cream, milk, and vanilla and mix for 30 seconds or so until really well mixed and smooth.
  • In a small bowl, whisk together the flour, baking soda, baking powder, and salt. Fold the dry ingredients in with a rubber spatula until no streaks of flour remain.
  • Spread half of the batter into the prepared loaf pan and top evenly with the brown sugar-cinnamon mixture. Top with the remaining batter and spread in an even layer. Top with the streusel. Bake for 60-70 minutes, or until a cake tester comes out clean. Cool the cake in the pan for 10 minutes before removing. Allow to cool for 20 minutes before slicing and serving.