Such a moist sour cream coffee cake. Enjoy it in the morning with a great cup of tea or coffee.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 18 |
| Yield: | 1 9×13-inch coffee cake |
Ingredients
- 2 cups white sugar
- 1 cup butter, softened
- 2 large eggs
- 1 cup sour cream
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ½ cup packed brown sugar
- ⅓ cup all-purpose flour
- 2 tablespoons melted butter
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
- To make the cake: Beat white sugar and 1 cup butter together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition; stir in sour cream and vanilla. Mix in 2 cups flour, baking powder, and salt. Spread 1/2 of the batter in the prepared pan.
- To make the filling: Mix brown sugar, 1/3 cup flour, 2 tablespoons melted butter, and cinnamon together in a medium bowl. Sprinkle 1/2 of the filling over cake batter in the pan. Spread remaining cake batter on top and sprinkle with remaining filling.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
Nutrition Facts
| Calories | 300 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 9 g |
| Sodium | 146 mg |
| Sugars | 28 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I made it exactly per recipe with the exception of not pouring 1/2 the mixture, then adding filing. I found it almost impossible to do so as there wasn’t enough mixture. I poured it all in and put the filling all on top. That worked just fine!
TIP: The 1 cup of butter for the cake should say “softened” butter. It is obvious once you start to make it, but I always like to prep the ingredients the night before and didn’t realize I had to leave my butter out to soften. That being said…I always make this now and it is always so delicious! Made it as is but used a 8×11 clear glass pan and it worked fine, my cake is just a bit taller than if I used a 9×13.
I made the coffee cake today and intended to use the recipe as is. As it turned out, I did cut the sugar in half and the batter was rather thick, so I added 1/2 cup cream to the batter. Since we like nuts, I added 1/2 cup chopped walnuts to the filling. It was delicious!! I used 9×13 pan and 40 min was just right.
This coffee cake is very good. I topped the cake with all of the streusel since there was not that much batter to do a center filling. I baked it in a 9 x 13 springform pan and it was perfectly baked in the specified 40 minutes. This is a recipe that I will make again. Thanks for sharing it.
Perfect! I wouldn’t change anything! It’s moist, density is great, good sweetness, delicious! Although I would change one thing……. The annoying people who are going to post their personal preference and change things. Nobody cares what you did to the recipe!!!!!!!!
Followed the recipe exactly. It needs more than 40 minutes to cook. The middle bottom came out gooey, but it tastes good. Probably won’t make it again.
My 13 year old made this with no changes – my husband and I both thought it was fantastic. No need for any tweaks!
I am a professional Cook and Foodie. I made this for my coffee cake obsessed boyfriend, Not sure what changes these reviewers made but I personally did not change a thing. This cake is by far the best we have had and our friends ask for it whenever we entertain. The cake itself is so tender and delicious it is addicting. The crumb topping is perfect. It is my go to cake from now on. Please see past the other comments and make this winner with the original recipe.
I tried to follow the recipe exactly. Had to bake it much longer. Found the topping a nuisance to spread. I won’t bother making it again… too many other recipes out there that are better.
I tweaked the recipe a little bit by using chopped apple coated with cinnamon as filling and used the filling as topping. It’s perfect!
This was the best, moistest coffee cake I’ve ever made. so good! I’ll be making this again.
Very moist cake, but also very, very sweet. I made the recipe as written, only substituting margarine for the butter. Next time I would cut the sugar significantly, maybe even by half.
Delicious. I doubled the topping because we love extra crumble. I also needed to cook it for 50 minutes in a 9×13 pan. Not sure why it needed so much more time, maybe the extra crumble in the middle and top changed the time needed.
I’ve made this coffee cake too many times to count and it always turns out perfectly! The only changes I make are adding extra vanilla extract and baking this in a springform pan for 60 minutes. Everyone that tries it says it’s the best coffee cake they’ve ever had. Thanks for the amazing recipe!
Love this cake! Followed the recipe completely except for reducing the white sugar a bit. The filling was not enough for both the top and the middle of the cake. I would double it the next time I make this cake. First time baking a coffee cake and this recipe was excellent!
I’ve made this a couple of times and the last time I used almond extract and lightly browned the butter before using it in the recipe. It was wonderful!! I definitely recommend trying it this way if you just want a little change but make no mistake the recipe is good just as it is too!
Great cake but not enough filling in my opinion. I always double filling ingredients.
OK, I do confess to substituting brown sugar for white in the actual cake; don’t hate me for reviewing anyway! The cake was moist and had good flavor, though it wasn’t anything special. We all liked it, and I’d be willing to make it again, but it wasn’t outstanding.
I made this coffee cake after reading other reviews – I cut the butter in calf, and added 1/4 c more sour cream. I also added 1/2 tsp baking soda; doubled the filling, which I added chopped nuts to. The cake was bland, and super heavy. Very disappointing. I cooked it in a bundt pan, so it baked a little longer than the recipe called for. Definitely won’t make this one again.
Perfection! I made it in a 9×13 pan and baked it about 10 minutes longer. Otherwise I followed the recipe exactly. It’s delicately delicious.
This cake is good but very sweet.