Grandma’s sour cream coffee cake is tender and delicious. The cinnamon brown sugar ribbon and topping make it feel special, but it is super simple to make. It is the perfect treat for breakfast or brunch.
This old fashioned sour cream coffee cake recipe is hard to beat. As its name suggests, it is perfect with a cup of coffee or some hot tea.
This is another recipe from Sarah, a family friend. She is also the one who shared her now famous homemade crescent roll recipe with us.
So, you know she has great recipes! This one is from her grandma Vonderhaar.
Of course, that is another good sign. We love classic recipes from grandmas around here!
This cake has a simple batter with a whole cup of sour cream mixed it. I just love sour cream in baked goods.
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It really helps to give them a moist crumb and great structure. Plus it helps to balance out the sweet.
Of course, it is no different here. Though, if you don’t have sour cream, Greek yogurt would be a wonderful substitute.
Her grandma adds chopped nuts to the cinnamon sugar mixture. I think some chopped pecans would be fabulous, but I am the only nut eater in my house. So, I left them out.
If you want a thicker coffee cake, go ahead and double the recipe. Otherwise, you can bake the cake in a square baking dish.
Just be sure to bake it a little bit longer if you do either option. You want to make sure it is baked through.
I hope you give this delicious coffee cake a try. It is sure to be a hit at your breakfast table!
Grandma’s Sour Cream Coffee Cake
Ingredients
Cake Batter
- ½ cup butter softened
- 1 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream
- 1 teaspoon vanilla extract
Cinnamon Mixture
- ¼ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ cup chopped nuts optional
Instructions
- Preheat oven to 325℉ and grease a 9×13-inch pan.
- In a large mixing bowl, cream together the ½ cup butter and 1 cup granulated sugar.
- Add the 2 large eggs, one at a time, mixing after each addition.
- In a medium bowl, stir together the 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Add half of the dry ingredients to the butter mixture. Stir until just combined.
- Add half of the 1 cup sour cream. Mixing until just combined.
- Repeat with the remaining flour mixture and sour cream, stirring after each addition.
- Stir in the 1 teaspoon vanilla extract, then set the batter aside.
- In a small bowl, stir together the ¼ cup light brown sugar, ¼ cup granulated sugar, and 1 teaspoon ground cinnamon. Add the ¼ cup chopped nuts if using.
- Spread half of the batter in the bottom of the pan. It will be a thin layer.
- Sprinkle with half of the cinnamon mixture.
- Dollop bits of the remaining cake batter over the cinnamon mixture. Then gently spread to form an even layer.
- Sprinkle the remaining cinnamon mixture over the cake.
- Bake for 40 minutes. Cool before cutting.
Video
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