Mom’s Sour Cream Coffee Cake

Here’s a cozy and classic Mom’s Sour Cream Coffee Cake recipe — tender, buttery, and filled with a cinnamon-streusel swirl!

Mom’s Sour Cream Coffee Cake

Ingredients

For the Cake Batter:

• 1 cup (2 sticks) unsalted butter, softened

• 1 ½ cups granulated sugar

• 2 large eggs

• 1 cup sour cream

• 1 tsp vanilla extract

• 2 cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

For the Cinnamon Streusel:

• ½ cup brown sugar, packed

• 1 tbsp ground cinnamon

• ½ cup chopped pecans or walnuts (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch bundt pan or a 9×13 inch baking dish.

2. Make the Streusel:
   In a small bowl, mix brown sugar, cinnamon, and nuts (if using). Set aside.

3. Cream Butter & Sugar:
   In a large mixing bowl, beat the butter and sugar until light and fluffy.

4. Add Eggs & Sour Cream:
   Beat in the eggs one at a time, then mix in sour cream and vanilla.

5. Dry Ingredients:
   In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add to the wet mixture and stir until just combined.

6. Layer the Cake:
   Spread half the batter into your prepared pan. Sprinkle half of the streusel mixture over the batter. Repeat with the remaining batter and top with the rest of the streusel.

7. Bake:
   Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool & Serve:
   Let cool in the pan for 15 minutes before transferring to a wire rack. Serve warm or at room temperature.

Optional Glaze (if you want a little extra):

Mix 1 cup powdered sugar with 1–2 tbsp milk and a dash of vanilla. Drizzle over the cooled cake.