Grandma’s Sour Cream Coffee Cake

by | Dec 21, 2016 | All, Breakfast & Brunch

This Sour Cream Coffee Cake has a cinnamon walnut streusel topping and inner streusel swirl, just like my Grandma used to make!

No brunch is complete without Grandma's traditional Sour Cream Coffee Cake recipe! It's an oldie but goodie for delicious reasons!This Sour Cream Coffee Cake recipe is a classic – and I mean that literally. It’s a recipe that originated with my grandma, was passed down to my mom and now to me. Sometimes the classics are the best, and this coffee cake is no exception.

A lot of coffee cakes get all fancy with fruit and frostings. Not this recipe. My Sour Cream Coffee Cake is pretty traditional with a tender crumb and yummy streusel swirl that gives you a taste of cinnamony-nut goodness in every bite. Delicious for brunch, this coffee cake is also just the right amount of sweet for your afternoon cup of coffee or tea.

Tip: Not a fan of walnuts? Swap in your favorite nuts instead. I’ve made it with pecans and almonds, and both were excellent!

Another bonus for this coffee cake recipe? It keeps well for days, which is a big perk when you’re trying to prep ahead of time for brunch guests (if you’re interested in sharing, that is).

This traditional Sour Cream Coffee Cake recipe has a tender crumb and a cinnamony-nut streusel - the perfect bite for breakfast or brunch.
 Recommended Equipment

 

Top down image of Sour Cream Coffee Cake  on a white plate with the whole cake in background.

This Sour Cream Coffee Cake recipe is a family favorite from my Grandma, and it’s a great make ahead brunch recipe for overnight guests!

 
Yield: 12 servings

Grandma's Sour Cream Coffee Cake

Grandma's Sour Cream Coffee Cake

Just like Grandma used to make! The streusel layer in the middle of this coffee cake is a game changer!

Prep Time 15 minutes
Cook Time 52 minutes
Total Time 1 hour 7 minutes

Ingredients

Streusel:

  • 3/4 chopped walnuts
  • 1 tablespoon ground cinnamon
  • 1/3 cup packed brown sugar
  • 1/3 cup butter, softened
  • 1/2 cup flour

Cake:

  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla

Instructions

  1. Preheat the oven to 325 degrees. Grease and flour a bundt pan. Set aside.

To make streusel:

  1. Combine all ingredients with a pastry blender or two forks until mixture resembles coarse crumbs. Set aside.

To make cake:

  1. Combine flour, baking soda and baking powder in a small bowl and gently whisk to combine. Set aside.
  2. Place butter and sugar in the bowl of a stand mixer and mix on medium speed for 2-3 minutes or until creamy. Add eggs, one at a time, mixing well after each addition. Stir in vanilla. Alternate adding flour mixture and sour cream and mix gently until thoroughly incorporated. Batter will be thick.
  3. Pour half of streusel mixture in the bottom of the bundt pan and spread evenly. Add 2/3 of batter on top of streusel and gently level with spoon. Sprinkle remaining streusel evenly over batter and top with remaining 1/3 batter. Smooth top and bake for 50-60 minutes or until toothpick inserted in cake comes out clean. Cool completely in pan and invert on serving tray when ready to eat.

Notes

Keeps covered for several days.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 447Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 96mgSodium: 295mgCarbohydrates: 52gFiber: 1gSugar: 31gProtein: 5g

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26 Comments

  1. Avatar

    I’ve got this in the oven now. It looks and smells amazing. It’s been 50 minutes and nowhere near done. 325 temp seems low. Should oven be set to 350? It’s going to need at least 10 more minutes at 325.

    Reply
    • Avatar

      Hi Sandra, Oven temps can vary, so I’d stick to the toothpick test to ensure doneness. Also, the size of your bundt pan can make a difference, too. Smaller pans will take longer because the cake is “thicker”. Hope you enjoy it!

      Reply
  2. Avatar

    This came out perfect. It took 60 minutes baking time. It’s moist and not overly sweet which I like. My husband couldn’t wait for it to cool all the way and has had two pieces already. I will be making this often. Thank you.

    Reply
  3. Avatar

    This comes out perfect as written. Tender and delicious. Thanks for sharing.

    Reply
    • Avatar

      So glad you enjoyed it, Ellen!

      Reply
  4. Avatar

    I made this today for brunch with friends. It was a major hit! I will definitely make this again!

    Reply
    • Avatar

      Hi Barb, I’m so glad you enjoyed it! Thanks for stopping back to let us know how it turned out for you.

      Reply
  5. Avatar

    Would this keep well if i made it at night for the next morning?

    Reply
    • Avatar

      Definitely, Julie! Enjoy!

      Reply
  6. Avatar

    Hi! I’d like to make this as a treat for Christmas morning. Can it be made ahead and frozen? Would I still cool it completely in the pan before removing? Thanks!

    Reply
    • Avatar

      Hi Julie, yes you can freeze this coffee cake. Allow it to cool completely and wrap it tightly before freezing. Enjoy!

      Reply
  7. Avatar

    Can I add raisin ?

    Reply
    • Avatar

      I’ve never tried adding raisins before, Carol, but I don’t see why they wouldn’t make a tasty addition. Give it a go and let us know how it turns out!

      Reply
    • Avatar

      Anna, i have put raisins and or dates in mine.
      The recipe came out great. If you use a sticky
      Fruit just toss it in a little flour first. Also do that with dried fruit cranberries etc. This way they don’t stick to each other or sink to bottom of cake. Fun, enjoy. I love to experiment.

      Reply
      • Avatar

        Yum! Thanks for sharing your tips, Patricia!

        Reply
  8. Avatar

    Hi, I don’t have a stand mixer, would this work well if I just use a hand mixer?
    Thanks!

    Reply
    • Avatar

      Absolutely!

      Reply
  9. Avatar

    Mine fell I am a mile high how much more flour should I have added

    Reply
    • Avatar

      Yikes! I’m not experienced with baking at altitude. Hopefully someone in a similar location will chime in with advice.

      Reply
  10. Avatar

    BLUE RIBBON – i made this for our County Fair.
    It was Great won first place. I just added sliced apples tossed in cinnamon and sugar and put in the middle. Now i put any fruit i have on hand.
    GREAT RECIPE, FAMILY FAVORITE!!!

    Reply
    • Avatar

      Love the apple twist!!

      Reply
  11. Avatar

    I had this recipe years ago, but it got lost in a move. I knew what went into it but not the proportions. I am going to make this on Saturday and remember times past. Thanks Bobbie

    Reply
    • Avatar

      I love hearing this! Enjoy!!

      Reply
  12. Avatar

    I have made this same recipe for family and friends but sometimes, just to be different, I add some mini chocolate chips in the middle of the cake . Great stuff!

    Reply
  13. Avatar

    I made this coffee cake today and it is so delicious! I’m going to add it to my holiday desserts!

    Reply
  14. Avatar

    I made it today on Mother’s Day to keep my mind busy. It had the house smelling good. Comfort. Waiting for it to cool so I can dive in.

    Reply

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