11 Tangy Sour Cream Coffee Cake Recipes For Every Event

Nothing beats the rich, tender crumb of a homemade sour cream coffee cake fresh from the oven. These delightful treats bring comfort and sweetness to any gathering.

From classic cinnamon swirls to fruity variations, these recipes showcase how sour cream creates the most moist and flavorful coffee cakes you’ll ever taste.

01. Classic Walnut Sour Cream Coffee Cake

Buttery crushed walnuts create the perfect topping for this tender coffee cake. This timeless recipe delivers rich, moist results every single time you bake it.

Ingredients: 2 cups all-purpose flour, 1 cup granulated sugar, ½ cup butter (softened), 2 large eggs, 1 cup sour cream, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon vanilla extract, ½ teaspoon salt, 1 cup chopped walnuts, ⅓ cup brown sugar, 2 tablespoons melted butter, 1 teaspoon cinnamon.

How To Make Classic Walnut Sour Cream Coffee Cake

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan thoroughly. In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy, about 3-4 minutes using an electric mixer.

2. Beat in eggs one at a time, then add vanilla extract and sour cream, mixing until just combined. In a separate bowl, whisk together flour, baking powder, baking soda, and salt before gradually folding into the wet ingredients.

3. For the topping, combine chopped walnuts, brown sugar, melted butter, and cinnamon in a small bowl. Spread half the batter in your prepared pan, sprinkle with half the walnut mixture, add remaining batter, then top with remaining walnut mixture.

4. Bake for 35-40 minutes until a toothpick inserted in center comes out clean and the top is golden brown. Cool in pan for 10 minutes before serving warm.

02. Buttery Cinnamon Streusel Coffee Cake

Golden ribbons of cinnamon swirl through every slice of this gorgeous cake. The fluted tube pan creates an elegant presentation with a perfectly tender center.

Ingredients: 3 cups all-purpose flour, 1½ cups granulated sugar, ¾ cup butter (softened), 3 large eggs, 1½ cups sour cream, 1½ teaspoons baking powder, 1½ teaspoons baking soda, 2 teaspoons vanilla extract, 1 teaspoon salt, ½ cup brown sugar, 2 tablespoons cinnamon, 4 tablespoons melted butter.

How To Make Buttery Cinnamon Streusel Coffee Cake

1. Grease and flour a 10-inch fluted tube pan thoroughly, making sure to reach all the grooves. Preheat oven to 350°F and cream butter with granulated sugar until very light and fluffy, about 5 minutes.

2. Add eggs one at a time, beating well after each addition, then mix in vanilla and sour cream until smooth. Combine flour, baking powder, baking soda, and salt, then fold into batter until just combined.

3. Mix brown sugar, cinnamon, and melted butter for the swirl. Spread one-third of batter in pan, sprinkle with half the cinnamon mixture, add another third of batter, remaining cinnamon mixture, then final layer of batter.

4. Use a knife to gently swirl through the layers, creating marble patterns. Bake 55-60 minutes until golden brown and a long skewer comes out with just a few moist crumbs attached.

5. Cool in pan for 15 minutes before turning out onto a wire rack. The cake is best served slightly warm when the cinnamon swirls are most fragrant.

03. Fresh Blueberry Sour Cream Coffee Cake

Bursting blueberries and tangy sour cream create this five-star dessert favorite. Each bite delivers juicy fruit and tender crumb with a hint of warming cinnamon spice.

Ingredients: 2 cups all-purpose flour, ¾ cup granulated sugar, ½ cup butter (softened), 2 large eggs, 1 cup sour cream, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon vanilla extract, ½ teaspoon salt, 1 cup fresh or frozen blueberries, 2 tablespoons flour for berries, ⅓ cup brown sugar, 1 teaspoon cinnamon.

How To Make Fresh Blueberry Sour Cream Coffee Cake

1. Preheat oven to 375°F and butter a 9-inch springform pan. Toss blueberries with 2 tablespoons flour to prevent sinking, then set aside while you prepare the batter.

2. Cream butter and granulated sugar until fluffy, then beat in eggs and vanilla. Mix in sour cream until smooth. Whisk together remaining flour, baking powder, baking soda, and salt in separate bowl.

3. Fold dry ingredients into wet ingredients until just combined, being careful not to overmix. Gently fold in the flour-coated blueberries, distributing them evenly throughout the batter without bursting them.

4. Spread batter in prepared pan and combine brown sugar with cinnamon for topping. Sprinkle evenly over batter, then bake 45-50 minutes until top is golden and center springs back when lightly touched.

5. Cool completely in pan before removing sides. The blueberries will create beautiful purple streaks throughout each slice, and the cake stays moist for days when covered.

04. Fragrant Cinnamon Sour Cream Coffee Cake

Every forkful delivers warm cinnamon spice balanced by tangy sour cream. This simple yet decadent treat elevates your morning coffee routine to something truly special.

Ingredients: 2¼ cups all-purpose flour, 1 cup granulated sugar, ½ cup butter (softened), 2 large eggs, 1 cup sour cream, 1 teaspoon baking powder, 1 teaspoon baking soda, 2 teaspoons vanilla extract, ½ teaspoon salt, 2 tablespoons cinnamon, ½ cup brown sugar, 3 tablespoons melted butter.

How To Make Fragrant Cinnamon Sour Cream Coffee Cake

1. Grease a 9×9 inch baking pan and preheat oven to 350°F. Beat softened butter with granulated sugar until light and creamy, about 4 minutes with electric mixer on medium speed.

2. Add eggs one at a time, beating well, then mix in vanilla and sour cream until completely smooth. Combine flour, baking powder, baking soda, and salt, then fold into wet ingredients until just mixed.

3. For cinnamon topping, whisk together cinnamon, brown sugar, and melted butter until it forms coarse crumbs. Spread half the batter in pan, sprinkle with half the cinnamon mixture, add remaining batter, then top with remaining cinnamon mixture.

4. Bake 40-45 minutes until golden brown and toothpick inserted in center comes out clean. The cinnamon will create beautiful swirls and a fragrant aroma that fills your entire kitchen while baking.

05. Make-Ahead Overnight Coffee Cake

This brilliant recipe lets you prep the night before for fresh morning cake. Refrigerating overnight actually improves the texture, creating incredibly moist and tender results.

Ingredients: 2 cups all-purpose flour, 1 cup granulated sugar, ½ cup butter (softened), 2 large eggs, 1 cup sour cream, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon vanilla extract, ½ teaspoon salt, ¾ cup brown sugar, ½ cup chopped pecans, 2 teaspoons cinnamon, 4 tablespoons melted butter.

How To Make Make-Ahead Overnight Coffee Cake

1. Grease a 9×13 inch pan the night before baking. Cream softened butter with granulated sugar until fluffy, then beat in eggs, vanilla, and sour cream until completely smooth and well combined.

2. Mix flour, baking powder, baking soda, and salt in separate bowl, then fold into wet ingredients until just combined. Don’t overmix or the cake will be tough after the overnight rest.

3. Spread batter evenly in prepared pan. Combine brown sugar, chopped pecans, cinnamon, and melted butter for topping, then sprinkle evenly over batter. Cover tightly with plastic wrap.

4. Refrigerate overnight or up to 24 hours. When ready to bake, preheat oven to 350°F and remove plastic wrap. Bake directly from refrigerator for 35-40 minutes until golden brown and set.

5. The overnight rest allows flavors to meld beautifully and creates an incredibly tender crumb. Serve warm for the best texture and flavor experience.

06. Traditional Jewish Coffee Cake

This beloved recipe scales up beautifully for feeding crowds and stays incredibly moist. Home cooks rave about how easy it is to make with perfect results every time.

Ingredients: 3 cups all-purpose flour, 1½ cups granulated sugar, ¾ cup butter (softened), 3 large eggs, 1½ cups sour cream, 1½ teaspoons baking powder, 1½ teaspoons baking soda, 2 teaspoons vanilla extract, 1 teaspoon salt, 1 cup brown sugar, 1 cup chopped walnuts, 2 tablespoons cinnamon.

How To Make Traditional Jewish Coffee Cake

1. Preheat oven to 350°F and thoroughly grease a 9×13 inch pan. Cream butter and granulated sugar until very light and fluffy, beating for a full 5 minutes to incorporate maximum air.

2. Beat in eggs one at a time until well incorporated, then add vanilla and sour cream, mixing until smooth. The mixture might look slightly curdled but will come together when you add the flour.

3. Whisk together flour, baking powder, baking soda, and salt, then gently fold into wet ingredients until just combined. For topping, mix brown sugar, chopped walnuts, and cinnamon in a separate bowl.

4. Spread half the batter in prepared pan, sprinkle with half the walnut topping, add remaining batter in dollops, then sprinkle with remaining topping. Don’t worry about perfect layers.

5. Bake 45-50 minutes until golden brown and pulling slightly from sides. This recipe doubles easily for large gatherings and freezes beautifully for up to 3 months when wrapped tightly.

07. Apricot Danish-Style Coffee Cake

Tender apricot pieces and cake mix create this effortlessly elegant dessert. The simple powdered sugar glaze adds a bakery-worthy finish that impresses every guest.

Ingredients: 1 box white cake mix, ¾ cup sour cream, ½ cup butter (melted), 3 large eggs, 1 cup dried apricots (chopped), ¼ cup warm water, 1 teaspoon vanilla extract, 1½ cups powdered sugar, 3 tablespoons milk, ½ teaspoon almond extract.

How To Make Apricot Danish-Style Coffee Cake

1. Preheat oven to 350°F and grease a 10-inch bundt pan thoroughly. Soak chopped dried apricots in warm water for 10 minutes to soften, then drain well and pat dry with paper towels.

2. In large bowl, combine cake mix, sour cream, melted butter, eggs, and vanilla extract. Beat with electric mixer for 2 minutes until smooth and well blended. The batter will be quite thick.

3. Fold in the softened apricot pieces, distributing them evenly throughout the batter. Pour into prepared bundt pan, spreading evenly and tapping pan gently to release air bubbles.

4. Bake 45-50 minutes until golden brown and toothpick inserted in center comes out clean. Cool in pan 15 minutes before turning out onto wire rack to cool completely.

5. For glaze, whisk powdered sugar, milk, and almond extract until smooth. Drizzle over cooled cake, allowing it to flow down the sides for an elegant presentation that looks professionally made.

08. Buttery Pecan Sour Cream Coffee Cake

Simple pantry staples transform into this luxurious dessert with rich pecan flavor. The spiced filling and buttery topping create layers of incredible taste and texture.

Ingredients: 2 cups all-purpose flour, 1 cup granulated sugar, ½ cup butter (softened), 2 large eggs, 1 cup sour cream, 1 teaspoon baking powder, 1 teaspoon baking soda, 2 teaspoons vanilla extract, ½ teaspoon salt, 1 cup chopped pecans, ¾ cup brown sugar, 2 teaspoons cinnamon, ¼ teaspoon nutmeg, 4 tablespoons melted butter.

How To Make Buttery Pecan Sour Cream Coffee Cake

1. Grease a 9-inch springform pan and preheat oven to 350°F. Toast chopped pecans in a dry skillet for 3-4 minutes until fragrant, then set aside to cool completely.

2. Cream softened butter with granulated sugar until light and fluffy, about 4 minutes. Beat in eggs one at a time, then add vanilla and sour cream, mixing until completely smooth.

3. Combine flour, baking powder, baking soda, and salt, then fold into wet ingredients until just mixed. For filling, combine toasted pecans, brown sugar, cinnamon, nutmeg, and melted butter.

4. Spread half the batter in prepared pan, sprinkle with half the pecan mixture, add remaining batter in dollops, then top with remaining pecan mixture. The layers will create beautiful swirls as it bakes.

5. Bake 50-55 minutes until golden brown and center springs back when lightly touched. Cool in pan 10 minutes before removing sides. The pecans become perfectly caramelized and create a delightfully crunchy topping.

09. Polish Cream Cheese Coffee Cake

Softened cream cheese creates an incredibly rich center in this tender coffee cake. Brown sugar and pecans form a wow-worthy topping that’s simply irresistible.

Ingredients: 2¼ cups all-purpose flour, ¾ cup granulated sugar, ½ cup butter (softened), 8 oz cream cheese (softened), 2 large eggs, ¾ cup sour cream, 1 teaspoon baking powder, ½ teaspoon baking soda, 2 teaspoons vanilla extract, ½ teaspoon salt, ¾ cup brown sugar, ¾ cup chopped pecans, 1 teaspoon cinnamon, 3 tablespoons melted butter.

How To Make Polish Cream Cheese Coffee Cake

1. Preheat oven to 350°F and grease a 9×13 inch baking pan. Beat softened butter, cream cheese, and granulated sugar together until very smooth and fluffy, about 5 minutes with electric mixer.

2. Add eggs one at a time, beating well after each addition, then mix in vanilla and sour cream until completely smooth. The cream cheese should be fully incorporated with no lumps remaining.

3. Whisk together flour, baking powder, baking soda, and salt in separate bowl, then fold into cream cheese mixture until just combined. Don’t overmix or the cake will be dense.

4. For topping, combine brown sugar, chopped pecans, cinnamon, and melted butter until mixture resembles coarse crumbs. Spread batter in prepared pan and sprinkle evenly with pecan topping.

5. Bake 35-40 minutes until golden brown and toothpick inserted in center comes out clean. The cream cheese creates an incredibly moist, rich cake that stays fresh for days when properly stored.

Final Thoughts

These sour cream coffee cake recipes bring bakery-quality results to your home kitchen with simple ingredients and foolproof techniques. Each one offers unique flavors and textures.

Whether you’re hosting brunch or treating yourself to something special, these cakes deliver comfort and sweetness that everyone will remember and request again.