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Classic Sour Cream Coffee Cake Recipe

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Sour cream is quite an interesting ingredient. It’s as if heavy cream and yogurt had a child. It’s creamy but tangy, and when used in a cake recipe, the result is something unlike anything you’ve tried before.

The acidity balances sweetness, and it also cuts through the fat. That’s why this cake has a unique flavor profile. It tastes light, but it’s still immensely satisfying and filling. 

You’ll end up with a dense but airy coffee cake that will elevate your mornings and evenings to another level. Your coffee will find in this cake the perfect partner, but you’re the winner here. We all are.

Best Sour Cream Coffee Cake Recipe-2

Here's what you'll need

This recipe calls for a whole cup of sour cream, which will help bind the flour, butter and eggs — all the ingredients revolve around the unctuous sour cream. 

You’ll also need a 9-inch square baking pan or similar, a few mixing bowls, your oven and a cooling rack.

Did I mention we’re covering our sour cream coffee cake with a delicious layer of honey and crushed walnuts? Well, we are, and such unctuous richness balances the slight tanginess in the bread.

What to do with sour cream coffee cake?

Of course, this cake is fantastic with coffee, but there’s much you can do. Spread your favorite jam or preserve in a slice of this bread and see how versatile it really is.

It even makes a fantastic peanut butter sandwich! Really! This might become your new favorite coffee cake altogether. And it’s all thanks to the sour cream.

How to Make It

  • Prep Time15 min
  • Cook Time45 min
  • Total Time1 hr
  • Serving Size8
  • Energy500 cal


For the topping:



Preheat the oven to 350°F and grease a 9″ square baking pan.


In a mixing bowl, sift the flour and add the baking soda, baking powder and salt.


In a second bowl, combine the butter, sugar, eggs and sour cream.


Pour in the wet mixture over the flour mixture while whisking until fully incorporated and a liquid dough forms.


Pour the mixture into the greased pan. Tap in the counter to eliminate bubbles and bake for 45 minutes. Check if cooked through inserting a wood pick.


Remove from the oven and let the cake cool to room temperature in a cooling rack.


Top the cake with the honey using a spoon and top with the crushed nuts.

  • Nutrition Facts

  • Serving Size8
  • Amount per serving
  • Calories500
  • % Daily Value*Standard DV
  • Total Fat23.6 g78 g30.26%
  • Saturated Fat11.7 g20 g58.5%
  • Cholesterol84 mg300 mg28%
  • Sodium341 mg2300 mg14.83%
  • Total Carbohydrate68.7 g275 g24.98%
  • Dietary Fiber1.4 g28 g5%
  • Total Sugars42.7 g
  • Protein7.6 g50 g15.2%
  • Calcium81 mg1300 mg6.23%
  • Iron2 mg18 mg11.11%
  • Potassium209 mg4700 mg4.45%
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