Why does sour cream help with moisture?

It adds acidity and richness that keeps the crumb soft. Baked goods often turn out tender when there’s a tangy dairy element.

Can I use Greek yogurt instead of sour cream?

Yes. Plain Greek yogurt can work fine. The taste might shift a little, but the texture usually remains similar.

How do I prevent the crumb topping from sinking?

Make sure your batter is thick enough and don’t overload the middle with too much streusel. Some on top, some in the center is a safe bet.

Is it best eaten warm or cool?

People often love it warm, though it slices cleaner when cooled. Leftovers can be warmed for a few seconds if you miss that fresh-out-of-the-oven feel.

Does the cake freeze well?

It does. Slice, wrap in plastic, and keep in a freezer-safe container or bag. Thaw overnight or on the counter.

What if I want a thicker streusel?

Double the crumb mixture. Some folks love an over-the-top crunchy layer. Just watch for possible longer baking times.

Any tips on making it extra fluffy?

Start by creaming the butter and sugar really well, about two to three minutes. Don’t skip that step. Also, do not overmix once the flour goes in.

This Sour Cream Coffee Cake Recipe Is The Coziest Treat

Name: Sour Cream Coffee Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup (1 stick) unsalted butter, softened; ¾ cup granulated sugar; 2 large eggs; 1 cup sour cream; 1 teaspoon vanilla extract; ½ cup packed brown sugar; 2 teaspoons ground cinnamon; ¼ teaspoon ground cardamom (the surprise element); ¼ cup all-purpose flour; 3 tablespoons cold unsalted butter, cut into small pieces

Description

This version of sour cream coffee cake combines a soft, tender crumb with a crunchy topping. The batter features sour cream for extra moisture. A hint of cardamom makes it slightly different from most traditional options.

Equipment

8×8-inch baking pan (or 9×9 for a thinner cake)
Mixing bowls (at least two)
Whisk or electric mixer
Measuring cups and spoons
Rubber spatula

Ingredients

Units Scale

Batter

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract

Streusel

1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cardamom (the surprise element)
1/4 cup all-purpose flour
3 tablespoons cold unsalted butter, cut into small pieces

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Instructions

Combine Dry Ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt. Set this aside.
Cream Butter & Sugar: In a separate bowl, cream the softened butter with the granulated sugar. Add eggs one at a time, beating well after each addition. Stir in sour cream and vanilla extract.
Blend Batter: Gradually fold the dry mixture into the wet mixture. Use a gentle hand to keep the batter light and fluffy.
Mix Streusel: In another bowl, stir together brown sugar, cinnamon, cardamom, and flour. Work in the cold butter pieces until the mixture resembles coarse crumbs.
Assemble: Spread half the batter into a greased baking pan. Sprinkle half the streusel on top. Spoon the remaining batter over that layer, then finish with the rest of the streusel.
Bake: Place in a preheated 350°F (175°C) oven for 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake rest for at least 10 minutes before slicing.

Notes

Cardamom Twist: Most coffee cakes stick with a cinnamon-only profile. A small amount of cardamom adds an aromatic warmth that sets this version apart.
Make Ahead Tip: This coffee cake freezes well. Wrap individual slices in plastic wrap, then store in a freezer-safe bag. A quick reheat brings them back to life.
Toppings: Some folks like to finish it with a thin drizzle of glaze. Others enjoy chopped nuts in the streusel. Both are optional but tasty.

Nutrition

Serving Size: 1 Slice
Calories: 300 kcal
Sugar: 20 g
Sodium: 250 mg
Fat: 14 g
Saturated Fat: 8 g
Carbohydrates: 38 g
Fiber: 1 g
Protein: 5 g