Cinnamon Sour Cream Coffee Cake – Moist, Bakery-Style, and Irresistible

If you’re searching for the ultimate cinnamon sour cream coffee cake, this recipe delivers everything home bakers love: a tender, buttery crumb, rich cinnamon sugar swirls, and a golden, bakery-style finish that looks as impressive as it tastes. Perfect for brunch recipes, holiday baking, breakfast desserts, and coffee pairings, this classic cake is a timeless favorite for good reason.

Made in a fluted Bundt pan and coated with a caramelized cinnamon sugar crust, this cake strikes the perfect balance between sweet indulgence and comforting nostalgia. Thanks to sour cream, every slice stays moist for days, making it ideal for make-ahead baking, family gatherings, and special occasions.

Whether you’re serving it with morning coffee, afternoon tea, or as a dessert centerpiece, this cinnamon sour cream coffee cake belongs in every baker’s recipe collection.

Why This Cinnamon Sour Cream Coffee Cake Works

This recipe stands out because it combines simple pantry ingredients with professional baking techniques that elevate the final result.

Key Features:

Sour cream for extra moisture and richness
Brown sugar and cinnamon swirl for depth of flavor
Bundt pan presentation for bakery-quality aesthetics
Perfect texture: soft crumb with crisp cinnamon coating
No frosting required – less sugar, more flavor

This cake is especially popular among readers searching for:

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Ingredients for Cinnamon Sour Cream Coffee Cake

For the Cinnamon Sugar Coating

½ cup granulated sugar
2 teaspoons ground cinnamon
2 tablespoons melted butter

For the Cake Batter

1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup full-fat sour cream

Optional Add-Ins

½ cup chopped pecans or walnuts
¼ teaspoon nutmeg or cardamom for warmth

Step-by-Step Instructions

1. Prepare the Pan

Preheat your oven to 350°F (175°C). Generously grease a 10–12 cup Bundt pan with butter or non-stick spray. Mix the cinnamon and sugar for the coating, then sprinkle it evenly inside the pan, rotating to coat all sides. Drizzle melted butter over the sugar coating for extra caramelization.

2. Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy—about 3–4 minutes. This step incorporates air, which is crucial for a soft crumb.

3. Add Eggs and Vanilla

Add eggs one at a time, beating well after each addition. Mix in vanilla extract. Scrape down the sides of the bowl to ensure even blending.

4. Combine Dry Ingredients

In a separate bowl, whisk together flour, baking powder, baking soda, and salt. This ensures even distribution and prevents clumping.

5. Alternate Wet and Dry Ingredients

Add the dry ingredients to the batter in three additions, alternating with sour cream. Begin and end with the dry ingredients. Mix just until combined to avoid overworking the batter.

6. Layer the Batter

Pour half of the batter into the prepared pan. Sprinkle a generous layer of cinnamon sugar mixture over the batter. Add the remaining batter and gently smooth the top.

7. Bake

Bake for 50–60 minutes, or until a toothpick inserted comes out clean. The top should be golden brown and slightly crisp.

8. Cool and Release

Allow the cake to cool in the pan for 15 minutes, then invert onto a serving plate. Let cool completely before slicing.

Texture and Flavor Profile

This cake has:

A soft, velvety crumb
Bold cinnamon aroma
Slightly crisp exterior
Balanced sweetness without being overpowering

The sour cream adds tang that offsets the sugar, creating a flavor profile often found in professional bakery coffee cakes.

Storage and Make-Ahead Tips

Room temperature: Store covered for up to 3 days
Refrigerator: Keeps fresh for 5–6 days
Freezer: Wrap tightly and freeze for up to 3 months

Perfect for:

Holiday meal prep
Weekend brunch planning
Gifting baked goods

Serving Suggestions

Pair this cinnamon sour cream coffee cake with:

Freshly brewed coffee or espresso
Hot chai or cinnamon tea
Vanilla yogurt and berries
Light dusting of powdered sugar

For special occasions, serve with whipped cream or vanilla ice cream.

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Frequently Asked Questions (Related Search Queries)

What makes sour cream cake more moist?

Sour cream contains fat and acidity, which tenderize gluten and lock in moisture, resulting in a softer crumb.

Can I use Greek yogurt instead of sour cream?

Yes. Full-fat Greek yogurt works well, though sour cream provides a richer flavor.

Is coffee cake supposed to contain coffee?

No. Coffee cake is meant to be served with coffee, not flavored with it.

Can I make this cake without a Bundt pan?

Absolutely. You can use a 9×13 pan or two loaf pans; adjust baking time accordingly.

How do I prevent my coffee cake from sticking?

Properly grease the pan and coat with cinnamon sugar or flour. Let the cake cool slightly before unmolding.

Is this cake good for brunch?

Yes. It’s one of the most popular brunch dessert recipes because it’s not overly sweet and pairs perfectly with hot drinks.

Can I add nuts or fruit?

Yes. Chopped nuts, apples, or blueberries make excellent additions.

Final Thoughts

This cinnamon sour cream coffee cake is a timeless, crowd-pleasing recipe that delivers bakery-level results with simple ingredients. Moist, flavorful, and visually stunning, it’s perfect for home bakers, food bloggers, brunch hosts, and holiday entertainers alike.