This Sour Cream Coffeecake has been in my family for four generations, starting with my great-grandmother who brought it from her small European village. Can you believe she made this weekly for over 50 years? I learned to make it standing on a kitchen stool as a child, carefully measuring ingredients while she shared stories of our heritage through this treasured recipe.
Family Recipe Sour Cream Coffeecake
A traditional layered coffeecake featuring rich sour cream batter, cinnamon-sugar swirl, and buttery streusel topping.
Prepare Your Equipment
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
Create the Batter Base
In the bowl of a stand mixer (or using a hand mixer), cream together the butter and granulated sugar on medium-high speed for 2-3 minutes until light and fluffy. Add the vanilla and eggs one at a time, beating well after each addition.
Complete the Batter
Reduce the mixer speed to low. Add half of the flour mixture and mix until just combined. Add half of the sour cream and mix until incorporated. Repeat with remaining flour mixture and sour cream, being careful not to overmix.
Prepare the Cinnamon-Sugar Filling
In a small bowl, whisk together the granulated sugar, brown sugar, ground cinnamon, and chopped nuts (if using) until evenly mixed.
Layer the Coffeecake
Pour half of the batter into the prepared baking dish and spread into an even layer. Sprinkle half of the cinnamon-sugar mixture evenly over the batter. Add the remaining batter in spoonfuls over the cinnamon-sugar layer, then gently spread to create an even top layer. Sprinkle the remaining cinnamon-sugar mixture over the top.
Bake to Perfection
Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and let cool for at least 15 minutes before serving.
Add Optional Glaze
If desired, make a simple glaze by whisking together the powdered sugar with 1 teaspoon of milk, adding more milk as needed to reach a drizzling consistency. Drizzle over the warm coffeecake before serving.
How to Make Classic Sour Cream Coffeecake
Follow along as Chef Callie shares her family's treasured Sour Cream Coffeecake recipe with tips and techniques passed down through generations.
What makes this coffeecake stand out is its dual-purpose nature – impressive enough for company yet simple enough for everyday breakfasts. The batter can be prepped the night before, and the streusel takes just minutes to mix. It stays moist for days, travels well for brunches or potlucks, and slices cleanly for beautiful presentation.
Each bite delivers three distinct textural experiences: the tender, vanilla-scented cake; the aromatic cinnamon-sugar layer that melts into the crumb; and the buttery, nutty streusel that offers the perfect contrast. The sour cream creates an incredibly moist interior that stays fresh for days.
The true magic of this recipe lies in its ability to bring people together. Whether for holiday mornings or casual weekend brunches, this coffeecake has witnessed countless family gatherings and formed delicious memories. Feel free to customize the spices – cardamom adds a lovely dimension, or orange zest brightens the profile. How will you make this family treasure your own?
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