This Sour Cream Coffee Cake is soft, tender, and full of rich, buttery flavor.A sweet cinnamon swirl runs through the middle, topped with a crunchy crumble and a simple glaze that drizzles perfectly over each slice.It’s perfect for breakfast, brunch, or a cozy afternoon snack with a cup of coffee or tea.

The sour cream keeps the cake moist and tender, while the cinnamon and crumble give it that classic coffee cake charm everyone loves.If you love coffee cake, try my Blueberry Coffee Cake next! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Flour: All-purpose flour gives the cake a soft but sturdy texture.For a gluten-free option, you can use a 1:1 gluten-free flour blend.

Butter: Unsalted butter at room temperature makes the cake tender and rich.If you only have salted butter, reduce the added salt a little.Granulated Sugar: Sweetens the cake and helps the cinnamon swirl taste bright.

Eggs: Eggs give the cake structure and moisture.Using large, room-temperature eggs helps the batter mix smoothly.If you are out of eggs, you can try one of my tested egg substitutes.

Sour Cream: Keeps the cake moist and tender for a soft crumb.Milk: Adds extra softness.You can use any kind of milk (dairy or plant-based).

Vegetable Oil: Adds a little extra moisture so the cake stays soft.Neutral oils like canola or light oli

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