Originally posted October 12, 2019. Updated for enhanced content and clarity.

The Ultimate Sour Cream Coffee Cake with Extra Streusel

Are you tired of coffee cakes that skimp on the best part – the streusel? My ultimate Sour Cream Coffee Cake recipe is specifically designed for streusel lovers, ensuring every bite is loaded with delightful, buttery crumb topping. Say goodbye to dry, cake-heavy coffee cakes and hello to a moist, flavorful breakfast treat crowned with a ridiculous amount of cinnamon streusel and finished with a delicate vanilla drizzle. This isn’t just any coffee cake; it’s the best streusel coffee cake you’ll ever bake, perfect for a cozy morning or a special occasion like Christmas breakfast!

The Best Coffee Cake Ever

It’s a special occasion, celebrating another year since The Food Charlatan first launched! Eight years ago, I embarked on this incredible journey, publishing my very first recipe. Back then, I barely knew my way around a kitchen, which led to the playfully ironic name, “The Food Charlatan.”

Fast forward to today, and while I’ve certainly gained a lot more culinary confidence, the spirit of learning and sharing remains. I promise you, every recipe published here, including this phenomenal sour cream coffee cake, has been thoroughly tested and perfected. It’s truly a tried-and-true winner, guaranteed to impress!

Sharing my culinary adventures with you, my wonderful readers, is truly one of the joys of my life. Your presence makes this blogging journey so much more meaningful. To mark this milestone, I wanted to share a glimpse into the delightful (and sometimes amusing) feedback I receive regularly. These are the comments that truly brighten my day, showcasing the vibrant community we’ve built together. Reader comments are presented in italics.

Celebrating a Food Blogging Journey

Blogging for eight years has been an incredible ride, filled with learning, laughter, and, of course, a lot of delicious food. What started as a whimsical experiment has grown into a thriving community, and I’m endlessly grateful for each of you who join me here. It’s your engagement, your questions, and your feedback that make this space so special. Whether you’re here for the perfect cinnamon streusel coffee cake recipe or just for a laugh, I’m thrilled to have you!

Reader Feedback: The Good, The Bad, and The Hilarious

One of the most entertaining aspects of food blogging is the diverse array of messages I receive. From heartfelt praise to bemused observations, every email and comment adds to the rich tapestry of this blog.

Some readers can’t help but point out the irony of my blog’s name:

Dear Karen,

I’m sure you’re a good person, with a kind heart, are you aware that a charlatan is in essence a con man, a ripoff and other unfriendly things?

It always makes me smile how many people genuinely want to inform me about the definition of “charlatan”! Rest assured, the name was chosen with a wink and a nod to my early, less-than-expert cooking days. It’s a reminder of how far we’ve come!

Then there are those incredibly supportive comments that warm my heart:

Do you have your own cookbook for sale? I would certainly buy it.

A cookbook is definitely a dream of mine! It’s a huge undertaking, and for now, my focus is on my growing children. But someday, when the time is right, I’ll dive into that project. When I do, you’ll be the first to know – probably to the point of being tired of hearing about it!

I also receive feedback about the user experience, particularly concerning advertisements:

I tried to use your website, but it’s just so busy, with so many videos and ads loading constantly I just could not.

I completely understand the frustration with ads. They can be intrusive, and I wish there was a way to offer all this content for free without them. However, this blog is my full-time job and supports my family. The ads are what allow me to dedicate countless hours to developing and testing well-researched recipes, creating engaging content, and providing it all to you without a subscription fee. Think of it as a small trade-off for access to hundreds of delicious, free recipes – a much more convenient (and affordable) option than buying a new cookbook every week!

Some messages touch on deeper, more personal notes:

You sound like a lovely lady of faith and that is a big draw for me. I’m a grandma of deep faith and I love that young ladies are not ashamed to announce that they are as well.

I frequently receive emails about my faith, and I cherish every single one. As a member of The Church of Jesus Christ of Latter-day Saints, my belief in Jesus Christ as my Savior and the existence of a living prophet on Earth today is central to who I am. It’s a wonderful part of my life, and I’m always happy to discuss it further. Feel free to connect with me on Instagram if you have any questions!

Funny Comments on Particular Recipes:

And then there are the comments that just make me laugh out loud:

Regarding these Homemade Pretzel Hot Dogs:

These Homemade Pretzel Hot Dogs from The Food Charlatan take me back to my mall-rat days, when I’d blow my allowance on the sales racks at Contempo Casuals and 5-7-9. (Coincidentally, treats like these are also detrimental to me returning to the 5, 7, OR 9.)

And about this Cheesy Overnight Bacon and Egg Breakfast Casserole:

I picked your recipe because your name made me laugh!

These are the comments I live for!

A response to my Soft and Sticky Caramel Pecan Rolls post, where I shared news of my pregnancy and the reason for a brief hiatus in new recipes:

I’m so happy for you and your family Karen! And most thankful you are no longer having the horrors of morning..noon…and night sickness! I, too, was one of those ignorant folk that could not figure out why I was no longer getting your posts…giving hubby a bad rap (thought he deleted some of my “good stuff”) I will apologize to him when I finish here.

About my Brown Sugar Yellow Cake with Chocolate Frosting:

Dear Karen,
I still love you, but if I were to eat that cake with all those carbs, I might die in a week.

I hear you! Sometimes, a little culinary indulgence is worth the risk, wouldn’t you agree?

One of my all-time favorite emails was from someone who felt my blog posts were too long and I should “stop telling dumb stories about my kids” because there wasn’t “enough space on the cloud” for all the content. I literally burst out laughing! It’s a reminder that while some prefer to get straight to the recipe, many of you appreciate the stories and personal touches that make this blog unique.

For every message asking me to “just give me the recipes already,” I receive several like this:

I have been receiving your emails/blog for a while now and I just wanted to contact you and tell you how much I enjoy it! I love your recipes (I’ve made so, so many and always pass them on to friends), but I also love reading about you and your family! Your blog makes me laugh and I find it so relatable! I am also a stay-at-home Mom. Your stories remind me of when my kids were younger, and always have me in stitches. As soon as I see an email from you, I get so excited to read what’s been going on in your life – you’ve always got the best stories! Your sense of humor is amazing and I think that’s what keeps Moms going – a great sense of humor!

A huge thank you to all of you who appreciate my storytelling! While I understand the desire to sometimes just scroll straight to the recipe, sharing my life and experiences is truly why I’ve continued blogging for so long. Hearing that my real readers (not just those passing through) still value that personal connection is a powerful motivator. If you’ve read this far, you’re one of those wonderful “real readers” – thank you for your time and for being a part of this community. I appreciate you!

Here are links to all my anniversary (ish) posts, if you want to take a walk down memory lane!

• (2011) The first blog post on The Food Charlatan: Pumpkin Oatmeal White Chocolate Cookies
• (2012) The Food Charlatan 1st Anniversary: Cake Mix Coffee Cake
• (2013) The Food Charlatan 2nd Anniversary: Pumpkin Oatmeal White Chocolate Chip Cookies (I did a reshoot of my first recipe)
• (2014) The Food Charlatan 3rd Anniversary: The Food Charlatan’s New Blog Design
• (2015) The Food Charlatan 4th Anniversary: The Best Chocolate Cake I’ve Ever Had
• (2016) The Food Charlatan 5th Anniversary: Death by Chocolate Bundt Cake
• (2017) The Food Charlatan 6th Anniversary: Upside Down Almond Crunch Cupcakes
• (2018) The Food Charlatan 7th Anniversary:Ginger Sticky Toffee Pudding Cake
• (2019) The Food Charlatan 8th Anniversary: Sour Cream Coffee Cake (this very post!)
• (2020) The Food Charlatan 9th Anniversary: Homemade Spice Cake
• (2021) The Food Charlatan 10th Anniversary: Classic Cheesecake (and an IRL party for 10 years! 🥳)
• (2022) The Food Charlatan 11th Anniversary: Pumpkin Coffee Cake (the fall version of this sour cream coffee cake!)
• (2023) The Food Charlatan 12th Anniversary: Picnic Cake with Buttermilk Glaze
• (2024) The Food Charlatan 13th Anniversary: White Chocolate Brownies
• (2025) The Food Charlatan 14th Anniversary: Moist Red Velvet Cake with Incredible Flavor

My Signature Cinnamon Streusel Coffee Cake Recipe

Prepare yourselves, because this sour cream coffee cake is absolutely divine! I spent a considerable amount of time perfecting this recipe, enduring several “failure cakes” before finally landing on this impeccable version. (Yes, even a “charlatan” like me has kitchen mishaps!). The goal was simple: create a coffee cake with an unprecedented amount of streusel without compromising the cake’s light and fluffy texture.

What is Coffee Cake, Exactly?

Despite its name, traditional coffee cake doesn’t actually contain coffee. It’s typically a moist, buttery cake, often a basic yellow cake, generously layered with a cinnamon-sugar streusel topping. The name comes from its intended purpose: a perfect accompaniment to a warm cup of coffee in the morning or afternoon. Or, if you’re like me, a tall glass of cold milk!

My biggest grievance with most coffee cakes is the imbalance – too much plain cake, not enough of that glorious, crumbly streusel. My philosophy is simple: I want some cake with my streusel, not the other way around! Are you with me on this streusel obsession? It’s undeniably delicious!

This same passion inspired my Apple Crisp With a Ridiculous Amount of Streusel. While increasing streusel on an apple crisp is straightforward (apples don’t mind extra weight!), achieving the perfect streusel-to-cake ratio in a leavened cake was a challenge. It took numerous attempts to ensure the streusel stayed beautifully on top and didn’t sink into a dense, sad cake. But I finally nailed it! This sour cream coffee cake recipe delivers multiple layers of streusel that remain perfectly positioned, creating a delightful crumb in every single bite.

Essential Ingredients for Streusel Coffee Cake

One of the best things about this streusel coffee cake is that it relies on common kitchen staples. As long as you have some sour cream on hand, you might not even need a trip to the grocery store! For precise measurements and instructions, refer to the full recipe card below.

For the Icing:

• Softened butter
• Vanilla extract
• Kosher salt
• Milk (adjust for desired consistency)
• Powdered sugar (for a smooth, sweet glaze)

Step-by-Step: How to Make Sour Cream Coffee Cake

Crafting this incredible sour cream coffee cake is simpler than you might think, with just a few key steps to ensure success. Here’s a breakdown of the process, complete with tips to guide you. All detailed instructions are provided in the recipe card below.

1. Prepare Your Signature Streusel: The journey to the best coffee cake begins with our generous, buttery streusel. Unlike some recipes, we use melted butter here, which, after many tests, I’ve found creates the perfect crumbly texture for this specific cake. Mix flour, sugars, salt, cinnamon, and melted butter until it resembles wet sand with substantial chunks. Remember to set aside half of your streusel on a separate baking sheet; this crucial step prevents it from sinking during the initial bake and ensures a beautiful, crisp topping later.

2. Whisk Together Your Cake Batter: For the moist and tender cake, you’ll combine dry ingredients (flour, sugar, leaveners, salt) and then incorporate the butter and half cup of sour cream. Beat until the butter is fully integrated and the mixture forms a cohesive ball. In a separate bowl, whisk together the eggs, remaining sour cream, and vanilla until well-blended. Gradually add this wet mixture to the dry ingredients, beating until the batter is light and fluffy. A few small lumps are fine, but ensure overall lightness.

3. Layering for Maximum Streusel Distribution: This is where our coffee cake truly shines! Instead of just a top layer, we alternate layers of cake batter and streusel. Start by spreading a portion of the cake batter into your greased pan. Evenly sprinkle a generous amount of streusel over it, gently breaking up any large pieces with your hands. Repeat with another layer of batter and then more streusel. Finally, top with the remaining batter. This multi-layered approach guarantees that sweet, cinnamon-spiced crumb in every single slice. The final portion of streusel, which you set aside, will be added halfway through baking.

4. Baking to Perfection: Bake the cake for about 25 minutes, then, working quickly to minimize heat loss from the oven, remove it and sprinkle the reserved streusel over the top. This technique allows the cake to rise properly before the full weight of the streusel is added, resulting in a perfectly domed, crumb-topped masterpiece. Return to the oven for the remaining bake time. The cake is done when a toothpick inserted into the center comes out clean and the cake is firm.

5. The Vanilla Drizzle Finish: Once the cake has cooled slightly, whip up the simple, buttery vanilla icing. It takes mere seconds! Drizzle it generously over the entire cake, or save some to add to individual servings. Serving this cake warm is highly recommended for the ultimate comfort food experience!

The photo on the left shows the butter mixed into the dry ingredients, forming a shaggy mixture, which is correct. The photo on the right displays the final, light, and fluffy batter. It’s perfectly fine if you have a few small lumps, but the overall consistency should be airy.

By incorporating two layers of streusel between the cake batter, you truly get that glorious crumb in every single bite – not just a layer on top or in the middle. Perhaps I should have just named this “Streusel Cake”!

Creative Variations for Your Coffee Cake

While this sour cream coffee cake is perfect as is, feel free to get creative and customize it to your liking! Here are some ideas to inspire delicious variations:

• Maple Glaze: Swap out the vanilla extract in the icing for a touch of maple extract to create a rich, autumnal maple glaze.
• Skip the Icing: If you prefer a less sweet breakfast cake, feel free to omit the vanilla drizzle entirely. The streusel provides plenty of flavor!
• Add Inclusions: Fold in a cup of chocolate chips (dark, milk, or white chocolate), cinnamon chips, or even butterscotch chips into the cake batter for an extra layer of flavor and texture.
• Nutty Topping: Sprinkle a cup of sliced almonds, chopped pecans, or walnuts on top of the cake along with the final streusel layer before baking for added crunch and nutty flavor.
• Swedish Twist: For a subtle, warm spice, add ¼ teaspoon of ground cardamom to your streusel mixture.

What can replace sour cream in a cake recipe?

Sour cream is an MVP in this moist coffee cake, but if you find yourself without it, you do have options. You can substitute buttermilk, but let’s be realistic – if you’re out of sour cream, chances are you’re not swimming in buttermilk either. A homemade buttermilk substitute works in a pinch: add about 1 ½ tablespoons of lemon juice or white vinegar to a 1 ½ cup measuring cup, then fill the rest with whole milk. Stir and let it sit for five minutes until it slightly curdles. Voila!

However, a quick disclaimer: this “cheater” buttermilk won’t offer the same richness and thickness as real buttermilk, and it’s significantly less rich than sour cream. Expect a slightly different (though still delicious) texture. For the absolute best results, sour cream is king!

Alternatively, plain or vanilla yogurt (including Greek yogurt) can also be used as a sour cream substitute. Just be aware that Greek yogurt is thicker, so you might need to thin it slightly with a touch of milk.

Sour Cream Coffee Cake FAQs

Storing and Freezing Your Coffee Cake

Can this sour cream coffee cake be made ahead?

Absolutely! One of the many virtues of coffee cake is that it tastes fantastic fresh out of the oven, but also keeps beautifully. To prepare this homemade coffee cake in advance, bake it according to the recipe instructions. Prepare the vanilla drizzle, but hold off on applying it. Once the cake has cooled completely, cover both the cake and the frosting separately and store them at room temperature.

For the best experience, always warm the cake before serving. You can place the entire cake in a warm oven (around 170°F or 75°C) until it feels heated through, which usually takes at least 20 minutes. Then, generously drizzle with the room-temperature frosting. For individual portions, a quick zap in the microwave for 15-25 seconds will restore its warm, tender goodness.

Can you freeze sour cream coffee cake?

Yes, you can! Freezing this coffee cake is an excellent way to enjoy a tasty treat later. To freeze, ensure the cake is completely cool, then seal it very well. Many cake pans come with lids that don’t create an airtight seal, so I recommend wrapping the entire pan tightly in plastic wrap, then aluminum foil, or transferring large slices into a freezer-safe ziplock bag. To reheat, individual portions can be quickly microwaved, or the whole cake can be gently warmed in a low oven from frozen.

Making this streusel coffee cake will undoubtedly make you everyone’s favorite baker! Its generous streusel layers are truly life-changing. It’s the perfect addition to a festive Christmas morning breakfast or any time you want to impress with a truly special homemade treat!

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