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29 comments to “Sour Cream Coffee Cake Heaven”

  1. ooo sounds like the perfect thing to wake up to in the morning :]

  2. Thanks for the info about the cookbook. I have read quite a bit about it. Guess I better check it out.

    Your coffee cake looks outstanding. I’m loving your swirls of goodness!
    ~ingrid

  3. this does look amazing!

  4. Made this over the weekend … so very delicious.

  5. mmm, looks about as good as my mom’s! how would the recipe work if i added in some apple slices?

  6. I honestly don’t know how this would work with apple slices, but I think you should give it a try. I might cut apples into chunks and toss in some lemon juice and then the filling mixture before adding them to cake. I might also leave out the cocoa? Let me know how it works!

  7. making this right now – reduced the flour by a 1/2 cup as well as the sugar wanted it to be moister and less sweet – hope it works.

  8. Many years ago I worked in a restaurant which made a great sour cream coffee cake and have been looking for a recipe worthy of the name ever since. This one looks terrific, and I’ll be trying it this afternoon!

  9. Absolutely delicious! I used plain yogurt instead of sour cream because it was too late to go out the the store. Turned out amazing! Thanks for sharing.

  10. I made this cake last week for my birthday. Took it to work and it was a huge hit! Delicious.

  11. Yum!!

    I overbaked mine slightly (I’m always messing up something) and it was still fantabulous. Weighs a ton in the pan. Baked Rocks.

  12. I search like a madman for your blog/recipe whenever I need to make coffeecake, I always seem to lose my bookmark. Thank you so much for this! It’s divine.

  13. Wow, made this cake last night and it was phenominal! I had some topping leftover that I’ve been eating by the palmful (hehe). Don’t think it will last through another breakfast though. Thanks for sharing!

  14. HI Tim! I am 12 years old and I LOVE to bake! i made this coffeecake for my brother who was in heaven when he first took a bite! I also made your vanilla caramel cake and it came out delicious!! I am trying to find a good recipe for spice cake with coffee as one of the ingredients! Also, my moms birthday is coming up on May 18 and i was wondering if u also had a good recipe for almond………….. something! it can be cake or tarts just something with almonds!
    Thanks!!!

  15. Honestly I just so want to know the real, actual reason why baking soda is needed in some cakes and not others? Do you happen to know why it is needed at all?
    P.S. I really love what you guys are doing on this site :)

  16. I have a Question: I want to take this to work on Saturday morning, but won’t have the time to make it on Friday. Do you think I could make it Thursday and just keep it in the fridge until Saturday morning?

  17. Hi Molly, Sure- it won’t be as good as it is in the first 24 hours, but it will still be good. Wrap it very tightly if you are going to store it in the fridge.

  18. The easiest trick for spreading the batter layer is to take a spoon and dip the back in a bowl of cold water and then use it to spread the batter. It´s a huge difference and the amount of water doesn´t bother one bit.I swore by Budapest coffee cake (by Maida Heatter) as the greatest, but now you really put me in a tight spot! This is a great recipe.

  19. Stephanie says:

    July 18th, 2012 at 10:56 pm

    Made this!!! Truly delicious. It made a bunch so took it to work to share (one of my admitted joys of cooking). This recipe is SO good that folks sought me out to tell me how yummy it was – passing on the thanks to you. Your recipes are not only inspiring (and photos gorgeous) they coax me into all the extra little steps i’d otherwise consider cutting corners on, like toasting the pecans and bringing out BOTH the food processor and stand mixer. Thank you much for all put into these recipes and the sharing of them.

  20. Would this work in a bundt pan?

  21. no, mj, it wouldn’t.

  22. That one is delicious with cranberries! =)
    I had some left in a fridge and decided to put them into batter. They are very refreshing in this sweet-sweet coffecake.

  23. Do you think this could be assembled the night before, refrigerated, and then baked in the morning?

  24. Hi CJ, No, you can’t do that with cake batters. Your should just bake it the night before and rewarm in the morning.

  25. Yum! This has become my go-to coffee cake recipe. And for anyone that likes coconut, I made a variation where I replaced half of the sour cream with coconut milk, added a bunch of flaked coconut to the batter at the end, and replaced the nuts with more coconut in the crumble. It was really good! This recipe is definitely a good coffee cake springboard.

    (Side note: I’ve also tried making it in two loaf pans instead of the 9×13, which I don’t recommend. I don’t think the crumb holds up as well for a deeper cake… But I should have known!)

  26. For the cake the ingredients says 2sticks of butter. What us the actual measurement? How much is one stick?
    Can’t wait to try this sounds amazing!

  27. I ran out of all-purpose flour and white sugar, so I used a light whole wheat flour and a combo of brown sugar and turninado sugar. Still turned out great!

  28. I remembered this cake and post for the past 8 years. And now when I was in Brooklyn,
    I went to Baked. Their sour cream coffee cake was amazing. Thanks for the great tip. And now after another big move, I’ll have to make this at home.

  29. Made this tonight, it was delicious! Super moist but still dense and the crumble added the perfect crunch. The cocoa was just subtle enough to be noticed but didn’t throw off the balance. I also had to do a last minute sub of 8oz sour cream and 8oz 2% Greek yogurt but it turned out fine. Thanks for posting, will definitely be making this again!

What do you think?