Sour Cream Coffee Cake
Prep time
Cook time
Total time
A diner style sour cream coffee cake for breakfast or a snack.
Serves: 25 pieces
For the Crumb Topping:
  • ¾ cup all-purpose flour
  • ¾ cup firmly packed dark brown sugar
  • ½ teaspoon kosher salt
  • ¾ cup pecans, toasted (optional - I omitted these)
  • 6 tablespoons unsalted butter, cold, cut into 1-inch cubes
For the Chocolate Cinnamon Swirl:
  • ½ cup granulated sugar
  • 1 teaspoon dark unsweetened cocoa powder
  • 1 teaspoon cinnamon
For the Cake:
  • 3½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1½ teaspoons baking soda
  • ½ teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, softened, cut into 1-inch pieces
  • 2½ cups granulated sugar
  • 4 large eggs, room temperature
  • 16 ounces sour cream (or Greek yogurt)
  • 1½ teaspoons pure vanilla extract
For the Crumb Topping:
  1. Whisk together the flour, sugar, and salt in a large bowl. Cut the butter into pieces and add it to the mixture. Cut into the dry ingredients with a pastry cutter, a fork, or your hands. Continue until coarse crumbs form. Roughly chop your pecans, add them, and stir to combine. You can also use a food processor to do this, if you like. Cover with plastic wrap and refrigerate until ready to use.
For the Chocolate Cinnamon Swirl:
  1. Whisk together the sugar, cocoa powder, and cinnamon. Set aside until ready to use.
For the Cake:
  1. Preheat your oven to 350 degrees F and line a 9x13-inch baking pan with parchment paper, then spray with nonstick spray or butter until well greased. SEt aside.
  2. Whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, beat your butter until smooth and creamy. Scrape down the sides of the bowl as needed, then add in the granulated sugar, beating until light and fluffy, about 3 minutes. Add in the eggs, one at a time, incorporating each one before adding in the next.
  3. Add in the sour cream (or Greek yogurt) and vanilla and beat until incorporated. Add in the combined flour, baking powder, baking soda, and salt, a bit at a time, until just moistened. Be careful not to overmix.
  4. Spread ⅓ of the batter into your pan (it might be a bit thick, but that's okay, just work with a greased spatula), then sprinkle half of the cinnamon swirl mixture over the batter. Pour another ⅓ of the batter over that, then sprinkle the rest of the swirl mixture, followed by the remaining ⅓ of the batter. Top with the crumb topping.
  5. Bake for 1 hour, rotating the pan every 20 minutes or so, until the crumb is golden and a toothpick inserted into the cake comes out clean. Allow to cool before cutting into squares. This well keep well, at room temperature in an airtight container, for up to 3 days.
Adapted From
Recipe by The Crepes of Wrath at