Moist, tender Coffee Cake with a ribbon of chocolate through the center and a buttery cinnamon streusel on top. This snack cake is perfect for breakfast, brunch, or dessert, and even better with a cup of coffee or tea.
Alongside favorites like Blueberry Buckle and Cinnamon Roll Quick Bread, this coffee cake is an easy, crowd-pleasing choice for mornings with family or when entertaining. For a seasonal twist, try a cranberry version during the holidays.
Easy Sour Cream Coffee Cake
Yes, cake for breakfast! This coffee cake uses butter and sour cream for a rich, tender crumb, includes a layer of chocolate in the middle, and is finished with a crunchy cinnamon-hazelnut streusel. Each bite practically melts in your mouth, and a hot cup of coffee makes it an ideal morning treat. Best of all, the recipe is straightforward and quick to prepare.
What is Coffee Cake?
Coffee cake—also called a snack cake—is a hybrid between pound cake, buckle, and traditional layer cakes. It’s typically butter-based and may vary in shape and texture by region: round, square, or loaf pan. The American style usually highlights cinnamon and includes a streusel or crumb topping, sometimes with a glaze. Variations can contain fruit or nuts. This version uses sour cream in the batter for extra moisture, a chocolate spread ribbon through the center, and chopped hazelnuts in the streusel.
Does coffee cake contain coffee? Despite the name, coffee cake usually does not contain coffee; it’s named because it is served with coffee. It’s equally delightful with tea or a glass of milk.
Coffee Cake Recipe
This simple snack cake is irresistible. The main components are:
- Flour: All-purpose, spooned and leveled for accurate measurement.
- Eggs: Add structure and richness.
- Granulated sugar: For sweetness and moisture.
- Baking powder and baking soda: Leavening agents for lift.
- Butter: Unsalted is preferred so you can control the salt level.
- Sour cream: Keeps the cake moist and slightly tangy.
- Salt and vanilla: Enhance and balance flavors.
- Chocolate spread or Nutella: Pipable chocolate filling that bakes well (avoid loose chocolate syrup).
- Streusel topping: Flour, brown sugar, cinnamon, salt, cold butter, and finely chopped hazelnuts.
- Powdered sugar (optional): For a light dusting before serving.
Recipe Variations
- Sour cream substitute: Plain yogurt or Greek yogurt can be used instead.
- Add fruit: Raspberries or chopped strawberries pair well with chocolate—bake time may increase slightly due to added moisture.
- Different nuts: Hazelnuts can be swapped for almonds, pecans, or walnuts, or omitted entirely.
- Glaze option: If you prefer, drizzle a simple glaze made from powdered sugar, milk, and vanilla instead of dusting with powdered sugar.
How to Make Coffee Cake
Overview of the method (see the printable recipe card for full details):
- Whisk the dry ingredients for the batter.
- Beat the butter and sugar, then add eggs and vanilla.
- Alternate adding the dry mixture and sour cream to form a thick batter.
- Spread half the batter in a parchment-lined 9×9-inch pan.
- Pipe or spoon an even layer of chocolate spread over the batter.
- Top with the remaining batter and smooth it out.
- Sprinkle the streusel over the top.
- Bake until the streusel is golden and a toothpick inserted in the center comes out clean. Cool and dust with powdered sugar if desired.
How to Store Coffee Cake
- Room temperature: Store tightly wrapped or in an airtight container for up to 3 days to prevent drying.
- Refrigeration: In an airtight container the cake will keep up to 1 week.
- Freezing: Wrap cooled cake tightly in plastic and foil, place in a freezer-safe bag, and freeze for 2–3 months. Thaw at room temperature in its wrapping.
- Reheating: Serve at room temperature or warm a slice briefly in the microwave (≈10 seconds) or in a 350°F oven wrapped in foil for 8–10 minutes (remove any plastic first).
Ingredients
For the Streusel Topping
- 3/4 cup all-purpose flour
- 2/3 cup brown sugar
- 1 teaspoon cinnamon
- Pinch of salt
- 1 cup finely chopped hazelnuts
- 5 tablespoons cold unsalted butter, cut into cubes
For the Batter
- 2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1 cup sour cream
- 2/3 cup chocolate spread or Nutella (not chocolate syrup)
For Serving
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F. Line a 9-inch square baking dish with parchment paper, leaving an overhang, and coat lightly with nonstick spray.
- Make the streusel: in a medium bowl whisk together flour, brown sugar, cinnamon, salt, and nuts. Cut in the cold butter with a pastry blender, fork, or your fingers until the mixture resembles coarse crumbs. Set aside.
- Make the batter: in a bowl whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and sugar until light and fluffy, about 2 minutes. Add eggs one at a time, then vanilla.
- Add the flour mixture to the wet ingredients in three additions, alternating with the sour cream and beginning and ending with the flour. The batter will be thick.
- Spread half the batter in the prepared pan. Transfer the chocolate spread to a piping bag or resealable plastic bag with a corner cut off, and pipe it over the batter. Gently spread into an even layer with an offset spatula.
- Spoon the remaining batter over the chocolate and spread evenly. Sprinkle the streusel over the top.
- Bake for 50–55 minutes, until the topping is golden and a toothpick inserted in the center comes out clean. Cool in the pan for 20 minutes, then transfer to a rack to cool completely. Dust with powdered sugar, cut into squares, and serve.
Nutrition
Carbohydrates: 48 g |
Protein: 5 g |
Fat: 21 g
Nutrition information is an estimate and can vary based on ingredients and any substitutions.
