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Best Coffee Cake Recipe

Looking for best coffee cake recipes. I think I would like something with sour cream in it but not sure. Great crumble topping a must.

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  1. This cake is really easy and delicious. My mother, sister and I have all been making it for years...

    Sour Cream Coffee Cake


    ¼ Cup Butter (unsalted)
    1 Cup Sugar
    ½ pint Sour Cream (1 cup) – you can use low-fat if desired
    2 Eggs
    1 Tsp. Vanilla
    ¼ Tsp. Salt
    2 Cups Flour
    1 Tsp. Baking Powder
    1 Tsp. Baking Soda


    ¾ Cup Chopped Walnuts
    2 Tsp. Cinnamon
    ¼ Cup Sugar
    ¾ Cup Chocolate Chips (semi-sweet)

    Preheat over to 350.

    Cream butter. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each egg. Add vanilla.

    Combine flour, baking powder, baking soda and salt. Add alternately with the sour cream blending well.

    Pour half the batter into a well-greased baking pan (9 inch square, round or even a bundt pan).

    Combine filling ingredients. Sprinkle half of mixture over batter in pan. Top with remaining batter and then sprinkle with remaining filling mixture. Slightly press chocolate chips and nuts down so that they stay on the cake when it is baked.

    Bake at 350 for 45 minutes. Test with a toothpick – it might need a little more time in the oven (like 10 or 15 minutes).

    1. My two go-to ones are from the SF Junior League cookbook--one with blueberries, one with almond paste. If either sound like something you might like, I can post it.

      10 Replies
      1. re: chowser

        I'm always looking for recipes that use almond paste because I always seem to end up with half a tube. If you have a moment, chowser, I'd love yours. Thanks!

        1. re: tweetie

          This is a light, airy cake, despite the sour cream. I've also added almond extract to give it more almond flavor.

          Sour Cream and Almond Coffee Cake

          8 oz almond paste
          1 1/4 c. sugar
          1 c. butter, softened
          2 eggs
          1 tsp vanilla
          1 c. sour cream
          2 c. flour
          1 tsp baking powder
          3/4 tsp salt

          1/2 c chopped almonds (I toast them first)
          3/4 c brown sugar
          1/4 c flour
          1/4 c butter

          Preheat oven 325. Crumble almond paste; add sugar and beat. Gradually add butter. Add 2 eggs, beating well after each one. Add vanilla and sour cream, beat until blended. Sift flour, baking powder and salt. Fold into cream mix and pour into buttered and floured 10" tube pan. Mix topping until crumbly. Sprinkle over cake. Bake 1 hr until toothpick comes out dry.

          1. re: chowser

            Thanks chowser. Will definitely give this a try.

        2. re: chowser

          Chowser, can you please post the blueberry one when you have a moment? Thanks!

          1. re: GSDlove

            Here you go:

            1/2 c. butter
            1 c sugar
            3 eggs, lightly beaten
            1 tsp baking powder
            1/4 tsp salt
            1 tsp baking soda
            2 c. flour, unsifted
            1 c. sour cream
            2 c. fresh or frozen blueberries

            1 c. brown sugar
            1/4 c. butter
            1/4 c. flour

            Preheat oven to 350. Cream butter and sugar; add eggs, baking powder, baking soda, salt. Add flour and sour cream, alternating (I mix the baking powder, soda and salt into the flour and then do this). Fold in blueberries (someties I'll save some of the flour mix to toss the blueberries but they don't tend to sink to the bottom with this recipe). Pour into buttered 13x9 pan. For topping: cream brown sugar and butter. Add flour--should be lumpy. Sprinkle on top. Bake for 30 minutes. Topping partially sinks into coffe cake. Sometimes I'll add blueberries on top instead.

            1. re: chowser

              YUM! Saw fresh blueberries in the market yesterday and now I have a reason to go back and get some. Thank you!

              1. re: chowser

                I know this is an old post, but i just tried this recipe and wanted to let you know that hubby and I LOVED it!
                It took me 50 minutes to bake in a 10 inch spring form pan. And i used a good organic 2% yogurt instead of sour cream.
                I will Definitely be making this recipe again! Yumm.

                1. re: LukesBride

                  Glad you liked it! It's fallen off my rotation of things to make, since I posted it, so I'll have to put it back on again, especially as blueberries start appearing in stores.

                  1. re: chowser

                    I'm curious to know if you have tried this with any other berries? Raspberry perhaps?

                    1. re: AmandaCA

                      No but I'm sure it would be fine.

          2. My dear husband, who has a disturbing penchant for Entenmann's (and Taco Bell..... why did he marry a chowhound?), would, if pressed, choose this cake over an Entenmann's - it's really terrific, in a classic, too-good-to-be-true kind of way. Sour cream, rich flavor, and a great, never-gritty crumb topping. Though I have been meaning to try the topping with brown sugar.....

            From the good folks at King Arthur, of course!


            1. Thanks so far; a friend told me to try Ina's Garten's. Anyone tried that?

              6 Replies
              1. re: itryalot

                I have, once, and for me it was only, "Meh..." Almost too buttery-rich for my taste.

                1. re: kshrimp

                  She can be a little over the top with the butter. The King Arthur's flour one may be it. If you do the brown sugar on top, will you add or omit something else? Baker I am not, cooking is my thing.

                  1. re: itryalot

                    I'd do 1/2 cup brown sugar instead of the 1/2 cup of powdered sugar called for in the topping, or perhaps use 1/4 cup of each. I haven't tried it yet, but that's what my instinct would be.

                    All of this talk is giving me the itch to bake it though!

                2. re: itryalot

                  I've made the Ina Garten sour cream coffee cake and it is fabulous. But, as mentioned, it is rich and more of a dessert than a breakfast pastry. I loved it.

                  1. re: jvozoff

                    i've made ina's a couple times and it's always a big hit!

                    1. re: vballgal

                      Highly recommend Ina's. But I double the streusel and instead of a maple glaze I make a basic vanilla one with powdered sugar, a little milk and "good" vanilla extract.

                      Cover while still warm... the steam makes it extra moist.

                3. What about adding sliced apples? Anyone tried that?
                  I have the Cake Bible and they say (another thread on Cake Bible recipes) the S Cream coffee cake is amazingly good. Maybe I can take a look at that and blend with King Arthur.

                  1 Reply
                  1. re: itryalot

                    I make The Cake Bible Sour Cream Coffe Cake at least twice a year and am very fond of it. I do the frozen sliced peaches variation, which I think helps keep the cake moist for days. It also freezes beautifully. No reason, I guess, not to combine it with another recipe, but I think it's pretty great as is.

                  2. Maida Heatter has a superb roumanian coffee cake recipe in her first or possible second book. Rather similar to the cake immediately below - hers is cooked in a tube or bundt pan and the flavoring between layers is a ground up mix of raisins, cocoa,nuts and cinnamon. Highly recommended.

                    1. I made this coffeecake from the joyofbaking website for my New Years Day brunch and it was a huge hit. Devoured completely, in spite of the many many other items on the table. I made it with hazelnuts - it's really delicious.


                      5 Replies
                      1. re: Nyleve

                        Question for all you bakers out there. I would like to make one of these coffee cakes today but don't have any sour cream on hand. Do you think if I substituted with maybe some yougurt and coffee cream it would work out okay??

                        1. re: millygirl

                          No need for the coffee cream. For each cup of sour cream substitute one cup of plain yogurt plus one teaspoon of baking soda.

                          1. re: JoanN

                            Don't add extra baking soda to the above recipe. It already has baking soda in it and the substitution of yogurt should work just fine with no adjustments. In fact, the next time I make it I will definitely use yogurt. I always have yogurt in the house, not always sour cream. Made with sour cream it's wonderfully buttery, but I think yogurt would be very nearly as good.

                            Oh and also don't add any coffee cream - doesn't need it.

                            1. re: Nyleve

                              I was thinking to add some cream because the yougurt I have is low fat. I should have mentioned this earlier. Does it matter?

                              1. re: millygirl

                                The recipe has plenty of fat in it already so if I were doing it, I'd just go with a straight sub. The only difference I would anticipate is a slightly lighter crumb - but otherwise it should be excellent.

                      2. Not really what you're looking for, but the cranberry coffee cake recipe in the yellow Gourmet cookbook is outstanding. I add walnuts to the batter. So, so good.

                        1. i have a recipe that i use out of boston globe cookbook. simple new england fare. no sour cream, but incredibly moist and light. there is a crumb topping and that crumb is also sprinkled between two layers of batter. the recipe isn't much to look at. i don't even think there's vanilla in the recipe, but it's a great cake. i can dig it out if you'd like.

                          7 Replies
                          1. re: eLizard

                            e- This is an old thread so you may not get a response from the OP, or other posters here, but why don't you post it anyway, as it sounds good to me. There's always room for more coffee cake discussion.

                            1. re: bushwickgirl

                              wow, didn't even notice the date..... i'll get the recipe tonight! thanks, bwg.

                              1. re: bushwickgirl

                                PS bwg, remember we had a discussion about the sour cream coffee cake I thought was in Claiborne's spice book? Guess what, it's the one in the first response above - it having originated in the 70's before chocolate madness hit did not have choc chips as originally written.

                                1. re: buttertart

                                  Yes, I remember the discussion. Now that I see the recipe it really rings a bell but was it from his book or somewhere else, I'm confused, it's the effect of the hot weather we've had and just can't think clearly... (Clears throat, takes sip of water)

                                  Ok, I'm back, the recipe looks very familiar, and I know I haven't read through this post, so I didn't see it here. Anyway, it sounds like a good one and easy; the chocolate chip addition is so 80's.

                                  1. re: bushwickgirl

                                    Totally 80s. I'm now sure it came from Nordicware on one of those color printed inserts in my first ever Bundt pan.

                                1. re: eLizard

                                  Still haven't found one that is moist. Either too dense or too dry. Am open to no sour cream.

                                2. This is my favorite sour cream coffee cake recipe from my mother.


                                  1. Hands down...this incredible one from Cuisine at Home. So absolutely delicious.


                                    3 Replies
                                    1. re: Becca Porter

                                      Oh my goodness! That just went directly into the database. I bake only for company. Good thing thing company is due soon.

                                      1. re: Becca Porter

                                        Looks like an interesting variation; more of a caramelish (not a word) frosting topping.

                                        1. re: Becca Porter

                                          On a side bar, can you post the recipe to your choc cake? Wells.