Sour Cream Coffee Cake Recipe
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Sour Cream Coffee Cake Recipe

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Moist, delicious and tender…that's what you get when you bake this luscious coffee cake from Charlotte Mallet-Prevost of Frederick, Maryland. “I get a good response whenever I make it,” Charlotte writes. “It's fantastic.”
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES: 6 servings


  • 1/2 cup butter, softened
  • 2/3 cup plus 1 tablespoon sugar, divided
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 cup sour cream
  • 1/2 teaspoon ground cinnamon

Nutritional Facts

1 slice: 357 calories, 20g fat (12g saturated fat), 90mg cholesterol, 280mg sodium, 41g carbohydrate (25g sugars, 1g fiber), 4g protein.


  1. In a bowl, cream butter and 2/3 cup sugar until light and fluffy, about 5 minutes. Beat in egg and vanilla. Combine flour and baking soda; add to creamed mixture alternately with sour cream. Beat just until combined.
  2. Combine the cinnamon and remaining sugar; sprinkle 1-1/2 teaspoons into an 8-in. fluted tube pan coated with cooking spray. Add half of the batter. Sprinkle with remaining cinnamon-sugar; top with remaining batter.
  3. Bake at 350° for 30-35 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 6 servings.
Originally published as Sour Cream Coffee Cake in Cooking for 2 Fall 2007, p25

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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sisncj User ID: 8048446 145693
Reviewed Oct. 21, 2014

"We love this recipe. But I'd make some slight modifications. I add about 1/4 tsp of salt and add it to the flour and baking soda mixture. Also I bake it in a loaf pan, but I have to increase the cook time to 50 minutes using a glass loaf pan."

lmcnallyoleary User ID: 3604788 160933
Reviewed Jan. 8, 2013

"I have made quite a few Taste of Home recipes over the years and this one by far is one of the worse. I threw the entire cake out. Very disappointed!

Does TOH prepare the recipe before publishing?"

glogrizzle User ID: 2502213 66160
Reviewed Feb. 3, 2011

"Suffice to say in the 45 years of baking, (which I do every week)I have only thrown out to two cakes because I thought they were awful after the first bite-I think this recipe fails as a cake- would make a great cushion to sit on!"

hcdearmore User ID: 1889567 160506
Reviewed Dec. 27, 2009

"Sorry -- reviewed the wrong Sour Cream Coffee cake -- see the one from TOH Dec 09/Jan 10."

hcdearmore User ID: 1889567 160505
Reviewed Dec. 27, 2009

"Very moist & tasty. Relatively uncomplicated, with everyday ingredients. Reheats well, too."

lindamillington User ID: 4709396 93070
Reviewed Dec. 19, 2009

"i made this twice and both times the cake explode in the oven. what im i doing wrong. please help."

marbethj User ID: 2291170 92171
Reviewed Oct. 17, 2008

"I bet you could also use the mini bundt pans. They would be cute for an individual serving."

jdm46 User ID: 752687 144558
Reviewed Oct. 14, 2008

"I've never seen this small (8 in.) fluted pan. Where would I find one?"

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