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Make-Ahead Sour Cream Coffee Cake – Moist, Cinnamon

Shruthi
Make-Ahead Sour Cream Coffee Cake is a moist and flavorful cake layered with cinnamon-sugar streusel and topped with a buttery crumb mixture. The sour cream ensures a tender texture while the cinnamon filling adds warmth and sweetness. Perfect for preparing in advance, this cake can be refrigerated overnight and baked fresh when needed. Ideal for breakfast, brunch, holiday mornings, or afternoon coffee breaks, it offers bakery-quality flavor with simple ingredients and easy preparation.
Print Recipe
Prep Time 20 minutes
Cook Time 8 hours 50 minutes
Total Time 9 hours 10 minutes
Course Breakfast, brunch
Cuisine American
Calories 420 kcal

Ingredients
  

For the Cake

  • 1 cup unsalted butter, softened
  • 1½ cups granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups sour cream
  • 2½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt

For the Cinnamon Filling

  • 1 cup brown sugar
  • 2 teaspoons ground cinnamon
  • ½ cup chopped pecans or walnuts (optional)

For the Crumb Topping

  • ½ cup all-purpose flour
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • ¼ cup cold butter, cubed

Instructions
 

 Prepare the Batter

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
    Mix in sour cream until smooth.

Combine Dry Ingredients

  • In another bowl, whisk together flour, baking powder, baking soda, and salt.
    Gradually add dry ingredients to the wet ingredients and mix until combined.

Prepare Filling

  • Mix brown sugar, cinnamon, and nuts in a small bowl.

Assemble

  • Grease a 9×13-inch baking dish.
    Spread half of the batter into the pan.
    Sprinkle evenly with the cinnamon filling.
    Spread remaining batter on top.

Make the Topping

  • Combine flour, brown sugar, and cinnamon.
    Cut in cold butter until crumbly.
    Sprinkle over the cake.

 Refrigerate

  • Cover tightly and refrigerate overnight or up to 24 hours.

Bake

  • Preheat oven to 350°F (175°C).
    Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

  • Allow the cake to cool for 15 minutes before slicing and serving.

Notes

  • Refrigerating overnight enhances flavor.
  • Full-fat sour cream produces the best texture.
  • Use fresh cinnamon for maximum aroma.
  • Nuts are optional but add crunch.
  • Avoid overmixing the batter.
  • Let the cake rest before slicing.
  • Store leftovers in an airtight container.
  • Excellent served slightly warm.
Keyword Cinnamon Streusel Cake, Coffee Cake Recipe, Easy Brunch Recipe, Holiday Breakfast, make-ahead breakfast, Sour Cream Coffee Cake