Cinnamon Swirl Sour Cream Coffee Cake is the perfect addition to any breakfast or brunch spread. It is super moist with a layer of cinnamon and sugar swirled right in the middle! Top with powdered sugar and fill the middle of the bundt cake with fresh berries for an easy and beautiful presentation.
Ingredients for Cinnamon Swirl Sour Cream Coffee Cake
This delicious coffee cake calls for mostly pantry staples making it easy to make last minute. For this recipe you will need:
- baking soda
- baking powder
- sour cream
- Powdered sugar and fresh berries, optional
Once the cake cools, I love to add the powdered sugar as a topping and fill the middle of the bundt cake with fresh berries but these are both optional.
How to Make Cinnamon Swirl Sour Cream Coffee Cake
This recipe is very simple to make but it will look like you spent a lot of time in the kitchen! You will need a hand mixer or stand mixer as well as a bundt pan for this recipe. Before starting to prep the cake batter, grease the bundt pan thoroughly with non-stick spray or butter to ensure the cake comes out easily.
To make the cake batter, in a large mixing bowl with a hand mixer or in a stand mixer, first cream together the sugar and softened butter until light and fluffy. Then, add eggs and mix to combine well. In a separate bowl, combine the flour, baking soda and baking powder. Add the flour mixture alternately with the sour cream and mix well between each addition. Be sure to scrape the bowl to make sure all of the ingredients are being incorporated.
Once batter is complete, mix together the cinnamon and sugar for the filling. Add half of the batter to the pan for half of the cake and spread evenly. Then add the cinnamon sugar mixture evenly over the first layer of cake batter. Finally, add the rest of the cake batter and spread it evenly.
Bake coffee cake at 350 degrees for 45-60 minutes or until toothpick inserted comes out clean. Do not over bake to avoid drying out the cake. Let cool for about 20 minutes and then remove from the pan by flipping it over. Let cool completely and sprinkle with powdered sugar and if desired add fresh berries to the middle!
How to Store Coffee Cake
This coffee cake will be the best the day of baking and the day after. With no preservatives it will not keep its freshness for a week. This cake be stored in an airtight container or it can be frozen after baking and before adding the powdered sugar.
Frequently Asked Questions
The cold ingredients (butter, eggs and sour cream) will mix more easily into the batter when they are room temperature. Measure them out and let sit on the counter for 20-30 minutes before baking to warm them up slightly.
Absolutely! A 9×13 pan would work for this as well as a 8×3 inch round pan. Follow the directions as they are written and then start with 30 minutes as a baking time. Be sure to check often to avoid over baking.
We have made this cake with full fat sour cream and light sour cream. Whichever kind you have on hand will work well for this recipe.
Coffee cake is kind of a misnomer for these recipes however they got their name because they are a sweet cake to eat with coffee. Serve your coffee cakes with a nice hot (or cold) cup of coffee.
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Do you love breakfast as much as we do? If you enjoyed this Sour Cream Coffee Cake recipe be sure to check out our Strawberry Smoothie Bowl, White Chocolate Macadamia Nut Scones, Bacon and Cheese Quiche, Dark Chocolate Walnut Biscotti, Strawberry Dark Chocolate Banana Muffins, Banana Walnut Chocolate Chip Baked Oatmeal, French Toast Casserole, Apple Cinnamon Muffins, Peanut Butter Chocolate Chip Banana Bread, Very Berry Blueberry Muffins, and Peanut Butter Honey Muffins.
- 1 cup sugar
- 1/2 cup unsalted butter, softened at room temperature
- 2 eggs, room temperature
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup sour cream, room temperature
- 3 tablespoons sugar, for filling
- 1 tablespoons cinnamon, for filling
- Powdered sugar and fresh berries, optional
- Preheat oven to 350 degrees.
- Grease bundt pan and set aside.
- Using a stand mixer or hand mixer, cream together the butter and sugar until light and fluffy.
- Add eggs and mix until smooth. Scrape down the bowl as necessary to incorporate well.
- Add flour, baking soda and baking powder alternately with sour cream. Mix until well combined.
- In a separate bowl, combine the cinnamon and sugar for the filling.
- Pour half of the cake batter into the bundt pan. Top with cinnamon sugar mixture and pour remaining batter on top.
- Bake at 350 degrees for 45-60 minutes.
- Let cool and remove from bundt pan.
- If desired, for a pretty presentation, top with powdered sugar by sifting it on top and fill the center with fresh berries.
Store Sour Cream Coffee Cake in an airtight container to keep fresh.
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Nutrition Information:Yield: 12 Serving Size: 1/12 cake
Amount Per Serving: Calories: 272Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 63mgSodium: 225mgCarbohydrates: 37gFiber: 1gSugar: 21gProtein: 4g