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Recipes

Sour Cream Coffee Cake

Sour Cream Coffee Cake

Recipes

Sour Cream Coffee Cake

January 17, 2021


Sour Cream Coffee Cake

This is a classic coffee cake recipe that is incredibly moist and only improves in flavour the next day. We added a decadent Brown Sugar Espresso ribbon in the middle and sprinkled the filling on top.

Sour Cream Coffee Cake
1/2 cup (113 g) butter, room temperature
1 cup (200 g) sugar
2 eggs
1 1/2 cup (210 g) Flourist Sifted Red Fife Wheat Flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup (250 g) sour cream
1 tsp vanilla

Brown Sugar Espresso Filling
1/3 cup (65 g) brown sugar
1 tbsp ground espresso
1 tsp cinnamon

Preheat the oven to 350°F. Coat a 9.5 inch tube pan (or 9x13 inch cake pan) generously with melted butter, getting into all the edges and curves. 

In a small bowl, combine all of the Brown Sugar Espresso filling ingredients together and set aside.  

In the bowl of a standing mixer or with handheld beaters, cream butter and sugar together until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition. 

In a separate bowl, sift together flour, baking powder, baking soda and salt. Add the dry ingredients to the butter mixture alternately with the sour cream and vanilla. Starting with the dry ingredients and ending with the sour cream. Do not over mix. 

Pour half of the batter into the prepared pan. Sprinkle half of the Brown Sugar Espresso filling all over the cake. Pour the remaining batter and sprinkle the rest of the filling evenly over the cake. 

Bake for 30-40 minutes, until a cake tester comes out clean. Cool completely before slicing and serving. 

14 comments


  • Hi Shelley, we think Almond Flour would likely not work in this recipe. We recommend finding a recipe specifically formulated for that type of flour. Thank you!

    Janna @ Flourist on

  • Looks delicious! Do you think it would work using almond flour instead of the wheat flour?

    Shelley on

  • Hi there Bonnie! We wouldn’t recommend using buttermilk in the place of sour cream, as we don’t think they’ll be enough fat or thickness to hold up in this recipe. Whole fat yoghurt would likely be a better substitution, though we haven’t tried this ourselves!

    Chantal @ Flourist on

  • If I have buttermilk but no sour cream at the present, would the substitution work?

    Bonnie on

  • Used a 9×9 pan instead of 9×13. Thought 1.5 cups of flour would be spread too thin in the large pan; small cake worked out very well. It was delicious! Reminded us of the coffee cake at Starbucks…. with more depth of flavour because of the coffee. 5/5 in this family!

    Cheryl on

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