Sour Cream Coffee Cake Recipe - Heathers Home Bakery

Oh you lovely coffee cake peeps, have I got the sour cream coffee cake recipe for you.

You might be wondering … um, Heather. Those are muffins.

Yes, they are!

This recipe can be made one of two ways: in muffin tins for an easy grab and go snack or breakfast, or in a pan for that classing cut and share cake.

This is my adaptation from an old Bisquick recipe. I prefer to use a simpler substitute that doesn’t have all of the extra additives that Bisquick possesses. For the most part, I go for fewer high quality ingredients over the ease of a pre-made product. This isn’t always the case {I’ll be doing a series on semi-homemade goodies that are both mouth-watering AND easy to whip up… more on that to come!}, but it’s a good rule of thumb to live by in the kitchen.

sour cream coffee cake recipe ingredients

muffin tin with sour cream coffee cake batter

OK. Onto this coffee cake.

It is moist.

It is dense.

It is chalked full of buttery, sour cream flavor … and that streusel makes THE perfect topping with it’s golden, cinnamon-sugar crunch.

You’ll want to start by mixing up the Bisquick substitution. This will yield enough for the cake and doubling the streusel with a little left over. You can store than in an airtight container in the refrigerator for use within a week or so, or toss it and make a fresh batch next time around.

It would probably not take a whole lot to figure out how to integrate the substitution into the actual recipe, but for me, this has always yielded a perfect cake each time … so if it ain’t broken, I don’t fix it. 😉

As always, feel free to ask any questions! And there are so many variations on this cake that you can do to make it unique and flavorful: add in a ½ cup of chopped walnuts to the topping, or sprinkle them over the coffee cake batter and before you top it with streusel. That added crunch will be totally satisfying! Blueberries would be a wonderful mix in as well, just ensure that you gently fold them into the batter right before spooning it into the baking pan or tins.

Sour Cream Coffee Cake {Amended from a Bisquick Recipe} For the Sour Cream Coffee Cake: 1 ½ cups Bisquick flour substitution* ½ cup sugar 2 tablespoon butter, softened 1 large egg ¾ cup sour cream 1 ½ teaspoon pure vanilla extract For the streusel: ½ cup Bisquick flour substitution* 6 tablespoon sugar 1 teaspoon cinnamon 4 tablespoon butter, softened {*Bisquick flour substitution: 2 cups all purpose flour 3 teaspoon baking powder ¼ teaspoon salt 2 tablespoon butter, softened} Preheat oven to 350°. Butter or spray an 8×8 inch pan, or line a 12 compartment muffin tin with paper liners. Mix up Bisquick flour substitution by adding all ingredients to a bowl and whisking thoroughly. Combine coffee cake ingredients and mix until well incorporated, about one minute. Spread into pan, or divide batter equally between 12 muffin tin compartments. This should be a heaping 2 tablespoon each, so break out that coffee scoop, its the perfect size! Mix ingredients for streusel and sprinkle on top of batter. Bake for 35-40 minutes for pan, or 20 minutes for muffin tin. A toothpick inserted into the center of the pan or a muffin tin should come out clean. Let cool, cut into squares, serve warm or room temperature. Store in an airtight container for up to three days. Lastly, don’t forget to leave a comment or tag me in anything you bake! I want to see your creations, and I’m honored that you stopped but today to grab this recipe! I hope you enjoy it as much as my family has.

XO,

Heather