Sweet Sunday: My Take on a Sour Cream Coffee Cake

This Sweet Sunday is extra special, as it’s inspired by a recent trip down memory lane and a heartfelt connection to family traditions. The spotlight this week is on my take on a Sour Cream Coffee Cake—a recipe that’s been lovingly passed down and is now finding a cozy place in my home. And we have a couple of people to thank for it: my amazing partner, Joseph (aka @josephpruiz on everything), and my childhood BFF, Brianna.

A few weeks ago, Joseph and I celebrated Brianna’s birthday in Monterey, CA, a trip filled with beautiful views, great company, and… cake. But not just any cake—her grandma’s Sour Cream Coffee Cake, a birthday tradition that Brianna has requested every year without fail. When she brought it out, I immediately understood why: soft, tender layers with just the right amount of sweetness, balanced by the slight tang of sour cream. It was love at first bite for Joseph, who immediately decided that this was his new favorite and hinted it’d be perfect for his birthday too.

As a little holiday season treat (and to show my appreciation for everything Joseph does for me and my clients), I decided I had to recreate it. Brianna’s grandma was gracious enough to share her recipe with us, and I couldn’t resist adding my own twist to make it uniquely ours. And, since today also happens to be National Cupcake Day, why not celebrate with a slice of this cake or even try turning it into cupcakes?

The result? A cake that brings together the warm feelings of family recipes with a little modern twist that’s all mine. It’s perfect for everyday moments too—whether you’re enjoying a quiet morning coffee, catching up with friends over dessert, or treating yourself after a long day.

STREUSEL

1 3/4 cups all purpose flour
1 cup packed light brown sugar
1 1/4 tsp ground cinnamon
1/4 tsp kosher salt
3/4 cup (1 1/2 sticks) unsalted butter (COLD) cut into small pieces

CAKE

1/2 cup unsalted butter softened to room temperature
2 cups all purpose flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 cup granulated sugar
2 large eggs
1 1/2 tsp vanilla extract
1 cup sour cream

GLAZE

1 cup powdered sugar
2 Tbsp whole milk

DIRECTIONS:

Preheat the oven to 350°F.Prepare your cupcake/muffin pan and set aside.

STREUSEL

1. To a small mixing bowl, add the flour, sugar, cinnamon, salt and butter. Using a pastry cutter, fork, or your hands, mix until it forms pea-sized clumps. Refrigerate.

CAKE BATTER

To a small mixing bowl, add dry ingredients (flour, baking powder, baking soda and salt), and whisk to combine. Set aside for now.
In large bowl, beat together the butter and sugar until fluffy. Beat in your eggs. Beat in vanilla extract.
Add 1/3 of the flour mixture. Beat together. Add in 1/3 of the sour cream. Beat together. Continue these steps two more times until everything is incorporated and blended well.
Add half the batter to prepared cupcake/muffin pan, spreading evenly. Add half the refrigerated streusel, spreading in an even layer.
Top with remaining cake batter, then last half of the streusel on
top.
Bake for about 18-22 minutes. The tops should be golden brown and when a toothpick is inserted into the center, it should come out clean or with a few moist crumbs.
Remove from oven and let cool.

GLAZE

1. While your cupcakes cool, make your glaze by whisking together the milk and sugar.

2. Drizzle with desired amount of glaze and enjoy.

Watch My Quick Recipe Video on Youtube!

Let me know if you try it out! Tag me. I’d love to see how you make it your own! Until next Sweet Sunday, happy baking. And if you’re thinking about buying or selling a home, I’d love to help make that process just as sweet!