Sour Cream Coffee Cake Loaf

Sunday brunch just got a whole lot sweeter! My sour cream coffee cake loaf is moist, buttery and delicious. This recipe is a riff on my Mom’s coffee cake recipe which was always such a treat growing up. 

Sour Cream Coffee Cake Loaf – Healthyish Foods

My mom would serve each of us a warm slice of cake smeared with extra butter. It always tasted so good and the smell of it baking would permeate the entire house. She finished her coffee cake loaf with a powdered sugar glaze, but I topped mine with a cinnamon oat crumble for a Healthyish twist. No matter how you top this sour cream coffee cake loaf, your family and friends are in for a serious breakfast treat. 

Sour Cream Coffee Cake Loaf – Healthyish Foods

In need for more brunch recipes? Try my one-bowl banana oat pancakes or my delicious, protein packed egg muffins

Sour Cream Coffee Cake Loaf – Healthyish Foods
Sour Cream Coffee Cake Loaf – Healthyish Foods
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Sour Cream Coffee Cake Loaf

Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Breakfast
Cuisine: American
Keyword: coffee cake, loaf cake
Servings: 8 people

Equipment

  • loaf pan
  • 4 mixing bowls
  • hand mixer
  • whisk / spatula

Ingredients

  • 1 stick soft unsalted butter
  • 1 cup cane sugar
  • 2 large eggs
  • 2 cups AP flour Recipe NOT tested with other flours
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup sour cream
  • 1/8 teaspoon salt

Cinnamon Filling

  • 2 teaspoons cinnamon
  • ¼ cup brown sugar
  • 2 tablespoons AP flour
  • 2 tablespoons melted unsalted butter

Cinnamon Oat Topping

  • ¾ cup rolled oats
  • 2 tablespoons melted unsalted butter
  • 1 tablespoon brown sugar
  • 1 teaspoon cinnamon

Instructions

  • Preheat the oven to 350 degrees.
  • Grease a 10-inch x 5-inch loaf pan and set it aside.

Prepare the batter:

  • In a large mixing bowl, combine the butter and the sugar. Cream them together until well combined.
  • Next, you’ll add in one egg at a time. Using a hand mixer beat the eggs into the creamed sugar and butter mixture.
  • In a separate bowl, combine the flour, baking powder, baking soda, and salt. Whisk together.
  • Once the dry ingredients are well combined you will begin by adding a small amount of the dry ingredients into the butter, egg and sugar mixture.
  • Next, you will add a small amount of the sour cream and gently fold it into the batter. Alternative adding the dry ingredients and the sour cream until everything is well combined in in one bowl.

Prepare the cinnamon filling:

  • In a separate small bowl, combine the melted butter, cinnamon, sugar, and flour. Mix until well combined. Set aside.

Prepare the oat topping:

  • Grab another small bowl and add the oats, cinnamon, melted butter and brown sugar. Mix until well combined. Set aside.

Assemble the coffee cake loaf:

  • Grab the greased loaf pan and add about half of the batter into the pan. Spread it out evenly using a spatula.
  • Next, you’ll add a layer of the cinnamon filling. I used a spoon to gently dollop small amounts of the filling across the batter. Then you’ll want to use a toothpick to gently swirl the filling around, so it creates a beautiful swirl pattern when it bakes.
  • Top with the remaining batter and spread it out evenly with a spatula.
  • Bake for 40 minutes. Top with the oat topping and cook for the remaining 10 minutes. Bake time is roughly 50 minutes total or until fully cooked through.
  • Let the entire loaf cool on a wire rack before slicing.
  • Serve and enjoy!
Sarah Thomas-Drawbaugh

Author: Sarah Thomas-Drawbaugh

Sarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!

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