How long does sour cream coffee cake last?

Your sour cream coffee cake stays fresh in the fridge for up to five days when wrapped tightly in plastic wrap. For longer storage, slice and freeze it for up to two months .

Why is my sour cream coffee cake dry?

Most likely, it was overbaked . Always start checking for doneness at 30 minutes , and remove the cake when just a few moist crumbs stick to a toothpick. Measuring too much flour for the crumble can also dry it out.

What happens if you whisk sour cream?

Whisking sour cream helps stabilize and add fullness to whipped textures . In cake batter, you only need to stir it in until combined. Overmixing can lead to dense cake, so go gently.

Can I put sour cream in a cake mix?

Absolutely! It’s a moisture booster and flavor enhancer . Adding ½ cup of sour cream to a box mix makes it taste like it came from a bakery—not a box.

Sour Cream Coffee Cake with Cake Mix: Moist, Easy, Irresistible

Name: Sour Cream Coffee Cake with Cake Mix
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 package yellow cake mix; 1 egg; 1 cup sour cream (or Greek yogurt); 1/4 cup melted butter; 1 tsp vanilla extract; 1 1/4 cups flour; 2/3 cup brown sugar; 1/2 cup sugar; 1/2 tsp salt; 1 tsp cinnamon; 1/2 cup butter (cold, cubed)

Description

Moist, rich, and full of cinnamon flavor, this sour cream coffee cake starts with a boxed mix and transforms into a bakery-style treat with a buttery crumble topping.

Ingredients

Scale

1 package yellow cake mix

1 egg

1 cup sour cream (or Greek yogurt)

1/4 cup melted butter

1 tsp vanilla extract

Crumble Topping:

1 1/4 cups flour

2/3 cup brown sugar

1/2 cup sugar

1/2 tsp salt

1 tsp cinnamon

1/2 cup butter (cold, cubed)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F and grease a 9×13 baking dish.

2. Prepare crumble: whisk dry ingredients, cut in cold butter until crumbly. Set aside.

3. Mix cake batter: combine cake mix, egg, sour cream, melted butter, and vanilla until just combined.

4. Spread half the batter in the pan. Sprinkle with half the crumble.

5. Gently spread remaining batter over the crumble, then top with the rest.

6. Bake 30–35 minutes until toothpick comes out with moist crumbs.

7. Cool slightly and serve warm.

Notes

Store in fridge up to 5 days, wrapped well.

Freeze individual slices for up to 2 months.

Substitute Greek yogurt for a tangier taste.

Optional: add chopped pecans or chocolate chips to the crumble.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 361
Sugar: 32g
Sodium: 291mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 5g
Trans Fat: 1g
Carbohydrates: 47g
Fiber: 1g
Protein: 4g
Cholesterol: 67mg