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Sour Cream Coffee Cake

You can’t go wrong with this beloved sweet treat

Adding whole wheat flour, trimming down the sugar and swapping out butter for trans fat-free margarine boosts the nutrition of this traditional favorite.

Makes 18 servings

pieces of coffee cake on a plate


1 cup trans fat-free margarine
1 1/4 cup white sugar
2 eggs
1 cup low-fat sour cream
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 cup whole-wheat pastry flour
1 teaspoon baking powder
1/8 sprinkle of salt


1/3 cup all-purpose flour
1/4 cup packed brown sugar
2 Tablespoons melted trans fat-free margarine
1 teaspoon ground cinnamon


Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking pan.

In a large bowl, cream together margarine and white sugar until light and fluffy. Beat in eggs one at a time, then stir in sour cream and vanilla. Mix in 2 cups flour, baking powder and salt. Spread half the batter in the prepared pan.

Prepare the filling: In a medium bowl, mix 1/3 cup flour, brown sugar, 2 Tablespoons melted butter and cinnamon. Sprinkle cake batter with half the filling. Spread second half of batter over the filling, and top with remaining filling. Bake 35 to 40 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.

Nutrition Information Per Serving




13 g


60 mg


3 g


33 g


1 g


177 mg

Updated August 31, 2021