Add to Collection
Go to Collections
Sour Cream Coffee Cake
This Sour Cream Coffee Cake, made with a simple batter, comes out rich, moist, and perfectly sweetened, served with an easy glaze. You'll never wake up on the wrong side of the bed with this cake waiting for you! Featuring a sweet pecan streusel, with a spike of cinnamon running through the middle.
Prep: Preheat oven to 350°F degrees and generously grease a 9x13-inch baking pan.
Make the batter: In a mixing bowl, add the butter and sugar and mix well until light and creamy. To it add the eggs, vanilla extract, sour cream and mix well until combined. In another bowl, mix the flour with the baking soda, baking powder and salt. Add the flour mixture to the mixer and mix everything well.
Mix the streusel: In a small bowl mix the chopped pecans with the brown sugar and cinnamon.
Assemble and bake: Place half the batter in the baking pan. Pour half the pecan mixture over the batter. Repeat with remaining batter and pecan crumble. Bake for 45 to 55 minutes. To test for doneness, insert a toothpick in the center of the cake, it should come out clean when baked through.
Make glaze: Add the icing sugar and milk to a small bowl and whisk until smooth, add more milk if wanting a thinner consistency.
Finish the cake: Let the cake cool in the pan for about 15 minutes then drizzle with glaze, cut into slices and serve.
- Once you cut the cake into slices, cover it with wrap immediately because it can dry out quickly.
- The batter is supposed to be pretty thick and dense, so don't be alarmed when it doesn't resemble regular cake batter. If you are worried and want to make it easier to pour over and spread over the streusel topping, you could always add another egg to it to thin it out a bit.
- For a healthier alternative, you could replace the butter with applesauce or coconut oil.
- Leftovers: Let your coffee cake fully cool down to room temperature before storing. You can wrap it with plastic wrap, store on a cake plate with a dome, or a large sealable container. Your cake will last 1-2 days at room temperature or up to a week in the fridge.
- To Freeze: Let the cake completely cool down to room temperature before freezing. Wrap the cake well with both plastic wrap and foil. Store in the freezer for 2-3 months. I find it's best to let the cake thaw slowly at room temperature for a few hours when you're ready to enjoy it.
Serving: 1slice | Calories: 496kcal | Carbohydrates: 58g | Protein: 6g | Fat: 28g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 371mg | Potassium: 233mg | Fiber: 2g | Sugar: 35g | Vitamin A: 576IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg