Sour Cream Coffee Cake

4.84 from 42 votes

Sour Cream Coffee Cake

This Old-Fashioned Sour Cream Coffee Cake is soft, moist, and layered with a cinnamon pecan streusel that runs through the middle and on top. It’s the kind of cake you make when you want something easy but crave worthy, a little slice of comfort that works just as well for brunch as it does for a late night snack.

Prep Time20

Cook Time50

Total Time1 5

Course: Breakfast, Cake, Dessert

Cuisine: American

Keyword: coffee cake, sour cream coffee cake

Servings:

Calories: 496kcal

Author: Joanna Cismaru

Equipment

Ingredients

Coffee Cake

¾ cup butter unsalted (1 stick ½)
1 cup sugar
3 large eggs
2 teaspoon vanilla extract
2 cups sour cream
3 cups all-purpose flour
2 teaspoon baking powder
2 teaspoon baking soda
1 teaspoon salt

Topping

2 cups pecans chopped
2 teaspoon cinnamon ground
1 cup brown sugar packed

Optional Glaze

½ cup powdered sugar
2 teaspoon milk

US Customary - Metric

Instructions

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.

Notes

Batter will be thick, Don’t panic. Use a spatula to smooth it out in the pan, no need for perfection.
Swap the sour cream: Full-fat Greek yogurt is a solid sub.
Go nut-free: Just skip the pecans and stick to brown sugar and cinnamon for the streusel.
Make ahead? Even better the next day. Store tightly covered once fully cooled.
Freezes beautifully: Wrap tightly and freeze for up to 3 months. Thaw at room temp.
Bundt version? Yep. Grease it well and keep an eye on baking time (might take a bit longer).

Nutrition