Sour Cream Coffee Cake
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Sour Cream Coffee Cake – cinnamon swirl, nutty crumble, and the softest, moistest crumb you’ll ever sink a fork into. This is the kind of cake you ‘accidentally’ eat for breakfast… and again at 3 p.m.
The Coffee Cake That Never Lets Me Down
There are cakes you make because they look impressive. And then there are cakes like this, the kind you make because you need a slice with your morning coffee, or something soft and sweet to nibble on while ignoring your to-do list. This Sour Cream Coffee Cake falls firmly into that second category. It’s not flashy. It doesn’t require piping bags or pastry degrees. But it’s cozy, cinnamon swirled comfort in every bite.
I’ve been making this one for years, partly because I love the smell that takes over the house while it bakes, but mostly because it’s ridiculously easy and always delivers. The batter takes minutes to throw together, and yet you end up with something that tastes like it came from a little bakery that only your grandma knows about. Soft, tender crumb. Sweet nutty streusel. That faint tang from the sour cream that just makes everything better.
If you’re the type who loves a good coffee cake moment (with or without the actual coffee), you’re in the right place.
Why You’ll Love This Sour Cream Coffee Cake
- Soft, tender crumb: That sour cream works overtime here. No dry cake, just pure fluff.
- Cinnamon pecan streusel inside and on top: Double the crumble, double the joy.
- No mixer gymnastics: Simple ingredients, no weird techniques. Just stir, layer, and bake.
- Perfect with coffee or hiding in the pantry with a fork. (No judgment here.)
- Freezes like a dream: If you somehow don’t eat the whole thing in two days.
Before You Start: Tips & Ingredient Notes
- Sour cream is the secret ingredient. Full-fat is your friend here. It gives the cake that soft, plush crumb and subtle tang. You can use yogurt in a pinch, but don’t skip the richness.
- Use room temp butter and eggs. Cold ingredients = lumpy batter and uneven baking. Give them a little time on the counter, it’s worth it.
- Your batter will be thick. Like, “do I need to lift weights to spread this?” thick. That’s totally normal. Spoon it in and smooth it out, it all bakes up beautifully.
- Brown sugar + cinnamon + pecans = the holy trinity of streusel. Pecans are classic, but walnuts or even almonds work if that’s what you’ve got.
- Don’t overmix once the flour goes in. We’re going for tender and fluffy, not chewy and dense. Just mix until things come together, then stop.
Start by creaming the butter and sugar together until it’s light and fluffy, like, “I could eat this with a spoon” fluffy. Then in go the eggs, one at a time, plus the vanilla and sour cream. Don’t panic if it looks a little curdled at this point. That’s just the sour cream doing its thing.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Now mix the dry stuff into the wet stuff until just combined. No need to go beast mode here, a gentle mix is all it takes. Remember, thick batter is normal with this one.
In a small bowl, stir together the brown sugar, cinnamon, and chopped pecans. Spoon half the batter into a greased 9×13-inch pan and smooth it out as best you can. It’s thick, so just go slowly and show it who’s boss. Sprinkle half the streusel over the batter, get all the way to the corners.
Now dollop on the rest of the batter. Spreading the top layer takes a bit of patience (and maybe a few deep breaths), but it doesn’t have to be perfect. Swirl it a bit if you want, then finish with the rest of that glorious streusel.
Bake at 350°F for 45–55 minutes. Your kitchen will smell like a cinnamon dream. When a toothpick poked into the center comes out clean (a few crumbs are okay, just no raw batter), it’s done.
Let the cake cool in the pan for about 15 minutes. Whisk together the powdered sugar and milk to make your glaze. Drizzle it over the top like you meant to be a little messy. Slice, serve, and prepare to get asked for the recipe.
Frequently Asked Questions
Where’s the coffee??
I know, I know, you’d think “coffee cake” means coffee in the cake. But nope. It just means this cake is meant to be eaten with coffee, not flavored like it. Though if you wanted to pair it with an actual cup of Irish Coffee, I wouldn’t stop you.
Can I swap sour cream for something else?
Yes! Plain Greek yogurt works well, just go full-fat if you can. The texture and tang are key to what makes this cake sing.
Do I have to use pecans?
Not at all. Walnuts, almonds, or even leaving the nuts out completely will still give you a great streusel. Just don’t skip the brown sugar + cinnamon combo, that’s non-negotiable.
Can I bake this in a bundt pan?
You can! Just grease it really well (I’m talking butter plus flour or baking spray with flour), and keep an eye on the bake time, start checking around the 45-minute mark but it might go longer depending on your pan.
Can I make this ahead of time?
Yes, and honestly, the flavor gets even better the next day. Just wrap it up well once it cools, and let it hang out on the counter or in the fridge.
Can I freeze it?
Absolutely. Wrap the whole cake or individual slices tightly in plastic wrap and foil, then freeze. Thaw at room temp when the craving hits. Bonus: it’s just as good slightly warmed with a fresh drizzle of glaze.
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Originally shared in 2012 but updated with better photos and instructions.
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Sour Cream Coffee Cake
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
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prep: Preheat oven to 350°F degrees and generously grease a 9×13-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 Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
