Few things bring as much comfort as a slice of homemade coffee cake, fresh from the oven. This Sour Cream Coffee Cake is a family favorite, passed down through generations. It’s rich, buttery, and delightfully moist, with a cinnamon-sugar swirl running through the center and a crunchy pecan streusel topping.
The secret to its soft, tender crumb? Sour cream! It adds moisture, richness, and a slight tang that balances the sweetness beautifully. Whether you’re enjoying it for breakfast, brunch, or dessert, this cake pairs perfectly with a hot cup of coffee or tea.
If you’ve never made a coffee cake before, don’t worry—this easy recipe comes together with simple ingredients and minimal effort. Let’s get baking!
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
the Cinnamon Swirl:
- ½ cup brown sugar, packed
- 1 teaspoon ground cinnamon
- ½ cup chopped pecans (optional)
the Streusel Topping:
- ¼ cup unsalted butter, melted
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ¼ cup chopped pecans
How to Bake the Perfect Sour Cream Coffee Cake
Baking the perfect coffee cake is easy with the right steps and techniques. Follow these steps to make a delicious sour cream coffee cake. It’s perfect for both new and experienced bakers.
Step-by-step Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish or a bundt pan.
Make the Cake Batter
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the sour cream and vanilla extract until smooth.
Combine the Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Prepare the Cinnamon Swirl
In a small bowl, mix together the brown sugar, cinnamon, and chopped pecans.
Assemble the Cake
- Pour half of the cake batter into the prepared baking dish and spread evenly.
- Sprinkle half of the cinnamon-sugar mixture over the batter.
- Add the remaining batter, then top with the rest of the cinnamon-sugar mixture.
Make the Streusel Topping
- In a small bowl, mix together the melted butter, flour, brown sugar, cinnamon, and pecans until crumbly.
- Sprinkle over the top of the cake.
Bake
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve
Let the cake cool for 10–15 minutes before slicing. Serve warm with coffee or tea!
Tips for the Best Sour Cream Coffee Cake
Use full-fat sour cream for the richest flavor and moistest crumb.
Don’t overmix the batter! Overmixing can lead to a dense cake—just mix until combined.
Swap the pecans for walnuts if you prefer a different crunch.
Add a glaze! A simple vanilla or powdered sugar glaze makes this cake even more indulgent.
Storage & Freezing Instructions
Storing:
- Keep the cake in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 1 week for longer freshness.
Freezing:
- Wrap slices in plastic wrap and store in an airtight container in the freezer for up to 3 months.
- Thaw at room temperature before serving.
Serving Suggestions & Pairings
This Sour Cream Coffee Cake is perfect on its own, but it also pairs beautifully with:
A hot cup of coffee or cappuccino for a classic pairing.
Fresh berries for a light and refreshing contrast.
A scoop of vanilla ice cream for an indulgent dessert.
Conclusion
As you finish your sour cream coffee cake journey, it’s clear this dessert is a joy to share. Its soft texture and rich flavors make it perfect for any gathering or personal treat. Baking success comes with practice, and each try offers a chance to improve and personalize the flavors.
Sharing this cake with friends and family creates lasting memories. Baking something homemade is rewarding, knowing you can enjoy it with loved ones. This dessert brightens any day, whether for a family celebration or a quiet afternoon.
Don’t hesitate to share your baking stories or unique recipe twists! Connecting with fellow bakers adds to the joy of this dessert. Enjoy every slice and happy baking!
FAQ
What is sour cream coffee cake?
Sour cream coffee cake is a moist dessert. It uses sour cream for a rich flavor and tender texture. It’s great with coffee or tea.
Can I make sour cream coffee cake without sour cream?
You can use plain yogurt or buttermilk as a substitute. But, the taste and texture might be a bit different.
How long does sour cream coffee cake last?
It stays fresh for 3 to 5 days in an airtight container at room temperature. For longer, refrigerate it for up to a week.
Can I freeze sour cream coffee cake?
Yes! Wrap it in plastic wrap and foil for up to 3 months. Thaw in the fridge when you want to eat it.
What are some optional add-ins I can use in my sour cream coffee cake?
Add chocolate chips, chopped nuts, or fresh fruit like blueberries or raspberries. They make the cake even more delicious!
Print
Sour Cream Coffee Cake
- Total Time: 55–60 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Sour Cream Coffee Cake is soft, buttery, and layered with a sweet cinnamon streusel. The perfect breakfast or dessert to enjoy with a hot cup of coffee!
Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Cinnamon Streusel:
- ½ cup brown sugar, packed
- 1 teaspoon cinnamon
- ½ cup chopped pecans or walnuts (optional)
For the Topping:
- ¼ cup unsalted butter, melted
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ¼ cup chopped pecans
Instructions
- Preheat the Oven – Set your oven to 350°F (175°C) and grease a 9×13-inch baking pan or bundt pan.
- Prepare the Batter – In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla extract.
- Mix the Dry Ingredients – In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until combined.
- Make the Streusel – In a small bowl, mix the brown sugar, cinnamon, and chopped pecans.
- Layer the Cake – Pour half of the batter into the prepared pan. Sprinkle half of the cinnamon streusel over the batter. Add the remaining batter on top and finish with the rest of the streusel.
- Make the Topping – In another bowl, mix the melted butter, flour, brown sugar, cinnamon, and pecans. Sprinkle this mixture over the top of the cake.
- Bake – Place the cake in the oven and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve – Let the cake cool for 10 minutes before slicing and serving.
Notes
- Want it extra moist? Add an additional 2 tablespoons of sour cream.
- Nut-free? Omit the pecans, and the cake will still be delicious.
- Storage: Keep in an airtight container at room temperature for 3–4 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Sour Cream Coffee Cake, Moist Coffee Cake, Cinnamon Streusel Cake, Classic Coffee Cake, Breakfast Cake