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
Scale
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