Sour Cream Coffee Cake
There are some recipes that disappear almost as quickly as they come out of the oven, and this Sour Cream Coffee Cake is definitely one of them. The cake is incredibly moist, rich, and tender thanks to the sour cream, while layers of cinnamon-sugar streusel create the perfect balance of sweetness and warmth.
This recipe became an instant favorite after a breakfast potluck where it received rave reviews. I created this recipe with the intention of making a coffee cake that is softer, more moist, and more flavorful than most coffee cakes I've tried. It's perfect for brunches, holiday mornings, family gatherings, or simply enjoying with a cup of coffee.
The best part? It can be baked the day before, making it an excellent make-ahead recipe when you're entertaining or bringing a dish to share. And honestly, it tastes even better the next day!!
INGREDIENTS
Streusel Filling & Topping
Brown Sugar: 1 cup (220 g), packed
Cinnamon: 2 tsp
Pecans (Optional): ½–¾ cup chopped pecans
Tip: If using pecans, add them only to the middle layer. This prevents them from burning during baking.
Cake Batter
Dry Ingredients
All-Purpose Flour: 3 cups (360 g)
Baking Powder: 2 tsp
Baking Soda: 1 tsp
Salt: ½ tsp
Wet Ingredients
Unsalted Butter: 1 cup (227 g), softened
Granulated Sugar: 1½ cups (300 g)
Eggs: 3 large
Vanilla Extract: 2 tsp
Full-Fat Sour Cream: 2 cups (480 g)
Optional Vanilla Glaze
Powdered Sugar: 1 cup (120 g)
Milk: 1–2 Tbsp
Vanilla Extract: ½ tsp
INSTRUCTIONS
Preheat oven to 350°F.
Grease a 9x13-inch baking pan.
Make the Streusel
In a small bowl, combine:
Brown sugar
Cinnamon
Pecans (optional)
Mix well and set aside.
If using pecans, keep them separate until assembly.
Mix the Dry Ingredients
In a medium bowl, whisk together set aside.
Flour
Baking powder
Baking soda
Salt
Cream the Butter and Sugar
In a large mixing bowl or stand mixer with a paddle, beat for 3–4 minutes, until light and fluffy. (DO NOT SKIP THIS STEP)
Butter
Sugar
Add Eggs and Vanilla
Beat in:
Eggs, one at a time
Vanilla extract
Mix until fully incorporated.
Add Flour and Sour Cream
Add the flour mixture in three additions, alternating with the sour cream.
Mix only until just combined after each addition.
Do not overmix.
Assemble the Cake
Bottom Layer
Spread approximately half of the batter evenly into the prepared pan.
Middle Layer
Sprinkle over the batter:
Half of the cinnamon-sugar mixture
All of the chopped pecans (if using)
Top Layer
Drop the remaining batter by spoonfuls over the streusel layer. (I use an ice cream scoop!)
Gently spread until covered.
Top Streusel
Sprinkle the remaining cinnamon-sugar mixture evenly over the top.
Using the back of a spoon or your hand, lightly press the streusel into the batter. This helps the topping adhere during baking.
Bake
Bake at 350°F for 45–55 minutes. Begin checking at 45 minutes.
The cake is done when:
The center reaches 200–205°F; and/or
A toothpick inserted into the center comes out with moist crumbs but no wet batter
Optional Glaze
Allow the cake to cool completely.
Whisk together:
Powdered sugar
Milk
Vanilla extract
Drizzle over the cooled cake before serving.
Yields
1 (9x13-inch) cake
Approximately 15–20 servings
Tips
Bake It the Day Before
This coffee cake is excellent made ahead.
Allow it to cool completely in the pan, then cover tightly and leave at room temperature overnight. Add the glaze the next morning if desired.
Use Full-Fat Sour Cream
Full-fat sour cream creates the richest flavor and helps keep the cake exceptionally moist.
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