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.