A buttery, tender cake with a thick cinnamon streusel swirl and crumbly topping
Sour Cream Coffee Cake
Prep Time
20 min
Cook Time
55 min
Total Time
1 hr 15 min
Servings
12
1 cake (9x13)
Difficulty
Medium
Cost
Budget
$
Sour Cream Coffee Cake
A buttery, tender cake with a thick cinnamon streusel swirl and crumbly topping
★4.4(21)
This classic sour cream coffee cake features a moist, tender crumb with a thick ribbon of cinnamon-brown sugar streusel running through the middle and a crumbly topping on top.
20m
Prep Time
55m
Cook Time
75m
Total Time
12
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Coffee cake is the breakfast pastry that makes a weekend morning feel special. This version is everything a coffee cake should be: moist and buttery from sour cream, with a thick swirl of cinnamon-sugar streusel in the center and a crunchy crumb topping that shatters when you slice into it.
Serve it warm from the oven with a hot cup of coffee and suddenly a regular Saturday morning feels like a celebration. This recipe makes a generous cake that feeds a crowd, and it tastes even better the next day.
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup light brown sugar (for streusel)
- 2 teaspoons ground cinnamon
- 1 cup chopped pecans or walnuts
- 1/3 cup all-purpose flour (for topping)
- 3 tablespoons cold unsalted butter, cubed (for topping)
Instructions
- 1
Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan.
- 2
Make the streusel: Combine the brown sugar, cinnamon, pecans, and 1/3 cup flour in a bowl. Cut in the 3 tablespoons cold butter until crumbly. Set aside.
- 3
Cream the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each. Mix in the sour cream and vanilla.
- 4
In a separate bowl, whisk together 2 cups flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet and mix on low just until combined.
- 5
Spread half the batter into the prepared pan. Sprinkle half the streusel mixture over the batter. Dollop the remaining batter on top and carefully spread it to cover. Sprinkle the remaining streusel over the top.
- 6
Bake for 50 to 55 minutes until a toothpick inserted in the center comes out clean.
- 7
Let cool in the pan for at least 15 minutes before slicing. Serve warm or at room temperature.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve alongside fresh fruit and your favorite morning beverage
Pair with crispy bacon or sausage links for a hearty start
Substitutions
Sour creamPlain Greek yogurt
Provides similar moisture and tang.
PecansWalnuts or almonds
Any nut works well in the streusel.
Brown sugarCoconut sugar
Gives a similar caramel flavor with slightly less sweetness.
Tips & Storage
Pro Tips
Softened butter should be at cool room temperature — it should give when pressed but not be greasy.
Full-fat sour cream is essential for the moistest cake.
Do not skip the streusel layer in the middle — it creates the signature cinnamon ribbon.
The cake tastes even better the next day after the flavors meld.
Storage
Cover tightly with plastic wrap and store at room temperature for up to 3 days, or refrigerate for up to 5 days.
Reheating
Warm individual slices in the microwave for 20 seconds or in a 325°F oven for 5 minutes.
Nutrition Facts
Per serving (1 slice (1/12 cake)) · 12 servings
Calories360
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein5g
Carbohydrates48g
Fat18g
Fiber1g
Sugar28g
Sodium240mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use a Bundt pan?
- Yes, grease and flour a 10-cup Bundt pan and bake for 50 to 60 minutes.
- Can I freeze coffee cake?
- Yes, wrap tightly in plastic and foil and freeze for up to 3 months. Thaw at room temperature overnight.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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