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Sour Cream Coffee Cake

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Rich Sour Cream Coffee Cake with cinnamon pecan streusel.

 

A square piece of cinnamon pecan coffee cake on a plate

This is our BEST Sour Cream Coffee Cake with a moist, tender crumb and loads of cinnamon and pecans.

When I hear the words sour cream ‘coffee cake’ I think of a buttery, tender cake with a crunchy, nutty topping and a thick ribbon of brown sugar cinnamon running through the middle. What a delicious combination of flavors!

If that’s what you dream about too, you’ll love our perfectly soft, tender cake, the rich cinnamon filling, and a sweet, crunchy pecan streusel topping. This sour cream coffee cake recipe may just be your new family favorite. And, this recipe is so easy even beginner bakers can make it. There’s no mixer needed and our easy to read, step-by-step directions will have you eating warm coffee cake in no time.

 

 

A square pan with a piece of coffee cake on a spatula

How to make Sour Cream Coffee Cake

For the streusel filling and topping you’ll need:

  • all-purpose flour
  • granulated sugar
  • dark brown sugar
  • ground cinnamon
  • unsalted butter
  • chopped pecans

For the cake batter you’ll need:

  • all-purpose flour
  • salt
  • baking powder
  • baking soda
  • granulated sugar
  • eggs
  • sour cream
  • vanilla
  • milk
  • unsalted butter

To make the streusel filling and topping:

The filling and topping are made from the same base ingredients. First, combine the flour, granulated sugar, brown sugar and cinnamon. Remove 1 1/4 cups of this mixture and set aside to use for the filling.

For the topping add melted butter and pecans to the remaining cinnamon sugar mixture and mix well. The topping and filling can both be made one day in advance and refrigerated until needed.

To make the sour cream cake batter:

Whisk together the dry ingredients: flour, salt, baking powder, baking soda and granulated sugar. Next combine the wet ingredients: eggs, sour cream, vanilla, milk and melted butter. Combine the two mixtures and fold together with a spatula.

To assemble the coffee cake:

Layer a little more than half the cake batter in the prepared pan. Sprinkle the filling over the cake, then top with the remaining sour cream batter. Top with the streusel topping and bake!

 

 

A square pan with sour cream coffee cake topped with pecan streusel

Can you make Sour Cream Coffee Cake ahead?

This coffee cake keeps well for several days if sealed in an airtight container. If needed, bake the coffee cake the day before serving and cool completely. Cover the pan with plastic wrap or slice the cake and seal in a container and serve the following day.

Another option is to prepare the streusel topping and filling the day before and refrigerate until needed. Then all you need to do is make the cake batter, assemble and bake. Without a doubt, our Sour Cream Coffee Cake is pretty amazing served slightly warm. It’s worth getting up a few minutes early to get this in the oven before the family invades the kitchen.

 

Can you freeze Sour Cream Coffee Cake?

Yes indeed! This coffee cake can be frozen, well sealed in an airtight container. Thaw overnight in the refrigerator, or at room temperature for a few hours.

 

A piece of coffee cake showing a ribbon of cinnamon through the middle

Can you substitute anything else for the sour cream?

This coffee cake is also delicious made with Greek yogurt in place of the sour cream. I recommend using full fat yogurt, however. The cake portion might turn out dry if you use fat-free or low-fat yogurt or sour cream.

Use your favorite nuts instead of pecans.

Walnuts or almonds also work well in the streusel topping. Or, for those with a nut allergy, you can omit the pecans all-together. Add a few whole oats in place of the nuts, if desired. It’s all good!

 

 

A fork full of cinnamon coffee cake with pecans

We found this cake is best baked in a 9×9-inch light-colored baking pan.

I’ve made this coffee cake in a cast iron skillet, a springform pan and many times in the gold square pan pictured here, which is my favorite. For best results, I recommend baking this coffee cake in a light-colored, 9-inch square baking pan. If using a dark pan, reduce the oven temperature by 25 degrees.

Our goldtouch square baker came from Williams Sonoma. I’ve never been disappointed with this pan and wish I had the entire set in my cabinet! If you’re in need of a new pan, it’s worth every penny.

We’ve also used this base cake recipe to make our fantastic Blueberry Coffee Cake. It’s also easy to make with a rich sour cream batter loaded with blueberries and topped with a sweet cinnamon streusel. Give it a try. For a fun twist the kids will love, try this Peanut Butter and Jelly Coffee Cake Recipe.

Finally, If you’re loving all this cinnamon goodness, try our Cinnamon Breakfast Cake which tastes just like a great big snickerdoodle! I bet you’ll also flip for these homemade cinnamon rolls which are out of this world amazing.

Don’t forget to make this Sour Cream Coffee Cake for your next office party, church breakfast, weekend brunch or picnic. Breakfast, brunch, lunch or dessert, it’s all good!

 

 

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A square piece of cake topped with cinnamon pecan streusel with a ribbon of cinnamon through the middle.

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PRINT THE RECIPE!

5 from 3 votes

Sour Cream Coffee Cake

Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hr 20 mins
Yield: 9
Course: Breakfast or Brunch, Cake, Dessert
Author: Tricia
PRINT RECIPE
Rich Sour Cream Coffee Cake with cinnamon pecan streusel.

Ingredients

For the streusel filling and topping:

  • ⅔ cup all-purpose flour (85g)
  • ¾ cup granulated sugar (170g)
  • ½ cup dark brown sugar, firmly packed (113g)
  • 2 tablespoons ground cinnamon
  • 2 ½ tablespoons unsalted butter, melted
  • 1 cup pecans, chopped fine (113g or 4oz)

For the cake batter:

  • 2 ½ cups all-purpose flour (334g)
  • ½ teaspoon salt
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ cup granulated sugar (170g)
  • 3 large eggs
  • 1 cup sour cream (8oz)
  • 1 teaspoon vanilla extract
  • ¼ cup milk (2oz)
  • ½ cup unsalted butter, melted and cooled (4oz or 113g)

Instructions

To prepare the streusel filling and topping:

  • In a medium bowl combine ⅔ cup flour, ¾ cup granulated sugar, ½cup brown sugar and the cinnamon.
  • FOR THE FILLING: Remove 1 ¼ cups of the mixture to a small bowl. Set aside to use as the filling.
  • FOR THE TOPPING: Add the melted butter and pecans to the remaining flour sugar mixture in the medium bowl. Mix until well blended and set aside to use as the topping.

To prepare the cake batter:

  • Preheat oven to 325°F. Lightly grease a 9-inch square baking pan, set aside.
  • In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and ¾ cup of granulated sugar. Make a well in the center.
  • In a medium mixing bowl whisk the eggs until blended. Add the sour cream, vanilla and milk. Whisk until blended. Slowly add the melted butter, while whisking to combine. Pour the sour cream mixture into the flour and sugar mixture. Stir with a spatula until the dry ingredients are moistened. The batter will be thick.

To assemble the coffee cake:

  • Pour a little more than half the batter into the prepared pan. Sprinkle all the cinnamon sugar filling (no pecans) evenly over the batter. Carefully spoon the remaining batter over the top and smooth with an offset spatula. Sprinkle the streusel topping (with pecans) over the batter.
  • Allow the cake to rest at room temperature for 10 to 15 minutes before baking.
  • Bake the cake at 325°F for 45-55 minutes or until a toothpick or knife inserted into the center comes out with no wet batter. Moist crumbs are okay. Tent the cake with foil halfway through baking to prevent the pecans from over-baking.
  • Cool the cake for 20 minutes, then serve slightly warm or at room temperature straight from the pan. Dust with powdered sugar, if desired.

Recipe Notes

  • The topping and filling can be made 1 day in advance and refrigerated until needed.
  • Store leftovers at room temperature in an airtight container for up to 3 days. Refrigerate for longer storage, if desired.
  • Sour Cream Coffee Cake may be frozen, well sealed in an airtight container. Thaw overnight in the refrigerator, or at room temperature for a few hours.
  • Substitute plain Greek yogurt for the sour cream and almonds or walnuts for the pecans, if desired.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 611kcal | Carbohydrates: 83g | Protein: 8g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 328mg | Potassium: 187mg | Fiber: 3g | Sugar: 47g | Vitamin A: 673IU | Vitamin C: 1mg | Calcium: 156mg | Iron: 3mg

A square slice of cinnamon coffee cake on a plate

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8 Comments

  1. Julie G says

    May 9, 2022 at 6:22 pm

    5 stars
    I tried my hand at homemade sour cream and it came out pretty good. Started thinking what could I make with it when I received your email with breakfast cake suggestions and that sealed the deal.
    This cake was super easy to gather all the ingredients together, no mixer needed, and I had it in the oven in no time. Used the suggestion to tent with foil and it baked up nicely.
    The cake is sooo tender, nice cinnamon flavor in the filling and the crunchy-nutty topping made for a perfect combination.
    Sent most of it to work with my husband to share with his coworkers but kept a few pieces at home for us. This was a terrific recipe!

    reply to this comment >
    • Tricia Buice says

      May 10, 2022 at 7:20 am

      Thanks Julie! Homemade sour cream sounds heavenly. I bet it really adds a nice richness to baked goods and just about anything. We can hardly keep that coffee cake in the house, either. We’ll eat the whole entire thing! Thanks for taking the time to comment 🙂

      reply to this comment >
  2. Nikki Umscheid says

    August 29, 2020 at 10:27 am

    5 stars
    Very moist and supper yummy! I took this to work and EVERYONE loved it. Left out the pecans because I was serving this to coworkers. Making this again for sure!!

    reply to this comment >
    • Tricia Buice says

      August 30, 2020 at 8:09 am

      Thanks Nikki! So happy this coffee cake was a hit. We appreciate you taking the time to comment and for trying the recipe. Bravo!

      reply to this comment >
  3. mimi rippee says

    July 1, 2020 at 10:25 am

    This looks fabulous! I’m printing it for when, if ever, I have overnight company! Thanks!

    reply to this comment >
    • Tricia Buice says

      July 1, 2020 at 10:28 am

      Thank Mimi! Enjoy 🙂

      reply to this comment >
  4. Jennifer @ Seasons and Suppers says

    June 18, 2020 at 10:37 am

    5 stars
    Absolutely perfect! It’s hard to beat a classic coffee cake for a counter treat 🙂

    reply to this comment >
    • Tricia Buice says

      June 18, 2020 at 12:27 pm

      Thank you Jennifer! Everybody loves this coffee cake from the little ones to the grands. Such a treat!

      reply to this comment >

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