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5 from 4 votes

Sour Cream Coffee Cake

Rich Sour Cream Coffee Cake with cinnamon pecan streusel.
Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
Course: Breakfast or Brunch, Cake, Dessert
Cuisine: American
Keyword: coffee cake
Servings: 9
Calories: 611kcal
Author: Tricia


For the streusel filling and topping:

  • 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)


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.


  • 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.


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