Go Back
+ servings
Sour Cream Coffee Cake bundt pan recipe

Sour Cream Coffee Cake

Sour Cream Coffee Cake, with a sweet and crunchy streusel topping and a cinnamon sugar layer in the middle, is the most delicious coffee cake recipe you'll find! This is the perfect sweet treat to make for entertaining or to bring to a breakfast get together with friends. The inside of the coffee cake is super moist! #coffeecake #coffeecakerecipe #sourcreamcoffeecake
Course Breakfast
Cuisine American
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Servings 12 servings
Calories 571



  • ½ cup brown sugar (packed)
  • ½ cups chopped pecans
  • 1 ½ teaspoons ground cinnamon (or pumpkin pie spice)


  • 1 cup granulated sugar
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • 1 tablespoon ground cinnamon (or pumpkin pie spice)
  • 6 tablespoons butter (melted)


  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter (softened)
  • 1 ¼ cup white sugar
  • 3 eggs (slightly beaten)
  • 2 teaspoon vanilla extract
  • 1 ½ cups sour cream


  • Preheat oven to 350 degrees F. Grease 10-inch angel food tube pan or a 9x13 baking dish.
  • In small bowl, mix together filling ingredients. Set aside.
  • In a separate bowl, make the topping by whisking together the sugar, salt, flour, and cinnamon. Add the melted butter, stirring until well combined. Set aside.
  • To make the cake, sift together the flour, baking powder, baking soda, and salt. Set aside. In the bowl of your stand mixer, cream together butter and sugar using the paddle attachment on high speed until light and fluffy. Stir in eggs and vanilla on low speed until combined. Beat in the flour mixture alternately with the sour cream. Do not over mix.
  • Spread ⅓ of the cake batter in the prepared pan. Sprinkle with ½ of the filling mixture. Cover with another third of the cake batter, then the remaining filling, and then the remaining cake batter.
  • Sprinkle the topping mixture over the batter in the pan.
  • Bake in the preheated oven for 60 minutes if using Angel Food Pan (might be done sooner in 9x13 baking dish), or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then lift bottom out of pan (remove sides) to allow cake to finish cooling. Once completely cool, you can loosen the cake from the center and bottom with a knife and then use a couple spatulas to lift the cake off of the cake pan bottom and transfer to a platter.
  • Best if served the same or very next day. Store in an airtight container.


Calories: 571kcal | Carbohydrates: 76g | Protein: 6g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 101mg | Sodium: 376mg | Potassium: 179mg | Fiber: 1g | Sugar: 47g | Vitamin A: 770IU | Vitamin C: 0.2mg | Calcium: 90mg | Iron: 2.2mg