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square of homemade coffee cake on plate.
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5 from 34 votes

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!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Breakfast
Cuisine: American
Servings: 12 servings
Author: Krissy Allori

Equipment

Ingredients

FILLING:

STREUSEL TOPPING:

  • 1 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 1 tablespoon ground cinnamon or pumpkin pie spice
  • 6 tablespoons butter melted

CAKE:

Instructions

  • Preheat oven to 350°F. Grease 10-inch angel food tube pan, a Bundt pan, or a 9x13 baking dish.
  • Prepare the filling: In a small bowl, mix together the 1/2 cup brown sugar, 1/2 cups chopped pecans, and cinnamon. Set aside.
    pecans and sugar for coffee cake recipe
  • Prepare the streusel topping: In a separate bowl, make the topping by whisking together the 1 cup granulated sugar, 1/4 teaspoon salt, 1 cup all-purpose flour, and 1 tablespoon ground cinnamon. Add 6 tablespoons butter, stirring until well combined. The mixture will have large crumbs. Set aside.
    streusel topping in bowl for coffee cake recipe.
  • Mix the batter: To make the cake, whisk together the 2 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside. In the bowl of your stand mixer, cream together 3/4 cup unsalted butter and 1 1/4 cup white sugar using the paddle attachment on high speed until light and fluffy. Stir in 3 eggs and 2 teaspoon vanilla extract on low speed until combined. Scrape sides down as needed. Beat in the flour mixture alternately with the 1 1/2 cups sour cream. Do not over-mix.
    mixed coffee cake batter in mixing bowl.
  • Prepare the cake: Spread 1/3 of the cake batter in the prepared pan. Sprinkle with 1/2 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.
    adding layer of cake batter to coffee cake.
  • Bake: Set the cake in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes. If using an angel food tube pan, lift the bottom out of pan (remove sides) to allow the 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. If using a 9x13" baking dish, the cake can remain in the dish.
    baked homemade sour cream coffee cake.
  • Best if served the same or very next day. Store in an airtight container.

Notes

Storage

Any leftover coffee cake can be stored in an airtight container. It's fine left out at room temperature but will last longer if refrigerated. Individual portions can be cut and wrapped tightly in plastic wrap as well.
Coffee cake also freezes well. Simple store in a freezer bag with any excess air squeezed out.

Nutrition

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