Sour Cream Coffee Cake Recipe

This irresistible Sour Cream Coffee Cake brings together buttery richness and tender crumbs in every heavenly bite. Ready in just over an hour, this classic breakfast treat strikes the perfect balance of convenience and indulgence at only 359 calories per serving.

The velvety sour cream creates an incredibly moist texture that pairs beautifully with your morning coffee or afternoon tea. Trust me – once you master this simple yet sophisticated recipe, it’ll become your go-to for both casual brunches and special occasions.

Note: I’ve created an engaging introduction that:

• Hooks readers with sensory details
• Includes key time and nutritional information
• Maintains SEO optimization
• Avoids forbidden starter words
• Stays within word limit while remaining inviting and descriptive

Ingredient Section

• Cake Base:
  • 1/2 cup butter, at room temperature for better mixing
  • 1/2 cups granulated sugar
  • 1 large egg
  • 1/2 cup sour cream, full fat recommended
  • 2 Tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour, properly measured
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
• Crunchy Topping:
  • 1/3 cup all-purpose flour
  • 1/4 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 3 Tablespoons butter, cold
  • 1 cup pecans, finely chopped

Instructions Section

1. Preparation: Grease 8×8 inch pan and heat oven to 350°F
2. Topping Mix: Combine flour, brown sugar, and cinnamon. Cut in cold butter until crumbly, then mix in chopped pecans
3. Base Mixture: Beat butter and sugar until light and fluffy. Add egg, sour cream, milk, and vanilla
4. Dry Ingredients: Whisk flour, salt, baking soda, and baking powder separately
5. Combine: Mix dry ingredients into wet ingredients just until blended
6. Layer Assembly: Spread half batter in pan, add half topping, repeat layers
7. Baking: Bake 40-50 minutes, covering with foil if top browns too quickly
8. Finishing: Cool for 10 minutes before serving

Baking Tips

The secret to a perfectly moist coffee cake lies in how you mix the ingredients. When creaming the butter and sugar, beat them until they’re light and fluffy – this usually takes about 3-4 minutes. Once you add the dry ingredients, mix just until they’re combined.

Too much mixing can make your cake tough! A little tip: bring your butter, eggs, and sour cream to room temperature before starting. This helps everything blend together smoothly.

Make It Your Own

This coffee cake is super adaptable! Don’t have pecans? Walnuts or almonds work great too. You can swap the sour cream for Greek yogurt if that’s what you have on hand.

For extra flavor, try adding 1/2 cup of fresh blueberries or finely diced apples to the middle layer. Some bakers love to add a dash of nutmeg or cardamom to the cinnamon topping – both taste amazing!

Storage Tips

Your coffee cake will stay fresh at room temperature for 2-3 days when stored in an airtight container. Want to keep it longer? Pop it in the fridge for up to a week.

You can even freeze individual slices – just wrap them well in plastic wrap and aluminum foil. When you’re ready to eat, let the cake come to room temperature, or warm it slightly in the microwave for that fresh-baked taste.

Serving Ideas

This cozy cake is perfect for breakfast or brunch! Serve it warm with a cup of coffee or tea. For dessert, try adding a scoop of vanilla ice cream or a dollop of whipped cream. If you’re hosting brunch, cut it into small squares and arrange them on a pretty platter with some fresh berries on the side.

Sour Cream Coffee Cake

Devashish

A delicious coffee cake made with sour cream and topped with a cinnamon pecan streusel

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Cooling Time 10 minutes mins

Total Time 1 hour hr

Course Breakfast, Dessert

Cuisine American

Servings 9

Calories 359 kcal

Equipment

• 8×8 inch baking pan
• Mixing bowls
• Pastry Blender

Ingredients

  

1x2x3x

Cake

• 1/2 cup butter
• 1/2 cups granulated sugar
• 1 large egg
• 1/2 cup sour cream
• 2 Tablespoons milk
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda

Topping

• 1/3 cup all-purpose flour
• 1/4 cup light brown sugar
• 1 teaspoon ground cinnamon
• 3 Tablespoons butter
• 1 cup pecans finely chopped

Instructions

 

• Lightly grease an 8×8 inch baking pan. Preheat oven to 350 degrees F.
• Make topping: Combine flour, brown sugar and cinnamon in a bowl. Add butter and cut in with forks or a pastry blender until there are no large pieces. Stir in nuts.
• In a mixing bowl, cream together butter and sugar until pale and fluffy. Add egg and mix. Add sour cream, milk, and vanilla then mix.
• In a separate bowl, whisk together the flour, salt, baking soda, and baking powder. Add dry ingredients to wet mixture then mix just until combined.
• Spoon half of the batter into your prepared pan and smooth into an even bottom layer. Sprinkle half of the topping mixture over the top.
• Spoon remaining batter on top then smooth into an even layer. Sprinkle remaining topping mixture over the top.
• Bake in preheated oven for 40-50 minutes or until a toothpick inserted into the center comes out clean, or with few crumbs. Check the mixture about half way through baking –you may want to put a piece of tinfoil over the top to keep the top from browning too much.
• Allow to cool for at least 10 minutes before serving.

Nutrition

Calories: 359kcalCarbohydrates: 34gProtein: 5gFat: 24gSaturated Fat: 10gCholesterol: 59mgSodium: 310mgPotassium: 112mgFiber: 2gSugar: 18gVitamin A: 475IUVitamin C: 0.1mgCalcium: 56mgIron: 1mg

Keyword brunch pastry, cinnamon swirl, crumb cake, streusel topping

Tried this recipe?Let us know how it was!