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Moist and fluffy sour cream coffee cake is filled with layers of crunchy sweet pecans. It is a tasty breakfast or dessert!
This sour cream coffee cake is often served for breakfast alongside a cup of coffee hence the name coffee cake. Of course, any warm drink will pair deliciously with the cake such as Double Chocolate Hot Cocoa, Mexican Hot Chocolate, or Caramel Apple Cider.
Like Eating a Dessert for Breakfast!
Coffee cake actually does not have any coffee in it. Did you know that? It gets its name because many love to munch on this sweetness while sipping their morning cup of coffee.
This breakfast cake is sweet and fluffy with layers of crumbly goodness. In fact, it is so sweet and delicious that it would make a fabulous dessert! When you serve this, think along the lines of Cinnamon Rolls or Donuts for breakfast. It’s a sugary boost to start the day, which is fun to do every so often.
This sour cream coffee cake is also perfect for special breakfasts. It is something special that can be whipped up. Add this to your brunch spread for a truly tasty lineup!
The Crumb Layer
It’s the best part of the recipe for sour cream coffee cake. And is so easy to make!
COMBINE. Use a mixing bowl and add pecans, brown sugar, cinnamon, salt, flour, and melted butter. Toss the ingredients together for 3-4 minutes until evenly coated. Set aside.
Making the Cake Layer
Now it’s time to make the moist cake layer for this best sour cream coffee cake.
PREP. Spray a 9×11 baking dish with cooking spray. Preheat the oven to 350°F.
DRY INGREDIENTS. Whisk together the flour, salt, baking powder, and baking soda in a small bowl. Set aside.
WET INGREDIENTS. Add the softened butter and sugar to a separate bowl and mix together with a spatula until fully incorporated and smooth. Whisk in 1 egg at a time. Mix until the ingredients are well blended. Mix in the vanilla and sour cream. Pour the flour mixture in and stir until just combined. Do not over-mix.
LAYER. Spread half of the cake mixture in the prepared pan. Sprinkle half of the crumb mixture in an even layer over the batter. Use a spoon to drop the remaining batter evenly over the crumb layer. The batter will be too thick to spread easily. Use a spatula to gently spread the dollops over the crumb layer. (It is ok if it is not completely covered).
BAKE. Sprinkle the rest of the crumb mixture on top. Gently press the crumb mixture into the layer of batter. Bake for 30-35 minutes. Serve warm.
Recipe Tips
Sour cream cinnamon coffee cake incorporates a crumb topping and a delicious cake layer. Use these tips to make it perfectly moist.
Spreading the batter. The batter is fairly thick which makes it a bit tricky to spread the second layer. Use a spoon to drop the batter evenly over the top of the cinnamon layer. Use a spatula, or butter your fingers, and gently spread the batter over the cinnamon layer. Don’t worry if it doesn’t cover it completely. Top with the remaining streusel topping.
Bake time. I baked the coffee cake in a ceramic dish. If you choose to use a metal pan, then the bake time may be less so check on it at about 20-25 minutes.
Variations
While this coffee cake with sour cream recipe doesn’t actually have coffee in it it does have sour cream and delicious pecans.
- Sour cream. The sour cream helps give a moist texture. If you wish you can replace the sour cream with vanilla yogurt.
- Nuts. Easily use chopped walnuts or almonds instead of pecans. If you can’t have nuts use quick oats.
- Add a glaze. Mix together ½ cup powdered sugar with 1–2 teaspoons milk. Drizzle in a pretty design on top of the cake.
Make Ahead or Store
Make ahead of time. The cake can be baked the day before, covered, and kept at room temperature on the counter.
STORE. Leftover coffee cake can be stored on the counter for 1-2 days, in the fridge for about 5 days. You can either cover the pan with plastic wrap or foil or place the coffee cake into an airtight container.
FREEZE. Place the individual slices in a fold-top sandwich bag and then place them together in a freezer bag. They can be stored for up to 3 months. Allow time for them to thaw before eating.
To reheat. Eat the coffee cake at room temperature or heat up a slice in the microwave for just a few seconds. If you wish to reheat a large amount, heat the oven to about 300-325°F and heat the cake until warm (about 10-15 minutes).
Recipe FAQ
Sour cream is added to give a moist crumb texture without causing the batter to thin out. If you don’t have sour cream then you can use plain or Greek yogurt instead. Because milk isn’t used the batter will be much thicker, but will bake up tender and delicious.
When baking you need to keep a balance between the wet and dry ingredients. If there is too much flour and not enough fat or liquid then the cake can come out dry. This recipe calls for all-purpose flour. If another type of flour is used, it may affect how dry the cake becomes. Overbaking is another reason. Whether it’s because the oven temperature is off, you are using a different-sized pan, or simply baking it too long can cause the cake to dry out.
for More Sweet Breakfast ideas, check out:
- Cinnamon Roll Cake
- New York Crumb Cake
- Coffee Cake Muffins
- Cream Cheese French Toast Bake
- Beignets
- Coffee Cake Muffins
- Coffee Cake
Sour Cream Coffee Cake Recipe
Ingredients
Crumb Layer
- 1½ cups finely chopped pecans
- ⅔ cup brown sugar packed
- 2 teaspoons cinnamon
- ⅛ teaspoon salt
- 2 tablespoons all-purpose flour
- 3 tablespoons unsalted butter melted
Cake
- 1¾ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ cup unsalted butter softened
- 1 cup sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- 1 cup sour cream
Instructions
Crumb Layer
- Use a mixing bowl and add pecans, brown sugar, cinnamon, salt, flour, and melted butter. Toss the ingredients together for 3-4 minutes until evenly coated. Set aside.
Cake
- Spay a 9×11 baking dish with cooking spray. Preheat the oven to 350°F.
- Whisk together the flour, salt, baking powder, and baking soda in a small bowl. Set aside.
- Add the softened butter and sugar to a separate bowl and mix together with a spatula until fully incorporated and smooth. Whisk in 1 egg at a time. Mix until the ingredients are well blended. Mix in the vanilla and sour cream.
- Pour the flour mixture in and stir until just combined. Do not over mix.
- Spread half of the cake mixture in the baking dish. Sprinkle half of the crumb layer evenly over the batter.
- Use a spoon to drop the remaining batter evenly over the crumb layer. The batter will be too thick to spread easily. Use a spatula to gently spread the dollops over the crumb layer. (It is ok if it is not completely covered)
- Sprinkle the rest of the crumb mixture on top. Gently press the crumb mixture into the layer of batter.
- Bake for 30-35 minutes. Serve warm.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How long will the sour cream coffee cake keep in the refrigerator?
I would wrap with plastic wrap & ours doesn’t last very long, but I personally would only keep it up to a week.
This was delicious! Definite repeater!
Can I bake this in a loaf pan? I want to bake it in a 7×3”. How would I adjust the bake time? Thank you
You can certainly try! You’ll probably have extra batter if using a 7×3 pan, so you may want to try filling it in two. Start checking for doneness around 30 minutes and adjust the time if it needs more. You’ll know it is done when a toothpick comes out clean/few crumbs when inserted.
Made these for my daughter and she loved them! So moist and delicious