Sour Cream Coffee Cake

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 White Chocolate Peppermint Hot Cocoa, 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 it’s name because many love to much on this sweetness while sipping their morning cup of coffee. 

This sweet breakfast cake is sweet and fluffy with layers for crumble. 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. 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 line up! 

The Crumb Layer

It’s the best part of the 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

PREP. Spay 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 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)

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

Spreading the batter: The batter is fairly thick and 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 final cinnamon crumble layer. 

Bake time: I baked the coffee cake in a ceramic dish. If you choose to use a metal plan, then the bake time may be less so check on it at about 20-25 minutes.

Variations

While this cake 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.
• Pecans: You can easily use pecans or almonds instead of the walnuts. If you can’t have nuts use quick oats.
• Add a Drizzle: Mix together ½ cup powdered sugar with 1–2 teaspoons milk. Drizzle in pretty design on top of the cake.

To make ahead of time

The cake can be baked the day before, covered and kept on the counter.

FREEZE it for later. Allow the cake to completely cool, then wrap with plastic wrap and again with foil. Freeze for up to 3 months. Leftovers can be stored in the same manner.

for More Breakfast ideas check out:

• Cinnamon Roll Cake
• New York Crumb Cake
• Coffee Cake Cupcakes
• Cream Cheese French Toast Bake
• Beignets
• Coffee Cake Muffins
• Coffee Cake