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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 CocoaMexican Hot Chocolate, or Caramel Apple Cider.

Sour cream coffee cake slice on a white plate.

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! 

A streusel topping in a white bowl.

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.

Cake batter mixed in a white bowl.

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.

Batter spooned over streusel layer in a white baking dish.

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.

Streusel on top of cake layer in a white baking dish.

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.
Close up of sour cream coffee cake in a white baking dish.

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).

Sour Cream Coffee cake recipe sliced and served on a white plate.

Recipe FAQ

Why is the coffee cake made with sour cream?

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.

Why did the sour cream coffee cake turn out dry?

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:

5 from 32 votes

Sour Cream Coffee Cake Recipe

By: Lil’ Luna
Moist and fluffy sour cream coffee cake is filled with layers of crunchy sweet pecans. It is a tasty breakfast or dessert!
Servings: 15
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes

Ingredients 

Crumb Layer

  • cups finely chopped pecans
  • cup brown sugar packed
  • 2 teaspoons cinnamon
  • teaspoon salt
  • 2 tablespoons all-purpose flour
  • 3 tablespoons unsalted butter melted

Cake

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

Calories: 261kcal, Carbohydrates: 36g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Trans Fat: 1g, Cholesterol: 55mg, Sodium: 251mg, Potassium: 92mg, Fiber: 1g, Sugar: 23g, Vitamin A: 391IU, Vitamin C: 1mg, Calcium: 48mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




16 Comments

  1. 5 stars
    Coffee cake is a family favorite and I’m always looking for new twists. This cake is really yummy and I love the pecans in the topping.

  2. 5 stars
    There is nothing better than coffee cake. It’s so soft with the crunch from the topping. We make it for family a lot. We enjoy it as breakfast & dessert!!