sour cream coffee cake

Get ready to fall in love with a timeless classic that never goes out of style: Sour Cream Coffee Cake. Moist, rich, and full of cinnamon-sugar goodness, this cake is a warm and comforting treat that pairs perfectly with your morning coffee or a cozy afternoon tea. With its layered pecan-cinnamon topping and tender crumb thanks to tangy sour cream, it’s the kind of recipe you keep coming back to, time and time again.

Whether you’re hosting brunch, celebrating a holiday, or just craving a little something sweet, this coffee cake is a crowd-pleaser. It’s got that home-baked charm, much like our Apple Cinnamon Muffins, but with a nostalgic twist. Let’s bring back the joy of baking with a slice of this delicious goodness.

What is Sour Cream Coffee Cake?

Sour Cream Coffee Cake isn’t actually made with coffee—but it’s made to be eaten with coffee! This cozy cake gets its name from its traditional pairing rather than its ingredients. The magic comes from the sour cream, which keeps the crumb ultra-moist, and the cinnamon-pecan topping that adds just the right crunch and sweetness. Why is it so loved? Because it’s like a warm hug in cake form. As they say, the way to anyone’s heart is through something sweet and homemade!

Why You’ll Love This:

• Ultra Moist and Flavorful: Thanks to the sour cream, the cake stays tender and rich with just the right balance of sweetness.
• Simple Ingredients, Big Flavor: No fancy tricks here—just a few pantry staples come together to make magic.
• Perfect for Any Time: Breakfast, brunch, dessert—this cake fits in wherever you want a comforting slice of sweetness. Love this style? You’ll also adore our Banana Walnut Bread.

So grab your apron, and let’s get baking!

How to Make:

Quick Overview

This Sour Cream Coffee Cake comes together in layers, with a simple batter and a sweet nutty topping. It bakes beautifully in a tube pan and fills your kitchen with the warm scent of cinnamon and vanilla. Expect it to be ready in just about an hour.

Ingredients:

For the Cake:

• 2 sticks (1 cup) butter, softened
• 2 cups granulated sugar
• 2 large eggs
• 1 cup sour cream
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt

For the Topping:

• 1/2 cup finely chopped pecans
• 1/2 tsp cinnamon
• 2 tbsp light brown sugar

Step-by-Step:

1. Preheat oven: Set your oven to 350°F (175°C). Grease and flour a tube pan thoroughly.
2. Cream the butter and sugar: In a stand mixer or with a hand mixer, beat the softened butter and sugar until light and fluffy.
3. Add eggs, sour cream, and vanilla: Mix in the eggs, then gently fold in the sour cream and vanilla extract by hand.
4. Sift and combine dry ingredients: In a separate bowl, sift together flour, baking powder, and salt.
5. Mix the batter: Gradually fold the dry ingredients into the wet, mixing gently to avoid overworking the batter.
6. Make the topping: In a small bowl, stir together pecans, cinnamon, and brown sugar.
7. Assemble the cake: Pour half the batter into the prepared pan, sprinkle with half of the topping, then repeat with the remaining batter and topping.
8. Bake: Place in the oven and bake for 55-60 minutes, or until a toothpick inserted comes out clean.
9. Cool completely: Let the cake cool in the pan for a few hours before removing.
10. Serve: Optional but delightful—dust with powdered sugar before slicing and serving.

What to Serve Sour Cream Coffee Cake With:

This cake shines with a hot mug of coffee or tea, but it also pairs nicely with a scoop of vanilla ice cream, a dollop of whipped cream, or fresh berries. For brunch, serve it with a frittata or a fruit salad for a balanced spread.

Top Tips for Perfecting:

• Use room-temperature butter and eggs for a smooth, even batter.
• Don’t skip sifting the dry ingredients—it helps create a lighter crumb.
• Avoid overmixing once you combine wet and dry ingredients to keep the cake tender.
• Let the cake cool fully before removing it from the pan to prevent sticking.
• Use quality vanilla extract for that classic bakery-style flavor.

Storing and Reheating Tips:

• Storage: Store the cake covered at room temperature for up to 3 days or in the fridge for up to 5 days.
• Freezing: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight before serving.
• Reheating: Warm slices gently in the microwave for 10-15 seconds.

FAQs

Can I use Greek yogurt instead of sour cream? Yes, plain Greek yogurt is a great substitute and keeps the same moisture.

Can I use walnuts instead of pecans? Absolutely! Walnuts or even almonds work well here.

Do I need a tube pan? It helps with even baking, but a bundt pan can also work. Just grease it well.

Can I add a glaze? Sure! A simple vanilla or maple glaze adds extra sweetness and shine.

Conclusion

This Sour Cream Coffee Cake is the kind of bake you turn to when you want something comforting, classic, and completely satisfying. With its rich, moist crumb and warm cinnamon-pecan layers, it’s a recipe worth sharing—and making again and again.