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Sour Cream Coffee Cake

This Sour Cream Coffee Cake is moist, buttery, and rich with a ribbon of cinnamon-sugar streusel running through the middle and sprinkled on top. Perfect for breakfast, brunch, or as an afternoon treat with coffee or tea, it’s a comforting classic that never goes out of style.
Print Recipe
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour

Equipment

  • 9x13-inch baking pan or bundt pan
  • Two mixing bowls (large and medium)
  • Electric mixer (hand or stand)
  • Measuring cups and spoons
  • Rubber spatula
  • Cooling rack

Ingredients

  • For the Streusel Topping & Filling:
  • 1 cup 200g brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 1 cup 120g chopped pecans or walnuts (optional)
  • For the Cake:
  • 2 ½ cups 315g all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup 170g unsalted butter, softened
  • 1 ½ cups 300g granulated sugar
  • 3 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 cup 240g sour cream, room temperature
  • ½ cup 120ml whole milk

Instructions

  • Preheat Oven & Prepare Pan
  • Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or a bundt pan.
  • Make the Streusel
  • In a small bowl, combine brown sugar, cinnamon, and nuts (if using). Set aside.
  • Mix Dry Ingredients
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • Cream Butter & Sugar
  • In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy, about 3 minutes.
  • Add Eggs & Vanilla
  • Beat in eggs one at a time, then add vanilla extract.
  • Incorporate Dry Ingredients
  • Add the dry mixture in three parts, alternating with sour cream and milk. Begin and end with dry ingredients. Mix until just combined — do not overmix.
  • Assemble the Cake
  • Spread half the batter in the prepared pan, sprinkle with half of the streusel mixture. Spread the remaining batter over the top, then sprinkle the remaining streusel evenly.
  • Bake
  • Bake for 40–45 minutes (rectangular pan) or 50–55 minutes (bundt pan), or until a toothpick inserted in the center comes out clean.
  • Cool & Serve
  • Let cool for at least 15–20 minutes before slicing. Serve warm or at room temperature.
Servings: 12 servings