Sour cream coffee cake is a tender, buttery morning cake with a ribbon of cinnamon pecan streusel running through the middle and across the top.
The batter is thick and spreadable, the swirl is a simple mix of brown sugar and cinnamon, and the whole cake bakes in a 9×13 pan. It cuts into tidy squares for brunch, bake sales, and quiet afternoons with a hot cup of coffee. It also stays moist for days thanks to the tang of sour cream.
Table of Contents
Why This Sour Cream Coffee Cake Recipe Works
Sour cream brings both fat and acid, which is why this cake bakes up soft and moist with a fine crumb. The acid also reacts with the baking soda to give the cake a gentle lift that stays tender instead of dry.
Layering the batter with the cinnamon mixture creates a streusel center rather than a topping alone. Every square gets sweet, spiced pockets from the first bite to the last.
Creaming the butter and sugar for a full three minutes whips air into the batter. That air, plus the baking powder, is what keeps the cake light even with a generous amount of sour cream.
Ingredients for Sour Cream Coffee Cake
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1 cup sour cream, at room temperature
- 1/2 cup packed brown sugar, for the cinnamon swirl
- 2 tsp ground cinnamon, for the cinnamon swirl
- 1/2 cup chopped pecans, for the cinnamon swirl, optional
Butter. Soften it until a finger leaves a clear dent, so it creams into a smooth, pale base.
Sour cream. Use full fat sour cream at room temperature for the richest crumb and a smooth batter.
Eggs. Add them one at a time so the batter stays smooth and emulsified.
Brown sugar and cinnamon. This pairing makes the swirl. Fresh cinnamon gives the strongest flavor.
Pecans. Toast them for 5 minutes in a dry skillet for extra depth, or leave them out if needed.
How to Make Sour Cream Coffee Cake
1. Prepare the pan Heat the oven to 350 degrees F and grease a 9×13 inch baking pan. Mix the brown sugar, cinnamon, and pecans in a small bowl and set the swirl aside.
2. Cream the butter Beat the butter and granulated sugar for about 3 minutes until pale and fluffy. Add the eggs one at a time, then mix in the vanilla.
3. Combine the dry ingredients Whisk the flour, baking powder, baking soda, and salt in a separate bowl so the leaveners spread evenly.
4. Alternate additions Add the dry mixture to the butter mixture in three parts, alternating with two additions of sour cream. Begin and end with the flour and stir only until no streaks remain.
5. Layer the batter Spread half of the batter in the pan, sprinkle with half of the swirl, then dollop on the remaining batter and spread it gently. Top with the last of the swirl.
6. Bake and cool Bake for 30 to 35 minutes until a toothpick in the center comes out clean. Cool the pan on a rack for at least 20 minutes before cutting.
How to Serve Sour Cream Coffee Cake
Cut the cake into 12 squares and serve it warm or at room temperature with coffee or tea. Pair a square with fluffy pancakes and muffin tin egg bites for a full brunch table, and offer a glass of a strawberry blueberry kefir smoothie on the side. Leftover squares also go well next to Greek yogurt banana bread on a baked goods platter.
How to Store and Reheat Sour Cream Coffee Cake
Cover the pan tightly and keep the cake at room temperature for up to 2 days. For longer storage, refrigerate it for up to 4 days. Wrap individual squares and freeze them for up to 3 months, then thaw at room temperature. Warm a square in the microwave for about 15 seconds to bring back the soft crumb.
Tips and Variations for Sour Cream Coffee Cake
Use room temperature ingredients. Cold eggs and sour cream make the butter seize and leave a lumpy batter.
Measure the flour carefully. Spoon it into the cup and level it so the cake stays moist and not dense.
Do not overmix. Stir after the flour goes in only until no dry streaks remain. Extra mixing builds gluten and toughens the crumb.
Skip the raw batter. The batter contains raw egg and raw flour, so do not taste it before it is baked.
Add a glaze. Whisk 1 cup powdered sugar with 2 tablespoons milk and drizzle it over the cooled cake for extra sweetness.
Change the nuts. Walnuts work well in place of pecans, or leave the nuts out for a nut free version.
Flag the allergens. The cake contains wheat, egg, dairy, and tree nuts, so label it for guests.
Store it safely. Refrigerate the cake if your kitchen is warm, and read the University of Wisconsin Extension leftovers guidance for general storage times.
Frequently Asked Questions About Sour Cream Coffee Cake
Why is my sour cream coffee cake dry?
Overbaking and too much flour are the usual causes. Measure the flour by spooning and leveling, and pull the cake as soon as a toothpick comes out clean.
Can I use Greek yogurt in place of sour cream in this sour cream coffee cake?
Yes, plain full fat Greek yogurt works in a one to one swap. The texture is slightly denser and the tang is a little stronger.
How far ahead can I bake sour cream coffee cake?
Bake it up to 2 days ahead and keep it covered at room temperature. The flavors deepen overnight, and a short warm up restores the soft crumb.
Can I make the cake in a bundt pan?
This batter is sized for a 9×13 pan. A bundt pan needs a larger batch and a longer bake, so start checking with a toothpick after 50 minutes.
Should the pecans be toasted?
Toasting is optional but helpful. A few minutes in a dry skillet deepens the flavor and keeps the nuts crisp after baking.
Sour Cream Coffee Cake
Equipment
- 9×13-inch baking pan
- Electric mixer
- Mixing bowls
- Wire rack
Ingredients
Main Ingredients
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cup all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
- 1 cup sour cream room temperature
- ½ cup brown sugar packed, for the swirl
- 2 tsp ground cinnamon for the swirl
- ½ cup chopped pecans for the swirl, optional
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F, grease a 9×13 inch pan, and stir together the brown sugar, cinnamon, and pecans.
- Cream. Beat the butter and granulated sugar for 3 minutes until pale, then add the eggs one by one with the vanilla.
- Build the batter. Whisk the dry ingredients, then fold them into the butter mixture in thirds, alternating with the sour cream.
- Layer. Spread half of the batter in the pan, scatter half of the swirl, add the remaining batter, and finish with the rest of the swirl.
- Bake. Bake for 30 to 35 minutes until a toothpick comes out clean, then cool for 20 minutes before cutting.
