4.8 from 8 votes
Sour Cream Coffee Cake
Irresistible Sour Cream Coffee Cake loaded with a ribbon of cinnamon-sugar strudel running through the middle, crunchy pecans for some texture and scrumptious cinnamon-sugar crumb topping.
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings:
16
servings
Calories:
451 kcal
Course:
Dessert, Breakfast, Snacks, Baked Goods, Brunch
Cuisine:
American
Ingredients
For the cake:
- 12 tablespoons unsalted butter 1½ sticks, at room temperature
- 1½ cups granulated sugar
- 3 egg at room temperature, large
- 1½ teaspoons vanilla extract pure
- 1¼ cups sour cream at room temperature
- 2½ cups cake flour see note
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
For the streusel:
- 1/2 cup light brown sugar lightly packed
- 1 cup all-purpose flour
- 3 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 6 tablespoons butter diced, cold unsalted
- 1 1/2 cup pecans or walnuts, chopped
For the glaze:
- ½ cup confectioners’ sugar
- 2 tablespoons pure maple syrup
Instructions
- Preheat the oven to 350 degrees. Grease and flour a 10-inch tube pan, bundt pan or any 10-inch baking pan.
- Using an electric handheld or stand mixer fitted with the paddle attachment (or by hand if preferred), beat the butter and sugar until light and fluffy, about 4 minutes. Add the eggs one at a time, then add the vanilla and sour cream.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the wet mixture and mix until just combined. Finish stirring with a spatula to be sure the batter is well mixed.
- For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. You can also use a fork if preferred. Mix in the pecans.
- Spoon half the batter into the pan and spread it out with a spatula. Sprinkle 3/4 cup streusel. on top of the batter. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 45 to 55 minutes or until a cake tester comes out clean.
- Let cool on a wire rack for at least 30 minutes. If you baked it in a tube pan, carefully transfer the cake, streusel side up, onto a serving plate. If you've baked the cake in a 10 inch regular baking pan just serve it right from the pan
- Whisk the confectioners’ sugar and maple syrup together, adding a few drops of water, if necessary, to make the glaze thick but runny. Drizzle the glaze over the cake with a small spoon. Serve at room temperature.
Cup of Yum
Notes
- Make Homemade Cake Flour: If you don’t have cake flour, you can make your own. Simply combine 2¼ cups all-purpose flour plus ¼ cup cornstarch.
- Both salted and unsalted butter can be used.
Nutrition Information
Calories
451kcal
(23%)
Carbohydrates
54g
(18%)
Protein
6g
(12%)
Fat
25g
(38%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
74mg
(25%)
Sodium
249mg
(10%)
Potassium
178mg
(4%)
Fiber
2g
(8%)
Sugar
32g
(64%)
Vitamin A
557IU
(11%)
Vitamin C
1mg
(1%)
Calcium
74mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16 servings
Amount Per Serving
Calories 451
% Daily Value*
| Calories | 451kcal | 23% |
| Carbohydrates | 54g | 18% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 249mg | 10% |
| Potassium | 178mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
| Vitamin A | 557IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.