4.8 from 84 votes
Sour Cream Coffee Cake
Sour Cream Coffee Cake is a dense, moist cake featuring a batter enriched with sour cream and a crunchy pecan-cinnamon streusel layered throughout. Baked in a 9x13-inch pan, the cake has a tender crumb contrasted by spiced streusel layers, and is optionally topped with a smooth powdered sugar glaze flavored with milk. This cake is rich and satisfying, suitable for brunch or dessert.
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings:
14
Calories:
496 kcal
Course:
Dessert, Breakfast, Cake
Cuisine:
American
Ingredients
Coffee Cake
- ¾ cup butter unsalted (1 stick ½)
- 1 cup sugar
- 3 large egg
- 2 teaspoon vanilla extract
- 2 cups sour cream
- 3 cups all-purpose flour
- 2 teaspoon baking powder
- 2 teaspoon baking soda
- 1 teaspoon salt
Topping
- 2 cups pecans chopped
- 2 teaspoon cinnamon ground
- 1 cup brown sugar packed
Optional Glaze
- ½ cup powdered sugar
- 2 teaspoon milk
Instructions
- Prep: Preheat oven to 350°F degrees and generously grease a 9x13-inch baking pan.
- Make the batter: In a mixing bowl, add the butter and sugar and mix well until light and creamy. To it add the eggs, vanilla extract, sour cream and mix well until combined. In another bowl, mix the flour with the baking soda, baking powder and salt. Add the flour mixture to the mixer and mix everything well.
- Mix the streusel: In a small bowl mix the chopped pecans with the brown sugar and cinnamon.
- Assemble and bake: Place half the batter in the baking pan. Pour half the pecan mixture over the batter. Repeat with remaining batter and pecan crumble. Bake for 45 to 55 minutes. To test for doneness, insert a toothpick in the center of the cake, it should come out clean when baked through.
- Make glaze: Add the icing sugar and milk to a small bowl and whisk until smooth, add more milk if wanting a thinner consistency.
- Finish the cake: Let the cake cool in the pan for about 15 minutes then drizzle with glaze, cut into slices and serve.
Cup of Yum
Notes
- Cover cut slices immediately with plastic wrap to prevent drying out.
- For a thinner batter easier to spread, add an extra egg if desired.
- You may substitute butter with applesauce or coconut oil for a healthier version.
- Store fully cooled cake at room temperature for 1-2 days or in the fridge for up to a week.
- Freeze wrapped cake for 2-3 months; thaw gradually before eating.
Nutrition Information
Serving
1slice
Calories
496kcal
(25%)
Carbohydrates
58g
(19%)
Protein
6g
(12%)
Fat
28g
(43%)
Saturated Fat
11g
(55%)
Trans Fat
1g
(50%)
Cholesterol
83mg
(28%)
Sodium
371mg
(15%)
Potassium
233mg
(5%)
Fiber
2g
(8%)
Sugar
35g
(70%)
Vitamin A
576IU
(12%)
Vitamin C
1mg
(1%)
Calcium
101mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 14 Serving
Amount Per Serving
Calories 496
% Daily Value*
| Serving | 1slice | |
| Calories | 496kcal | 25% |
| Carbohydrates | 58g | 19% |
| Protein | 6g | 12% |
| Fat | 28g | 43% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 371mg | 15% |
| Potassium | 233mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 35g | 70% |
| Vitamin A | 576IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.