4.8 from 126 votes
Sour Cream Coffee Cake
This Sour Cream Coffee Cake, made with a simple batter, comes out rich, moist, and perfectly sweetened, served with an easy glaze. You'll never wake up on the wrong side of the bed with this cake waiting for you! Featuring a sweet pecan streusel, with a spike of cinnamon running through the middle.
Prep Time
20 mins
Cook Time
20 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 eggs
- 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
- Once you cut the cake into slices, cover it with wrap immediately because it can dry out quickly.
- The batter is supposed to be pretty thick and dense, so don't be alarmed when it doesn't resemble regular cake batter. If you are worried and want to make it easier to pour over and spread over the streusel topping, you could always add another egg to it to thin it out a bit.
- For a healthier alternative, you could replace the butter with applesauce or coconut oil.
- Leftovers: Let your coffee cake fully cool down to room temperature before storing. You can wrap it with plastic wrap, store on a cake plate with a dome, or a large sealable container. Your cake will last 1-2 days at room temperature or up to a week in the fridge.
- To Freeze: Let the cake completely cool down to room temperature before freezing. Wrap the cake well with both plastic wrap and foil. Store in the freezer for 2-3 months. I find it's best to let the cake thaw slowly at room temperature for a few hours when you're ready to enjoy it.
Nutrition Information
Serving
1slice
Calories
496kcal
(25%)
Carbohydrates
58g
(19%)
Protein
6g
(12%)
Fat
28g
(43%)
Saturated Fat
11g
(55%)
Trans Fat
1g
Cholesterol
83mg
(28%)
Sodium
371mg
(15%)
Potassium
233mg
(7%)
Fiber
2g
(8%)
Sugar
35g
(70%)
Vitamin A
576IU
(12%)
Vitamin C
1mg
(1%)
Calcium
101mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 14Serving
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.