Sour Cream Coffee Cake Recipe

Sour Cream Coffee Cake Recipe

Sour cream coffee cake? Good. Sour cream coffee cake with an easy crumb streusel made from scratch? Even better. See where I’m going here? There is just no way not to enjoy this moist coffee cake. Serve with a steaming cup of hot coffee for the grown-ups and a glass of cold milk for the kids. (And you can add me into the milk category. I simply can’t resist milk with cake.)–David Leite

LC Coffee Cake Squared Note

Craving a little extra jolt in your coffee cake? It’s as easy as replacing the milk in the glaze with strongly brewed coffee. It’s sorta like coffee cake squared. You know, like exponential and powers and other math stuff we don’t understand. Just don’t blame us when you can’t sleep at night.

Special Equipment: 10-inch tube pan

Sour Cream Coffee Cake Recipe

  • Quick Glance
  • 30 M
  • 1 H, 30 M
  • Serves 12 to 14


  • For the filling and topping
  • 1/3 cup light or dark brown sugar, packed
  • 1/2 cup all-purpose flour
  • 1 3/4 teaspoons teaspoons ground cinnamon
  • 3 tablespoons cold unsalted butter, cut into 1/4-inch cubes
  • Large pinch kosher salt
  • 1 teaspoon vanilla
  • 3/4 cup chopped pecans
  • For the coffee cake
  • 2 1/2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
  • 1 2/3 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 1/4 cups sour cream
  • 2 teaspoons vanilla extract
  • For the glaze
  • 1/2 cup confectioners’ sugar
  • 3 tablespoons milk
  • Small pinch kosher salt


  • Make the streusel filling and topping
  • 1. Dump the brown sugar, flour, cinnamon, butter, salt, and vanilla in a small bowl and mash with a fork until it comes together in a crumble. Stir in the pecans.
  • Make the sour cream coffee cake
  • 2. Position a rack in the middle of the oven and crank up the heat to 350°F (177°C). Butter and flour a 10-inch tube pan or, better yet, spritz it with nonstick vegetable spray.
  • 3. Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
  • 4. Beat the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer until fluffy, about 4 minutes. Scrape down the sides of the bowl as needed.
  • 5. Add the eggs, 1 at a time, blending just until incorporated after each addition. Add the sour cream and vanilla and mix just until combined.
  • 6. Remove the bowl from the mixer, dump in the flour mixture, and stir it in by hand just until no dry ingredients are visible.
  • 7. Spoon half the batter into the prepared pan, smoothing it with a spatula or the back of a spoon. Sprinkle about half the streusel over the batter. Spoon the rest of the batter in the pan, again smoothing it. Sprinkle the cake with the remaining streusel. Bake the cake for 50 to 60 minutes, until a cake tester comes out clean.
  • 8. Cool the cake in the pan on a wire rack until room temperature. Cover the pan with a plate, invert the pan, and then remove the pan and the removable center core. Place a serving platter or cake plate against the cake and invert it once more so it’s right side up.
  • Make the glaze and drizzle it all over the coffee cake
  • 9. Whisk the confectioners’ sugar and milk together. If a thinner consistency is desired, add a little more milk. Drizzle the glaze over the coffee cake using a spoon.
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Recipe Testers Reviews

Recipe Testers Reviews
Testers Choice
Dawn E.

Dec 08, 2015

Eureka! I found it! The sour cream coffee cake recipe I've been searching for. It's super moist, has the perfect density, is not too light and not too heavy with just the right amount of sugar and cinnamon crumb. I love the light cinnamon swirl layer in the middle. I made this for my family and to share with some friends. This sour cream coffee cake will be a showstopper for any gathering or gift. I used a Bundt pan and it turned out perfectly. I was afraid the glaze would make the cake too sweet, and I almost didn't make it, but I'm glad I did because it was a nice finishing touch. For the glaze, I used milk, sugar, and a drop of vanilla. Two substitutions I made with success: I used walnuts because that's what I had on hand. They were lovely and toasty from the baking time, a perfectly acceptable substitute. I also used Daisy-brand light sour cream, and the cake was still moist and rich, and I was happy to save on some calories without sacrificing taste or texture.

Testers Choice
Adrienne Lee

Dec 08, 2015

The cake part of this sour cream coffee cake is moist, and the filling and topping are crunchy and delicious. Because this recipe is made in a tube pan, you can definitely turn it over and back to get the topping back on the top; however, itʻs a little messy as the topping is crumbly. This is a really, really minor complaint, but there are a lot of ingredients in this recipe. If I made this again, I would probably cut back on the butter.

  1. Martha in KS says:

    My Mom used to make a Sour Cream Coffe ecake. The suggestion of using coffee in the glaze is something I’ll have to try. Though I don’t drink coffee, I like the taste in baked goods.

  2. PF says:

    Nice recipe– basically the same as a Martha Steward recipe I’ve been using for years (that’s not a criticism, btw.)

    Two variations to recommend: eliminate the nuts from the streusel. I found they scorched during baking. Second, I add a pint of blackberries, laying them across the batter after it’s been put in the pan and covering it all with streusel.

    Because this is a perfect treat for weekend guests, measure out the the dry and wet ingredients and make the streusel the day before, and put it together in the morning.

    • David Leite says:

      PF, not taken as a criticism! Only so many ways to make a sour cream coffee cake. I didn’t find the nuts scorched, though.

      What I also do is soak raisins in coffee or water until soft and sprinkle them over the first layer or streusel, as you do with the blueberries. And I love your idea of pre-measuring. I do it often these days–especially with the holidays coming.

  3. janmcbaker aka charlotte vale says:

    Hi- I also posted this recipe link on your Facebook page. It’s so good that I wanted put it here too! I forget where I first came across it but it gets raves whenever I make it. It’s a rather fragile cake so when I make it to bring somewhere I lower the cake flour to 1 cup and increase the AP flour to 1 cup. It also works well made in a 9×13 pan, with the streusel sprinkled just on top if you want. It is just a really tasty coffee cake.

  4. Miriam says:


    This sounds wonderful! I am wondering if this could be safe to ship as a holiday present? Would you recommend that? Also, I have a Nordicware Christmas house pan, it’s 2 small molds in 1, would you recommend making this recipe and splitting it in smaller cakes? thanks so much!


  5. Tilly says:

    Excellent for breakfast! Or for the afternoon cup of tea :)

  6. rene singh says:

    i made this last night and it was delicious! i will make this for all my special events in the future now. the cake came out moist and fluffy and my family couldn’t stop eating!

    • Renee Schettler Rossi says:

      Terrific, Rene! Lovely to hear it! So glad you like it as much as we do. Looking forward to hearing which recipe on the site you try next…

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