This sour cream coffee cake gets its richness and tender crumb from sour cream and is rippled through with a cinnamon-pecan streusel and drizzled with a white glaze. Excellent for breakfast, coffee breaks, tea time, snacking, and dessert. Oh, and it shuts up kids in three seconds flat!
Sour cream coffee cake? Sure, it’s good. But 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 cake. Serve it 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.) Originally published December 8, 2015.–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.
Sour Cream Coffee Cake
- Quick Glance
- 30 M
- 1 H, 30 M
- Serves 12 to 14
Special Equipment: 10-inch tube pan
- For the filling and topping
- 1/3 cup light or dark brown sugar, packed
- 1/2 cup all-purpose flour
- 1 3/4 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 (6 oz), 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.
Recipe Testers Reviews
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.
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.