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A slice of Sour Cream Coffee Cake loaded with a ribbon of cinnamon-sugar strudel running through the middle, pecans, cinnamon-sugar crumb topping and drizzled with maple glaze
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3.92 from 12 reviews

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.
Course Baking, Breakfast, Brunch, Dessert, Snack
Cuisine American
Keyword Sour Cream Coffee Cake, Sour Cream Coffee Cake Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 16 servings
Calories 451kcal

Ingredients

For the cake:

For the streusel:

For the glaze:

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.
    butter, sugar, eggs, vanilla and sour cream mixed together
  • 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.
    dry ingredients in a white bowl
  • 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.
    brown sugar, flour, cinnamon, salt, and cold butter in a bowl
  • 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.
    pecan crumble on top of the coffee cake batter
  • 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
    sour cream coffee cake cooling down on a wire rack
  • 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.
    Maple glaze getting drizzled over coffee cake crumb topping

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

Calories: 451kcal | Carbohydrates: 54g | Protein: 6g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 249mg | Potassium: 178mg | Fiber: 2g | Sugar: 32g | Vitamin A: 557IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg