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5 from 1 vote

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


For the cake:

  • 12 tablespoons unsalted butter, at room temperature (1½ sticks)
  • cups granulated sugar
  • 3 large eggs at room temperature
  • teaspoons pure vanilla extract
  • cups sour cream at room temperature
  • cups cake flour see note
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon

    kosher salt

For the streusel:

  • 1/2 cup light brown sugar lightly packed
  • 1 cup all-purpose flour
  • 3 teaspoons ground cinnamon
  • 1/2 teaspoon kosher salt
  • 6 tablespoons cold unsalted butter, diced
  • 1 1/2 cup chopped pecans

    or walnuts

For the glaze:

  • ½ cup confectioners’ sugar
  • 2 tablespoons pure maple syrup


  • 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.
  • 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.
  • 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.
  • 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.
  • 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
  • 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.


  • Make Homemade Cake Flour: If you don’t have cake flour, you can substitute 2¼ cups all-purpose flour plus ¼ cup cornstarch.
  • You can use salted butter if that's what you have at home.


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