This Sour Cream Coffee Cake is not only incredibly EASY to make, it’s absolutely delicious! A tender crumb cake with cinnamon pecan topping. You wont be able to stop at just one piece.

Nothing says brunch like homemade coffee cake!  If you love breakfast/brunch recipes, you may also like Quiche Lorraine, Easy Homemade Scones, andLemon Blueberry Bread.

A slice of sour cream coffee cake on a plate with a fork.

Why I Love this Recipe:

1. Ingredients I have on hand. This recipe uses simple pantry ingredients which makes it perfect for an easy brunch or dessert.

2. The pecan topping. The topping is where this cake really shines.  It’s layered both inside the cake and on top, adding the best cinnamon sweetness throughout, and the perfect crunch on top.

3. Enjoy it anytime of day.  The cake is soft and tender without being overly sweet and I feel like it can pass as breakfast, brunch, or even dessert.

Why is it called coffee cake?

Coffee cake is a term given to foods that are intended to be eaten with coffee, or other brunch type foods.  Imagine little cakes you would serve at a tea party or having coffee with a group of friends.  There is generally not coffee in the actual cake but it is usually a sweet cake with light streusel or icing.

How to make Sour Cream Coffee Cake:

1. Cream butter and sugar. Add egg, sour cream and vanilla and mix.

2. Add dry ingredients: In a separate bowl whisk together the flour, baking soda and baking powder.  Add dry ingredients to butter mixture and mix just until combined.

3. Add ½ batter to pan.  Make the pecan topping by combining the ingredients in a bowl. Spoon half of the batter into a greased 8×8 pan and smooth into an even bottom layer. Sprinkle half of the pecan topping over the batter.

5. Add remaining batter.  Spoon remaining batter on top and smooth into an even layer. Sprinkle remaining topping mixture over the top.

Four process photos for making sour cream coffee cake.

6. Bake for 35-45 minutes. Check the mixture about half way through baking –you may want to put a piece of tinfoil over the top to keep the top from browning too much.  Allow to cool for at least 10 minutes before serving.

Make Ahead And Freezing Instructions:

To make ahead: This cake can definitely be made the morning of or even the night before. Store it on the countertop for 1-2 days or in the refrigerator for up to 5 days. It does dry out easily so it tastes best made fresh!

A glass pan with a slice of coffee cake being removed from it.

Consider trying these popular brunch recipes:

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Recipe

A slice of sour cream coffee cake on a plate with a fork.
Prep 15 mins
Cook 45 mins
Cool 10 mins
Total 1 hr

Ingredients
 
 

  • 1/2 cup salted butter 1 stick
  • 1/2 cups granulated sugar
  • 1 large egg
  • 1/2 cup sour cream
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda

Topping:

  • 1 cup pecans , chopped
  • 1 teaspoon ground cinnamon
  • 1/4 cup brown sugar

Instructions
 

  • Lightly grease an 8x8'' baking pan.*
  • Preheat oven to 350 degrees F.
  • Combine topping ingredients together in a bowl. Set aside.
  • In a mixing bowl cream together butter and sugar until pale and fluffy. Add egg and mix. Add sour cream and vanilla and mix.
  • In a separate bowl whisk together the flour, baking soda and baking powder. 
  • Add dry ingredients to butter mixture and mix just until combined.
  • Spoon half of the batter into your prepared pan and smooth into an even bottom layer. 
  • Sprinkle half of the topping mixture over the top. Spoon remaining batter on top and smooth into an even layer.
  • Sprinkle remaining topping mixture over the top.
  • Bake in preheated oven for 35-45 minutes or until a toothpick inserted into the center comes out clean, or with few crumbs. 
  • Check the mixture about half way through baking --you may want to put a piece of tinfoil over the top to keep the top from browning too much. 
  • Allow to cool for at least 10 minutes before serving.

Notes

*Double the recipe for a 9x13'' pan and you may need to cook it for about 5 extra minutes.
 
Make ahead instructions: This cake can definitely be made the morning of or even the night before. Store it on the countertop for 1-2 days or in the refrigerator for up to 5 days. It does dry out easily so tastes best fresh!

Nutrition

Calories: 300kcalCarbohydrates: 30gProtein: 4gFat: 18gSaturated Fat: 7gCholesterol: 45mgSodium: 136mgPotassium: 110mgFiber: 1gSugar: 18gVitamin A: 350IUVitamin C: 0.1mgCalcium: 43mgIron: 1.1mg

Did You Make This Recipe?

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I originally shared this recipe December 2016. Updated March 2020 with process photos and instructions.

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

This Sour Cream Coffee Cake is not only incredibly EASY to make, it's absolutely delicious! A tender crumb cake with cinnamon pecan topping. You wont be able to stop at just one piece.| Tastes Better From Scratch

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. I wish I had read these comments before making. Not nearly enough batter for this recipe. What a mess trying to spread it. Ugh!

  2. 3 stars
    The amount of batter barely covered the bottom of the 8 x 8 when split in half. Next time I will double the recipe and still use an 8 x 8.

  3. WOW!!! This coffee cake is out of this world!

    I doubled the recipe and baked in a 9×9 pan. It did take a tad longer to bake (about an hour in all). I saw lots of comments saying this coffee cake was too dense, but I did not seem to have this problem. A trick I found to work well to avoid this issue is beating the butter and sugar for upwards fo 5 minutes to really incorporate some air.

    Also, the sour cream keeps it so moist and adds a delicious tang to a sweet dessert!

    Highly Recommend 🙂

  4. The coffee cake is a hit. However, next time I will double the batter for the 8×8 pan so I have enough batter to create 2 layers. Other than that, it is delicious.

    1. Hi Jennifer,
      This recipe makes an 8×8 coffee cake (as stated in the recipe card!). You can double the recipe and use a 9X13 pan if you want more! Hope you enjoy!

  5. Well it would appear that you are the only person to say this recipe was garbage. Seems to me that the problem is with the baker 😉

  6. I have to say in all my years of baking , this was the worst Sour Cream Coffee Cake I’ve ever made. The batter barely covers the bottom of the pan, it came out flat, and chewy. Absolutely the worst. Into the garbage it goes.

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