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.
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.
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!
Consider trying these popular brunch recipes:
- Cinnamon Roll Cake with Cream Cheese Frosting
- Apple Coffee Cake
- Peach Scones
- Poppy Seed Cake
- Broccoli Cheese Quiche
- Lemon Zucchini Bread
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Recipe
Sour Cream Coffee Cake
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.Â
- 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.Â
- 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.Â
- 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.Â
- Allow to cool for at least 10 minutes before serving.
Notes
Nutrition
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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.
Freaking amazing! So happy to serve this delicious breakfast(anytime) treat. Came out perfect. P.S. I doubled it and it was great thank you!
Freaking amazing! So happy to serve this delicious breakfast(anytime) treat. Came out perfect.
I just made this little cake. I think it needs more batter because it’s very hard to cover the bottom layer of topping. It turned out pretty good. Followed recipe as is. It was done in 30 minutes so really watch your time.
I just made this, almost exactly, I added a sprinkle of nutmeg to the batter. Yes, it’s hard to spread and there wasn’t a lot of batter. I spread about 1/4″ on the bottom. After scattering the pecan mixture, dropped dollops of batter over that and spread as best possible. Added the rest of the topping. Checked at 20 minutes and added foil loosely over the pan. Removed it after 7 minutes and let it bake a total of 35 minutes, tested and it was done.
The center rose to a 1.25 inches, sides about half an inch. But it was very moist and yummy! I’d make it again.
Made this as is once and it was amazing, then with some left over cherries. I’d like to make it again, I have some really ripe peaches, could this work? If I add the peaches before the crumble top? This cake is so amazing, maybe I will just serve it warm with peaches on the side. Thoughts?
I threw the whole f****** thing out. Pan and all. This recipe is the worst I have ever tried.
I only had a quarter cup Greek yogurt, so I used it instead of the sour cream. I added a couple of tbsp of milk, as the recipe says half cup sour cream, so my dough was a bit too stiff. I did not have pecans, but I had walnuts, so I broke them up and used them instead of pecans. The result: (ta da!) the cake came out lovely, nobody noticed it had to be different.