Sour Cream Coffee Cake

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

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4.54 from 32 votes

This Sour Cream Coffee Cake is a tender crumb cake with cinnamon pecan topping.

Prep Time15 mins

Cook Time45 mins

Cool10 mins

Total Time1 hr

Course: Breakfast, Dessert, Side Dish

Cuisine: American

Servings:

Calories: 300kcal

Author: Lauren Allen

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

US Customary - Metric

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!

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