Sour Cream Coffee Cake with cinnamon pecan topping | Tastes Better From Scratch
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4.47 from 28 votes

Sour Cream Coffee Cake

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: 9
Calories: 300kcal
Author: Lauren Allen


  • 1/2 cup salted butter 1 stick
  • 1/2 cup + 2 Tablespoon 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


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


  • 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 40-45 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.


*Double the recipe for a 9x13'' pan and you may need to cook it for about 5 extra minutes.


Calories: 300kcal | Carbohydrates: 30g | Protein: 4g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 45mg | Sodium: 136mg | Potassium: 110mg | Fiber: 1g | Sugar: 18g | Vitamin A: 350IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 1.1mg