classic sour cream coffee cake

Breakfast dreams are made of classic sour cream coffee cake! Golden, buttery, and so delicious, this coffee cake is piled high with buttery streusel topping and drizzled with vanilla glaze.

Classic Sour Cream Coffee Cake

The Best Sour Cream Coffee Cake

Streusel – Made with melted butter, the brown sugar pecan streusel is simply irresistible! Half the streusel is layered with the cake batter to form a ribbon running throughout the coffee cake. The remaining streusel is sprinkled over the top of the cake batter and bakes up beautifully golden.

Cake – Sour cream, buttermilk, and two large eggs plus one egg yolk ensure a golden and tender crumb for this coffee cake. Full fat Greek yogurt can also be used as an equal swap for the sour cream. Pure vanilla extract adds rich flavor to the buttery cake!

Glaze – A drizzle of vanilla butter glaze makes the perfect finish to this classic brunch recipe.

Classic Sour Cream Coffee Cake

Coffee Cake Success

Room Temperature Ingredients – Bring all of the cake ingredients (butter, eggs and yolk, sour cream, and buttermilk) to room temperature before beginning to ensure that they mix together uniformly.

Springform Pan – Use a 9-inch springform pan for this recipe. To prepare the pan, spread a thin layer of softened butter across the bottom and up the sides of the pan. Add a small amount of flour to the pan (about a tablespoon) and gently shake the pan to coat the bottom and up the sides evenly with flour. Invert the pan and tap out any excess flour.

Baking Time – Bake coffee cake for 65 minutes to 75 minutes, or until the top is golden and springs back to the touch, and a tester inserted in the center comes out with a few crumbs attached. To prevent cake from over-browning, tent with foil after 40 minutes of baking.

Cooling Time – Transfer coffee cake to a wire rack and let cool for 20 minutes before removing the sides from the pan. Cool for at least 1 hour before glazing and serving.

How to Store Coffee Cake – Store the baked coffee cake at room temperature for up to 2 days, or wrap well and refrigerate. Reheat coffee cake in a warm oven (300°F) before serving.

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Classic Sour Cream Coffee Cake

Classic Sour Cream Coffee Cake

  • Author: Laura | Tutti Dolci
  • Prep Time: 40 minutes
  • Cook Time: 65 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 1 9-inch coffee cake
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


The BEST classic sour cream coffee cake! Topped with brown sugar pecan streusel and drizzled with vanilla glaze, you’ll love this sour cream coffee cake.



  • 1 1/4 cups flour
  • 1 cup sugar
  • 1 cup light brown sugar
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 10 Tbsp unsalted butter, melted
  • 1/2 cup pecans, finely chopped


  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 10 Tbsp unsalted butter, at room temperature
  • 1 cup sugar
  • 2 tsp vanilla extract
  • 2 large eggs plus 1 egg yolk, at room temperature
  • 1 1/4 cups sour cream, at room temperature
  • 1/3 cup low-fat buttermilk, at room temperature


  • 1 Tbsp unsalted butter, melted
  • 1/8 tsp salt
  • 1 tsp vanilla extract
  • 3/4 cup powdered sugar, sifted
  • 2 Tbsp milk


  1. Preheat oven to 350°F and butter and flour a 9-inch springform pan.
  2. For the streusel, whisk together flour, sugar, brown sugar, cinnamon, and salt in a medium bowl. Add melted butter and mix in with a fork until completely incorporated and streusel is crumbly. Stir in pecans. Chill until ready to use.
  3. For the cake, whisk together flour, baking powder, baking soda, and salt in a medium bowl. Beat butter, sugar, and vanilla in a large mixer bowl at medium speed until light and fluffy. Add eggs and yolk one at a time and beat well. Combine sour cream and buttermilk in a small bowl. Reduce speed to low and add flour mixture in three additions, alternating with sour cream mixture (begin and end with flour mixture).
  4. Spoon half the batter batter into prepared pan and smooth with an offset spatula. Sprinkle evenly with half of the chilled streusel. Spoon remaining batter evenly over streusel. Gently smooth and tap the pan sharply to reduce air bubbles. Sprinkle evenly with remaining chilled streusel.
  5. Bake for 40 minutes, then tent with foil to prevent over-browning. Continue baking another 25 to 35 minutes (for a total of 65 to 75 minutes) or until topping is golden, cake springs back to the touch and a tester emerges with a few crumbs attached.
  6. Transfer to a wire rack and let cool for 20 minutes before removing sides from pan; cool for at least 1 hour before serving.
  7. For the glaze, whisk together melted butter, salt, vanilla, powdered sugar, and milk in a small bowl. Drizzle glaze over coffee cake and let set before serving.
  8. Store baked coffee cake at room temperature for up to 2 days, or wrap well and refrigerate. Reheat coffee cake in a warm oven (300°F) before serving.


Full fat Greek yogurt can also be used as an equal swap for the sour cream.

Keywords: Sour Cream Coffee Cake, Coffee Cake, Streusel, Breakfast, Brunch

Classic Sour Cream Coffee Cake

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  1. More yummy streusel!! My willpower is having major problems—I want to pull out my mixing bowls and measuring cups 🙂

  2. I made this coffee cake to take into the office, and it got so many raves! This is the perfect sour cream coffee cake!

  3. You should make this cake! really delicious and moist, perfect for breakfast or snack. No bad time to serve this! I will definitely be making this again.

  4. This is the absolute best coffee cake I’ve ever made! The streusel topping is so irresistible, and we all love the vanilla glaze. Can’t wait to make another one for my neighbors!

  5. This is OUTRAGEOUSLY good! Like, the only coffee cake recipe you’ll ever need again. So flavorful, so tender, and could easily feed a large group. Will make again and again!

  6. This sounds very moist. I love coffee cake. Wondering can we make it in a bundt pan for now.
    I dont have a 9′ pan and can’t look for one now with virus out there. I just am eager to make and share this.

  7. It was delicious! Moist and just amazing! Although I would half the streusel amount as it’s quite rich. But that just means you have a smaller slice. But damn! Absolutely delicious!

  8. My husband is so picky with cakes. But he LOVED this cake!! He said it’s one of the best cake recipes I made. This recipe is a KEEPER!

    Thanks a lot for sharing it!!

  9. This coffee cake is moist, with a tender yet sturdy crumb. Using both buttermilk and sour cream in the cake is truly inspired — such a nice tang that plays against the sweet. Yum. The streusel is delicious! The recipe makes a generous amount and I left some chunky pieces, which I love. So good! Thank you, thank you.

  10. The most delicious coffee cake ever! A huge hit with my family, they couldn’t get enough of the streusel and vanilla glaze!

  11. Absolutely delicious coffee cake! Substituted Greek yogurt for the sour cream and that worked out perfectly.

  12. I’ve wanted to make this coffee cake for months after seeing it on the Tutti Dolci IG account; I finally made it during a vacation this week. It was SOOO delicious! I made the cake at ~10,000 ft and did not adjust for elevation other than increasing bake temp 25 degrees. The cake was slightly dense but I don’t know if that was due to elevation or the fact I used some ingredients cold. Was scrumptious nonetheless and I will make again.

  13. Absolutely delicious! I took a picture but can’t seem to post it here. Everyone raved! 🙂 Thank you!

  14. Do I need to let the cake cool before I add the glaze? It might be a stupid question, but I’m not very experienced with making cake. Please help!

  15. I made both this coffee cake and the 8-inch square pan one, they are both really delicious.
    This is truly the only coffee cake recipe you need.
    I am not a great fan of strudel so I cut it in half and it was just perfect for me and my family!
    Also, I used bob’s read mill gluten free 1-1 baking flour (in the blue bag) and I didn’t have any issues at all with the conversion!

  16. I’d like to try this tomorrow morning. I longer that it’s a 9-inch layer and not a huge Bundt cake version! Have you tried this with gluten -free flour? I’m trying out gluten free, as I’m having some issues and want to see if it makes a difference for me. Thanks in advance!

    1. Hi Laura, I haven’t tested this recipe with gluten-free flour. However, it should work fine with a 1-to-1 (also labeled as cup for cup or measure for measure) gluten-free baking flour. Hope that helps!

  17. Absolutely divine! Such good flavor! Next time I would just half the streusel amount as I found it a bit rich, and couldn’t eat as much as I’d like (maybe that’s a good thing). Divine!