Breakfast dreams are made of classic sour cream coffee cake! Golden, buttery, and so delicious, this coffee cake is piled high with cinnamon streusel topping and drizzled with vanilla glaze. Made with sour cream and buttermilk, each bite is perfectly moist and tender. Recipe makes one 9-inch coffee cake.
The Best Sour Cream Coffee Cake
This coffee cake is made up of 3 delicious parts: the streusel, the cake, and the vanilla glaze! Full photo guidance provided below.
- 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.
- Coffee 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 sweet vanilla glaze makes the perfect finish to this classic brunch recipe.
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Coffee Cake Success Tips
- Use room temperature ingredients: Bring cake ingredients (butter, eggs, egg yolk, sour cream, and buttermilk) to room temperature before beginning to ensure that they mix together uniformly.
- Baking pan: Use a 9-inch springform pan for this recipe.
- 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 (about 1 tablespoon) and gently shake the pan to coat the bottom and sides evenly. Invert the pan and tap out any excess flour.
- Mix the batter just until combined: Made in a stand mixer fitted with the paddle attachment, the sour cream batter comes together easily and is the perfect base for buttery streusel. Expect a thick batter!
How to Make Sour Cream Coffee Cake
Make streusel topping: Combine all-purpose flour, granulated sugar, brown sugar, cinnamon, and salt in a medium bowl. Whisk together to combine.
Add melted butter to the bowl and mix in with a fork until completely incorporated and streusel is crumbly.
Add finely chopped pecans (or chopped walnuts) and stir to combine. Chill pecan streusel in the freezer until needed.
Make coffee cake: Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
Beat butter, sugar, and vanilla in the bowl of an electric mixer at medium speed until light and fluffy.
Add eggs and egg yolk one at a time and beat well to combine.
Combine sour cream and buttermilk in a small bowl. With mixer on low speed, add flour mixture in three additions, alternating with sour cream mixture (begin and end with flour mixture).
Assemble coffee cake: Spoon half the batter into prepared baking pan and smooth with an offset spatula. Tap pan sharply to remove air bubbles. Sprinkle the batter with half of the chilled streusel.
Top streusel layer with remaining batter. Smooth coffee cake batter with a spatula and tap pan sharply.
Sprinkle the top evenly with remaining chilled streusel. Bake coffee cake for 65 to 75 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few crumbs attached.
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.
Tips for Storing Coffee Cake
Store the baked coffee cake at room temperature for up to 2 days, or wrap well with plastic wrap or foil and refrigerate up to 4 days. Reheat coffee cake in a warm oven (300-325°F) before serving.
How to Freeze Sour Cream Coffee Cake
To freeze leftover coffee cake, wrap each slice tightly in plastic wrap and pop into a freezer bag for up to 2 months. When you’re ready to enjoy, reheat in a warm oven (325°F) for 15 minutes or until heated through before serving.
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Did you try this Sour Cream Coffee Cake Recipe? Let me know by leaving a comment and rating below!Print
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 for breakfast or brunch. Recipe makes one 9-inch coffee cake.
- 1 1/4 cups (175 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 cup (185 g) lightly packed light brown sugar
- 2 tsp (4 g) cinnamon
- 1/2 tsp (3 g) salt
- 10 Tbsp (140 g) unsalted butter, melted
- 1/2 cup (60 g) pecans, finely chopped
- 2 cups (280 g) all-purpose flour
- 1 1/2 tsp (7 g) baking powder
- 1/2 tsp (3 g) baking soda
- 1/2 tsp (3 g) salt
- 10 Tbsp (140 g) unsalted butter, at room temperature
- 1 cup (200 g) granulated sugar
- 2 tsp (8 g) vanilla extract
- 2 large eggs (100 g), at room temperature
- 1 large egg yolk (17 g), at room temperature
- 1 1/4 cups (300 g) sour cream, at room temperature
- 1/3 cup (80 g) low-fat buttermilk, at room temperature
- 1 Tbsp (14 g) unsalted butter, melted
- 1/8 tsp salt
- 1 tsp (4 g) vanilla extract
- 1 cup (120 g) powdered sugar
- 2 Tbsp (30 g) milk
- Preheat oven to 350°F and butter and flour a 9-inch springform pan.
- Make 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 topping in the freezer until ready to use.
- Make coffee 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).
- 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.
- Bake coffee cake for 40 minutes, then tent loosely 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. Coffee cake is done baking when the internal temperature reaches 210°F.
- Transfer to a wire rack and let cool for 20 minutes before removing sides from pan; cool for at least 1 hour before serving.
- Make 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.
- Store baked coffee cake at room temperature for up to 2 days, or wrap well and refrigerate up to 4 days. Reheat coffee cake in a warm oven (300°F) before serving.
Streusel: This recipe makes a generous amount of streusel topping. If you like a coffee cake with less streusel, or have any leftover streusel, transfer to a freezer bag and freeze up to 2 months. Use the leftover streusel to top muffins or a quick bread.
Sour cream: Full fat Greek yogurt can also be used as an equal swap for the sour cream.
Freeze coffee cake: Wrap each slice tightly in plastic wrap and pop into a freezer bag for up to 2 months. When you’re ready to enjoy, reheat in a warm oven (325°F) for 15 minutes or until heated through before serving.
Keywords: Sour Cream Coffee Cake, Coffee Cake Recipe, Coffee Cake
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