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Classic Sour Cream Coffee Cake

Classic Sour Cream Coffee Cake with Streusel Topping

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 27 reviews
  • Author: Laura Kasavan
  • 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 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

Vanilla Glaze

  • 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


  1. Preheat oven to 350°F and butter and flour a 9-inch springform pan.
  2. 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.
  3. 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).
  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 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.
  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. 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.
  8. 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.