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Sour Cream Coffee Cake

This single layer Sour Cream Coffee Cake is the perfect excuse to have cake for breakfast. The cinnamon-sugar flavor combination is a tasty way to start your day.

Sour Cream Coffee Cake

Easy Sour Cream Coffee Cake Recipe

What is it about coffee cake? Just the name makes my heart sing. I particularly love a single layer cake as it tends to leave little behind as leftovers to temp my sweet tooth. Cakes like my blueberry crumble coffee cake and raspberry cream cheese coffee cake are two examples. When baking for a larger gathering, a larger tube pan version that yields more slices is my glazed cinnamon streusel coffee cake. Regardless, they’re a crowd favorite and usually disappear quickly.

Sour Cream Coffee Cake

How to Make the Best Sour Cream Coffee Cake Recipe

This scratch made coffee cake is one that people will always gravitate to for a sweet companion for a cup of coffee or hot tea.

  • Ingredients you’ll need to make Homemade Sour Cream Coffee Cake recipe: All purpose flour, sugar, baking powder, baking soda, salt, butter, large eggs, vanilla extract and sour cream.
  • To make the topping you’ll need: Brown sugar, all purpose flour, cinnamon, nutmeg, chopped pecans or walnuts and melted butter.
  • Sour cream is in the title. In a pinch, Greek yogurt can be used in the same amount. Full fat, please.
  • The streusel for this crumb cake isn’t terribly wet. It’s only lightly moistened with butter.
  • This cake can be baked in a square 9 x 9 inch pan or any similar size pan or oven safe skillet, as well.
  • Walnuts or pecans will work well in this cake.
  • I serve this cake with a simple dusting of powdered sugar. It can be glazed, if you like.
  • To make an optional glaze: Start with around 1/2 cup powdered sugar mixed with 2 tablespoon heavy cream and a splash of vanilla. Continue to add until it reaches drizzle consistency.
  • Store at room temperature in an airtight container for up to 3 days. Sour Cream Coffee Cake

More Southern Style Cake Recipes to Make

Coffee cake can be served any time of day but is especially good for breakfast, brunch or a mid morning snack. More cake recipes you may like to try:

Sour Cream Coffee Cake


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Sour Cream Coffee Cake
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5 from 1 vote

Sour Cream Coffee Cake

Prep Time20 minutes
Cook Time50 minutes
Cooling time2 hours
Total Time3 hours
Course: Breakfast, brunch, Cake
Cuisine: American
Keyword: best-coffee-cake-recipes, sour-cream-coffee-cake
Servings: 10 pieces
Calories: 384kcal


  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 1 8 oz sour cream
  • Topping:
  • 2/3 cup packed light brown sugar
  • 1 Tbsp all purpose flour
  • 2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/2 cup chopped pecans or walnuts
  • 2 Tbsp butter melted


  • Preheat oven to 350°F. Spray the bottom and sides of 9 inch springform pan or 9 x 9 inch square baking pan with baking spray. You can also butter and flour. Set aside.
  • In a medium-size mixing bowl, use a whisk to sift together flour, baking powder, baking soda and salt.
  • Using an electric mixer, cream together butter and sugar with vanilla. Beat for 2 minutes until creamy and combined. Add eggs one at a time beating well after each addition.
  • Lower speed of the mixer, adding the sifted dry ingredients alternately with the sour cream beginning and ending with flour. Beat just until fully combined, don not over beat.
  • Meanwhile, in a separate bowl, toss together brown sugar, flour, cinnamon, nutmeg and pecans. Toss with melted butter.
  • Spread one half batter in prepared pan. Sprinkle 1/2 topping over batter. Pour remaining batter on top, sprinkling the top of the cake with reserved topping.
  • Bake for 30 minutes, then lay foil on top. Continue to bake for another 20-30 minutes or until a toothpick inserted into the center shows moist crumbs.
  • Cool in the pan for 30 minutes, then remove outer ring. Cool completely on a cooling rack. (If using a 9 x 9 inch pan, cool completely in the pan.)
  • Store leftovers at room temperature in an airtight container.


  • Walnuts work well in this cake, too.
  • I serve this cake with a simple dusting of powdered sugar. It can be glazed, if you like. Start with around 1/2 cup powdered sugar mixed with 2 Tbsp heavy cream and a splash of vanilla. Continue to add until it reaches drizzle consistency. This easily doubles if you like lots of glaze.
  • Store at room temperature in an airtight container for up to 3 days.


Serving: 1serving | Calories: 384kcal | Carbohydrates: 55g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 212mg | Potassium: 131mg | Fiber: 1g | Sugar: 35g | Vitamin A: 412IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. 5 stars
    I made this for overnight guests we had recently. We all loved it, thanks for sharing your recipes!

  2. I made this coffee cake last week for the birthday of a co-worker and everyone loved it. It was delicious!! Have you ever made it in a 9×13 baking dish? If so, how did it turn out?

      1. You’re most welcome. I also meant to say, it would probably take 1 and 1/2 recipes for the sour cream coffee cake to fill a 9 x 13 inch pan.

  3. Delicious cake!I never write reviews for bakes I’ve made but this cake is delicious and I had to write about it. It tastes amazing, it’s moist and soo soft. Just perfect. Thanks so much for this recipe. Definitely will be making this again. Even as a basic sponge, I’ll make it without the filling and try it this way.

  4. Oh, this reminds me of a coffee cake that I made many years ago. I will be trying this one for sure. I enjoy a lot of your recipes. Thanks!

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