The Ultimate Sour Cream Coffee Cake recipe! Sour cream is the secret ingredient that takes this coffee cake to the next level. Tons of struesal topping through the center and on top for a crunchy sweet treat!
They are back! Like an old childhood friend, coffee cakes have returned and ours is the Ultimate ! We kicked this up a notch by adding sour cream and lots and lots of crunchy streusel. You can never have enough topping or crunch!
I first posted this several years ago and wasn’t sure how y’all would feel about it. But with over 200,000 repins on Pinterest...I’m thinking you like it! After remaking this recipe I was reminded how much I loved it. So much so, that I had to wrap up half and bring to a skinny friend. So happy I can be of service….sharing the chub, one friend at a time.
Ingredients –
- butter
- sugar
- eggs
- flour
- baking powder and baking soda
- brown sugar
- pecans
- cinnamon
How to make the Ultimate Sour Cream Coffee Cake:
First we start by making this simple streusel topping. Brown sugar, nuts and cinnamon are a few of the ingredients you probably already have in your cupboard. We used pecans but walnuts or almonds would be a great substitute.
An easy to make pound cake batter holds onto all that topping your about to dump into it and on it!
After baking and cooling a bit, run a knife around the edges to help it pop right out of the pan.
Now mix up your simple glaze and drizzle over the cooled cake.
TIP: I use a fork for drizzling..it keeps the drizzle in nice lines without the globs a spoonful can make.
These freeze really well and make great gifts! Who wouldn’t want a cake?
We love cake! I mean really really love cake!
Two of our favorites are this Peanut Butter and Chocolate Cake where you slather on peanut butter right outta the jar and top with an easy ganache frosting!
or this Fresh Key Lime Cake! This super easy cake is great when you want a fresh bright flavor.
To cake…we love ya old and we love ya new!
Clink!
Kathi & Rachel
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Hey and check out this video on how to make this delicious coffee cake!
Ultimate Sour Cream Coffee Cake!
Ingredients
For Cake
- 1/2 cup butter - room temp
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 1/4 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
For Streusel Topping
- 1/4 cup brown sugar
- 1/2 cup flour
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon salt
- 3 tablespoons butter - chilled
- 1/2 cup chopped pecans
Maple Icing
- 1/2 cup powdered sugar
- 2 tablespoons maple syrup
- 2 tablespoon milk
Instructions
- Preheat oven to 350. Spray 9 x 5 loaf pan with non stick spray.
- For Cake:
- Using mixer. Cream together butter and sugar until fluffy. Add eggs, one at a time. Add vanilla and sour cream. Mix until well combined.
- In separate bowl - combine flour, baking powder, baking soda and salt.
- Add to wet ingredients.
- For Streusel topping
- In medium bowl, combine all ingredients. Mix with pastry cutter or fork until well combined and butter is the size of small peas.
- Pour half the cake batter into the prepared loaf pan and top with half the streusel mixture. Add remaining batter and top with streusel mixture. (this makes a lot of streusel so go heavy with it!)
- Bake for about 50-60 minutes or until a toothpick comes out clean. Cool and run a knife around the edges before removing from the pan.
- Icing
- Mix all icing ingredients together and drizzle over cooled cake.
Notes
Notes to make this Ultimate Sour Cream Coffee Cake
- We used pecans but walnuts or almonds would work just as well.
- We used a loaf pan but a 9 x 9 will work just as well.
- If you want 2 loaves or a 9 x 13 size cake pan - just double the ingredients and it will work fine. Hover over the serving size in the recipe card and a slider will pop up. You can adjust your recipe any way you like it! Yay technology!
Don says
I have made several times for friends and family and they want to make again and again. Absolutely delicious.
I have one question, when removing from loaf pan, how do I keep all the streusel on top of cake?
Clair says
Use parchment paper to make a sling so you can easily lift it out of the pan.
jules r says
such a good recipe!
David says
Make this all the time. My son’s favorite cake I make for him. I add chocolate chips on occasion. I sometimes double it and make in a Bundt pan depending on how many people are com
Kathi & Rachel says
Love the idea of turning it into a bundt cake! So glad you liked it! Kathi
Denisr says
For some reason my cake mix was super gummy and impossible to pour into the pan. Any idea why that would happen?
Kathi & Rachel says
Too much flour or too little liquid. Fluff your flour and make sure and measure by leveling with a dry ingredient cup (not a liquid measuring cup). Hope it baked up okay for you!
Sonia Eads says
Hi! I am excited about trying this recipe! Has anybody tried splitting this batter into mini loaf pans (5 3/4×3/34) to give as Christmas gifts?
hilda says
ive done this many times with different recipes. just be sure not to fill too up of the mini pans. works perfectly.. and also can be made as muffins.
Karen Aisenberg says
This is just the best coffee cake. When hosting Mah Jongg at my house I make it for the women and they just love it!
Cooking and baking in Bayside, NY
Kathi & Rachel says
Thank you! So glad you love it. We have a very active Mah Jongg group where we live. I need to learn! Kathi
Coletteeee says
I just made this using vanilla yogurt instead of sour cream and it turned out beautifully.
Stephanie says
Can this cake be baked in a bundt pan? How long would I bake it for?
Dell says
This pound cake is delicious! I have also made it gluten free and still amazing!
Mary says
Hi there.i am going to make your coffee cake today.however I was thinking of subbing out maple syrup for some orange juice and some grated orange peel.I hope it turns out yummy.
Kathi & Rachel says
I think that will make delish icing! Hope you love it!
June says
I absolutely love this coffee cake, I make it all the time
Glenda Harding says
Love the loaf pan idea, thanks!