We went all out on this Ultimate Sour Cream Coffee Cake. Big flavor with tons of streusel topping, all  baked into a loaf shape for easy slicing!
They are back! Â Like an old childhood friend, coffee cakes have returned and ours is the Ultimate ! Â Â 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. Â But with over 200,000 repins on Pinterest...I’m thinking you like it! Â After remaking this recipe I was reminded how much I loved it. Â So much so, that I had to wrap up half and bring to a skinny friend. Â Â So happy I can be of service….sharing the chub, one friend at a time.
How to make the Ultimate Sour Cream Coffee Cake:
First we start by making this simple streusel topping. Â Brown sugar, nuts and cinnamon are a few of the ingredients you probably already have in your cupboard. Â 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! Â Who wouldn’t want a cake?
We love cake!  I mean really really love cake…and you can see all of ours HERE!
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! Â 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
What do you think about this recipe?Have questions?Comment below!Don’t forget to like us on Facebook, and connect with us on Instagram and  tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics!Â
Hey and check out this video on how to make this delicious snack cake!Â
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!
Katherine says
Can you freeze this ?
Kathi & Rachel says
Yes – wrap in plastic wrap then put in zipper freezer bag for up to 3 months. Thaw at room temp.
Danny says
Mistake turned out well. I’ve made this several times. Everyone loved it. I had a dollsp of whipped cream cheese and substituted oil or apple sauced for half the butter. This time, though, I got distracted trying to accommodate my granddaughter and found I’d put it in the oven without adding the dry ingredients ! Pulled it out (it’d only been a minute or two) and dumped it back into the mixing bowl (mixing in the streusel) , added the dry ingredients, threw in some dark chocolate chips, and voila! Delicious. I freeze half, and also found slices heat brilliantly in the microwave for 45 secs.
Linda G. says
Do you think I can make jumbo muffins instead of a loaf and how long to bake?
Kathi & Rachel says
Hi Linda – sure you can, would be delish! I’d check them after 25 minutes. It’s hard for me to tell without knowing exactly how jumbo your jumbo is :). Toothpick in center should come out clean.
anne says
Can this recipe be put into 6 mini bundt pans?
Kathi & Rachel says
Hi Anne – You could definitly make mini bundt cakes and it would be so cute! But I am not sure how many it would yield as I havnt tried it. Reduce the baking time of course.
Lani says
This looks delicious and I would like to make these into mini loaves for Christmas gifts. How long should they bake?
Kathi & Rachel says
Not sure what size mini loaf pan you are using but check with a toothpick in the center after 25 minutes and adjust accordingly. Great idea for gifts!
Kathi Pierce says
Cake looks delish! I can’t wait to try out this recipe. Also, it’s good to see another Kathi with her name spelled like mine. It’s rare.
Kathi & Rachel says
We are a rare breed 🙂 Hope you get a chance to give the recipe a try Kathi!
EFL says
Very good flavor and texture. Only two things I would change. I think it would be better to omit salt from the streusel and i think the icing was too thin. Probably can cut milk and syrup by half.
Connie McLoud says
I made this and took it to work to share everybody loved how moist it was. It was gone so fast. I made it with pecans. I’m going to make it with walnuts today because their my favorite nut.
Brian says
The coffee cake came out awesome. But I don’t think the recipe for the glaze is correct, I made two loaves, so I used the very handy scale to increase serving size to 16 – 4 tablespoon milk, 4 tablespoon syrup, 1 cup of confect sugar. It definitely does not look like the one in the picture, not white, very runny and none of it stayed on the loaf. I should have probably added more sugar but I thought it might just set on the loaf. Very disappointing.
Kathi & Rachel says
Hi Brian – I am so sorry the glaze didn’t work for you when doubled. I suppose in theory it should, but sometimes doubling a recipe is not a perfect science. I am glad you enjoyed the bread either way!
Marisa says
Hi! Do you have any recommendations for doing mini loaves? Also for makinng ahead/freezing if I want to give as gifts? Should I leave the icing off? Thanks so much!
Kathi & Rachel says
Hi Marisa – Use the same recipe but adjust the cooking time for mini loaves. I would check after 30 minutes by inserting a toothpick in the middle. If uncooked batter remains, it then continue to cook. I think your suggestion to leave the icing off before freezing is just what I would have recommended. Wrap in plastic wrap and then put into ziplock baggies to keep it super fresh!
Vicky says
I haven’t made this in forever, but it’s the best!
Mimi says
My search for the perfect coffee cake is over! Buttery and moist with the perfect amount of cinnamon. I left off the nuts and the glaze, and it was still scrumptious. THanks for sharing!
Barbara says
This is a great recipe!! I take to friends, neighbors who are recovering from surgery and also to our church group functions. A true crowd pleaser. (I add 2 tsp vanilla. Just my preference). 🙂
Mel says
Excellent recipe!
Eunice says
It’s a coffee cake but I don’t see any coffee in the ingredients
LaughingSpatula.com says
Hi Eunice – yes that true :). Traditionally Coffee Cake is a name for a cake that is served with coffee. Usually pound cake based with cinnamon and nuts.
Jason says
What a great-looking coffee cake! Thanks for the recipe.