This sour cream coffee cake recipe makes a tender, buttery, and irresistibly moist cake with a fragrant cinnamon-walnut streusel running through the center and across the top. Bake it in a 10-inch tube or Bundt pan at 350°F (175°C) for 40–50 minutes, then let it cool for 15–20 minutes before removing it from the pan.
The full-fat sour cream gives every slice a soft, rich crumb while the brown sugar, cinnamon, and toasted-tasting nuts add a wonderful contrast of sweetness and crunch. It is an excellent breakfast cake, brunch dessert, afternoon treat, or make-ahead dessert for sharing with 10–12 guests.
Jump to RecipeWhy You’ll Love This Recipe
This sour cream coffee cake has everything a great home-baked dessert should offer: a buttery crumb, gentle vanilla flavor, cinnamon warmth, and a generous brown sugar streusel. The sour cream adds moisture without making the cake heavy, so each slice remains soft and pleasant even after it has cooled.
The streusel is layered rather than stirred randomly through the batter. That technique creates a defined cinnamon ribbon in the center, plus a crisp, nutty topping that makes every bite more interesting.
It is also a practical recipe for entertaining because the cake serves about 10–12 people and does not require frosting. If you enjoy small-format versions of this flavor, you may also like these coffee cake muffins for easy individual portions.
Ingredients You’ll Need
The cake begins with 2 cups of all-purpose flour, baking powder, baking soda, and fine salt. Using both baking powder and baking soda gives the batter dependable lift while the sour cream contributes the acidity needed for the soda.
One cup of softened unsalted butter and one cup of granulated sugar create the rich base. Three room-temperature eggs bind the mixture, while vanilla extract rounds out the flavor with a gentle sweetness.
Full-fat sour cream is the key ingredient. Lower-fat versions may contain more water and less richness, so full-fat sour cream is the best choice when you want the softest, most tender result.
The streusel combines packed light brown sugar, flour, cinnamon, butter, and 3/4 cup of chopped walnuts or pecans. Walnuts provide a classic slightly earthy flavor, while pecans bring a naturally sweeter, buttery note.
- Measure flour carefully, preferably by weight or by spooning it into a measuring cup and leveling it.
- Bring the butter and eggs to room temperature before mixing.
- Choose a well-seasoned 10-inch Bundt or tube pan with enough capacity for the layered batter.
- Use baking spray or grease and flour every groove of the pan.
For another rich cake idea with a nutty profile, take a look at our almond cream cake after trying this cinnamon version.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F (175°C), then prepare a 10-inch tube or Bundt pan. Grease and flour it carefully, especially around the center tube and decorative ridges, or coat it thoroughly with baking spray so the finished cake releases cleanly.
Step 2: Prepare the streusel before making the batter. Combine the brown sugar, flour, cinnamon, butter, chopped walnuts or pecans, and optional salt until the mixture looks crumbly with a few small clusters.
Step 3: Whisk the cake flour, baking powder, baking soda, and fine salt in a separate bowl. A thorough whisk ensures that the leaveners and salt are spread through the flour instead of collecting in one area.
Step 4: Beat the softened butter and granulated sugar for about 3–4 minutes. Stop when the mixture is pale, fluffy, and visibly lighter, since properly creamed butter helps produce a delicate crumb.
Step 5: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, and scrape down the bowl so the butter mixture is evenly blended.
Step 6: Add the dry ingredients in two or three additions, alternating with the sour cream. Mix on low speed only until no obvious streaks of flour remain; overmixing can develop gluten and lead to a dense cake.
Step 7: Spread about half of the batter into the prepared pan, using a spatula to create an even layer. Sprinkle approximately half of the streusel over the batter, then add the remaining batter and top it with the rest of the streusel.
Step 8: If you are using a Bundt pan, keep the central streusel layer positioned within the batter rather than pressing it directly against the sides of the pan. This helps preserve the cake’s structure and gives you a clear cinnamon ribbon when the cake is sliced.
Step 9: Bake for 40–50 minutes, checking the cake near the lower end of the range. It is ready when a toothpick inserted into the cake portion comes out clean or with a few moist crumbs, but not wet batter.
Step 10: Let the cake cool in the pan for 15–20 minutes before turning it out. Invert it onto a wire rack and allow it to cool further before slicing, which gives the crumb time to set and reduces the chance of breakage.
Pro Tips for a Tender, Even Cake
Room-temperature ingredients are more than a convenience. Soft butter blends smoothly with sugar, and room-temperature eggs combine more readily with the creamed mixture, reducing the risk of a curdled-looking batter.
Do not rush the creaming step, but do not keep mixing after the flour is added. The first process benefits from several minutes of beating; the second should stop as soon as the batter comes together.
Pan preparation deserves special attention with a Bundt cake. Brush softened butter into the grooves if necessary, dust with flour, and tap out the excess before filling the pan.
Let the cake rest briefly before inverting it, but do not leave it in the pan until completely cold. A 15–20 minute cooling period allows the cake to firm while still making it easier to release from the pan.
For a variation, replace walnuts with pecans, add a small amount of orange zest, or use a little almond extract. You can also make a simple glaze with 1 cup confectioners’ sugar mixed with 1–2 tablespoons of milk or coffee, then drizzle it over the cooled cake.
For a seasonal Bundt dessert with a creamy center, you can also browse this pumpkin cream cheese Bundt cake.
Serving Suggestions
Serve this cake in thick slices with coffee, tea, or a glass of cold milk. Its sweetness is balanced enough for breakfast, yet its buttery crumb and streusel make it satisfying as an after-dinner dessert.
A light dusting of confectioners’ sugar adds a pretty finish without covering the cinnamon topping. If you prefer more sweetness, use the optional milk or coffee glaze once the cake has cooled completely.
For a brunch table, arrange slices on a cake stand with fresh berries alongside. The bright fruit provides a refreshing contrast to the rich sour cream crumb and brown sugar filling.
If you have ripe bananas waiting in the kitchen, another excellent dessert option is this banana cake with cream cheese frosting, which offers a different but equally comforting style of homemade cake.
Storage and Make-Ahead Advice
Cool the cake completely before covering it, or trapped steam may soften the streusel and make the surface sticky. Keep it in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate the covered cake. Bring individual slices toward room temperature before serving so the butter-based crumb can soften and the cinnamon aroma becomes more noticeable.
You can prepare the cake a day ahead for a brunch or gathering. Leave it unglazed until serving time, then add the confectioners’ sugar glaze or a dusting of sugar just before presenting it.
To keep the slices neat, use a sharp serrated knife and a gentle sawing motion. This preserves the streusel ribbon instead of compressing the tender crumb.
For a petite dessert spread, pair the cake with our pumpkin cream puffs for a second treat with warm spice and seasonal character.
Sour Cream Coffee Cake
Ingredients
Method
- Heat the oven to 350°F (175°C). Grease and flour a 10-inch tube or Bundt pan thoroughly, paying close attention to the central tube and decorative ridges, or coat it well with baking spray.
- Combine the brown sugar, flour, cinnamon, butter, chopped nuts, and optional salt in a bowl. Stir or rub the mixture together until it forms coarse, crumbly clusters, then set it aside.
- Whisk the flour, baking powder, baking soda, and fine salt in a separate bowl. Breaking up any small lumps now helps the dry ingredients distribute evenly through the batter.
- Beat the softened butter and granulated sugar for 3–4 minutes, until pale and fluffy. This creaming step adds air to the batter and supports a lighter cake texture.
- Beat in the eggs one at a time, allowing each egg to blend in before adding the next. Mix in the vanilla extract, scraping the sides of the bowl if needed.
- Add the dry ingredients in two or three additions, alternating with the sour cream. Mix only until the batter is combined, because extended mixing can develop gluten and make the cake dense.
- Spread about half of the batter into the prepared pan and sprinkle roughly half of the streusel over it. Add the remaining batter, then finish with the remaining streusel; for a Bundt cake, keep the filling concentrated in the middle rather than letting it sit directly against the pan.
- Bake for 40–50 minutes, until a toothpick inserted into the cake portion comes out clean or with a few moist crumbs. Begin checking near the 40-minute mark, since pan shape and oven performance can affect the final timing.
- Cool the cake in the pan for 15–20 minutes. Invert it onto a rack, let it cool further before slicing, and serve plain or with an optional powdered-sugar glaze.
Notes
Final Thoughts
This sour cream coffee cake recipe is a dependable favorite because it delivers a moist crumb, a fragrant cinnamon center, and a crunchy nut-streusel topping without complicated decorating. Careful pan preparation, room-temperature ingredients, and gentle mixing are the small details that make the finished cake especially tender.
Once the cake has cooled, slice it generously and serve it with your favorite hot drink. Whether it appears at a weekend brunch, a holiday dessert table, or an ordinary afternoon break, this buttery coffee cake is the kind of bake that disappears quickly.