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Sour Cream Coffee Cake Recipe: Moist and Easy

Sour Cream Coffee Cake

A moist vanilla sour cream cake layered with cinnamon-brown-sugar streusel and chopped pecans or walnuts. An optional vanilla glaze adds a pretty finishing touch.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 2 cups (240 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 cup (113 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 eggs large eggs, at room temperature
  • 1 cup (240 g) full-fat sour cream
  • 1 teaspoon pure vanilla extract
Cinnamon Streusel
  • 1/2 cup (105 g) packed light brown sugar
  • 1/2 cup (about 55 g) chopped pecans or walnuts
  • 1 teaspoon ground cinnamon
Optional Glaze
  • 1/2 cup (60 g) confectioners’ sugar
  • 1-2 tablespoons milk or water
  • 1/4 teaspoon vanilla extract

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a 9-inch pan thoroughly and line the bottom with parchment if using a round or square pan.
  2. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
  3. Beat the softened butter and granulated sugar for 2–3 minutes, until light and fluffy. Add the eggs one at a time, then mix in the vanilla.
  4. Add the dry mixture in two or three additions, alternating with the sour cream. Mix only until the batter is combined.
  5. Stir the brown sugar, chopped nuts, and cinnamon together to make the streusel.
  6. Spread half the batter in the pan, sprinkle with roughly half the streusel, add the remaining batter, and finish with the remaining streusel.
  7. Bake for 35–45 minutes, until the center is set and a toothpick comes out clean or with a few moist crumbs. Cool in the pan for about 15 minutes before transferring to a rack.
  8. Whisk the confectioners’ sugar, milk or water, and vanilla for the optional glaze. Drizzle over the cooled cake before slicing.

Notes

Use full-fat sour cream and room-temperature butter and eggs for the best texture. Avoid overmixing after adding flour. Start checking early in a dark metal pan or 9-inch square pan.