Coffee Cake Recipe (original) (raw)
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This moist Sour Cream Coffee Cake only takes 15 minutes to prep and is sweet and delicious with the crunchy cinnamon pecan streusel. Enjoy it for brunch, with coffee, or dessert.
If you love sweet brunch recipes try our Sheet Pan Pancakes, French Toast Casserole, Homemade Scones, or Hawaiian French Toast Casserole.
Simple, delicious Coffee Cake.
I am going to say it – this is the BEST Coffee Cake recipe! The cake is soft and moist, and not only does it have a crunchy cinnamon pecan streusel on top, but we even layer it in the middle of the cake! Serve it with a cup of hot tea of coffee, or a side of fruit, for the perfect easy weekend brunch! We serve coffee cake most often at brunch, holidays and special occasions.
How to make Coffee Cake:
Make Batter: Cream together sugar and butter then mix in egg, sour cream, milk, and vanilla. In a separate bowl, whisk flour, salt, baking soda, and baking powder. Pour dry ingredients into wet ingredients and mix just until combined.
Layer: Combine all of the ingredients for the pecan topping in a bowl. Grease an 8×8 square baking dish then pour in half of the cake batter. Sprinkle half of the pecan topping over the batter then repeat with the rest of the cake batter and sprinkle the rest of the pecan topping on top.
Bake: Preheat to 350°F then bake for 40-50 minutes, until a toothpick inserted into the center comes out clean. Check it halfway through and lay a piece of aluminum foil loosely on top if it's getting too brown. Let cool for at least 10 minutes before enjoying.
Make Ahead And Freezing Instructions:
To Make Ahead: Coffee cake is best served the same day, but you can make it in the morning or even the night before. Store covered at room temperature for 1-2 days or in the refrigerator for up to 5 days.
To Freeze: Allow coffee cake to cool completely, cover tightly and freeze for up to 3 months. Allow to come to room temperature before serving.
More Sweet Brunch Recipes:
▢ 1/2 cup butter
▢ 1/2 cups granulated sugar
▢ 1 large egg
▢ 1/2 cup sour cream
▢ 2 Tablespoons milk
▢ 1/2 teaspoon vanilla extract
▢ 1 cup all-purpose flour
▢ ½ teaspoon kosher salt
▢ 1/2 teaspoon baking powder
▢ 1/4 teaspoon baking soda
Topping:
▢ 1/3 cup all-purpose flour
▢ 1/4 cup light brown sugar
▢ 1 teaspoon ground cinnamon
▢ 3 Tablespoons butter
▢ 1 cup chopped pecans, , finely chopped
Lightly grease an 8×8 inch baking pan. Preheat oven to 350 degrees F.
Crumble topping: Combine flour, brown sugar and cinnamon in a bowl. Add butter and cut in with forks or a pastry blender until there are no large pieces. Stir in nuts.
Batter: In a mixing bowl, cream together butter and sugar until pale and fluffy. Add egg and mix. Add sour cream, milk, and vanilla then mix. In a separate bowl, whisk together the flour, salt, baking soda, and baking powder. Add dry ingredients to wet mixture then mix just until combined.
Assemble: Spoon half of the batter into your prepared pan and smooth into an even bottom layer. Sprinkle half of the topping mixture over the top. Spoon remaining batter on top then smooth into an even layer. Sprinkle remaining topping mixture over the top.
Bake in preheated oven for 40-50 minutes or until a toothpick inserted into the center comes out clean, or with few crumbs. Check it half way through baking and cover with a piece of aluminum foil if browning too much.
Cool for at least 10 minutes before serving.
For a 9x13inch pan: Double recipe and bake about 5 extra minutes.
Make Ahead Instructions: Coffee cake is best served but you can make it in the morning or even the night before. Store covered at room temp for 1-2 days refrigerate for up to 5 days.
Freezing Instructions: Cover tightly and freeze for up to 3 months. Allow to come to room temperature before serving.
Calories: 359kcal, Carbohydrates: 34g, Protein: 5g, Fat: 24g, Saturated Fat: 10g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 59mg, Sodium: 310mg, Potassium: 112mg, Fiber: 2g, Sugar: 18g, Vitamin A: 475IU, Vitamin C: 0.1mg, Calcium: 56mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe December 2016. Updated March 2020 and November 2024.
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Published November 21, 2024
Lauren Allen
Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.