Sour Cream Coffee Cake

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This tender and moist sour cream coffee cake is topped with cinnamon nut topping and is delicious paired with a hot cup of coffee.

With a lot more time spent at home as of late, you will find me baking up some family favorites like this sour cream coffee cake. Made with basic ingredients including refrigerator and pantry staples, it’s easy to enjoy a slice of this comforting cake with your morning coffee.

When life gets bonky, there’s something about baking that calms my soul. Measuring and beating, smoothing batter, and chopping nuts are a welcome distraction from the news of the day. And there is nothing more soothing than the aroma of toasted pecans and cinnamon wafting through the house as this sour cream coffee cake bakes.

Today’s recipe is a variation of the sour cream coffee cake my mom always baked when I was a kid. I tweaked amounts, changed a couple of ingredients and (of course) increased the amount of cinnamon-y nut topping because you can never have too much crumbly topping, right?

The most important element to this cake, topping aside, is the tender, soft crumb while still being a fairly dense and moist cake. The trick to achieving this texture? Melted (and slightly cooled) butter and of course, sour cream!

I also bake mine in a well-greased and floured tube pan with a removable bottom (more on that in the tips below) for easy removal. I love slicing into the cake and seeing that cinnamon swirl winding its way through that pretty yellow cake, easily achieved by staggering batter and topping.

This sour cream coffee cake is sweet, (but not cloying) dense, (but not heavy) and simple, (but not basic). The best part is you can make it with ingredients you probably have on hand and a slice will provide a little comfort during a time when we can all use it.

Let’s make sour cream coffee cake

1. Generously grease and flour a tube pan, preferably with a removable bottom. Set aside.
2. Combine the ingredients for the cinnamon nut topping. Set aside.
3. Beat the eggs with the sugar until pale yellow and slightly thickened.
4. Add the melted butter and vanilla followed by the sour cream.
5. Mix in the dry ingredients.
6. Spread half of the batter into the prepared pan.
7. Top with half of the nut topping. Repeat with the batter and nut topping.
8. Bake for about 50 minutes until the cake is set and a toothpick inserted into the center comes out clean. Cool and serve!

Tips for success

• I recommend using a tube pan with a removable bottom for this cake. If you don’t have this pan, the cake can be baked in a regular baking pan but the baking time will vary. Check the cake with a toothpick for doneness.
• Grease and flour the baking pan very well so the cake doesn’t stick and is easily removed.
• Either smear butter or use baking spray all over the bottom and sides of the pan. Then shake in flour rotating and turning the pan to coat. Shake out the excess flour.
• Don’t over-mix the batter after you add the dry ingredients. A light hand will yield a tender texture.
• I recommend finely chopping the nuts for the topping. A mini-prep or food processor works well for this task.
• Don’t over-bake! Start checking for doneness around 40-45 mins with a toothpick.
• Allow the cake to cook slightly in the pan before removing from the pan. If you try to remove it too soon, it may crack or break.

More easy baking recipes

• Cheddar and Scallion Soda Bread
• Cinnamon Sugar Scones
• The Best Pumpkin Bread
• Banana Bread
• Cheddar Chive Scones

4.25 from 4 votes

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Sour Cream Coffee Cake

Prep Time

15 mins

Cook Time

50 mins

Total Time

1 hr 5 mins

 

This tender and moist sour cream coffee cake is topped with a cinnamon nut topping and is delicious paired with a hot cup of coffee.

Course: Cake

Cuisine: American

Keyword: sour cream coffee cake

Servings: 10 Servings

Calories: 726 kcal

Author: Cathy Roma | What Should I Make For…

Ingredients

Cake Batter

• 3 eggs, large (at room temperature)
• 1 1/2 cup sugar
• 12 oz unsalted butter, melted and cooled slightly
• 2 tsp vanilla extract
• 1 3/4 cups sour cream
• 2 1/2 cups AP flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp kosher salt

Nut Topping

• 1/3 cup sugar
• 2/3 cup light brown sugar, packed
• 1 cup pecans, finely chopped
• 1 1/2 Tbsp cinnamon
• 1/2 tsp kosher salt

Instructions

1. Preheat the oven to 375 degrees F and grease and flour a tube pan.

2. Beat the eggs and sugar on med/high speed until pale yellow and slightly thickened.

3. Beat in the melted butter and vanilla, followed by the sour cream. Beat until smooth.

4. In a separate bowl whisk together the flour, baking powder, baking soda, and salt. Add to the egg mixture and beat on low speed just until combined.

5. Combine the ingredients for the nut topping together in a small bowl.

6. Pour half of the batter in the prepared pan, sprinkle with half of the nut topping, followed by remaining batter. Smooth the top and sprinkle evenly with remaining nut topping.

7. Bake for about 50 mins or until a toothpick inserted into the center comes out clean. Cool for about 10 mins in the pan, then run a sharp knife around the edges and center of the pan to loosen. Carefully remove the cake to a wire rack to finish cooling to room temperature. The cake can be stored at room temperature, covered, for 3 days.

Recipe Notes

Special Equipment: 9 1/2 inch tube pan with a removable bottom

 

• I recommend using a tube pan with a removable bottom for this cake. If you don’t have this pan, the cake can be baked in a regular baking pan but the baking time will vary. Check the cake with a toothpick for doneness.
• Grease and flour the baking pan very well so the cake doesn’t stick and is easily removed.
• Either smear butter or use baking spray all over the bottom and sides of the pan. Then shake in flour rotating and turning the pan to coat. Shake out the excess flour.
• Don’t over-mix the batter after you add the dry ingredients. A light hand will yield a tender texture.
• I recommend finely chopping the nuts for the topping. A mini-prep or food processor works well for this task.
• Don’t over-bake! Start checking for doneness around 40-45 mins with a toothpick.
• Allow the cake to cook slightly in the pan before removing from the pan. If you try to remove it too soon, it may crack or break.

Nutrition Facts

Sour Cream Coffee Cake

Amount Per Serving

Calories 726 Calories from Fat 396

% Daily Value*

Fat 44g68%

Saturated Fat 23g144%

Cholesterol 143mg48%

Sodium 519mg23%

Potassium 263mg8%

Carbohydrates 79g26%

Fiber 2g8%

Sugar 53g59%

Protein 7g14%

Vitamin A 1178IU24%

Vitamin C 1mg1%

Calcium 130mg13%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.