Sour Cream Coffee Cake

A good coffee cake is one of the most useful things to have on hand, especially when you have people staying. This one keeps beautifully for days, so it can sit under a cake dome on the counter and be ready whenever someone wants a slice with their morning coffee.

Sour cream gives it a soft, tender crumb with a gentle tang. A cinnamon pecan streusel goes through the middle and over the top, so every slice has a sweet, crunchy layer running through it.

It’s simple enough for an ordinary weekend and pretty enough for a holiday brunch table.

Why this coffee cake works

• Sour cream adds moisture and a gentle tang, so the cake stays soft for days.

• A double streusel layer, in the middle and on top, means crunch in every bite.

• Creaming the butter and sugar for a full 3 minutes gives a light, fluffy crumb.

• It’s ideal for making ahead. It tastes even better on day two.

Ingredients for sour cream coffee cake

• Sour cream: full-fat, at room temperature. Greek yogurt works in a pinch.

• Butter: softened for the cake and cold for the streusel.

• Pecans: chop them finely so the streusel layers evenly.

• Milk: non-dairy works fine.

Ingredients
For the cake

• 1 cup (227 g) butter, softened

• 1 cup (200 g) sugar

• 2 large eggs, at room temperature

• 1 cup (230 g) sour cream, at room temperature

• 4 tablespoons milk (non-dairy works)

• 1 teaspoon vanilla extract

• 2 cups (250 g) all-purpose flour

• 1 teaspoon kosher salt

• 1 teaspoon baking powder

• ½ teaspoon baking soda

For the streusel

• ⅓ cup all-purpose flour

• ½ cup (110 g) brown sugar

• 2 teaspoons ground cinnamon

• 6 tablespoons cold butter, cubed

• 2 cups (198 g) finely chopped pecans

Method

1. Heat the oven: Heat the oven to 350°F and lightly grease an 8×8 baking pan.

2. Make the streusel: Combine the flour, brown sugar and cinnamon. Cut in the cold butter with a pastry blender until no large pieces remain, then stir in the pecans.

3. Cream: In a mixing bowl, beat the butter and sugar until pale and fluffy, at least 3 minutes.

4. Add the wet ingredients: Beat in the eggs, then the sour cream, milk and vanilla, until well combined.

5. Add the dry ingredients: Whisk the flour, salt, baking powder and baking soda in a separate bowl. Add to the wet mixture and mix just until combined.

6. Layer: Spread half the batter in the pan and sprinkle with half the streusel. Spoon the remaining batter on top, smooth it gently, and finish with the rest of the streusel.

7. Bake: Bake for 40–50 minutes, until a toothpick in the center comes out clean or with a few crumbs.

8. Serve: Cool for at least 10 minutes before slicing. Breakfast is served.

Tips for the best coffee cake

• Use an ice cream scoop to drop the top layer of batter so it spreads without disturbing the streusel.

• Keep the streusel butter cold so it bakes into crunchy clusters.

• Don’t overmix once the flour goes in.

Substitutions

• No sour cream? Use full-fat Greek yogurt.

• No pecans? Use walnuts, or skip the nuts and add 2 extra tablespoons of flour to the streusel.

• No pastry blender? Use your fingertips or two forks.

How to store coffee cake
Keep it covered at room temperature for up to 3 days, or wrap individual slices and freeze for up to 3 months.

FAQ
Can I make it ahead? Yes. Bake it the day before. It’s even moister the next morning.
Why did my streusel sink? The batter may have been too thin, or the streusel too heavy. Spread the top layer gently with a scoop.
Can I double it? Yes. Use a 13×9 pan and start checking at 45 minutes.

What I used
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• 8×8 baking pan

• Stand mixer, or a hand mixer

• Pastry blender

• Ice cream scoop