Sour Cream Coffee Cake

Sour Cream Coffee Cake

This sour cream coffee cake recipe has been a family favorite for a few decades. You’ll find many variations of “sour cream coffee cake” online, but we think this is THE BEST. Cinnamon and sugar layered inside and on top of the coffee cake give it a sweet crunch while the sour cream filled batter makes for a rich, moist sponge. If you are specifically looking for a moist sour cream coffee cake recipe, this is the one.

Makes: 12 servings
Prep time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour


½ C butter (1 stick)
1 C sugar
2 eggs
2 C sifted flour
1 C sour cream
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
½ tsp salt

Cinnamon Mixture
⅓ C brown sugar
1 C sugar
1 tsp Ground Cinnamon
1 C finely chopped pecans
Standing mixer
9x13 glass baking dish


    Combine the flour, baking soda, baking powder, and salt in a bowl and mix thoroughly. Set flour mixture aside.
        Combine the cinnamon mixture ingredients in a bowl and mix well. (We use a nut grinder for the pecans.) Set aside.
            Place butter in the mixer and cream until soft. Add sugar and continue creaming until light and fluffy.
                Add eggs one at a time, beating well after each.
                    Add dry ingredients (flour mixture) alternately with sour cream, beginning and ending with the flour. Finally, add vanilla and mix well.
                        Pour half of the batter into a lightly greased 9x13 glass baking dish. Cover with ½ of the cinnamon mixture. Pour remaining batter on top. NOTE: it can be difficult to spread the second layer of batter with a spatula, so try to cover as much area as possible while pouring. Cover top with remaining cinnamon mixture.
                            Bake at 325 about 30 minutes. Allow a few minutes to cool (just enough that it doesn’t fall apart) and serve warm. Enjoy!

                              Related recipes