Go Back
–+ servings
Sour Cream Coffee Cake
Sour Cream Coffee Cake is a classic American bake-sale and brunch staple: tender crumb, warm cinnamon, and a crunchy nut streusel. Cakes enriched with sour cream became popular in mid-century home baking because the cultured dairy keeps batters moist and balances sweetness with gentle tang. This version follows that tradition, creaming butter and sugar for lift, then folding in a simple mix of flour, baking powder, and soda. A generous brown-sugar–cinnamon topping with walnuts adds aroma and texture and is layered through the center and on top, creating ripples of spice in every bite. It’s dependable, cozy, and perfect with coffee, whether served warm for weekend brunch, cut into neat squares for potlucks, or wrapped for a neighborly treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 squares
Calories 378 kcal

Ingredients
  

Cake

  • ½ cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 2 eggs (beaten)
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour (sifted )
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp fine salt

Topping (Streusel)

  • ⅔ cup light brown sugar (packed)
  • 1 tbsp ground cinnamon
  • 2 tbsp unsalted butter (melted)
  • 1 cup chopped walnuts (or pecans)

Instructions
 

Step 1: Prep the pan & oven

  • Preheat oven to 350°F (175°C). Grease a 9-inch square pan (or 9-inch round).

Step 2: Make the streusel

  • In a bowl, mix brown sugar and cinnamon. Stir in melted butter until sandy; fold in nuts. Set aside.

Step 3: Cream

  • Beat softened butter and granulated sugar until light and fluffy, 2–3 minutes.

Step 4: Add eggs

  • Beat in eggs one at a time, scraping bowl.

Step 5: Add dairy & vanilla

  • Mix in sour cream and vanilla until smooth.

Step 6: Combine dry ingredients

  • Whisk flour, baking powder, baking soda, and salt.

Step 7: Finish batter

  • Add dry ingredients to wet on low speed just until no dry spots remain; do not overmix.

Step 8: Layer

  • Spread half the batter in the pan. Sprinkle with half the streusel. Top with remaining batter, then the rest of the streusel.

Step 9: Bake & cool

  • Bake 40–45 minutes, until a tester comes out clean. Cool 10–15 minutes before slicing.

Tips

  • Swap walnuts with pecans for a sweeter, softer crunch.
  • No sour cream? Use full-fat Greek yogurt 1:1.
  • Add ½–1 cup blueberries to the middle layer for a fruity twist.
  • Bake in a 9×5-inch loaf pan (55 to 65 min) or as muffins (18 to 22 min).
  • For extra lift, bring eggs and sour cream to room temperature.
  • Drizzle with a simple vanilla glaze (½ cup powdered sugar + 1 to 2 tsp milk).
  • Freeze, well wrapped, up to 2 months; thaw uncovered to keep the streusel crisp.
  • Line pan with a parchment sling for easy removal.

Nutrition

Calories: 378kcalCarbohydrates: 46.3gProtein: 4.7gFat: 20gSaturated Fat: 8.8gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 5.8gTrans Fat: 0.25gCholesterol: 67mgSodium: 190mgPotassium: 91mgFiber: 1.4gSugar: 28gVitamin A: 400IUCalcium: 75mgIron: 1mg
Keyword brunch, cinnamon, classic baking, coffee cake, homemade, nuts, sour cream cake, streusel, vintage
Tried this recipe?Let us know how it was!